3 facts about protein to build your health knowledge

(NC) It’s no secret that protein is important for maintaining health. It’s a part of every bodily process, including building muscle and creating antibodies. But when it comes to health, more understanding is always better.

Abby Langer, registered dietician (RD), shares key protein facts to help Canadians make more informed food choices:

1. Protein keeps you fuller for longer.

   Digesting protein stimulates hormones that help you feel full while lowering your “hunger hormone” production. But the body can’t store protein like it stores carbs and fat, and can only use so much at once.

   You can help your body make the most of your protein intake by spacing it out through the day. Try including protein in every meal and have portable protein snacks like yogurt or Mighty Protein sticks when on the go.

2. It takes more to digest protein—and that’s good.

   Protein’s thermic effect of food (TEF)—the amount of energy the body uses to metabolize it—is higher than that of carbohydrates or fat. Basically, we use more calories digesting protein than we do digesting carbs or fat.

3. It’s important to focus on protein quality.

   Protein is the building block for much of the body’s tissues, and it in turn is made up of building blocks, called amino acids. There are 20 common amino acid chains. Of those, nine are considered essential because the body doesn’t produce them so we have to get them in our diet.

Getting enough protein matters, but it’s important to make sure you’re getting all the different amino acids your body needs. There are many helpful guides on daily protein requirements out there, but you don’t need to be obsessed with counting grams. Simply ensure you have a high-quality source of protein at all meals, such as something fresh, with minimal processing.

By getting the right kinds of protein, and enough of it, you can better support your body, energy levels and overall health. You can find additional tips from Abby at mapleleaffoods.com/proteinpower.