FROM AWARD-WINNING AUTHOR DR GOVIND SHUKLA, NUTRITION EXPERT
Govind Shukla, Specializes in Pharmacology, Toxicology, Nutraceuticals & Herbal Drugs has published More than 50 research papers in National & International Journals. He is also a reviewer of International Journal of Pharmacology & pharmacotherapeutics, Chief editor of IJPNR Journal & Freelance Medical Writer for Different publication Groups including Lambert Academic Publishing Saarbrucken, Germany.
Plant protein vs Animal protein
Advantages of Eating Plant over Animal Protein
Protein is found in animal products, nuts, legumes, and, to a lesser extent, in fruits and vegetables. When we eat protein the body breaks it down into amino acids, some of which are called essential because they must be provided by the food we eat. Others that can be produced by the body are called non-essential. Protein from animal sources contains all of the essential amino acids. Therefore, our best sources of lean protein are chicken, turkey, fish, and eggs. Plant proteins do not contain all the essential amino acids and are considered incomplete proteins. It is possible, though, to combine various plant proteins to get all the essential amino acids. For example, eating oats, lentils, and sunflower seeds provides all the essential amino acids. There are certain advantages to eating plant over animal proteins – they provide fibre and phytochemicals (antioxidants), do not contain saturated fat, and may play a role in disease prevention. Soy protein, for example, has been shown to significantly lower cholesterol and triglyceride levels, and protect against bone loss. A number of studies have found that plant protein lowers the risk of chronic disease in those who eat a plant-based diet.