When you tell people that you are a vegetarian, their first response would be: ‘Where do you get your protein from?’ No one ever asks: ‘Where are you getting your fat or carbohydrates from?’  People only seem to worry about their protein intake.  It would be much more important to ask yourself: ‘Where am I getting my omega-3 fatty acids from?’

High protein diets have been very popular over the last years, especially the consumption of protein bars and protein powders. Protein consumed in excess of the body’s needs for growth becomes fuel that the body burns for energy, and that protein is a relatively dirty and inefficient fuel compared to carbohydrate and fat.

Protein molecules are so complex, the ratio of energy expended to energy gained is dismantling and metabolizing them is less favorable than that for running the metabolic engine on fat or carbohydrate. This may be the reason why many people find high-protein diets help them lose weight.  Because protein molecules contain nitrogen, when they are burned to yield energy they leave nitrogenous residues instead of just producing water and carbon dioxide, the only waist products of the fat and carbohydrate metabolism.

It is important to also consider that a high protein diet may have the following effects:

• increases workload on the liver (ammonia the waste product from the metabolic combustion of protein is converted to urea in the liver before filtered by the kidneys)
• increases workload on the kidneys
• the possible exposure of sensitive organs to toxic metabolic waste
• diuretic effect, accompanied by mineral loss, especially Ca (increase risk of osteoporosis)
• Irritates immune system – keeping it off balance

Ten to twenty percent of calories as protein may be the right general range for the majority of people.  Also, more effort should be placed on consuming vegetarian protein sources which have been neglected for so many years.  Spirulina (68g/100g edible portion), chlorella (55g/100g edible portion (EP)), lentils (25g/100g EP), sunflower seeds (24g/100g EP), quinoa (18g/100g EP), amaranth (16g/100g EP) and many more plant foods have a high protein content when compared to animal protein (Eggs 3g/100g EP, Tuna 29g/100g EP, Beef 17-21g/100g EP).  When vegetable protein sources are combined with the correct foods (i.e. amaranth and brown rice) a complete amino acid profile (equivalent to meat) is obtained as well.