Power(ful) Plants

Whether you’re at the gym or reading fitness magazines, you’ve probably seen articles that advocate the importance of animal-based protein. Proponents of animal proteins argue that it boasts the highest numeric value of amino acids, the building blocks of protein. Of course, quantity does not necessarily mean quality. Plant-based proteins may sound like an oxymoron but they definitely shouldn’t be overlooked. When comparing proteins it’s important to consider what energy goes into metabolizing animal proteins and how much your body actually absorbs.

We all know the importance of making sure our meat is properly heated to an internal temperature of 165 degrees before eating it. But most people don’t realize that doing so comes at a price, mainly in the form of “denaturation” – a process that great diminishes the animal’s protein makeup. For example, a 3-ounce serving of uncooked skinless chicken breast provides 29 grams of protein, but the same amount of COOKED chicken winds up only containing around 15 grams. Fortunately there are alternatives to traditional meat-based options that pack a just as powerful protein punch. And they “crop” up in some of the most unlikely places.

Plants – yes, plants – can offer a surprising amount of healthy proteins that are easily absorbed and far easier on your liver and digestive system. Plant-based proteins are free of antibiotics and hormones and are better for the environment. Black, kidney and pinto beans, almonds, lentils, hemp seeds, spirulina, quinoa, spinach and broccoli are just some of the most protein-dense plants out there.

Of course, we’re not suggesting that you put your love of steaks out to pasture or 86 omelets from your Sunday brunch routine. Just keep in mind that there’s a world of sneaky, under-the-radar plant-based protein powerhouses at your disposal.