Why You're Only Absorbing 10% of the Protein You Eat | Catharine Arnston PhD
About this episode
Tracy Duhs interviews Catharine Arnston about the absorption of protein and the benefits of algae nutrition.
What if the protein you're working so hard to eat is barely getting absorbed — and the answer has been growing in fresh water for four billion years? This week, I sat down with Catharine Arnston PhD, CEO and Founder of EnergyBits and one of the world's leading experts on algae nutrition, who left a 25-year corporate career after her sister's breast cancer diagnosis sent her down a research rabbit hole she never climbed out of. Here's what blew my mind: when you eat 50 grams of chicken, your body can take two to three days to break it down — and you might only absorb 10% of it as usable amino acids. Five grams of spirulina delivers the equivalent amino acid payload. Instantly. Spirulina isn't even a plant — it's a bacteria with no cell wall, so it absorbs straight through your gums into your bloodstream in seconds. She dropped a bomb about GLP-1s: when you lose fat rapidly, you're not just losing fat — you're releasing the toxins stored inside it directly into your bloodstream. That's exactly when chlorella becomes non-negotiable. And the cancer conversation? Spirulina contains a blue pigment called phycocyanin found nowhere else on Earth. It can identify a cancer cell, strip out…
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