Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the European Union version of the site.
Would you like to switch to your local site?
Digital Subscriptions > Delicious Magazine > March 2019 > What’s behind the protein obsession?

What’s behind the protein obsession?

The world has gone protein mad. Supermarket shelves are stacked with products containing added protein, from bottled water and coffee to energy bars and noodles. So what’s with the mania, asks Sue Quinn. Should we all be eating more? Or is it possible to consume too much?


Images of protein shakes and protein bowls litter the websites of wellness bloggers, while Instagram has more than 22 million posts bearing the hashtag #protein. Manufacturers are even adding more of this macronutrient to naturally protein-rich foods such as cheese, as if it were a magic elixir. It’s an extraordinary mania, fuelled by headlines and internet articles claiming high-protein diets aid weight loss, help create muscle bulk and are better for us than standard eating plans. And with food manufacturers cashing in on the trend, it’s difficult to make informed decisions about how much is best.


Purchase options below
Find the complete article and many more in this issue of Delicious Magazine - March 2019
If you own the issue, Login to read the full article now.
Single Issue - March 2019
Or 449 points
Annual Digital Subscription
Only € 2.83 per issue
Or 3399 points
6 Month Digital Subscription
Only € 3.00 per issue
Or 1799 points

View Issues

About Delicious Magazine

Join us this month at delicious. as we celebrate 20 years of River Cottage with Hugh F-W and friends. Plus, we have Peruvian-Japanese cooking from Flesh & Buns, a lamb dish that's doubly good – it’s a roast and a curry, three classic, comforting pies and Richard Bertinet’s brilliant breads. You’ll also find out how to host a successful dinner party and discover the truth about protein – why is it such a big deal? There’s also a beautiful Mother’s Day bake and all the expert know-how to take your cooking to the next level.