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Broad Classification of Attributes by Charaka


Article by Dr Raghuram Y.S. MD (Ay) & Dr Manasa S, B.A.M.S

Reference and Context – Sharira Gunas are the attributes of the body. Acharya Charaka has described two types of Sharira Gunas in ‘Sharira Vichaya Shaarira’ chapter of Charaka Samhita. Ref – Charaka Sharira Sthana, Chapter 6, Verse 17 (Cha.Sha.6/17).

Dvividha Sharira Gunaha

शरीरगुणाः पुनर्व्दिविधाः संग्र्हेण- मलभूताः, प्रसादभूताश्च| तत्र मलभूतास्ते ये शरीरस्याबाधकराः स्युः| तद्यथा- शरीरच्छिद्रेषूपदेहाः पृथग्जन्मानो बहिर्मुखाः, परिपक्वाश्च धातवः, प्रकुपिताश्च वातपित्तश्लेष्माणः, ये चान्येऽपिकेचिच्छरीरे तिष्ठन्तो भावाः शरीरस्योपघातायोपपद्यन्ते, सर्वांस्तान्मले संचक्ष्महे; इतरांस्तु प्रसादे , गुर्वादींश्चद्रवान्तान् गुणभेदेन, रसादींश्च शुक्रान्तान् द्रव्यभेदेन||Charaka Vimana – 6/17

Sharira Gunas are of two types. They are –

  1. Malabhuta Gunaha – wastes of the body which are meant to be excreted
  2. Prasadabhuta Gunaha – nourishing factors which are meant to support the body and its functioning
  1. Malabhuta Gunas

Among both the gunas, Malabhuta Gunas are the unwanted things in the body. They are meant to be excreted to keep the body clean and healthy. These factors are described as ‘Sharira Badhakaraha’ i.e. those which afflict the body with pain and discomfort.

They are present in one or the other of the below mentioned forms –

a. Sharira Chidreshu Upadehaha – These are various substances which are formed in various orifices and channels of the body. They are the divergent forms and are in the process of being removed from the body. These forms of malabhuta gunas are the impurities which cause upadeha in the sharira chidras i.e. they are present in the form of impurities which stick to the walls of various orifices and channels inside the body. This further causes obstructions at multiple places of the body hampering many regular functions.

b. Pruthak Janmano Bahirmukhaha – the wastes, putrefied substances separately produced in the eyes, ears and nose and external orifices of the body.

c. Paripakascha Dhatavaha – the blood and other tissues which have got suppurated and have acquired the form of pus and other troublesome substances.

d. Prakupitascha Vata Pitta Shleshmanaha – vitiated vata, pitta and kapha

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e. Ye cha anye api kechit satire tishtanto bhavaha sharirasya upaghataya upapadhyante, sarvaan taan male sanchakshmahe – the above said and any other similar such substances which while existing in the body tends to cause destruction of the body belong to the category of Malabhuta Gunas.

  1. Prasadabhuta Gunaha

Itaran tu Prasade – Acharya Charaka says ‘the others are Prasada Bhuta’. This means to say that, everything else in the body, other than those described under Malabhuta Gunas above should be considered as Prasadabhuta Gunas i.e. pure, nourishing or supporting attributes of the body. They are also the building blocks of the body.

These Prasadabhutas are in the form of –

a. Gurvadin cha Dravantan Guna Bhedan – the gunas i.e. qualities of the body and different components of the body starting with guru – heaviness and ending with drava – liquidity, which are twenty in number, commonly called as Gurvadi Gunas – are the Prasada Bhutas of the body.

b. Rasadin cha Shukrantan Dravya Bhedena – the seven tissues of the body beginning with rasa – lymph or plasma and ending with shukra – semen, are also the prasada bhuta gunas of the body.

One should keep the balance of tridoshas

Since Acharya Charaka counts the vitiated vata, pitta and kapha amongst the malabhuta gunas, he also emphasizes the importance of keeping them in a state of balance for one to experience comprehensive health in the immediate next verse.

तेषां सर्वेषामेव वातपित्तश्लेष्माणो दुष्टा दूषयितारो भवन्ति, दोषस्वभावात्| वातादीनां पुनर्धात्वन्तरे कालान्तरे प्रदुष्टानां विविधाशितपीतीयेऽध्याये विज्ञानान्युक्तानि| एतावत्येव दुष्टदोषगतिर्यावत् संस्पर्शनाच्छरीरधातूनाम्| प्रकृतिभूतानां तु खलु वातादीनां फलमारोग्यम्| तस्मादेषां प्रकृतिभावे प्रयतितव्यं बुध्दिमद्भ्दिरिति||Charaka Vimana Sthana 6/18

By their very nature, the three doshas i.e. vata, pitta and kapha vitiate the body and its components. These doshas would vitiate the tissues of the body when they get vitiated by exogenous factors. He also states that the signs and symptoms of the vitiation of various dhatus in different times have already been described in Vividha Ashita Pitiya Adhyaya – 28th chapter of Sutra Sthana. Such are the manifestations of the vitiated doshas when they come in contact with body components, mainly the tissues of the body.

On the other hand, when these doshas are in a state of normalcy and are balanced, they are responsible for the maintenance of health of the individuals. Therefore, a wise man should always try to keep these doshas in a normal state.

Acharya Charaka further adds 

भवति चात्र- शरीरं सर्वथा सर्वं सर्वदा वेद यो भिषक्| आयुर्वेदं स कार्त्स्न्येन वेद लोकसुखप्रदम्||१९|| Charaka Vimana Sthana, 6/19 (Cha.Vi.6/19)

‘The physician who is always conversant and well versed with various aspects of the entire body as is described in the sharira gunas above, is also very proficient in Ayurveda. Due to this knowledge he could bestow happiness and health to the entire world’.

Related AIAPGET Questions

  1. The ‘Malabhuta Sharira Guna Sangraha’ is defined as (Cha.Sha.6/17)
  2. Sharira chidresu upadeha pruthak janmano bahirmukhaa
  3.   Paripakvascha dhatavaha
  4. Prakupitascha vatapittashleshmana
  5.   All the above

Ans – d. All the above.

This question was asked in Uttarakhand University Lecturer Screening Test – 2018, Kaya Chikitsa.

Other possible Questions

  1. Which among these are not mentioned as Sharira Prasadabhuta Gunas by Acharya Charaka?
  2. Gurvadi Gunas
  3.   Rasadi Dhatus
  4. Ojas
  5.   a & b

Ans – c – Ojas. Ref – Cha.Vi.6/17

  1. How many Sharira Gunas does Acharya Charaka grossly describe in Vimana Sthana?
  2. 2
  3.   3
  4. 4
  5.   6

Ans – a. 2, Malabhuta and Prasadabhuta Gunas. Cha.Vi.6/17

  1. Which are included under Prasadabhuta Sharira Gunas according to Charaka?
  2. Gurvadi Gunas and Tridoshas
  3.   Gurvadi Gunas and Ojas
  4. Sapta Dhatus and Gurvadi Gunas
  5.   Saptadhatus and Ojas

Ans – c. Sapta Dhatus and Gurvadi Gunas. Cha.Vi.6/17

Quest Spicy Queso Crusted Shrimp Recipe

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Picture this: a shrimp, minding its own business, swimming along, dreaming of maybe one day meeting a nice lemon wedge. Meanwhile, in a completely different aisle of the grocery store, a bag of Quest Spicy Queso Tortilla Protein Chips is plotting something big. Fate, as it tends to do, brings them together. Crushed, coated, baked golden, and finished with hot peppers, green onion, and a side of queso for dunking. It’s the protein plot-twist nobody saw coming. But everybody’s glad it did.

Check out the full recipe below:

Spicy Queso Shrimp

NUTRITIONAL INFO

SPICY QUESO CRUSTED SHRIMP

Yields: 4 servings |  Serving Size: about 4-5 shrimp

Calories: 180  | Protein: 27g | Fat: 5g | Net Carb: 6g

Total Carb: 7g | Sugar: 1g

Ingredients

SPICY QUESO CRUSTED SHRIMP

  • 9oz shrimp, peeled and deveined
  • 2 bags Quest Spicy Queso Tortilla Chips
  • 1 egg, whisked
  • 2 tbsp gluten free flour
  • 1 hot red pepper, thinly sliced
  • 1 green onion, thinly sliced

Method

  1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
  2. Place the chips into a food processor and pulse until fine crumbs form. Transfer the crumbs to a shallow bowl.
  3. In a second shallow bowl, add the whisked egg and place the flour in a third shallow bowl.
  4. Coat each shrimp in the flour, shaking off any excess. Dip the floured shrimp into the egg mixture, then coat thoroughly in the chip crumbs, pressing gently so the crumbs adhere.
  5. Arrange the coated shrimp on the prepared baking sheet. Repeat with the remaining shrimp.
  6. Bake for 7–9 minutes, or until the shrimp are cooked through and golden brown. Garnish with hot peppers and green onion and serve with your favorite queso.

Quest Mexican Street Corn Jalapeno Poppers Recipe

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Elote was working the night market. Jalapeño poppers were holding it down at the sports bar. Neither was looking for a collab. Then this recipe happened, and now they’re inseparable. Questified Mexican Street Corn Jalapeño Poppers load roasted jalapeños with creamy cheese, sweet corn, cotija, lime, and crushed Quest Mexican Street Corn Tortilla Protein Chips. Smoky. Zesty. Protein-packed. It’s the supergroup nobody asked for. But everybody wants an encore.

Check out the full recipe below:

Mexican Street Corn Jalapeño Poppers

NUTRITIONAL INFO

MEXICAN STREET CORN JALAPENO POPPERS

Yields: 7 servings |  Serving Size: 2 jalapeno poppers

Calories: 120  | Protein: 9g | Fat: 6g | Net Carb: 4g

Total Carb: 5g | Sugar: 3g

Ingredients

MEXICAN STREET CORN JALAPENO POPPERS

  • 7 large jalapenos
  • 4oz cream cheese, softened
  • ½ cup colby jack cheese, shredded
  • ½ cup cotija cheese, separated
  • ½ cup corn kernels
  • ¼ tsp paprika
  • Pinch salt
  • 1 bag Quest Mexican Street Corn Tortilla Chips, crushed
  • Juice from ½ lime
  • ¼ cup chopped cilantro

Method

  1. Preheat to 350 F and prepare a baking sheet with parchment paper.
  2. In a bowl, stir together the cream cheese, colby jack cheese, ¼ cup cotija cheese (reserving the remaining for topping), corn, paprika, salt, crushed chips, lime juice and cilantro.
  3. Cut the jalapenos in half lengthwise and remove the seeds. Fill the cavities with the mixture and top with remaining cotija cheese.
  4. Bake for 20-22 minutes. Garnish with cilantro.

Peach Crisp (Healthy and Easy!)



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This light and delicious Peach Crisp is made with sweet, juicy summer peaches and topped with crunchy oats and roasted almonds. Enjoy it for dessert or even breakfast!

Peach Crisp

Peach Crisp

This healthy Peach Crisp is one of my favorite ways to enjoy sweet, juicy summer peaches. It’s topped with a crisp oat and roasted almond topping that adds the perfect amount of crunch without being too heavy. Serve it warm with a scoop of vanilla ice cream for dessert, or enjoy it for breakfast with a spoonful of Greek yogurt.

Why This Peach Crisp Recipe Works

Gina @ Skinnytaste.com

Fruit desserts are some of my favorites, and nothing beats a fresh peach crisp in the summer. It’s lighter and healthier than many other desserts but just as satisfying. It’s the perfect after-dinner treat.

  • Easy: After you prep the peaches, the rest is a breeze! Just mix the filling and topping ingredients and bake.
  • Light summer dessert uses fresh peaches and minimal sugar and butter 
  • Adaptable for various diets: Tips below for making it dairy-, nut-, and gluten-free
Gina signature

Ingredients You’ll Need

The peach crisp ingredients are divided into two groups: the filling and the topping. See the recipe card below for the exact measurements.

Peach Crisp

Peach Crisp Filling

  • Ripe peaches will make the dessert sweeter without needing a ton of added sugar. You’ll need to peel and slice all of them.
  • Sweetener: I used monk fruit, a zero-calorie sweetener, but you can also use granulated sugar.
  • Kosher salt: Use just a little to balance the sweetness.
  • Cornstarch thickens the filling, preventing the crisp from becoming watery.

Crisp Topping

  • Oats are the base of the streusel topping. Use quick or rolled oats.
  • Slivered roasted almonds: You can usually find slivered almonds easily at the grocery store. If yours aren’t roasted, roast them on a baking sheet at 350°F for about 5 minutes until they’re golden brown. You can also toast whole almonds and then slice them.
  • Whole wheat flour provides a little extra fiber.
  • Sweetener: Use brown sugar or brown monk fruit sweetener.
  • Cinnamon adds warmth and flavor. 
  • Melted butter holds all the topping ingredients together.

Peach Tips from Gina’s Test Kitchen

  • If your peaches aren’t ripe, store them in a brown paper bag for a day or two. You might also want to buy a few extras in case some don’t ripen as quickly as others.
  • To peel peaches easily, bring a large pot of water to a boil. Score an X on the bottom of each peach, then blanch them in hot water for 1 minute, making sure they are fully submerged. Remove with a slotted spoon, and the skin will slip off.
  • You can also peel them with a vegetable peeler or skip this step entirely. Since peach skin is so thin, it won’t be that noticeable once baked.
  • If you have a surplus of ripe peaches, you can peel and slice them, then freeze them to make the crisp later.

How to Make Peach Crisp

After peeling and slicing the fruit, the rest of the dessert comes together in just a few minutes. Check the recipe card at the bottom for printable instructions.

  1. Fruit filling: Mix the peaches, sugar, and salt in a bowl, then toss with cornstarch. Place in a deep pie dish. If you don’t have a pie dish, an 8×8 or 9×9-inch dish will work.
  2. Crisp topping: Mix oats, flour, almonds, sweetener, cinnamon, and butter in a bowl. Sprinkle over the peaches.
  3. Bake the peach crisp at 350°F for 40 to 50 minutes. Once the oat topping is golden brown and the peaches are bubbly, it’s done. The filling will keep thickening as it cools, so let it sit on a wire rack for 5 to 10 minutes before serving.
Peach Crisp

Variations

  • Switch up the fruit: Swap peaches for nectarines, or try a completely different fruit, like berries, pears, or apples.
  • Cornstarch alternative: Substitute arrowroot.
  • Flour: You can use white whole wheat flour or all-purpose flour. 
  • Gluten-free crisp: Substitute gluten-free oats and flour.
  • Nut options: Try it with pecans or walnuts.
  • Nut allergy? Omit the almonds.
  • Vegan peach crisp: Replace butter with melted coconut oil.
  • Eat it for breakfast: Repurpose leftovers and serve the fruit over plain Greek yogurt or cottage cheese.

Serving suggestions

Top this warm peach crisp with vanilla ice cream, frozen yogurt, or a dairy-free ice cream. Yogurt whipped cream or whipped coconut cream would also be delicious.

Peach Crisp
Skinnytaste High Protein cookbook protein

Prep: 20 minutes

Cook: 40 minutes

Total: 1 hour

Yield: 8 servings

Serving Size: 3 /4 cup

  • Heat oven to 350°F degrees.

  • Combine peaches, sugar and salt in a large bowl and mix well. Sprinkle with cornstarch. Toss until fruit is coated and transfer to an ungreased deep pie dish.

  • Combine the remaining topping ingredients in a medium bowl with a fork and sprinkle over the fruit.

  • Bake for 40–50 minutes until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool for a few minutes before serving warm.

  • Serve with a scoop of ice cream or frozen yogurt, if desired.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

*To make this gluten-free swap out the flour for a gluten-free flour mix and use gluten-free oats.

To peel peaches easily, bring a large pot of water to a boil. Score an X on the bottom of each peach, then blanch them in hot water for 1 minute, making sure they are fully submerged. Remove with a slotted spoon, and the skin will slip off. You can also peel them with a vegetable peeler or skip this step entirely. Since peach skin is so thin, it won’t be that noticeable once baked.


 

Serving: 3 /4 cup, Calories: 183 kcal, Carbohydrates: 33 g, Protein: 4 g, Fat: 11.5 g, Saturated Fat: 4 g, Cholesterol: 16 mg, Sodium: 19 mg, Fiber: 3.5 g, Sugar: 10 g

Storage 

  • Refrigerate peach crisp for up to 3 days.
  • Freeze the baked crisp in the pie dish, wrapping it tightly with plastic wrap and then foil. You can also store it in smaller containers for individual servings. It’ll last for 3 months, and you can thaw it in the fridge.
  • Reheat in a 300-degree oven for about 20 minutes, or microwave smaller dishes until warm

FAQ

What is the difference between peach crisp and peach cobbler?

Both desserts have a sweet peach filling that’s baked in the oven. However, a crisp has a crumbly oat streusel topping, while a cobbler has a thicker, biscuit-like topping.

Can you use canned or frozen peaches in peach crisp?

While fresh summer peaches will give you a sweeter crisp, you can certainly use canned or frozen peaches when they’re out of season. Just remember to thaw frozen peaches before using. 

Canned and frozen peaches contain more liquid than fresh ones, so drain and pat them dry before using. If the filling has too much liquid, you might need to add a little more cornstarch.

Can you make peach crisp ahead of time?

There are two ways to make this crisp ahead of time.

1. Prepare the filling and topping, and refrigerate them in separate containers. The next day, assemble the crisp and bake it as instructed.
2. Bake the dish as instructed. Let it cool, then cover with foil and refrigerate overnight. While the oven preheats, let it sit at room temperature, then bake at 300°F for 20 minutes until the center is warm.

Can I double this peach crisp recipe?

Yes, you can double the recipe and bake the peach crisp in a 9×13-inch baking dish at 350°F. You may need to bake it for an extra 10 minutes or so to ensure it’s warm in the center, but I haven’t tested it. If you try it, let me know in the comments what time worked for you.

Peach Crisp

More Peach Dessert Recipes You’ll Love

For more healthy dessert ideas, check out these five delicious peach dessert recipes to make this summer!

Strawberry Protein Smoothie (19g Protein!)


This strawberry protein smoothie tastes just like a slice of cheesecake in a glass — thanks to frozen strawberries, vanilla protein powder, Greek yogurt, and a crushed graham cracker topping that seals the deal. I’ve been making this exact combo since college, and it’s still my go-to when I want something that feels like dessert but delivers 19 grams of protein per serving. It’s especially good right now while strawberries are at their peak summer sweetness, but I make it year-round with frozen berries.

This strawberry protein smoothie blends up in under 5 minutes with frozen strawberries, vanilla protein powder, Greek yogurt, and a graham cracker crumble on top for that cheesecake flavor. It’s a high protein strawberry smoothie that works just as well as a quick breakfast as it does a post-workout recovery drink.

  • Total Time: 5 minutes
  • Yield: 1–2 servings
  • Level: Easy
  • Diet: Gluten-free, vegetarian
strawberry protein smoothie in a glass with graham cracker crumble on top

Why You’ll Love This Strawberry Protein Smoothie

  • Tastes like dessert: The graham cracker crumble on top makes this taste like strawberry cheesecake, not a chalky gym smoothie.
  • Ready in under 5 minutes: Just blend and go — no cooking, no prep beyond measuring.
  • 19g of protein per serving: A solid macro hit for breakfast or post-workout without needing a full meal.
  • Uses peak-season strawberries: Best made in summer when strawberries are at their sweetest, but frozen strawberries work year-round.
  • Only 5 ingredients: No weird or hard-to-find add-ins — just frozen strawberries, protein powder, Greek yogurt, almond milk, and graham crackers.

I make this the same week I stock up on farmers market strawberries every summer because the flavor difference compared to winter berries is unreal. It’s the strawberry protein smoothie I keep coming back to, no matter the season.

Ingredient Notes

Here’s what you need to make this strawberry cheesecake smoothie, plus a few substitution notes. If you’re looking for more ideas, check out The 10 Best Protein Shake Recipes for more protein smoothie inspiration.

  • Frozen strawberries: Use whole frozen strawberries for the thickest texture; fresh strawberries plus a few ice cubes work too, but they yield a slightly thinner smoothie.
  • Protein powder: Vanilla works best here to keep the cheesecake flavor front and center. Check out my protein powder guide for a breakdown of whey vs. plant-based vs. collagen, and which blends smoothest.
  • Greek yogurt: Adds creaminess and an extra protein boost; swap for plain or vanilla dairy-free yogurt if needed.
  • Almond milk: Any milk works — oat, regular dairy, or a higher-protein milk like Fairlife if you want to push the macros further.
  • Graham crackers: Crushed on top for the cheesecake effect — don’t blend them in, or you lose the crunch contrast.
strawberry cheesecake protein smoothie with fresh strawberries

How to Get the Perfect Texture

The most common issue with any protein smoothie is a chalky or gritty texture from the protein powder. Whey protein especially can seize up or clump if it’s over-blended or if there isn’t enough liquid, while plant-based and collagen powders tend to blend smoother from the start. I’ve tested a handful of protein powder brands in this exact strawberry protein smoothie, and the fix that works every time is simple: blend the liquid and protein powder together first, before adding the frozen strawberries, and don’t over-blend once everything is in.

If your smoothie turns out too thin, add a few more frozen strawberries or an extra ice cube. If it’s too thick to blend smoothly, splash in a little more almond milk until it loosens up.

Variations

  • Strawberry banana: Add half a frozen banana for extra creaminess. Try my Strawberry Banana Smoothie for the full version.
  • Triple berry twist: Swap half the strawberries for mixed berries, like in my Triple Berry Protein Smoothie.
  • Post-workout boost: Add an extra scoop of protein powder or a spoonful of nut butter for staying power after a workout.
  • Coconut version: Swap almond milk for coconut milk for a tropical spin, like my Post-Workout Strawberry Coconut Protein Smoothie.
  • Add a green: Blend in a handful of spinach or kale for a green protein smoothie — you won’t taste it, I promise.
  • Nut butter: Stir in a spoonful of peanut butter or almond butter for extra richness and staying power.
thick strawberry protein smoothie ready to drink

Storage

This strawberry protein smoothie is best enjoyed immediately, but leftovers keep in an airtight container in the fridge for up to 24 hours. Give it a good shake or a quick re-blend before drinking, since the fruit will separate slightly. I don’t recommend freezing it once it’s blended — the texture turns grainy.

FAQs

Can I make this strawberry protein smoothie ahead of time?

It’s best enjoyed right after blending, but you can store leftovers covered in the fridge for up to 24 hours. Give it a quick stir or re-blend before drinking since the fruit will settle.

Why is my protein smoothie grainy or chalky?

This usually happens when the protein powder doesn’t fully dissolve. Blend the liquid and protein powder together first, then add the frozen fruit — it makes a noticeably smoother texture. I’ve tested this with several whey and plant-based powders, and blending liquid plus powder first is the single biggest fix for chalkiness.

Is strawberry good for protein shakes?

Yes — strawberries add natural sweetness, fiber, and vitamin C without needing much added sugar, which pairs well with the protein powder’s flavor instead of masking it.

Can I use fresh strawberries instead of frozen?

Absolutely, though frozen strawberries give this smoothie its thick, milkshake-like texture without diluting it with ice. If using fresh, add a few ice cubes to keep it cold and thick.

Is this a good post-workout smoothie?

Yes — it delivers 19g of protein per serving along with carbs from the strawberries, making it a solid post-workout recovery option. For a bigger post-workout boost, add an extra half scoop of protein powder or a frozen banana for more carbs.

What protein powder works best in this smoothie?

Vanilla protein powder keeps the cheesecake flavor front and center. I recommend checking my protein powder guide — whey blends the creamiest, plant-based works for dairy-free, and collagen is a good middle ground if you want something neutral-tasting.

Smoothie Recipes

strawberry cheesecake protein smoothie from above

  • Place all ingredients into a high-speed blender and blend until smooth. Add more almond milk as needed depending on preference.

  • Serve immediately with some crushed graham cracker on top to make it really taste like strawberry cheesecake!

  • To make this extra cheese-cakey, you can also swap the Greek yogurt for cottage cheese. Trust us it’s legit.

Calories: 206 kcal, Carbohydrates: 28 g, Protein: 19 g, Fat: 2 g, Fiber: 5 g, Sugar: 13 g

Nutrition information is automatically calculated, so should only be used as an approximation.



Tim Tebow Explains How The Keto Diet Breaks Down Fat

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Read Dr. Oz’s blogs at iHerb: https://www.iherb.com/experts/dr-mehmet-oz

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Why Source Matters More Than Amount

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I discuss a public health case for modernizing the definition of protein quality.

In 2019, Dr. David Katz and colleagues, including one of my favorite researchers, David Jenkins, published a “public health case for modernizing the definition of protein quality.” The prevailing definition seems to have more to do with biochemistry than the overall effects on human health. The common belief that protein is “good,” and the more the better, combined with a definition of protein quality that favors animal protein, gives the impression that eating more meat, eggs, and dairy is desirable and preferable. But this is directly opposed to nutrition guidelines that are instead trying to push more plants. Although protein malnutrition is still common in many areas of the world, it is extremely rare in the industrialized world, where “the most formidable public health threats…are from chronic diseases,” not something like kwashiorkor, severe protein and calorie malnutrition.

In 2016, a landmark study was published out of Harvard, involving more than 100,000 people, that found that replacing animal protein with plant protein was associated with lower risk of dying prematurely. The worst offenders seemed to be processed meat like bacon, as well as egg protein (the egg whites). But swapping in even just 3% plant protein for any of the animal proteins, such as processed meat, unprocessed meat, chicken, fish, eggs, or dairy, was associated with a significantly lower risk of arguably the most important endpoint of all: death. See below and at 1:32 in my video Animal Protein vs. Plant-Based Protein.

But how do we know it’s the protein? The researchers adjusted for factors such as saturated fat intake, which suggested it wasn’t just the animal fat. But how can our body differentiate between protein from a plant and protein from an animal? Isn’t protein…protein? No. Generally, plant protein is low in branched-chain amino acids, unlike animal protein, and decreased consumption of branched-chain amino acids improves metabolic health. It could be the IGF-1, a cancer-promoting growth hormone that is boosted by so-called high-quality animal protein intake, though. We suspect the IGF-1 connection is cause and effect, since people born with higher IGF-1 levels, regardless of what they eat, appear to suffer higher rates of killers like type 2 diabetes and heart disease. Or, it could be something the Harvard researchers didn’t control for, such as toxic pollutants like dioxins and polychlorinated biphenyls (PCBs), since they tend to accumulate up the food chain into cattle, pigs, chickens, and fish and therefore end up on our plates. So, “plant-based protein, besides other health benefits, stands as an important step to lower the body burden of harmful pollutants of dietary animal-protein origin.”

If you don’t think a study with 100,000 people is enough, how about 400,000 people? The U.S. National Institutes of Health–AARP Diet and Health Study is the largest diet cohort study in history, and, again, researchers found that simply replacing 3% of calories from animal protein with plant protein was associated with a 10% lower overall mortality—and you get even twice that benefit if you get rid of eggs, too. That’s not a surprise, since egg consumption is associated with a higher risk of developing cardiovascular disease.

Put all the studies together on dietary protein intake and mortality, and people who eat more protein tend to live shorter lives. But this is “mainly driven by a harmful association of animal protein.” Plant protein intake is actually inversely associated with mortality, meaning those who eat more plant protein tend to live longer lives. More animal protein may mean more mortality, whereas more plant protein is correlated with less mortality, as you can see below and at 3:30 in my video.

So, the best of both worlds would be to increase the intake of plant protein instead of animal protein. In other words, as another meta-analysis concluded, “Persons should be encouraged to increase their plant protein intake to potentially decrease their risk of death.”

Doctor’s Note

The benefits of calorie restriction may arise from the drop in animal protein intake. See Caloric Restriction vs. Animal Protein Restriction for more on this.

I also discuss branched-chain amino acids in Are BCAA (Branched Chain Amino Acids) Healthy?.

Do you need to combine plant proteins, like rice and beans? See The Protein Combining Myth.

How much protein do we need? See Do Vegetarians Get Enough Protein?.

What about plant-based meats? Are Beyond Meat and the Impossible Burger Healthy?

 



Eating Healthy Food (100 words) #learn #englishspoken #essay #learnenglishwithdsm #shortvideo

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Want to start eating healthy but not sure where to begin? In this short video, we explore the benefits of healthy food and how it supports a strong body and mind. Learn why balanced nutrition matters and how simple changes in your daily meals can lead to better energy, improved focus, and long-term wellness. Perfect for beginners or anyone looking to live a healthier lifestyle. 🍎🥦

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