Contrary to common belief, the ingestion of so-called “complete protein” is not only unnecessary but also unwise. This is because the human body does not assimilate “complete protein”; it must first break it down into individual amino acids.

When we consume complete proteins, particularly high-purine animal proteins (i.e., meat, dairy, eggs), our body must convert them into amino acids. This process results in the generation of numerous metabolic byproducts, including uric acid. Excess uric acid elevates inflammation and can cause or contribute to conditions like gout, kidney stones, insulin resistance (including type 2 diabetes), kidney disease, hypertension, and cardiovascular disease, to name a few.

The human body is not fond of complex chemistry. It prefers simple, plant-derived amino acids over complex animal-based preformed proteins. The breakdown or digestion of complex chemical structures creates copious amounts of metabolic waste, which places undue strain on the lymphatic system and eliminative organs, especially the kidneys and liver.

You do not want to eat complete proteins. Your body synthesizes complete proteins from simple amino acids, which are found in plants, i.e., fruits, vegetables, seeds, and nuts. The presence of complete proteins in animal products (beef, pork, poultry, dairy, etc.) stems from the same biological process occurring within the bodies of the herbivorous animals that humans consume. (Hence, animal protein is often referred to, and rightly so, as “second-hand protein.”)

Plants metabolize cleanly and efficiently within our system, while the metabolism of “complete protein” leads to bodily pollution and acidification.

The best (most efficiently metabolized/utilized) sources of amino acids—which our bodies use to form complete proteins—for humans include:

– Fruits
– Vegetables/leafy greens
– Nuts
– Seeds
– Sprouts
– Micro-greens