This week, take a look at your protein intake. Are you eating the highest quality protein you can afford? If you’re thinking about a burger for lunch, this challenge is definitely for you.
Protein is vital to building and supporting tissues, from your cells to your nerves to your bones and muscles. But not all protein is created alike. I recently wrote about the issues with meat consumption (no, I’m not a vegetarian). I recommend grass-fed organic animal protein whenever possible. Grass-fed animal protein is higher in beneficial fatty acids and vitamins and is simply cleaner and leaner and more humane. I also favor wild fish as an essential protein source at least twice a week.
Good vegetarian protein sources include:
- Tempeh: a fermented soy product. Fermented foods are nutritious and tempeh is not as processed as tofu. Unlike tofu, tempeh has a really satisfying, chewy texture. You can read about my views on soy protein here.
- Beans: for those who can handle starchy foods, legumes and peanuts (a bean, not a nut) are a good protein source. Bonus: lots of fiber.
- Eggs: for vegetarians who eat some animal protein, you can’t beat the stress-reducing egg. Don’t worry about the cholesterol. The fat and vitamins in eggs nourish your cells and provide excellent energy for minimal calories.
- Plain, organic yogurt: add your own berries and nuts for extra antioxidants, fat and protein.
This week, stick to clean, lean, powerful protein. Sausages, bacon, deli meats and burgers are surprisingly waistline-friendly (Atkins lovers will be happy to tell you this). But they’re often loaded with carcinogens, sodium and free radicals. Fuel that body wisely, friends! Tomorrow’s Tuesday 10 will offer my top 10 healthy protein suggestions, so I hope you’ll come back and check it out.