what's missing from this article, they briefly mention it, is the type of protein. that matters. the amino acid profile of the protein really matters. the most important one of course (according to several books i read on the matter (Dr Greger's series on how not to, etc), says it's all about the Methionine!

i did some research: here's the methionine content per gram of protein per food category: the highest ones were any kind of animal based protein are typically 30+ mg per gram of protein. whole grains, and nuts typically 15mg to 30mg or so. Beans, Veg and fruit have the lowest about 12 to 15mg per gram of protein.

sure you could just eat less protein and that's fine but the type of protein your eating also matters