Quality of Protein

[virtualcyber]

Some people claim that protein is protein, and that only the quantity matters. Some say that bioavailability rating is more indicative of it.

So, what makes one brand of protein better than other? Is it the amount of hydrolysate v. isolate? Or is it indeed just the quantity? Presence of macro-peptides? Or is it the rate of digestion?

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I have heard people raving about Beverley International's protein powders (high rating). Is there anything to the quality?

 

[mikeh]

Here is a good post from a year ago on bodybuilder.com

Best Protein Bends

I know what some think of the site but I think it's a pretty good review
of "best protein blends"

You'll also see Driver by some guy named Bryan

 

[Bryan Haycock]

As far as the protein itself goes, quality becomes more and more important as intake goes down. In other words, the more protein you eat, the less important the quality becomes.

Because protein is so abundant as a supplement, most companies use bells and whistles to make it more attractive to consumers. More often than not, there isn't enough bell or whistle to really make a difference. Plus you can't control what you are taking if everything is thrown together before you buy it.

There are of course differences between whey/soy and the caseins. Fast vs slow proteins. But all are high quality proteins, they just act differently when you eat them.

Finally, there are instances where companies will not be honest about what type of proteins are in it. This is done to increase profits. For example, whey concentrate is the least expensive protein you can buy, whereas micellar is the most expensive by far. The isolates fall inbetween.

 

[imported_edziu]

[edit: removed most of post when I noticed that Bryan slipped one in just before mine]

I'll just add an example of poor protein: gelatin. Nobody is selling geletin or the like as a protein supplment any more, so concern over low-quality protein is a red herring.

Red herring, by the way, would provide good protein.

 

[micmic]

I would say the following things are important:

- Amino acid profile (but as Bryan stated it becomes less important when you consume enough protein)
- Rate of absorption
- What else is there in the powder (fat, carbs, lactose, phyto estrogens, etc)

Taste and ease of mixing may also be important for some.

The problem with most people is that they make sure to get the best protein around while the rest of their diet is ridiculous. A whey concetrate and/or a combination of egg/ whey/ soy/ casein from an honest manufacturer would be more than enough.

 

[Bryan Haycock]

Quote[/b] (edziu @ May 08 2003,12:23)]Red herring, by the way, would provide good protein.

HA!

LOL!