Plant-Based Protein Truths and Kitchen Tips with Rhyan Geiger, RDN (ep – 68)

When it comes to plant-based eating, the critics are loud, but how much of the skepticism actually holds up to science? In this episode, plant-based expert, The Phoenix Dietitian Rhyan Geiger, returns to dive deeper into the world of plant proteins. Alongside host Dr. Ginger Hultin, Rhyan brings the research to the table, breaking down everything from protein digestibility and bioavailability to simple ways you can boost the nutritional value of plant-based foods through soaking, sprouting, and fermenting. The conversation gets candid around fiber, they clear up any confusion surrounding anti-nutrients, and set the record straight on soy and the misunderstood topic of phytoestrogens. If you are looking for some creative kitchen inspiration or the cold, hard truth about plant-based protein, it’s time to tune in!

In this episode, we’ll cover: 00:00 Plant-Based Protein vs. Animal Protein: Bioavailability Explained 02:33 Top Plant-Based Protein Sources with the Highest Scores 03:59 How Soaking and Sprouting Improve Protein Absorption 04:38 Tips for Managing Fiber and Digestion on a Vegan Diet 07:45 Debunking “Anti-Nutrient” Myths in Plant Proteins 09:02 Processed Plant-Based Proteins: When They Fit into a Healthy Diet 10:19 Clearing Up Soy Misconceptions and Health Benefits 11:41 Cooking with Tempeh and Tofu: Practical Kitchen Tips 12:44 Future Trends: Mushrooms, Algae, and Vegan Collagen 14:38 What Are Fortified Foods and Why They Matter

Connect with Dr. Ginger Hultin on Instagram, LinkedIn or her website. Connect with Rhyan on Instagram, LinkedIn or Website.

Mentioned in This Episode: Chocolate Avocado Ice Cream Recipe

Disclaimer: This podcast is for informational purposes only and is not intended to be medical advice. The material presented in this podcast is not intended to be a substitute for professional medical advice, diagnosis, or treatment.

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