A number of celebrities have praised high-protein diets to lose weight, and it’s no surprise. For years we’ve heard that protein will keep us satisfied and help build calorie-burning muscle.
But according to nutritionist Kimberly Snyder, “too much protein… makes our bodies age faster… [and] toxicity starts to amass in our bodies.” In a recent podcast, she discussed “protox”—short for “protein oxidation.”
According to Snyder, the way most people cook their meat—at high temperatures, often creating that nice char on the outside—creates “oxidative inflammatory molecules that… produce significant detriment to our health, above and beyond even just consuming too many grams of protein.”
Even worse, Snyder explains: we buy meat that’s been sitting out (and oxidizing), cook it (adding oxidation), then store it cut up (letting more oxidation occur), and later reheat it (causing even more oxidation).
There’s a lot packed into this claim, so we went to Mike Roussell, Ph.D., a nutritional consultant, to get the facts.