Re PROTEIN. I was wondering why some people who had suffered symptoms of deficiency on a vegan/veg diet do much better including meat - even though the veg diet had lots of protein in terms of actual grams. I have known more than a handful of such people.

Could it be the ratio of the various amino acids in the meat to each other that makes it unique, rather than actual quantities? Or maybe it is something else in the meat - some fatty acid or mineral or vitamin that is present in greater amts than is found in plant food? Does anyone know anything about this?

If it's just the balance of amino acids, then a person who has deficiency synptoms could try consuming amino acids. If they could afford it, they could go to a Dr. who knows about these things and have a profile done and then supplement with the necessary aminos. Just a thought. Because I do know of a vegetarian who was sickly, but when she started taking carnitine (I think), she perked right up, and continues to be perky to this day.