As a nutrition professional, I get very frustrated by the protein-centric framework that inevitably comes up when plant-based eating is discussed, particularly because the average American consumes sufficient protein, but nowhere near the daily recommended amounts of fiber and several important minerals, like magnesium. Low intakes of both are associated with higher risks of chronic disease. And, here’s an indisputable fact: No matter how humane, local, pastured, or organic your steak or chicken is, it does not offer fiber or significant levels of magnesium. Vegetarian sources of protein, meanwhile (nuts, seeds, beans, whole grains, pseudograins, and vegetables) are good — and in some cases, excellent — sources of both.
To say nothing about the amount of oil, sugar, and corn syrup ingested...