In This Climate Friendly Age, How to Get Enough Protein?

In a study from 2021, the suggestion was that meat contributes to almost 60% of all greenhouse gas emissions from global food production.

Per a recent report, livestock emit methane, and they require a lot of land and resources. Three-quarters of the world’s agricultural land is dedicated to livestock farming.

Let’s look at the usual suggestions we’ve seen so far.

For instance, not depending on meat holds significant potential environmental benefits. The reduction of beef consumption by just 20% could potentially reduce deforestation by half in the next 30 years.

However, many people are concerned about not getting enough protein for their body.

After all, there are also studies that show how plant-based proteins are not always the best alternatives.

Let’s also not forget about stories of people who had gone vegan or vegetarian and recently went back to being an omnivore–so to speak.

The need for protein in human bodies

Protein is one of the six essential nutrients needed for our bodies to function properly.

Just like fats and carbohydrates, it’s one of the primary macronutrients our bodies need in hefty amounts.

We need protein to support growth and repair within the body. As we digest protein, it breaks down into amino acids. Our body then distributes the amino acids to build various components that we need.

Basically, it’s a big deal. And some people overlook their role and importance by thinking that all proteins are the same.

So how do we know if we’re not getting enough protein?

Well, if you’re like me, I don’t track my macros even though I exercise regularly. It’s just a faff for me personally. So, I don’t exactly know when I don’t have enough protein.

But one sign of inadequate protein intake is poor healing or poor recovery (after training).

Also, one may have a wound that heals slowly, or one may get sick more frequently. Feeling tired can be a sign, but it’s not always caused by protein deficiency.

However, some experts believe that people mostly consume more than the recommended amounts of protein anyway. So, for some people, it’s not a big concern.

Ideally, though, people should work with certified nutritionists to know their personal needs.

Eco-friendly protein sources and options around us

The suggestion that we keep on getting to reduce or stop meat consumption is consuming beans, lentils, and other legumes.

Some people, experts, and researchers swear by soy-based products like tofu. According to them, soy provides all the essential amino acids our body needs in every serving.

Although, refrain from consuming plant-based “meat” as they’re often highly processed. Despite the fact that they offer high protein content, such alternatives are high in sodium and saturated fats.

They can, of course, serve as a transitional food for those who want to slowly stop eating meat.

But if one isn’t completely ready to cut out meat, increasing unprocessed plant-based protein can be a great start.

Some experts add that fish or poultry can be transitional food as they have less environmental footprint. Although, they suggest being extra careful with poultry; there are sustainability and animal welfare concerns with its large-scale production.

Another option is to choose lower-impact, higher-quality red meat products.

To be more sustainable, one can buy directly from producers. One can also participate in community-supported agriculture programs.

Choosing locally-sourced meat could minimize carbon emissions from transport. One can also ask about the meat’s source at grocery stores to find out, or simply explore local meat markets.

What about lab-grown meat? Isn’t it being marketed as cruelty-free and methane emissions-free?

Well the thing is, right now it’s still too early to decide or determine the real impact of lab-grown meat. It’s still new, after all.

The USDA has approved the sale of cell-cultivated chicken. Other lab-grown animal products, however, are still under review.

Besides, there’s still limited research on lab-grown meat compared to extensive analyses of traditional livestock, poultry, and seafood systems. Basically, there’s no answer for that now.

But, steak made from snakes can be a choice.

Yes, you read that right.

Climate-friendly protein: snake meat

snake meat based dish. Photo by Diego Delso Wikimedia Commons

Time to set aside your usual meat dishes and consider trying python curries and satay skewers instead.

According to some experts in snake biology, incorporating these reptiles into our diets might work. Besides, eating snakes is a practice already common in some parts of the world.

It could help reduce the environmental impact of our food choices, remembering that the world’s population keeps increasing.

Since many agree that red meat consumption should decrease, and that many traditional meat farms are not great, scientists have turned their heads to snakes.

For Dan Natusch, a herpetologist at Macquarie University in Australia, the idea emerged unexpectedly.

Natusch’s collaborated with commercial python farms in Vietnam and Thailand. They investigated methods to distinguish wild-caught snakes from those bred in captivity.

During their research, they observed the rapid growth rates of farmed pythons.

Snake soup. Photo by oldandsolo Wikimedia Commons

“As snake biologists, we already knew that pythons had impressive physiologies. After speaking with the python farmers and continuing to monitor their growth rates, their remarkable physiologies became even more apparent,” Natusch said.

This is due to the snakes’ biology. Like all snakes, pythons are ectothermic. It means that the environment regulates their body temperature.

It does make them reliant on sunbathing for warmth. However, it also means that, different from mammals, they don’t need to generate internal heat to maintain body temperature.

This energy-efficient adaptation allows them to convert food into body mass more efficiently.

Snakes’ efficiency and their potential

With that in mind, Natusch and his team aimed to measure this efficiency more precisely.

The researchers focused on two types of pythons, Malayopython reticulatus (reticulated python) and Python bivittatus (Burmese python). They analyzed their diet and growth rate.

The pythons’ ability to endure long periods without food impressed the researchers, in particular.

Despite sometimes going months without eating, the snakes maintained good health and didn’t lose much weight.

Natusch describes this resilience as remarkable, especially among young snakes.

Such resilience, Natusch suggested, could prove valuable in times of disruptions to the food supply. For instance, during the early days of the COVID-19 pandemic, farmers faced challenges in feeding their livestock.

Natusch believed that farming pythons could offer a solution to future challenges. To be specific, challenges prevalent in regions with protein deficiency issues.

Not everyone is on board with this, though.

Some scientists and experts urge caution, as there’s a need for more research. There’s not enough literature on the environmental impact of python farming (meat-wise) and the nutritional value of python meat.