Thanks so much for your question, Ro!

You are correct that plant proteins generally have a lower digestibility score compared to animal proteins. And research does show that many plant proteins are less bioavailable than animal-based proteins. The roughly 20% figure you mention is a reasonable general estimate, though it varies depending on the specific plant food and how it is prepared. For example, cooking, soaking, sprouting, and fermenting can meaningfully improve protein digestibility in legumes and grains.

That said, this is manageable for most people eating a varied whole food plant-based diet, as combining different plant protein sources throughout the day helps ensure a complete amino acid profile. Foods like legumes, tofu, tempeh, edamame, and quinoa are particularly strong plant protein sources.

Your point about diabetics and those sensitive to carbohydrates is well taken and is an important consideration. Higher carbohydrate plant foods like oats and legumes do affect blood sugar, and individual responses vary significantly. For people managing diabetes or insulin resistance, portion size, food combining, and the overall glycemic load of a meal matter a great deal.

This is genuinely an area where personalized guidance is important, and we would encourage anyone managing diabetes or metabolic concerns to work closely with a qualified healthcare provider or registered dietitian who can tailor recommendations to their specific situation.

Thank you again for your thoughtful engagement. These are exactly the kinds of important conversations that help our community think more deeply about nutrition, and we appreciate your support of Food Revolution Network. –Ina, Food Revolution Network Team

That’s very interesting, Randy– thank you for sharing this with us! –Ina, Food Revolution Network Team

Hi Del! Japanese knotweed is particularly rich in resveratrol and other beneficial polyphenols, which is why it’s commonly used to formulate supplements. When it comes to Lyme disease, there is some early laboratory evidence and traditional use suggesting that Japanese knotweed may have antimicrobial properties that could potentially help against Borrelia burgdorferi, the bacteria responsible for Lyme. Some practitioners include it in herbal protocols for Lyme, believing it may support the immune system or help reduce inflammation and biofilm formation.

However, it’s important to note that the evidence supporting its use specifically for Lyme disease in humans is still limited. Most of what we know comes from lab-based studies, traditional medicine, or anecdotal use rather than large, controlled clinical trials. While it may offer supportive benefits, it is not considered a replacement for antibiotics or conventional medical treatment.

Thank you for the question! –Ina, Food Revolution Network Team

Glad you enjoyed it, John! –Ina, Food Revolution Network Team

Hello Stacia! Thank you so much for sending in that misspelling–we will get it corrected as soon as possible. –Ina, Food Revolution Network Team

Hi Jim! This link is currently working on my end (perhaps it was only down for a little while)–please try it: https://foodrevolution.org/recipes/cacao-peanut-butter-energy-squares/. If it’s still not functioning for you, please let us know. –Ina, Food Revolution Network Team