Hey, I welcome the discourse. First things first, I’m not a dietician.
I hope I don’t have an unconscious bias against vegetarianism or veganism as I find both pursuits admirable and have just decided it isn’t for me. Personally, I feel better when my diet includes meat than when it is absent, and how my body feels is something that affects me a great deal mentally etc.
It is conceivable, but I wouldn’t say that I believe this to be inherently true, that since I myself eat meat that the information that I “choose” to adopt is because it doesn’t conflict with a self-serving narrative that makes it easier for me to continue making the choice of eating meat.
And I’m not giving you nutritional advice. Just continuing to offer things up for consideration. Do your own research, if you can!
I don’t have sources for everything that I say, I keep nuggets of information around, and sometimes the provenance of that information is solid (studies) and sometimes I take someone’s word for things as I otherwise have no reason to doubt them and/or have received good information from them in the past.
That’s not necessarily true. Nor is it something that I said either. What I said was,
So my answer to
would be “yes, but”
Now,
Soy, I do not know. Dairy and eggs should be fine, they are animal products after all.
If by gluten you are referring to grains such as wheat, barley, and rye I don’t think that is the best source of protein.
Grains, and beans, and the like contain fiber which will inhibit some of the nutrient uptake of that meal. I assume across all macros.
Further, I’ve seen it claimed that the amino acid leucine binds to other stuff within plants that also acts in a similar “anti-nutrient” manner and that plant protein is roughly 40% bioavailable (i.e., consume 100g of plant protein, about 40g of that will be “useable”).
I believe 3g of leucine is adequate to trigger muscle protein synthesis (MPS) and 5g has the greatest effect. Beyond which I don’t believe the effect is lower, it just reaches its peak at 5g.
This might be interesting to read Protein content and amino acid composition of commercially available plant-based protein isolates - PubMed
And here is an interesting post showing how much plants you’d need to digest to get 3g of leucine
Incidentally, it cites the same source as I linked earlier.
Depending on how much protein you are aiming for, and you don’t want to eat eggs at every meal, that’s where the supplemental protein/leucine can be a potential benefit.