Protein is one of the three major, or macro, nutrients. Unlike
carbohydrates and fats (the other two types of macronutrents), proteins
are comprised of nitrogen-containing groups called amino acids. There
are about 20 different types of amino acids commonly found in foods. All
of them are important for building and maintaining muscle, but 8 are
vital. These are what’s known as the Essential Amino Acids (EAAs).
Contrary to what most athletes believe, there is no actual requirement
for protein; the body simply has a requirement for the eight essentials.
The EAAs cannot be synthesized in any of your tissues, so they must be
obtained through high protein foods. Lean meats, fish, poultry, eggs,
milk, cheese, and soybeans are good food sources of protein. Powdered
whey, casein, egg, and soy proteins offer the same amino acids as whole
food sources in more concentrated doses – with lower levels of calories,
fat, carbs, cholesterol, and other non-protein ingredients.
Whey Proteins
Currently the undisputed king of proteins. Here’s why: whey proteins are quickly and easily digested (hence the “fast-acting” description that they’re often given), they are loaded with essential amino acids (EAAs) – including the three branched chain amino acids (BCAAs), and they contain subcomponents (microfractions) that appear to provide benefits above and beyond amino acids and elemental nitrogen. Whey is one of two major dairy proteins and accounts for about 20% of the protein in milk.
Casein Proteins
Comprising 80% of the protein in milk, casein is the dominant dairy protein. Oft referred to as a “slower-acting” or “time-released” protein, because they are digested and absorbed much more slowly than whey or soy proteins. Casein proteins are especially useful when taken at bedtime and during other prolonged periods without eating.
Milk Proteins
Milk proteins are pretty much what you’d expect: dried milk with most of the fat and carbohydrate removed. Like liquid moo juice, powdered milk proteins are about 20% whey protein and 80% casein protein, so utilization is somewhere in between the two.
Egg Proteins
Ask any dietitian, “What’s the best source of protein?” and eggs will probably top the list. In fact, most nutrition textbooks still refer to eggs as the “gold standard” for protein quality. With loads of essential amino acids (EAAs) and some of the highest scores in all measures of protein quality, we’re not going to argue. Naturally dairy-free, eggs are a great alternative to whey, casein, and whole milk proteins for those with milk allergies or severe lactose intolerance.
Soy Proteins
Vegetarian? Don’t do well with dairy or egg? Go green. Like their animal counterparts, soy proteins contain all of the required amino acids in sufficient amounts to support muscle growth and development.
Blended Proteins
If you can only afford one type of protein, this is probably the type that you should go with. Combining faster-, intermediate-, and slower-protein sources in one convenient place, blended proteins give you more sustained protein digestion than single-source proteins like whey, casein, egg, or soy.
For more info you need, head on to projectnext.net , where all the info in this post came from.;
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Whey Proteins
Currently the undisputed king of proteins. Here’s why: whey proteins are quickly and easily digested (hence the “fast-acting” description that they’re often given), they are loaded with essential amino acids (EAAs) – including the three branched chain amino acids (BCAAs), and they contain subcomponents (microfractions) that appear to provide benefits above and beyond amino acids and elemental nitrogen. Whey is one of two major dairy proteins and accounts for about 20% of the protein in milk.
Casein Proteins
Comprising 80% of the protein in milk, casein is the dominant dairy protein. Oft referred to as a “slower-acting” or “time-released” protein, because they are digested and absorbed much more slowly than whey or soy proteins. Casein proteins are especially useful when taken at bedtime and during other prolonged periods without eating.
Milk Proteins
Milk proteins are pretty much what you’d expect: dried milk with most of the fat and carbohydrate removed. Like liquid moo juice, powdered milk proteins are about 20% whey protein and 80% casein protein, so utilization is somewhere in between the two.
Egg Proteins
Ask any dietitian, “What’s the best source of protein?” and eggs will probably top the list. In fact, most nutrition textbooks still refer to eggs as the “gold standard” for protein quality. With loads of essential amino acids (EAAs) and some of the highest scores in all measures of protein quality, we’re not going to argue. Naturally dairy-free, eggs are a great alternative to whey, casein, and whole milk proteins for those with milk allergies or severe lactose intolerance.
Soy Proteins
Vegetarian? Don’t do well with dairy or egg? Go green. Like their animal counterparts, soy proteins contain all of the required amino acids in sufficient amounts to support muscle growth and development.
Blended Proteins
If you can only afford one type of protein, this is probably the type that you should go with. Combining faster-, intermediate-, and slower-protein sources in one convenient place, blended proteins give you more sustained protein digestion than single-source proteins like whey, casein, egg, or soy.
For more info you need, head on to projectnext.net , where all the info in this post came from.;
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