In Brazil, a discourse has emerged questioning the labeling of meat strictly as protein, especially in the context of contemporary dietary trends. The author expresses disdain for this reductionist view, likening it to a 'gastronomic disappointment' that strips food of its pleasurable essence. The term 'protein' is used to group various food items such as meat, eggs, and textured soy protein, which trivializes their unique flavors and cultural significance.

The article further argues that the rise of the protein-centric narrative aligns with the interests of functional diets that prioritize food for its nutritional functions rather than its taste. The author suggests that this trend reduces the joy of consuming traditional dishes, suggesting that meat is now equated to a mere supplement rather than a cherished food. This perspective calls for an appreciation of food that transcends nutritional value and includes sensory enjoyment.

Moreover, the text notes the driven surge in the food industry towards protein-enriched products, showcasing how items like chocolates and yogurts increasingly feature whey protein. This shift not only reflects dietary changes among bodybuilding enthusiasts but also indicates a broader societal shift where enjoyment of food is becoming secondary to its nutritional content. The call to action is clear: to reclaim the joy in food and resist the reduction of meats to mere proteins.