“High protein” has turned into a bit of a marketing buzzword. I’m seeing it plastered on everything from snack bars to cereals and even crisps. Is this actually necessary?

Are we getting enough protein in our diet, or are some of us actually under-consuming this vital macronutrient? Do we need supplements and powders or are whole foods enough? And what about the debate between animal based proteins and plant based?

That’s why I’ve put everything I’ve gleaned from the research and years of cooking into my new book, Healthy High Protein, which is out tomorrow.

I’m sitting down with our Science Content Lead, Sakina, to share my take on some of these big questions about protein.

We’ll discuss:

• Why I think the protein guidelines are set too low
• How eating more protein affects brain health, metabolic health and energy
• How to eat more protein in a healthy way that supports your gut and reduces inflammation
• Plus, my favourite protein sources and how I use them in recipes

Buy Healthy High Protein here

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