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Newsmax Health | Dr. Russell Blaylock, M.D.

Dr. Russell Blaylock, author of The Blaylock Wellness Report newsletter, is a nationally recognized board-certified neurosurgeon, health practitioner, author, and lecturer. He attended the Louisiana State University School of Medicine and completed his internship and neurological residency at the Medical University of South Carolina. For 26 years, practiced neurosurgery in addition to having a nutritional practice. He recently retired from his neurosurgical duties to devote his full attention to nutritional research. Dr. Blaylock has authored four books, Excitotoxins: The Taste That Kills, Health and Nutrition Secrets That Can Save Your Life, Natural Strategies for Cancer Patients, and his most recent work, Cellular and Molecular Biology of Autism Spectrum Disorders. Find out what others are saying about Dr. Blaylock by clicking here.

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Tags: Vegetarians | Protein

OPINION

Vegetarians Need Protein

Russell Blaylock, M.D. By Russell Blaylock, M.D. Monday, 22 November 2010 08:55 AM EST Current | Bio | Archive

Question: Any suggestions for getting adequate protein on a vegetarian diet while reducing my intake of complex carbohydrates to reduce inflammation? I want to avoid the many diet supplements that are animal based.

Dr. Blaylock’s Answer:

A pure vegetarian diet is deficient in a few amino acids. These can be replaced by eating eggs. Egg protein (the white) contains a full and well-balanced complement to all the amino acids. So, you do not have to worry about being deficient. In addition, by eating egg yolks, you are getting a full complement of phospholipids, which are essential for cardiovascular and brain health.

It is important not to scramble the eggs, as exposing them to the air while cooking will cause harmful oxidization of the lipids. It is best to cook them in either extra-virgin olive oil or extra-virgin coconut oil.

Add several dashes of turmeric to the oil, mix well, and you will reduce the risk of oxidizing the fats. The turmeric also will add a wonderful taste — my grandchildren love it when I serve them eggs cooked with tumeric.

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