What Fifty Years of a High-Protein Diet Taught Me

These days, there’s no shortage of content promising health, strength, and longevity through high-protein diets. Everyone’s got a take. I can only give you mine—earned through fifty years of trial, sweat, and a steady stream of protein powder.

I first learned the value of protein in 1974. I was thirteen, a Junior Olympic weightlifter, and determined not to be outlifted by anyone with better genetics or better snacks. I made it my mission to eat no fewer than 160 grams of protein a day. That habit never left. For the past five decades—save for the occasional vacation detour—I’ve kept my intake between 160 and 200 grams daily. Today, approaching 64, I train in my garage like a teenager on a mission, kettlebells swinging, breath steady, muscles intact.

Protein isn’t a trend. It’s foundational. Just the other day, I was driving my daughter and her friend to Knott’s Berry Farm when her friend said, “I think I’m going to faint.” I asked if she’d eaten breakfast. “Yes,” she said. “A bowl of fruit.” I told her the truth: “That’s zero protein. No wonder you’re crashing. First thing you do when we park—go find yourself a carne asada burrito.” I told her to eat a meal with forty grams of steak-powered resurrection.

Here’s what people still don’t get: if you don’t eat at least 40 grams of protein in a meal, you’ll be starving and sluggish thirty minutes later. It’s not magic; it’s physiology. Back in the day, I inhaled bodybuilding magazines. Everyone warned me: “Don’t believe those. They’re just selling supplements.” Sure, some of them were. But when it came to protein, they weren’t wrong. The numbers don’t lie. For men, 160 grams a day is a solid target. For women, around 120. I’ve lived it. I’ve trained on it. And I’ve aged with it. The science has finally caught up to what lifters have known all along.