Protein Quality and Amino Acid Balance

In Deering's framework, protein is essential for structure, enzymes, hormones, immunity, repair, and transport, but it should not become the body's main fuel. Protein quality depends on digestibility, amino-acid balance, mineral context, and food processing.

Preferred proteins

The book's “super proteins” are milk/dairy, eggs, liver, shellfish, white fish, potato protein, gelatin, collagen, and bone broth. These are framed as more digestible, nutrient-dense, mineral-supportive, or amino-acid-balanced than large amounts of muscle meat.

Muscle meat caveat

Muscle meats are not banned but are moderated. Deering worries about high phosphorus relative to calcium, digestive burden, conventional meat quality, and excess inflammatory amino acids. She recommends pairing meat with gelatin or bone broth to add glycine-rich connective-tissue protein.

Protein powders

Protein powders are criticised as processed foods with additives, sweeteners, damaged proteins, possible contaminants, and poor food context. Collagen/gelatin is the main exception, though it is not a complete protein for muscle-building.