Posted on 08/13/2025 6:54:03 AM PDT by Red Badger
You don’t need to eat a big slab of meat every day to meet your protein needs. In fact, loading up on animal-based protein, especially from factory-farmed sources, can do more harm than good.
Studies show that an excessive amount of red meat can lead to increased inflammation, accelerated aging, and increased risk of chronic disease. One major culprit? A sugar molecule called “Neu5Gc,” commonly found in red meat. Your body sees it as a foreign invader, triggering an immune response that can lead to long-term inflammation.
Of course, you should always consult with your doctor before making any drastic changes to your diet. But for many people, plant-based protein can be a powerful alternative that’s packed with benefits like fiber, healthy fats, and anti-inflammatory polyphenols.
Plus, research has continuously shown that non-meat protein sources can be better for your health, longevity, and brain function. Here are six high-protein foods I love and recommend all the time — your body and brain will thank you.
1. Lentils
Lentils are my top choice when it comes to legumes. They’re one of the most protein-rich legumes, with fewer calories than most. They’re also higher in resistant starch and prebiotic fiber, which feed your gut microbiome.
Pro tip: Soak or pressure-cook lentils to reduce lectins, which can impact or slow down nutrient absorption. You can add lentils to soups, stews, or homemade veggie burgers.
2. Hemp protein
Hemp seeds are one of the rare plant-based proteins that contain all nine essential amino acids, making them a complete protein.
They’re rich in omega-3s, magnesium, and gut-friendly fiber. Just be sure to choose organic, cold-pressed hemp protein with no added sugars.
Pro tip: Trader Joe’s sells organic hemp protein power, which I like adding to smoothies. You can find hemp hearts at Costco — perfect on salads or roasted vegetables.
3. Barù nuts
Native to Brazil’s Cerrado region, Barù nuts pack more protein per serving than nearly any other nut. They’re also full of antioxidants and fiber, and have a satisfying, earthy crunch.
Pro tip: You can usually find Barù nuts at grocery stores, but if you don’t, try looking online. I love snacking on a handful daily. They taste like a cross between peanuts and almonds.
4. Spirulina
This blue-green algae is one of the most protein-dense foods on the planet (by weight, it’s nearly 70% protein). It contains iron, B vitamins, and a powerful antioxidant called phycocyanin that helps support brain and immune function.
Pro tip: Try adding spirulina to your smoothies or juices. You can also substitute it with chlorella, another nutrient-rich algae, in powder or tablet form.
5. Flaxseed
Flaxseeds don’t get enough love, but they’re a fantastic source of plant protein, omega-3s, and lignans, which have hormone-balancing benefits.
When flaxseeds are in their whole form, you cannot digest their beneficial compound, so always choose ground flaxseeds.
Pro tip: I like to keep a bag of organic whole flax in the refrigerator and grind it as needed to ensure freshness (just like you’d only grind coffee beans right before brewing). Add to smoothies, sprinkle on salads, or try my cinnamon flaxseed mug in a muffin recipe for a quick, healthy breakfast.
6. Sorghum
Sick of quinoa or couscous? Sorghum is a protein-rich ancient grain with a subtly sweet, nutty flavor. One cup has 21 grams of protein (more than twice that of quinoa), and three ounces of sorghum has more iron than a serving of steak!
Even better? It’s a great source of polyphenols and one of the few lectin-free grains.
Pro tip: Use sorghum flour for gluten-free baking, or look for it in pasta form for a high-protein, plant-forward meal.
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Dr. Steven Gundry, MD, is a former cardiac surgeon, founder of GundryMD, and author of the bestselling books ”The Gut-Brain Paradox″ and ”The Plant Paradox.” For over two decades, his research has focused on the microbiome’s role in chronic disease and longevity. He received his degrees from Yale University and the Medical College of Georgia, and completed his surgical residency at the University of Michigan. Follow him on Instagram @drstevengundry.
Sorghum is widely grown for animal feed. We used to eat it at breakfast time sometimes when I was a kid because farmers grew a lot of it.
They’d roast the grains and grind it in a coffee grinder and cook it like oatmeal. It was actually good
“homemade veggie burgers” the hubs would file for divorce after 49 years!
Because he has stuff to sale.
None of his recommendations are easy to buy.
Meanwhile , cattle are everywhere in Texas.
No way will my family turn its back on beef.
When I read decades ago that Jim Fixx, the father of the running craze, died of a heart attack at age 52 while running, I decided running was not my thing. Today, when I pass a runner, I look in the rear view mirror and, you know what, I’ve yet to see one of them smiling. That makes me smile and I continue on with my day, spreading a little sunshine to others with my smile...
Running is the biggest waste of time, it produces cortisol and messes up the joints.
Just walking is better than running, but also sprinting is a much better use of time, if you want to get really fit.
I prefer the term “omnivore”, as in “I never met a calorie I didn’t like”!
I put lard on my shopping list today...the first time in about 60 years.
And he’d have grounds! 😉
I ran for a time long ago and I have two titanium knees to show for it. I just turned 82 but I have a lot of friends who say I could pass for 81!
Someone needs to tell guys like is that the point of life is not just to stay above room temperature for as long as possible.
Might be hard to find.................
Also, compare the body of Usain Bolt, with that of a typical long-distance runner, which body would you rather have?
The first explicit permission for humans to eat meat was given to Noah and his family after the Great Flood, as recorded in Genesis 9:3. Before the Flood, God's initial instructions for human and animal diets, as described in Genesis 1:29-30, specified only plants, seeds, and fruits for food.
Bottom line: using the Bible as a reference, man has been eating meat since Noah - since around 2300 B.C. Yes, not everyone believes in history as recorded in the Bible. Many, including myself, do.
Rebuttal to this fruitcake with the fartsy eyeglasses, is the genius Cardiologist Robert C. Atkins. The Atkins diet/choice still applies today— especially as regards the #1 problem still in the US-—excess carbohydrates/processed foods laden with sugar (corn based syrups overwhelmingly). The diabetic wave continues with children developing Type 2 diabetes from loading up on high fructose corn syrup sweetened soda/drinks and poor eating habits. Obese in jr and senior high, with zero exercise. The long suppressed gene sequence with diabetic response is aggravated and expressed early by huge ingestion of sugars- the sugars trigger diabetes that might normally not be seen until late 50’s.. in teenagers.
Atkins died from slipping on patch ice in NYC and developing a brain blood clot at 72. He also had cardiomyopathy developed from a viral infection (not food, not booze.. a virus. It happens a lot).
Atkins emphasized protein and fat as the primary sources of dietary calories in addition to a controlled number of carbohydrates from vegetables. Not this vegan stuff (which is nice to add, but not central to human omnivore needs).
The so-called Paleo diet is a copy of Atkins original work. Incidentally, published work from Atkins eliminating a certain form of cancer by high dose intravenous...Vitamin C. Very large dose- not tolerated in oral dosing form.
Twenty five years have passed. I have maintained my weight and my blood work is still good. Prime rib is a heck of a lot more expensive but it's still very tasty.
flaxseed is gross....i tried to consume it for health reasons but blech!
Been monitoring this guy.
“I put lard on my shopping list today...the first time in about 60 years.”
And for the last 60 years we have been told to not eat this kind of fat, don’t eat any fat, eat that kind of fat, and now with the seed oil thing, we are back to eating the fats that Grandma cooked with. 60 years ago.
My Grandma made popcorn cooked in bacon grease. That was and still is pretty awesome.
“I put lard on my shopping list today...the first time in about 60 years.”
And for the last 60 years we have been told to not eat this kind of fat, don’t eat any fat, eat that kind of fat, and now with the seed oil thing, we are back to eating the fats that Grandma cooked with. 60 years ago.
My Grandma made popcorn cooked in bacon grease. That was and still is pretty awesome.
Wait. The biggest user of cholesterol is our brains. What plants supply that cholesterol in your proposal?
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