There’s no medical term for “protein deficiency,” and you can only be protein deficient if you’re starving—right?
This is quite a popular argument lately, but it’s also a misleading one. The claim is that protein-deficiency diseases like kwashiorkor and marasmas only happen with a very low calorie intake—and therefore you don’t have to worry unless you’re severely undereating.
That’s only partly true, though. In developing countries and other areas where starvation is rampant, local cuisines yield a higher percentage of protein than raw vegan diets because they contain proteinaceous foods like legumes and animal products (albeit in smaller amounts than Americans see). Even grains are typically twice as high in protein as fruit. It’s impossible to get kwashiorkor if your diet is based on those types of food sources and you’re eating enough calories—hence why protein-deficiency diseases are widespread only where calorie intake is extremely low. (more…)
If you’re like most raw foodists, you’re no stranger to the controversy surrounding the notorious “P” word: protein. Whether you came to raw from a vegetarian cuisine, a low-carb regimen, or even the good ol’ Standard American Diet, one of your earliest concerns was most likely: where will I get my protein?
And again, if you’re like most raw foodists, you probably had your fears placated early on. Maybe you were told that most people on cooked diets eat far more protein than they need (which is true) and that all raw plant foods contain protein (which is also true). Maybe you were told that cooked protein isn’t digestible, so you get more protein from raw sources anyway (which is not quite true). And maybe you were told my favorite whopper: that broccoli contains more protein than chicken (yikes!).
Raw food literature is woefully short on science. And although the cooked world is swirling with protein myths (often perpetuated by meat and dairy industries), the raw world is guilty of its own dietary delusions. (more…)