Bill Harris, M.D. | Q&A
Good idea. Grains are traditional food, not optimal food.
I've been searching for a versatile protein source for cooking that contains all the essential amino acids and is not flavored to taste like meat. Are you aware of such a protein source or do you know the recipe for a complete source of protein? I'm assuming it would be a combination of soy & gluten, although I am unsure of the correct ratio or preparation.
There really aren't many "incomplete" proteins that are actually completely missing in certain amino acids. However, most weight lifters use some form of protein powder. Soy protein isolate tops the USDA nutrient database for protein per Calorie and has a favorable distribution of amino acids.
PROT ISOLATE,K TYPE,CRUDE PROT BASIS
Because of the bad press soy has been getting lately I've been using a pea protein powder occasionally but I really don't think there's a problem getting enough protein on a wholefood vegan diet. If you ate nothing but a selection of 93 common vegetables for your day's Calorie requirements you'd still get ~ 250% of the RDA for the limiting amino, methionine. The other 9 aminos would range up to 1100% of the RDA.
William Harris MD received a degree in physics from the University of California Berkeley, where he earned Phi Beta Kappa honors. He received his degree in medicine from the University of California at San Francisco, and received his postgraduate training at San Diego County Hospital. He holds a Medical License in the State of Hawaii. He has been an Emergency Department physican since 1963, and the Director of the Kaiser Permanente Vegan Lifestyle Clinic on Oahu until his retirement in 1998. Dr. Harris is the author of The Scientific Basis of Vegetarianism.
In addition, he was the 1950 Big Ten Trampoline Champion, is an accomplished hangglider and commercial pilot, and at age 70 became a skydiver with 108 jumps to date. Dr. Harris has been vegetarian since 1950, and vegan since 1963.