Protein Talks, part 3

Eating Green has a cornucopia of benefits beyond enough protein to power the blast of Venus Williams’ backhand.

For the human body, its more moderate protein amounts protect the kidneys, and the generous doses of fiber in green foods lower the body’s inflammation, a prime factor of disease. The biggest bonus, though, is in its plethora of vitamins. Nearly all members of the vitamin spectrum – A B1 B2 B6 C and E – reside in fruits, vegetables, and grains. D we get effortlessly in sunshine. Only B12 comes most readily from meat, but the FDA recommends supplementing anyway after age 50. As for Omega 3 and 6 fatty acids, nuts and seeds are ready sources.

For Mother Earth, plant diets are definitely the more caring fare. They save all the methane gases of feedlot cows and the 722 gallons of water per pound of beef for the American table.