6.1: Prelude to the Protein Confusion

We come now to “the good guys”—protein. If we’ve been wary of carbohydrates (not to mention sugar), we have only good feelings about protein. It increases strength, athletic excellence, health, vitality, doesn’t it?

We’ve heard about amino acids, and may know that they’re a part of protein. Only 20 kinds of amino acids are used to make all protein in plants and animals. Whether a banana, zebra, fly, acorn, or a human, the same 20 amino acids are used to make protein. In this way, we’re all related.

We know there’s protein in the juicy steak they used to give football players on game day to make them fierce. But red meat isn’t as big a part of our diet these days, and there’s more interest in vegetarian diets. Can we get enough protein from plant foods? If so, how so?

Adequate protein is indeed essential, but at least in affluent societies, it’s quite easy to get all we need, and can use. Again, a bit of information can save us needless concern—and expense.

In most people’s minds, the “protein foods” are mainly meats, milk, cheeses, and eggs. Indeed, many think of these foods as synonymous with protein.

The preference for these animal foods seems as old as mankind. The preference has been expensive—most of the world’s population hasn’t been able to afford them. Even today, the overwhelming majority of the world’s vegetarians aren’t vegetarians by choice.

This chapter begins by looking at animal foods from a cultural and historical perspective. We then look at protein itself from a scientific perspective—looking at its physical properties, structure, composition, and functions. The chapter ends by discussing plant and animal sources of dietary protein.