Hi! There are other types of proteins and fats than those found in meat, such as legumes (lentils, chickpeas, beans, etc. provide proteins), seeds (lin, chia, pumpkin, sunflower, etc. provide protein, essential oligoelements, and fat), oils also provide oligoelements and fat.
Though yeah, it’s important to check either with a nutritionist or at least detailed specialised cooking , I got a book at home with ton of details on how to craft a good plate by mixing different categories of food under diverse form, I’ll edit this message with the book name tonight if you want.
I know. I’ve spent countless hours over the last decade researching nutrition.
The biggest challenge is the protein setup.
Meat has the best amino acid profile for humans.
It has all essential amino acid in the perfect proportions.
It’s also highly bioavailable.
The “Protein Digestibility Corrected Amino Acid Score” of meat and full eggs is 1,0 and therefore perfect for human consumption.
Same goes for fats and fatty acids.
Of course you can get most amino acids and fatty acids from plants. But firstly, you can’t get all, and secondly, it turns preparing a meal in a math project.
Eating a juicy steak is much easier.
But maybe I should start by replacing some of the meat with eggs. After all we have our own chickens.
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It’s not that difficult. There are many easy combinations that form a complete protein together: legumes and grain (i.e. lentils + rice), nuts and seeds and legumes (i.e. peanut butter + bread), etc.
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Posted my journal entry by mistake in the Paragon thread. So I’ll just link it in here.
But nice bonus: Saint answered one of my ticket questions right there.