Benefits of Eating Plant Protein

2020-10-08

Allergy-Free

Whey is a great source of protein for building muscles, however, it can cause a severe allergic reaction. Some users show 

sensitivity even to whey hydrolysates. This is known as intolerance to a particular carbohydrate in whey called lactose. Across 

the world, an estimated 75% of people are intolerant to lactose. Due to the absence of an enzyme called lactase, the body is 

unable to break down lactose. The symptoms can range from bloating, gas, cramping to abdominal pain and diarrhea. An

immune response would cause inflammation. Common allergies are nasal congestion and mucus accumulation.


Vitamins and Minerals Aplenty

Plant-based protein powders deliver vitamins, minerals, and antioxidants that are not abundantly provided in animal-based 

protein. Phytochemicals and fibers are present only in plants.

Plants are an abundant source of carotenoids, glucosinolates, flavonoids that perform antioxidation and neutralization of free 

radicals. Plant nutrients reduce the onset of many diseases such as obesity, hypertension, and type 2 diabetes. It also has shown to prevent tumor growth in certain cancer types.


No Growth Hormones Or Antibiotics

Farm bred animals are often injected or given antibiotics and hormones. Plant-based proteins contain none of those 

substances. Antibiotics are administered to livestock animals to prevent infections that are present in the surrounding 

environment.


Sustainability

Plant-based diets are more environmentally sustainable than animal-based diets due to the use of fewer natural resources and 

less environmental damage caused by their production. Livestock are typically fed with plants rich in protein, so if we consume 

the plant protein directly instead, we are able to avoid the resource inputs required to raise the livestock. For example, to 

produce 1 kg protein from kidney beans requires 18 times less land, 10 times less water, 9 times less fuel, 12 times less fertilizer 

and 10 times less pesticide compared to producing 1 kg protein from beef (AND, 2016).