[Gera]

Every food naturally contains at least a small amount of protein; one is consuming proteins all the time. So the body might potentially use many foods to meet its protein needs.

There is a limiting factor, though: methionine and phenylalanine are naturally scarce, relative to other amino acids, in our food sources.


These two essential amino acids limit the body's full utilization of protein. You might take 0.5- 1 gram of methionine and a little less of phenylalanine each day to redress this. This would improve the rate of protein utilization by the body; what the body is able to use of ingested protein is ordinarily far less than 100%.

Raw egg yolks (emptied from the sac enclosing them inside an egg) are delicious and high in protein if you are not vegetarian but wish to eat less flesh/organs for protein. Raw, naturally-produced yolks, alone or poured over raw seafood, are delicious protein-rich foods, and like raw seafood are extremely satisfying. Like sashimi, too, they are best at room temperature; you might store them outside refrigeration if they are available fresh from collection and completely unwashed (water increases the shell's permeability to microorganisms/ contamination).

You may eat relatively less seafood and more yolks, if you are limiting what you eat from the sea.
And you might take methionine and phenylalanine supplements if you limit protein-dense foods or foods from animals. In this way you will optimize the use of protein from all sources. (But of course, it is more delicious to eat enough, and to eat a lot of raw yolks, if you enjoy them...)