Why Fat Loss Stalls Despite High Protein: Protein That Actually Counts - Dr. Paul Moughan Recap

Start of episode recap is at 13.41

In today's Friday solocast, Vanessa Spina breaks down the biggest takeaways from her interview with Dr. Paul Moughan—one of the world's leading experts on protein quality, amino acid digestibility, and how much of the protein you eat actually becomes usable by the body.

If you've ever wondered why fat loss stalls in a deficit, why muscle can drop even when you "hit your protein," or why metabolic rate seems to slow during dieting—this episode explores a rarely discussed variable: utilizable protein and amino acid delivery to tissues.

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What you'll learn in this episode:

• Why protein grams on labels don't equal protein your body can use

• The difference between total protein vs. utilizable protein (what actually reaches tissues)

• How DIAAS (Digestible Indispensable Amino Acid Score) upgrades outdated protein scoring systems

• Why fat loss diets can unintentionally accelerate lean mass loss if protein quality is low

• How the body prioritizes amino acids (and why muscle can become the "last resort")

• The overlooked role of the gut's massive protein turnover and amino acid demand

• Why low protein quality can contribute to metabolic adaptation (lower RMR over time)

• Why women in perimenopause/menopause, dieters, vegans, and older adults may be more vulnerable

• The collagen "protein" mistake: why collagen is not a primary protein source for preserving muscle

• Practical strategies to improve outcomes without simply "eating more protein"

• The future of protein labeling: why "digestible protein" may eventually replace total protein on labels

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👤 Connect with Vanessa:

• Instagram: @ketogenicgirl

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🎙 The content in this podcast is for informational purposes only and not nutritional or medical advice. Always consult your healthcare provider before making major dietary or lifestyle changes.