However disturbing this may sound, the fact is that COVID-19 is unlikely to be the last planetary health crisis caused by the close contact between humans, animals and microbes. Zoonotic diseases will keep surfacing in the future too. On the bright side, what this has and will continue to do for a chunk of mankind is building the resolve to eat more responsibly. One important thing those turning Vegan or vegetarian must know is where are they going to get their daily source of proteins from. Alternative proteins have already been on the rise in the last few years and we only see the trend widening post the pandemic.

THE TREND

Food manufacturers are on the lookout for alternative, second generation protein sources that are more sustainable, vegetarian, vegan friendly and non-allergenic. “The significant growth in this market is chiefly attributed to the increasing occurrences of intolerance for animal proteins, nutritional benefits provided by plant-based food, increasing vegan-based population, and venture investments in plant-based food industry,” says wellness coach Avni Kaul. Sportsmen all over the world are also turning to plant-based protein since it’s easier to digest and causes less inflammation. Moreover, they deliver all the essential vitamins, minerals, enzymes, fibre in addition to the protein content.

DO IT RIGHT

But simply eating proteins isn’t enough in today’s world. Where are you sourcing it from matters equally. Is the source environment friendly? Is it cancer-free? Says Luke Coutinho, holistic lifestyle coach, “It will be wrong to say that plant-based food is going to be the best bet in the post COVID world. However, one aspect that the post COVID world must focus on is – quality food, whether is fruits, vegetables, grains, nuts, seeds, or eggs, and meat. Protein is a macronutrient and a necessary part of everything – right form skin, hair, muscle, to immunity, hormonal health. It’s a building block of every cell. Many individuals who choose to go plant-based, do so, but later on fall short of protein intake, Vitamin B12 levels, iron levels, etc. So, people who are opting to go vegetarian for whatever reason, must do it in an informed way and know the available alternate sources so that the body isn’t falling short of any nutrient.”

BEST SOURCES

We all need protein but there is no standard daily intake that fits all. “How much and how well can you digest, absorb, and assimilate protein also matters. The ability to digest protein, the kind of protein that best suits you, quantity that one must eat at one given point varies from case to case,” adds Coutinho. That said, the following are the best sources of plant proteins one can count on, according to Kaul:

Chickpeas and Beans: Kidney, black, and most other varieties of beans contain high amounts of protein each serving. Chickpeas are another legume with high protein content.

Green peas: The small green peas mostly served as a side dish contains 9 grams of protein each cooked cup (240 ml)

Amaranth: Amaranth provides 8 to 9 grams of protein each cooked cup (240 ml) and are complete sources of protein, which is quite rare among grains.

Soy Milk: Milk that is obtained from soybeans and fortified with vitamins and minerals. Not only does it has 7 grams of protein each cup (240 ml), but it is also an excellent source of calcium, vitamin D, and vitamin B12.