Dec 17, 2018 10:45 PM
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Response Received
Well, Not all protein is created equal.
Some forms of protein, such as whey, are better than others.
Whey protein contains an incredible range of essential amino acids, which are absorbed quickly.
Whey is a by-product of the cheese-making process – the liquid left over once the milk has been curdled and strained. In its powder form, it’s one of the most popular sports nutrition products in the world because of its availability, cost and effectiveness
And if you are having questions like How much do I need? When do I take it? What are the different forms? then I can give you the answers.
Answer of the first question-
Well, most serving suggestions are around 30g, and with good reason. Research suggests this is the ideal amount to repair the damage done through training and initiate muscle protein synthesis – the process by which new muscle tissue is laid down. Studies also show that a diet high in protein can help reduce body fat levels, so you’ll not only get bigger and stronger, but leaner too.
Answer of the second question-
After a workout is the most obvious time to consume whey protein powder because that’s when your muscles need it most. Drinking a shake of whey mixed with cold water or milk within 30 minutes of finishing your training session will initiate the recovery process by flooding your bloodstream with amino acids, which are quickly shuttled into your muscle cells where they can be laid down as new muscle tissue.
The answer of the third question can be-
Whey protein powder comes in four forms: concentrate, isolate, hydrolysate and native.
Concentrate whey protein is typically lower in fat than other forms and has higher levels of carbohydrates from lactose, the type of sugar found in milk products, and bioactive compounds. The protein content by weight can be anywhere between 30% to 90%.
Isolate whey protein is processed to remove fat and lactose but is also lower in health-boosting bioactive compounds. The protein content by weight is at least 90%.
Hydrolysate whey protein is pre-digested and partially hydrolysed, which means water is added during the production process to break down the constituent compounds to make them easier for the body to digest, but this increases the cost.
Native whey protein is the purest form because it is extracted directly from skimmed milk, rather than being a by-product of the cheese production process like concentrate and isolate. It is very low in fat, lactose and bioactive compounds and the protein content by weight is typically 95% or higher.
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