Ep. 25 – Can Vegetarians Really Build Muscle Without Protein Shakes?
Welcome to the 25th episode of Vegetarian Health and Longevity from Hurry The Food Up and Sports Nutritionist James LeBaigue.
I know so many people who use protein shakes. Almost everyone seems to have a bag of protein powder in their cupboard and I suspect you might too, or at least are considering it.
Most people relate protein shakes to muscle, in that they say you need protein shakes to build or grow muscle, or to take protein shakes to keep hold of the muscle that you already have.
And that is kind of true but that’s wayyyy too superficial and the truth is so much more interesting than that!
In this episode, we’re going go go through whether you really need protein shakes to build muscle, or whether you can do just fine without protein shakes and instead, focus on eating natural whole foods that don’t come blended, with some alluring design on that makes you think it’s going to be an absolute game-changer.
And if more people were able to understand this and improve it, I am absolutely sure that it would benefit so many lives. Now this could be in relation to weight loss or just general health living because it’s something that crosses all spheres and walks of life.
I’d like to dive into this in this episode, and show you just how powerful this change can be and how you can use it in your own life.
Acknowledging Common Perceptions- An Introduction to protein shakes
Alright, I should acknowledge that not every protein shake smells like candyfloss and has heavily muscled people on the packaging.
But that’s what a lot of people associate with protein shakes
Now you may know a bit about protein already. It’s one of the three main macronutrients, the other two being fat and carbohydrates, and it’s a vital part of your diet.
Protein contains amino acids, and you may have heard these called the “building blocks of life” before, and that’s for good reason.
The Role of Amino Acids
Amino acids are required for so many different roles in your body including in your hormonal system, your immune system and your reproductive system.
Consuming protein gives your body the nutrients to help these carry out their normal functions.
Protein is also the nutrient that, yes, is responsible for helping you to grow bigger, stronger and more resistant muscle tissue.
So it’s protein that helps drive the adaptations that will enable you to build new muscle, to make positive gains from your gym training sessions, your power yoga or your high intensity training.
There’s a process in your body called muscle protein synthesis (MPS), and this is the term used to describe the creation of new muscle tissue.
Muscle Protein Synthesis (MPS)
The way you create positive adaptations to training is this:
You exercise and create stress on your body. Your body recognises this so it wants to get bigger or stronger. It needs protein to be able to do; you consume protein. That protein you’ve just eaten triggers MPS, so you grow new muscle tissue.
So the bottom line here is that you need protein in your diet to make positive improvements in exercise, which includes going to the gym with an aim to grow muscle.
That means that protein shakes make sense because they give you that super blast of easy to digest protein.
Optimal Protein Intake
In order to properly answer the question of whether protein shakes are required to build muscle, it’s worth first talking about what the gold standard ranges are for protein intake and how much protein you consume in your daily diet.
How much protein do I need to build muscle?
The optimal amount of protein to eat per day to build muscle is between 1.6-2.2g of protein per kg of body weight per day, or roughly 0.75-1g of protein per lb of body weight.
For a 70kg or 154lb person this would be about 115-154g of protein per day.
Now what I’ve frequently seen when I’ve analysed diaries of vegetarian clients is that they miss this threshold, often quite considerably. They might be consuming more like 1g of protein per kg of body weight per day.
Building Muscle with Insufficient Protein
And if you’re not in that range, then as it might be obvious, your ability to build muscle is not going to be as good as it could be if you were in that range.
So this is the region that people should be trying to get to if they’re trying to build muscle because you are going to get the best anabolic response from your food, anabolic response essentially meaning positive muscle benefits.
What happens if I don’t eat enough protein?
But there’s a clear question here, and it’s one we frequently get at HTFU: What happens if you don’t hit this threshold?
Because while science says it’s best to hit that range, this might not always be possible.
The Reality of Protein Intake
The truth is that you can still build muscle if you aren’t in that protein range, and don’t let anyone kid you otherwise.
You might not be able to build it quite as optimally as if you were in the range but it doesn’t mean that it isn’t possible.
So then back to the question of are protein shakes needed to build muscle, the answer is one of those slightly frustrating “it depends”, because there is nuance here.
It depends on how much exercise you’re doing and how much protein you’re consuming without protein shakes.
In order to build muscle you have to do resistance training, or strength training, and I usually suggest a minimum of 3 times per week.
If you aren’t doing this then a protein shake isn’t going to make much difference. You can think of it as the exercise is the trigger to build muscle, the protein shake is the vehicle.
Without the trigger it’s not going to happen anyway so the vehicle doesn’t matter.
But then it’s about whether you actually need a protein shake. Because if you’re either already in that gold-standard protein range per day without having a protein shake, then including one isn’t going to be much benefit.
And as I mentioned before, you can still build muscle without being in that gold standard range.
Increasing Protein Intake Without Shakes
But what if you’re really low on your protein intake and you want to be in that gold standard range, what can you do?
Well, the first thing to do is look at your diet and see where you can get some easy wins in terms of bumping up your protein intake through regular, whole food, so not through a protein shake.
One of the easiest ways here is to opt for low-fat dairy as opposed to full-fat dairy. You can think of low-fat dairy as the vegetarian equivalent to lean meat, where you’re getting more protein per gram.
So swapping to low-fat greek yogurt or low-fat cottage cheese is a simple way of getting in more protein.
Then you could make sure you make use of other veggie foods that are high in protein, such as eggs, soy and its derivatives like tofu, lentils, beans and wholegrain carbohydrates.
And I love these last three because people are often surprised by how much protein are in them and just how powerful they can be for bumping up your protein intake.
Protein Shakes for Specific Scenarios
But let’s say you’re trying to increase your protein intake and are finding it difficult. Maybe you don’t like dairy, or you’re trying to lose weight so are in a calorie deficit and are finding it tough to get the protein up without accompanying carbs or fats.
This is one of the scenarios where a protein shake might come in really handy.
They’re a low-calorie, easy option for getting lots of protein in, and are especially helpful when trying to lose weight because you’re naturally restricted with how many calories you can eat per day.
This is actually something we’re super conscious about at Hurry The Food Up, and super open about too. Our main goal of The Vegetarian Protein Fix is helping vegetarians lose weight healthily.
We create meal plans to help with this but getting that protein intake up while being restricted on calories is tough!
So we include protein shakes in many of the meal plans simply because it helps to achieve those optimum levels that are otherwise impossible without a diet that consists primarily of egg and low-fat dairy, because that’s not particularly satisfying, sustainable or supported by evidence.
So then we try to balance getting into that optimal range against not eating a super boring diet that makes you want to quit. Instead, we focus on healthy, satisfying food that makes you happy and lets you lose weight at the same time. If you are interested in trying out one of our plans, head to our meal plan page, and you can download one for free. It comes with a shopping list, step by step instructions for all recipes, and is full of speedy, tasty but weight-loss friendly recipes. So get started now!
Protein Intake Considerations as You Age
So as well as a protein shake being reasonable if you’re in a calorie deficit and struggling with your protein intake, there are a couple of other scenarios where I think they could be helpful but still not necessary.
As we get older it seems like we need more protein to build and maintain muscle, so I think it’s quite reasonable to consider protein supplements to help with this as we age.
In order to trigger that process that I mentioned earlier, muscle protein synthesis, it seems you need more protein than when you were younger for the same effect, which means gradually increasing your protein intake as you get older.
In terms of that 1.6-2.2g of protein per kg of bw per day range, I’d be looking at the upper end of that range for anyone over about the age of 60, because it’s going to give you the best chance of keeping hold of your hard-earned muscle.
Another scenario is for those who have specific restrictions on what they can eat. So for example, if someone has an allergy, intolerance or they just generally dislike a food and don’t eat it, protein shakes could help fill that gap.
Your list of high protein veggie foods is limited and if some of those options are removed then it’s even more difficult.
Protein Shakes in Special Diets
This is even more true for those who follow a vegan diet because it is that much harder to get protein in without eating really repetitively, and that’s not realistic for most people.
When it comes to exercise, my usual advice is that if you’re going to be eating a normal meal with a good protein source within 45 minutes of finishing then you don’t need to have a snack.
If it’s going to be longer than 45 minutes then a snack is a good idea, to give your body nutrients to kickstart the recovery process.
If you know this is going to be difficult, perhaps you’re travelling or you know you won’t be able to eat for about 90 minutes then a protein shake could make sense for you. You can kickstart the recovery process with
a protein shake which is just going to positively contribute to making beneficial adaptations to exercise.
In a nutshell, while protein shakes might help certain individuals in certain scenarios to build muscle, they are by no means a necessity and you can build muscle without them.
Final Thoughts
So I hope you found this episode interesting and gave you some helpful info about the truth behind protein shakes… If you did find it useful then please give the podcast a quick review on whatever platform you’re listening on.
It helps the podcast to spread to more like minded people like you, and it’ll only take a moment. Thanks so much, and we’ll speak soon.
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This tangy Dill Pickle Hummus is easy to make and great to have on hand during the summer for a refreshing and healthy snack. The food processor does most of the work and this unique hummus can be used in so many different ways. Mix it into pasta salad, spread it on sandwiches, or enjoy it in a salad. If you love dill pickles, you’ve got to make this delicious hummus recipe.
I tried some store-bought dill pickle hummus a few weeks ago, and I’ve been addicted ever since. I decided it was time to make my own version, and it did not disappoint. I’ve been eating it with crackers and veggies, but also adding it to pretty much every other meal I eat for some extra flavor, protein, and fiber. This Dill Pickle Hummus is refreshing, perfect for summer, and a great way to use up any dill you have in your garden.
Why You’ll Love This Tangy Dill Pickle Hummus
Refreshing – Pickles are a refreshing snack, and making hummus with them creates a creamy, tangy dip that’s perfect for summer. I like to serve this pickle-flavored hummus chilled with a side of veggies for a light and filling afternoon snack.
Flavorful – If you love dill pickles, you’ll enjoy this uniquely flavored hummus. It is flavored with fresh dill, dill pickles, and pickle juice. I also add a little bit of lemon juice and a few cloves of garlic. You can also make it spicy by adding some pickled jalapenos.
Versatile – I love having hummus on hand because it’s healthy, protein-packed, and can be used in many different ways. Hummus is always great with veggies and pita bread, but it can also be added to salad, pasta, toast, sandwiches, and more.
Benefits
Chickpeas – A high-fiber diet is imperative for good digestive health, and chickpeas contain 35 grams of fiber per cup of cooked beans. Beans have a mixture of soluble and insoluble fiber, which greatly benefits the digestive process. Soluble fiber absorbs water in the digestive tract, helping regulate the absorption of nutrients. It also binds to bile in the digestive tract, removing toxins that would otherwise recirculate throughout the body. Insoluble fiber helps bulk up our stool, ensuring that things run smoothly.
Tahini – Tahini is a paste made from sesame seeds, perfect for dressings and sauce recipes. It’s a great source of vitamins, minerals, and healthy fats. Although tahini contains a small amount of saturated fat, most of its fats are polyunsaturated (omega-6 fatty acids) and monounsaturated, which are great for overall health.
Dill Pickle Hummus Recipe Ingredients
Chickpeas – I used two cans of chickpeas for this hummus recipe. You can easily adjust the amount if you want more or less hummus, though. I like to boil my chickpeas with a bit of baking soda for 20 minutes beforehand, as it helps soften them, but that isn’t necessary.
Tahini – You should be able to find tahini at most grocery stores, in the same section as the peanut butter. Tahini is a paste made with sesame seeds and has a nice toasty flavor. I use it often in recipes, and it’s a staple ingredient for traditional hummus.
Pickles – Both the pickle juice and the pickles are used in this hummus recipe, so make sure to use a brand of pickles you know you enjoy. I find that the pickles sold in the refrigerated section at the grocery store tend to have better flavor than the jarred pickles, but either will work.
Dill – The pickles add a nice dill flavor to the hummus, but I also like adding some fresh dill. Dry dill has a much stronger flavor than fresh dill, so I usually stick to mostly fresh and just a pinch of dried dill.
Lemon Juice – Lemon juice is commonly used in most hummus recipes, so although we already have acid from the pickle juice, I wanted to add a little lemon flavor. You can leave it out if you prefer.
Garlic – One or two cloves of fresh garlic add so much flavor, but garlic powder can be used if you prefer a milder garlic flavor.
How To Make Refreshing Dill Pickle Hummus
Optional: For creamier hummus, you can boil the chickpeas with 1/4 teaspoon baking soda for 20 minutes. Drain and then rinse with cold water and let cool for a few minutes before making the hummus.
To a food processor or blender, add in the tahini, pickle juice, lemon juice, garlic, and 1/2 cup of chopped pickles. Blend until combined and slightly creamy. It may be challenging to achieve a completely creamy texture in the food processor, but aim for as much blending as possible.
Next, add in the chickpeas, fresh dill, dried dill, and salt. Turn the food processor on and blend until the desired texture is achieved. If your hummus looks too thick, you can drizzle in extra pickle juice or olive oil until it reaches the desired consistency. If your hummus is not thick enough, add in extra chickpeas.
Once the hummus reaches your desired texture, add the remaining 1/2 cup of chopped pickles and pickled jalapenos, if you want some extra heat. Give the hummus a few pulses so that the pickles are mixed in, but not completely blended up. Add any additional salt or cayenne pepper needed and enjoy.
Recipe Frequently Asked Questions
This recipe is vegan and gluten-free.
Can hummus be frozen? Yes, you can freeze hummus, although it may not retain the same creamy texture after thawing. I recommend freezing for up to 3 months in an air-tight container.
How long does leftover hummus last? Leftover hummus should last for about 4-5 days when stored in the refrigerator in an air-tight container.
What can be used in place of the chickpeas? Chickpeas are a traditional ingredient in hummus, but white beans can be easily substituted.
Can dry dill be used? I prefer using fresh dill because it has a milder flavor, allowing you to add more without it becoming too overpowering. It also has a nice fresh taste. Dry dill can be used if needed, though. I recommend adding 1 teaspoon and then adjusting as needed.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
This tangy Dill Pickle Hummus is easy to make and great to have on hand during the summer, for a refreshing and healthy snack. The food processor does most of the work and this unique hummus can be used in so many different ways. Mix it into pasta salad, spread it on sandwiches or enjoy it in salads. If you love dill pickles, you’ve got to make this delicious hummus recipe.
Ingredients
2 (15 oz) cans chickpeas, drained and rinsed
1/4 cup tahini
2 cups diced pickles, divided
1–2 cloves garlic, roughly chopped
1/4 cup chopped fresh dill
1 tablespoon fresh lemon juice
2–4 tablespoons pickle juice, depending on what consistency you want your hummus
Optional: pickled jalapenos, to taste if you want heat
1/2 teaspoon salt, or more to taste
Serve with: fresh veggies, pita bread or crackers.
Instructions
Optional: for creamier hummus, you can boil the chickpeas with 1/4 teaspoon baking soda for 20 minutes. Drain and then rinse with cold water and let cool a few minutes before making the hummus.
To a food processor, or blender, add in the tahini, pickle juice, lemon juice, garlic and 1/2 cup of chopped pickles. Blend until combined and slightly creamy, it many be hard to get completely creamy in the food processor but you want it as blended up as you can get it.
Next, add in the chickpeas, fresh dill, dried dill and salt. Turn food processor on and blend until desired texture is achieved. If your hummus is looking too thick, you can drizzle in extra pickle juice, or olive oil, until it thins out. If your hummus is not thick enough, add in extra chickpeas.
Once the hummus is to your desired texture, add in the remaining 1/2 cup chopped pickles, and pickled jalapenos if you want some extra heat. Just give the hummus a few pulses so that the pickles are mixed in, but not completely blended up. Add any extra salt, or cayenne pepper, if needed and enjoy.
Notes
This hummus recipe makes about 2 cups of hummus. Each serving is 1/4 cup.