[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 the other amino acids, in our food sources, so these two essential aminos limit the body's full use of protein.

So you might take 0.5- 1 gram of methionine and half as much phenylalanine each day to redress this imbalance.

This would improve the rate of protein utilization by the body quite a lot and help you a lot by making the protein you are eating closer to 100% utilizable, rather than half that, which is what it is normally.

And there are very good sources of protein other than the ones you mention-- raw egg yolks are one. You can empty good-quality yolks from the sac and eat them alone or poured onto raw seafood. Like raw seafood that is also oily or rich in fats, they are extremely satisfying. Like sashimi, too, they are best at room temperature; you might store them outside refrigeration if they are available freshly-collected and completely unwashed (water increases the shell's permeability to microorganisms/ contamination). In any case, there is always some bacteria in any raw food the body must grow used to, so start eating a bit at a time-- even try quail eggs first, if you can buy them, as the yolks are so small.

You may eat relatively less seafood and relatively more yolks, if you are limiting what you eat from the sea. And, again, you might take extra methionine and phenylalanine in the above ratio to improve all of the protein your body takes in. (But of course, it is more delicious to eat a lot of yolks if you enjoy them...)