4 Healthy Ways to Increase Your Protein Intake!

1. Protein in Body Ecology grain-like seeds.

The four Body Ecology grain-like seeds are quinoa, buckwheat, amaranth, and millet. All four have complex amino acid profiles and are a concentrated source of minerals and phytonutrients.

Grain-like seeds, and in particular quinoa, are nutrient-dense foods that are best when eaten according to the 80/20 Body Ecology Diet principle. This means that 80% of each meal is non-starchy vegetables, while the remaining 20% can be grain-like seeds and/or starchy vegetables.

The most important factor in getting the most protein from your grain: soaking.

Soaking your grains for 8-24 hours is essential. While this step may require a bit of forethought, skipping this step means that you are setting yourself up for digestive difficulties and mineral loss.

Adding salt to your soaking liquid helps to active enzymes that deactivate enzyme inhibitors like phytic acid. Phytic acid:

  • Blocks the availability of the mineral phosphorus.
  • Binds to other minerals like calcium, magnesium, iron, and zinc. All major players in your health and wellbeing.
  • Inhibits the enzymes pepsin, amylase, and trypsin. (1)(2)

2. Nuts also contain phytic acid.

Yum! But wait a second… The next time you enjoy almonds as a snack, soak them first to reduce their phytic acid content, an enzyme inhibitor.

The only Body Ecology Diet nut is the almond, as it is slightly alkaline. Nuts should only be eaten if they are well-tolerated and even then, in small quantities. Again, soaking nuts in a salt brine or slightly acid solution, such as coconut water kefir, is the best way to reduce the amount of phytic acid.

Nuts include:

  • Nut butters: Unless the nuts have been soaked.
  • Almond flour: Another popular gluten-free alternative that contains extremely large quantities of phytic acid, and when eaten over a long period of time, can be detrimental to your health.
  • Coconut flour: Has become a popular alternative to those on a gluten-free diet. Soaking coconut flour would reduce phytic acid content.
  • Cocao: Also a nut and is not recommended on the Body Ecology Diet. As a nut, it is safest to consume only when fermented.

3. Protein found in bee pollen.

  • Approximately 40% protein, bee pollen is the main protein source for bees.
  • It has all 22 amino acids, minerals, vitamins, and enzymes.
  • Bee pollen contains both proteins and free amino acids, which the body readily assimilates.
  • Because it is high in the bioflavonoid rutin, bee pollen has traditionally been used to heal cuts and bruises.

4. Microalgae, foods like Spirulina and chlorella, are nutrient and protein dense.

These microalgae contain more chlorophyll than any other food, so they have natural blood strengthening properties. Oftentimes, when meat and animal products are left out of the diet, the body becomes anemic. Regularly consuming microalgae that is rich in chlorophyll nourishes the blood.

Fermented Spirulina is incredibly protein rich.

It also reduces inflammation, and athletes often use it to increase endurance and performance. 10-15 grams of Spirulina protein is satiating and strengthening before athletic performance. While it can reduce inflammation associated with diabetes, arthritis, and cancer, Spirulina also repairs the liver and protects the kidneys from strong prescription medicine. (3)

What else does the microalgae Spirulina do?

  • Spirulina provides 18 amino acids, including all of the 8 essential amino acids that your body does not make on its own.
  • Spirulina is over 60% protein.
  • Spirulina has an abundance of chlorophyll, vitamins, antioxidants, essential fatty acids, minerals, and trace minerals, making it truly a complete food.

Unfortunately, Spirulina can be difficult to digest. If your gastrointestinal tract is at all compromised, it can be impossible to digest.

Body Ecology Super Spirulina Plus is completely fermented.

This means that it works with the delicate nature of your gut, making hard-to-digest nutrients readily available to your body for immediate use.

  • Traditionally fermented foods deliver beneficial microbes to your gut.
  • Fermentation unlocks nutrients so that your body can use them.
  • Fermentation creates other health-promoting enzymes and vitamins.
  • Super Spirulina Plus is 50% fully fermented Spirulina, making Spirulina the most abundant ingredient in Super Spirulina Plus.

Spirulina is over 60% protein, and in its raw state, we absorb very little. In its fermented state, we digest 70%- 80% of Spirulina.

If you are consuming large quantities of Spirulina, it is possible that you are receiving little nutritional value from it because in its raw state, these valuable macronutrients and phytonutrients are not readily available.

Just as nuts and grain-like seeds require special preparation to extract full nutrient benefit, Spirulina also needs special preparation. Body Ecology Super Spirulina Plus provides a fermented and digestible form of Spirulina and includes grain-like seeds that have also undergone fermentation, providing you with the most bioavailable and nutrient-dense protein powder available.


What To Remember Most About This Article:

Getting more protein in your diet to protect your health is easy!

  1. Try Body Ecology grain-like seeds. Quinoa, buckwheat, amaranth, and millet are full of amino acids, minerals, and phytonutrients.
  2. Enjoy nuts in small quantities after soaking to reduce their phytic acid content.
  3. Try more bee pollen, which is made up of 40% protein, as well as 22 amino acids, minerals, vitamins, and enzymes.
  4. Eating fermented Spirulina made of beneficial microalgae will give you a healthy dose of nutrients and protein, which is especially useful to increase endurance as an athlete.

Product Recommendations:

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  1. Tannenbaum and others. Vitamins and Minerals, in Food Chemistry, 2nd edition. OR Fennema, ed. Marcel Dekker, Inc., New York, 1985, p 445.
  2. Singh M and Krikorian D. Inhibition of trypsin activity in vitro by phytate. Journal of Agricultural and Food Chemistry 1982 30(4):799-800.
  3. Pitchford, Paul. Healing with Whole Foods. Berkeley: North Atlantic Books. 2002.


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