Why “Lean Protein” Can Miss the Whole-Food Advantage
Greenfield argues that isolating protein from the rest of an animal food can remove useful fats, fat-soluble vitamins, collagen, and other nutrients. He uses egg whites, skinless chicken, and skim milk to distinguish low-calorie protein from a more complete nutrient package.
- Egg yolks supply fats and fat-soluble vitamins absent from whites
- Chicken skin, gristle, and bones add nutrients and collagen
- Lower calories do not automatically mean better long-term nutrition
- Full-fat dairy may offer benefits that skim dairy does not
“Nature's perfectly packaged protein that include the fat soluble vitamins which also can help out with the vitamin absorption with the protein absorption”
“you're arguably getting more nutrient density and Better Health longterm versus separating the proteins from the fats”