Despite the increasing popularity of plant-based diets, hesitations, and misconceptions, particularly around vegan protein, persist. Controversy in everyday discussions frequently surfaces and deters individuals from exploring this diet.
According to Christine Lewington, the founder of PIP International, a neutral-tasting pea protein ingredient producer, vegan protein can be cost-effective and does promote better health. This challenges the idea that plant proteins fall short compared to animal-based products.
“Consumer hesitations to try a Vegan diet arise partly because of confusion and lack of progress in the plant-based industry to bring great tasting vegan products to the market. That’s why it’s been so important to me to shed new light to hopefully allow more people to recognize the advantages of vegan proteins,” she says.
Unpalatable, indigestible, unfulfilling
“A Vegan friend of mine provided some curious insight into her Vegan world. She stated that Vegan food is classified as either “edible” or “not edible”. Many plant-based proteins are hard to digest, unfulfilling, and most importantly have off-putting flavors. They are simply not “enjoyable” to eat she told me.”
But this myth is changing. Christine shares that manufacturers are making huge strides to bring a more neutral plant protein flavor. This means iconic brands have an opportunity to be enhanced for vegans and allow creativity with their shakes and meals. Additionally, since many vegan choices are high in fiber, they can fully satiate one’s hunger, promote a healthy lifestyle, and improve digestion.
Not nutritious and causes bloating
Another myth associated with vegan protein is that it is nutritionally inferior and causes bloating, which is associated with digestive discomfort.
Christine asserts that most vegan sources are rich in vitamins, iron, and antioxidants, and some are classified as complete amino acid proteins. Hence, they can promote better overall health. As for bloating, Christine admits this is possible but only temporary as bodies generally need time to adjust to a new diet, especially with increased fiber.
Incomplete or low in protein
Contrary to the broad belief that vegan diets require impractical food amounts to get adequate protein intake, Christine reveals the opposite. “Quinoa and peas are high in protein and it is about the overall dietary pattern. A balanced vegan diet can easily meet protein needs.” She adds that most plant proteins contain all the critical essential amino acids our bodies need but can’t produce independently.
It’s Vegans-only
Despite popular belief, vegan protein isn’t only for those following a plant-based diet. Christine reveals that pea-based protein is especially suitable for people with allergies or dietary restrictions and who want to improve their health and the environment.
Expensive and recipe-limited
“Vegan protein is expensive.” That’s at least what many claim, but Christine says proteins like lentils and peas often cost less per serving than their animal-based counterparts. In addition, many plant proteins have a much longer shelf life and can boast over 2 years of shelf-stable health benefits.
Reflecting on the idea that vegan proteins lack versatility in the kitchen, Christine explains that advancements in processing techniques have brought a neutral scent and taste, which make them a fantastic addition to any recipe. “There are countless delicious recipes to explore. Being open to be willing to learn, test, and experiment with which vegan protein is the most suitable. We have an amazing 100% vegan fudge that would make a non-believer, believe.”
As Lewington illustrates, negative notions surrounding vegan protein are slow to unwind but can with innovations. Long-held ideas are stubborn and dispelling them has become a mission for those wanting improvements in the Vegan industry. Plant proteins are suitable for almost everyone and their health benefits make them an excellent alternative and desirable addition to an everyday diet.
She says, “The key is to remain open-minded, informed, and willing to explore the potential they have to offer.”
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