At the other extreme are vegan bodybuilders and those new to the plant-based diet, who are used to higher amounts of protein and worried about what will happen when they stop eating meat. Your goal is to consume greater amounts of protein, often 25 to 30 percent of calories. It's hard to get this much from whole plant foods, so they often turn to vegan protein supplements to get the extra boost they're looking for. And by the way, it seems to me that using percentages is a much easier way to assess the protein content of a food than in grams.
Check out a post I wrote about using protein percentages. But, as expected, they are usually accompanied by soy products (tempeh is much richer in protein than tofu), seitan and legumes. Often, but not always, I add vegan protein powder to my shake every morning, depending on my fitness goals at the time. My son, for example, is an athlete trying to gain weight on a vegan diet, so he always includes protein in his shake.
Notify me of new posts by email. Colin Campbell and watch his lectures. I hope you've already figured it out. But if fat is the key, maybe protein mixes, such as nuts and seeds, and possibly oleaginous legumes (such as peanuts), can also help.
The same goes for coconut products: coconut oil and coconut butter are fats that many people consider more digestible, and coconut oil is used in formulas after surgery. So maybe that would also be reassuring. In addition, there is now a product called Prelief, which is a form of calcium that is claimed to reduce the acid in food without actually affecting the stomach acid needed. People with interstitial cystitis who are bothered by acidic foods, such as tomatoes or carbonated drinks, say this makes a big difference.
I don't know if it has been used to treat your condition, but it might be worth looking into if you still need to. Cooked soybeans provide 28 grams of protein per cup, about the same amount found in 150 grams of chicken. Soy is very versatile and can be cooked as a main course with vegetables, as an appetizer, added to legumes and included in salads. I wouldn't necessarily recommend that you buy it, as it doesn't focus on vegetarian diets, but maybe you could look it up at the local library.
I've always heard of absorption with minerals and vitamins, but never with macronutrients such as protein. This tofu salad is ideal for eating in lunch boxes, it contains 28 g of protein and should satisfy your hunger for the next two hours. What I mean by this is not that you start counting grams of protein throughout the day. Of course, I don't, but you can see how easy it is to get the protein you need.
See another No Meat Athlete article for a breakdown of various plant-based protein sources and their amino acid content. I think there are some meats (lean meat) that have fewer calories per gram of protein than many vegan options, such as beans or rice. I read in the China study that most people only need 55 to 60 grams of protein a day, and I've seen the formula for calculating what a person needs. Compared to regular pasta, which only has 5 g of protein per 100 g, this red lentil pasta wins with 20 g of protein per 100 g.
I have a vegan protein powder made from a mix of rice protein, pea protein, chia seeds and hemp seeds that completely matches the human amino acid profile, for example. It would be less useful for a vegan, but it's easy to modify for a vegetarian, as not all eating plans rely on meat as a source of protein, and the author explains, like Matt here, that most Americans who eat meat consume too much protein as is.
