Protein Sources
 

Home • AltMed Home • Search

Home
History
Protein Sources
Research
Antihypertensive Effects
Conclusions
References

 

There are basically four major types of whole protein supplements. This is of course excluding individual amino acids, which is an entirely different subclass of supplements. The four major types are as follows:

 

Whey

Perhaps one of the most popular protein sources, whey is used in the majority of protein products on the market. Whey protein is derived from milk (milk protein is 80 percent whey and 20 percent casein) and is a “complete” protein in that it contains all of the essential amino acids. It also:

  • Has the highest branched chain amino acid (BCAA) content found in nature.
  • Is thought be digested faster than casein and more completely than soy proteins.
  • Is very mixable because it dissolves easily in water and other liquids making it more appealing in some cases.

 

Casein


Casein is the other protein derived from milk and is also a “complete protein.” It is:

  • Extremely high in the amino acid, glutamine, which is the most abundant amino acid found in skeletal muscles.
  • A larger protein (than whey) that is absorbed more slowly by the body. Often used when absorption over a period of time is desirable.
  • Not as absorbable (as whey) by the body because it has a lower biological value (BV) therefore more have to be consumed.

Egg
 

Egg Whites have been a staple of the body building diet almost as long as there has been bodybuilding. Egg white protein :

  • Provides a complete profile of Essential Amino Acids, Branched Amino Acids, and Glutamic Acid.
  • Does not have the negative health effects of eating whole eggs, including lower fat and cholesterol.
  • Is very mixable because it dissolves easily in water and other liquids making it more appealing in some cases.

 

Soy

Soy is a plant-sourced protein and the only complete protein from plant source. It is also a “heart-healthy” protein and, according to the FDA, by consuming 25 grams of soy protein a day in addition to eating a low-fat, low-cholesterol diet, you can reduce your risk of heart disease. Soy protein is typically found as either an isolate or concentrate with the isolate form often providing a higher isoflavone content. In addition, soy protein:

  • Contains very little or no fat or cholesterol.
  • Is lactose-free.
  • Supports a healthy cardiovascular system.
  • Suitable for vegetarians who would not be able to consume milk-sourced proteins.