How to Utilize Different Protein Types For Your Needs
1.Whey Protein- The most widely known protein source that is the soluble portion of milk protein which digests very rapidly supplying the muscles with amino acids therefore boosting muscle tissue growth it’s one of the fastest digesting proteins available with a high amount of leucine content which directly stimulates muscle protein synthesis. First thing in the morning, pre and post workout and between meals are the best times from the rapid and absorption. There a few different grades of Whey Protein, Concentrate which has minimal processing and leaves more of the growth factors and peptides in place which has health benefits, Isolate which is processed more than concentrate leaves a purer protein but less growth factors isolate is typically easier to digest from the increased purity, Hydrolysate another step beyond the processing of isolate called hydrolysis, this means breaking the protein chains into as small of a chain as possible leading to insanely fast absorption and the easiest to digest.
2. Milk Protein- Milk Protein is comprised of both whey and casein in a ratio of 20% Whey-80% Casein. From the casein being so heavily present it provides similar benefits to a pure casein protein typically utilized pre bed or throughout the day when a meal is not able to be taken in. Within the Milk Protein are protein fractions that help bolster the immune system. Commonly seen in two forms Concentrate and Isolate. Concentrated Milk Protein is often manufactured using a process called ultrafiltration creating a content percentage of about 80%. Further processing of the concentrated form brings out a percentage of +85% Most of the carbs/fat are eliminated but still leave both the whey and casein unaffected.
3.Casein Protein-Known as the globular portion of milk protein making up 80% of the content. Casein is best utilized pre-bed since the globules reduce the rate at which the casein is digested. Postworkout with whey, and pre-bed. Forms commonly seen are Micellar Casein processed using ultra and microfiltration although clumping can form in liquid from the casein still being able to form micelles during rehydration with liquid its best utilized pre-bed for the slowest absorption of all the caseins, Caseinate which is made from introducing calcium/sodium or potassium typically have a content of +90% and are the most soluble forms of casein leading to faster absorption but still much slower then whey and Casein Hydrolysate like whey hydrolysate this protein is hydrolyzed to form a shorter form of protein because of this its more readily absorbed and has less of a chance to cause indigestion commonly utilized in the same fashion as Whey Hydrolysate.
4.Beef Protein- The protein derived from beef after removing the fat and cholesterol, it is a fast absorbing protein like whey with an abundance of creatine. The best time for utilization is the same as its whey counterpart. Seen in the form of beef protein isolate it starts out as USDA grade beef that is ground up. The Beef is then heated to hydrolyze the protein, this results in fractions that are easily absorbed. This is a great alternative to individuals that cannot use a lactose based protein supplement.
5.Soy Protein- Derived from Soybeans after removing all the fat and carbs, A benefit of soy protein is that it may facilitate an increase in GH and NO levels. Commonly used in the same fashion as a whey protein its seen in two forms concentrate which typically has a 65% protein content with the rest coming from carbs and fat made from soybean flakes or flour through either water or alcohol through an extraction process to produce soy protein concentrate it is known to cause stomach indigestion in some people due to the indigestible carbs it contains. Isolate is made from the concentrate form and further processed to remove most of the fat, carbs and gas inducing factors for a product that is +90% protein. Soy is slower digesting then whey but faster than casein.
6. Egg Protein- This protein is derived from egg whites and a very rich source of arginine and bcaa, commonly used like a whey protein or added to a casein pre-bed. Egg Protein is essentially dehydrated egg white powder that has been processed into a fine powder, some use a spray drying method to produce a finer egg protein powder. It also is pasteurized to prevent salmonella and inactivate the avidin protein. Absorbtion is slightly slower than its whey counterpart but a lot faster than a casein based protein. Like beef isolate, Egg Protein is a great alternative to those who are lactose intolerant.
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