Modern processing, isolation, and preparation techniques have improved the quality and bioavailability of plant-based proteins.

“So, I think that the way you can make up for the difference is you either eat a little more over here in terms of protein, or you go towards supplements or foods that actually have taken some of the anti-nutritional out, or and this has been something that we're keenly aware of and trying to study is that a lot of the prep methods of plant proteins like beans and legumes, you cook them. And cooking actually liberates a lot of their proteins and makes them more bioavailable, and so reduces the anti-nutritional effects. So sprouting, cooking, fermentation, all kinds of things that are commonly done with plant-based proteins, beans, legumes, I think, are making the two proteins much more close in quality inside us than we once thought.”

“Plant-derived proteins have anti-nutritional, fiber is one, phytates, lots of other things that can inhibit protein breakdown enzymes. And, you know, I use to say, "That's a big deal. It's going to lower the quality. You're not going to get as many essential amino acids."”