Protein Foods

Why protein foods? Proteins are said to be the body’s building blocks – every cell in your body needs protein in order to build blood vessels, muscles, bones and organs. Protein foods may be from animal or vegetable sources, with the healthiest balance emphasizing fresh, organic products where possible, derived from our plant friends.


Protein sources - animals

You could choose animal sources of protein mostly from fish, eggs, chicken or turkey, with smaller amounts from beef (high in iron), lamb, goat – or kangaroo! Look for cuts that are lean and discard obvious lumps of fat before cooking. If you are making a stew, do what our grandmothers did and let the slowly cooked meat cool overnight before skimming the fat off and adding onions and other vegetables.  Milk contains large amounts of protein as does yoghurt, which is also a powerful pro-biotic which assists with digestion.


Fresh prawns

Colourful tinned beans

Chicken breast

Protein from vegetables

Vegetable sources of high value protein come mostly from nuts and legumes. Various lentils – chick peas, black beans, red beans, white beans, brown beans – are all packed with protein and other goodies, such as beneficial fibre and complex carbohydrates. Almonds, peanuts, cashews, hazelnuts, macadamias and pine nuts are all fabulous for your health when eaten in moderation (but the old saying ‘Can you eat just one peanut?’ rings true for me!).

A caution with nuts is to make sure that you buy them raw, without any added salt, fat or sugars. If they seem a little bland, pop them in the oven at low heat (say 100 degrees) for half an hour and enjoy the added flavor and crunchiness. If you are looking for maximum nutrition, soak them overnight to release enzymes that will help with their digestion, and dehydrate in the oven at 50 degrees (or a dehydrator) for several hours.

Next - Resistant Starch for weight loss.





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