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Plant-Based Protein

Many consumers are looking for a more wholesome diet, which means they may try to include more vegetarian options into their weekly meals. Often, people who adopt this type of diet may focus on eliminating animal foods, but may not know how to get the most protein out of the plant foods they’re consuming.

Plant foods are not strictly only a protein, carb or fat, although we tend to think of them that way. For instance, whole grains are important to a vegetarian diet and are commonly thought of as carbs—which is true; however, whole grains are also a source of protein, and they contain small amounts of fat too. Some people think of nuts as a protein source, which they are, but they contain a significant amount of fat, as well as dietary fiber.

Registered dietitian, Susan Bowerman of Herbalife Nutrition shares three sources of plant protein to try in your wholesome diet:

Peas

Peas supply eight of the nine essential amino acids that a healthy body needs, and like other proteins, it will help satisfy hunger and curb cravings.

Quinoa

Quinoa is higher in protein than other grains, like corn or barley. When extracted from the plant, quinoa protein can be concentrated into a powder form, for plant-based shakes.

Rice

Known for being rich in carbohydrates, rice contains a considerable amount of high-quality protein, which can also be concentrated into the form of powder.

Fun tip: for those who love resistance training, consuming rice protein after exercise is as effective as milk-based whey protein in supporting exercise performance and recovery.

For more tips from Susan, visit www.IAMHerbalifeNutrition.com.

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Susan Bowerman, M.S., RD, CSSD, CSOWM, FAND – Director, Worldwide Nutrition Education and Training, Herbalife Nutrition

Susan Bowerman is the director of nutrition training at Herbalife Nutrition , where she is responsible for the development of nutrition education and training materials, and is one of the primary authors of the Herbalife sponsored blog, Discover Good Nutrition. She is a registered dietitian, a board certified specialist in sports dietetics and a fellow of the Academy of Nutrition and Dietetics. Susan graduated with distinction in biology from the University of Colorado, and received her master’s degree in Food Science and Nutrition from Colorado State University. She then completed her dietetic internship at the University of Kansas. Susan has taught extensively and developed educational programs targeted to individuals, groups and industry in her areas of expertise, including health promotion, weight management and sports nutrition. Prior to her role at Herbalife, she was the assistant director of the UCLA Center for Human Nutrition, and has held appointments as adjunct professor in nutrition at Pepperdine University and as lecturer in nutrition in the Department of Food Science and Nutrition at Cal Poly San Luis Obispo. Susan was a consultant to the (then) Los Angeles Raiders for six seasons, and was a contributing columnist for the Los Angeles Times Health Section for two years. She is a co-author of 23 research papers, 14 book chapters, and was a co-author of two books for the public: “What Color is Your Diet?” and “The L.A. Shape Diet” by Dr. David Heber, published by Harper Collins in 2001 and 2004, respectively.

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