Nebula
Member
- Joined
- May 30, 2018
- Messages
- 687
My experience is the amount of protein your body can assimilate has more to do with its buffering capacity. Lower metabolism has a lowered capacity to retain and produce bicarbonates to buffer the acidity produced from animal protein consumption. I can somewhat negate the effects of higher protein consumption with fresh squeezed lemon juice combined with baking soda, but it’s much easier currently for me if overall protein is kept low. Hopefully as my thyroid function improves so will my buffering capacity.In my opinion milk is shifted towards protein for growth, so unless you are destroying your tissues by working out a ton or have a very physical job I'd be wary of the excess protein.