Protein is Everywhere
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Protein is everywhere—from snack foods to soda—and suddenly, everything is “high-protein.”
In this episode, we explore how protein became more than a nutrient—it became a marketing strategy. We break down what protein actually does, how much we really need, and why so many foods are being reframed around it.
We also take a closer look at the connection between protein and animal products—and whether that link is as necessary as we’ve been led to believe.
References & Further Reading
Protein Basics
- National Research Council / NCBI Bookshelf – Protein and Amino Acids: Recommended Dietary Allowances
- Harvard T.H. Chan School of Public Health – The Nutrition Source: Protein
Dietary Guidance & Recommended Intake
- U.S. Dietary Guidelines for Americans, 2025–2030
- Office of Disease Prevention and Health Promotion – Dietary Guidelines for Americans
Plant-Based Protein, Amino Acids, and Protein Quality
- British Dietetic Association – Vegetarian, Vegan and Plant-Based Diet
- British Dietetic Association – Environmentally Sustainable Diets
- British Dietetic Association – Nutritional Considerations for Dietitians: Protein
- Harvard T.H. Chan School of Public Health – Weighing the Benefits of Plant Protein for Human and Planetary Health
- Harvard T.H. Chan School of Public Health – Higher Ratio of Plant Protein to Animal Protein May Improve Heart Health
- Proceedings of the National Academy of Sciences – Opportunities and Challenges of Plant Proteins as Alternative Protein Sources
Protein Deficiency, Overconsumption, and Supplementation
- Harvard T.H. Chan School of Public Health – Protein Is Important—But We’re Eating Too Much, Experts Say
- Baylor University Medical Center Proceedings / PubMed Central – Protein Supplementation: The Double-Edged Sword
- PubMed – Protein Supplementation: The Double-Edged Sword
