Check the protein content of an 8oz can of Bushes Baked Beans.
Spit Pea and lentil soup are also high in protein.
And your farts content must be through the roof, disgusting.
better for your digestive system as well.
False. It's actually the opposite.
Fiber and other naturally occurring anti-nutrients in plant-based foods make it very difficult for the human body to completely and properly digest plant proteins, and they actually do harm in the long run.
Stopping or reducing dietary fiber intake reduces constipation and its associated symptoms"Idiopathic constipation and its associated symptoms can be effectively reduced by stopping or even lowering the intake of dietary fiber."
https://pmc.ncbi.nlm.nih.gov/articles/PMC3435786/A High-Fiber Diet Does Not Protect Against Asymptomatic Diverticulosis"A high-fiber diet and increased frequency of bowel movements are associated with greater, rather than lower, prevalence of diverticulosis."
https://pmc.ncbi.nlm.nih.gov/articles/PMC3724216/Low-fat high-fiber diet decreased serum and urine androgens in men"We conclude that reduction in dietary fat intake (and increase in fiber) results in 12% consistent lowering of circulating androgen levels without changing the clearance."
https://pubmed.ncbi.nlm.nih.gov/15741266/Ispaghula husk (Psyllium): The active ingredient in Metamucil, also found in high fiber breakfast cereals, breads, bars, and other high fiber products:
Calcium and fibre supplementation in prevention of colorectal adenoma recurrence: a randomised intervention trial. European Cancer Prevention Organisation Study Group"Supplementation with fibre as ispaghula husk may have adverse effects on colorectal adenoma(polyps) recurrence"
https://pubmed.ncbi.nlm.nih.gov/11073017/The Orgain plant protein drink you posted above has a very long list of questionable ingredients, including Inulin fiber which is associated with colon cancer in addition to making protein less digestible:
Refined fiber inulin promotes inflammation‐associated colon tumorigenesis by modulating microbial succinate production"In line, present study advances our understanding by demonstrating that isolated FDF, inulin, potentiates colonic inflammation and colitis‐associated colon tumorigenesis in mice. Therefore, avoiding the consumption of isolated refined inulin may help reduce the risk of colon cancer in patients with IBD in the long run."
https://pmc.ncbi.nlm.nih.gov/articles/PMC10644334/UToledo Scientist Publishes Case Report Linking Processed Fiber to Colon Cancer“All of our lab studies have shown the same thing — that diets rich in highly refined, fermentable fiber like inulin may increase the risk of gastrointestinal cancer,” he said. “While not a smoking gun, this patient’s story is compelling evidence that matches what we and others have seen in the lab.”
https://news.utoledo.edu/index.php/02_01_2024/utoledo-scientist-publishes-case-report-linking-processed-fiber-to-colon-cancerPlant-based proteins are far less digestible than animal-based proteins.
Personalizing Protein Nourishment"Within a food source, other components alter the overall digestibility of the proteins.
Some plant foods contain anti-nutritional factors that decrease protein digestibility. Legumes, cereals, potatoes and tomatoes contain inhibitors that reduce protein digestibility by blocking trypsin, pepsin and other gut proteases (Savelkoul et al., 1992; Liener, 1994; Friedman and Brandon, 2001). Cereal grains and legume seeds contain tannins (polyphenols) that bind strongly to dietary proteins and digestive enzymes, thus inhibiting protein digestion (Jansman, 1993; Jansman et al., 1994). Nuts, seeds and grains contain phytic acid (Lott et al., 2002), which chelates minerals such as calcium and zinc. As these minerals are necessary cofactors for digestive enzymes (e.g., alkaline phosphatase, carboxypeptidases and aminopeptidases), phytic acid in foods reduces overall protein digestibility (Ryden and Selvendran, 1993). Many legumes and alliums contain saponins, which form part of the plant’s defense system (Francis et al., 2002). These saponins reduce protein digestibility by forming saponin-protein complexes (Potter et al., 1993). Likewise, many plant proteins are surrounded by complex carbohydrates (non-starch polysaccharides or fiber)—often as cell wall components—that can impede enzyme access to the proteins (Duodu et al., 2003).
The abundance of anti-nutritional factors and complex carbohydrates in plant protein sources likely explains their overall lower digestibility than that of typical animal proteins."
https://pmc.ncbi.nlm.nih.gov/articles/PMC4927412/Heck, some plant-based foods even reduce the digestibility of animal proteins too when consumed together. Here's one example:
Co-ingestion of Black Tea Reduces the Indispensable Amino Acid Digestibility of Hens’ Egg in Indian Adults"The true IAA digestibility of whole boiled egg protein significantly decreased by 17% when co-ingested with black tea.
In populations who are at risk of dietary quality protein inadequacy, the consumption of tea during or after a meal can further increase the risk of inadequacy."
https://pmc.ncbi.nlm.nih.gov/articles/PMC6682489/
