Dr. Christopher Gardner

Absolutely. And that's why for the next slide, when I give these presentations, my next slide is 100 calories of 20 foods. We didn't plan that, folks. So it shows like for black beans, two and a half cups would be 40 grams of protein. For soybeans, two cups would be 40 grams of protein. For rice, like 20 cups of rice would be 40 grams of protein.

Absolutely. And that's why for the next slide, when I give these presentations, my next slide is 100 calories of 20 foods. We didn't plan that, folks. So it shows like for black beans, two and a half cups would be 40 grams of protein. For soybeans, two cups would be 40 grams of protein. For rice, like 20 cups of rice would be 40 grams of protein.

Absolutely. And that's why for the next slide, when I give these presentations, my next slide is 100 calories of 20 foods. We didn't plan that, folks. So it shows like for black beans, two and a half cups would be 40 grams of protein. For soybeans, two cups would be 40 grams of protein. For rice, like 20 cups of rice would be 40 grams of protein.

But if you put the different plant sources together, broccoli is actually oddly a good source.

But if you put the different plant sources together, broccoli is actually oddly a good source.

But if you put the different plant sources together, broccoli is actually oddly a good source.

All of it.

All of it.

All of it.

Yeah, so in my field, that term would really mean digestibility and absorbability. And so at the level of protein and carbs and fats, humans get like 80% to 85% to 90% of everything. It's not like 20% and 80%. Even if it's plants bound in fiber, you're getting 80% of the protein absorbed And then it's a question if the proportions are correct.

Yeah, so in my field, that term would really mean digestibility and absorbability. And so at the level of protein and carbs and fats, humans get like 80% to 85% to 90% of everything. It's not like 20% and 80%. Even if it's plants bound in fiber, you're getting 80% of the protein absorbed And then it's a question if the proportions are correct.

Yeah, so in my field, that term would really mean digestibility and absorbability. And so at the level of protein and carbs and fats, humans get like 80% to 85% to 90% of everything. It's not like 20% and 80%. Even if it's plants bound in fiber, you're getting 80% of the protein absorbed And then it's a question if the proportions are correct.

So if you're losing a little bit from not absorbing at all, and if the proportions aren't perfect, that's where meat comes out on top. Absolutely. So some colleagues and I wrote a paper called Modernizing the Definition of Protein Quality, which is technically always been on amino acid proportions and availability of digestion and absorption. And meat always wins.

So if you're losing a little bit from not absorbing at all, and if the proportions aren't perfect, that's where meat comes out on top. Absolutely. So some colleagues and I wrote a paper called Modernizing the Definition of Protein Quality, which is technically always been on amino acid proportions and availability of digestion and absorption. And meat always wins.

So if you're losing a little bit from not absorbing at all, and if the proportions aren't perfect, that's where meat comes out on top. Absolutely. So some colleagues and I wrote a paper called Modernizing the Definition of Protein Quality, which is technically always been on amino acid proportions and availability of digestion and absorption. And meat always wins.

And we said, that's fine, but nobody in the U.S. is deficient in protein. I go and talk at conferences all the time, and I say, oh, you're all physicians. How many of you have a vegan or vegetarian in your practice? All their hands go up. They have some. How many of you ever in your entire career treated anyone for protein deficiency? And no one's hand has been up to this day.

And we said, that's fine, but nobody in the U.S. is deficient in protein. I go and talk at conferences all the time, and I say, oh, you're all physicians. How many of you have a vegan or vegetarian in your practice? All their hands go up. They have some. How many of you ever in your entire career treated anyone for protein deficiency? And no one's hand has been up to this day.

And we said, that's fine, but nobody in the U.S. is deficient in protein. I go and talk at conferences all the time, and I say, oh, you're all physicians. How many of you have a vegan or vegetarian in your practice? All their hands go up. They have some. How many of you ever in your entire career treated anyone for protein deficiency? And no one's hand has been up to this day.

No one has treated them for protein deficiency, short of caloric deficiency or other things that are going on. And it's not an isolated protein deficiency because they're vegetarians or vegans. And so... Our definition included environmental impact and the other nutrients that come with meat that don't come with plants.

No one has treated them for protein deficiency, short of caloric deficiency or other things that are going on. And it's not an isolated protein deficiency because they're vegetarians or vegans. And so... Our definition included environmental impact and the other nutrients that come with meat that don't come with plants.