Protein is an essential nutrient in every cell of the body, used for the construction and repair of body tissues including muscle, hair, nails, skin, cartilage, blood, and so on.
There are a multitude of protein sources out there, so let’s break them down into three of the most popular categories of protein supplement. WHEY PROTEIN Whey protein reigns supreme when it comes to protein supplementation. Originating from milk, whey is an animal-based protein with an extremely high concentration of protein per gram, with a smooth and creamy texture. It is absorbed quickly by the body, has a low lactose content, and contains all nine essential amino acids (the building blocks for protein), therefore labeling it a ‘complete protein’. Despite owning the title of ‘king’ in the supplement world, whey protein has also been known to be highly allergenic, not as a result of the lactose or casein present, but due rather to the types of protein that make up the majority of the substance. Nonetheless, studies show that some of the best results in protein synthesis (creation), and muscle repair and recovery result from the use of whey protein when consumed in smaller quantities throughout the day. PEA PROTEIN Ideal for vegetarians and vegans, pea protein is plant-based, and is the natural protein concentrate of yellow peas. Pea protein, unlike whey, does not contain all nine essential amino acids, however, it is gluten-free, of low-allergenicity, and is not genetically modified. With its mellow nutty taste, it blends nicely into smoothies and or when mixed in water. BROWN RICE PROTEIN As the name suggests, this protein is derived from brown rice, and is formed through a process of using enzymes to break down and separate the protein from the fibre and carbohydrates in rice to form a subtle, slightly sweet flavoured powder. Since enzymes are used in the separation process, the natural qualities of the amino acids are maintained, producing a is 80-90% pure, hypoallergenic, and easily digestible protein. Within the first four hours following ingestion, the body will digest roughly 85% of brown rice protein, however, its bioavailability is reduced due to the lower levels of the amino acid ‘lysine’, more readily found in Pea Protein. It is for this reason that a combination of both Pea and Brown Rice Proteins, when taken in conjunction, improve both the absorbability of each protein, and the balance of amino acids the body is receiving. At the end of the day, the most important thing is not the protein source you use, but how your body reacts to it. Providing your body with what it needs, and the nutrients it thrives off best is always going to lead to you living your healthiest life possible! Until next time! Steph xx References
0 Comments
Leave a Reply. |
AuthorI'm Steph - a Health Sciences graduate, qualified Personal Trainer and Health Blogger. Here you will not find any quick fix, or diet tips. I'm here to share my love of life, fitness, mindset, and the lessons I learn as a journey through life. Archives
March 2020
|