Soy Protein vs. Whey Protein
I am needing to get in more protein. I was at Walmart last night and saw the EAS that people have talked about but noticed it was a Soy Protein. What is the difference between Soy Protein and Whey Protein and is one any better than the other?
If you have tried the powder please tell me what you thought about it.
If you have tried the powder please tell me what you thought about it.
I've used both the EAS soy protein and the Body Fortress Whey in chocolate and I found that the soy protein seems to have more of an after taste to me.... but it wasn't something that would make me stop using it.... However, I don't do shakes, I mix and add it to my coffee as creamer..... in a shake the taste might be even more pronounced......
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I thought soy protein was not absorbed as well... Off to research!!
ETA Findings: I found this blog pamtremble.blogspot.com/search/label/Protein and basically I was thinking of collagen protein. But I thought you might find this onformation helpful.
The highlights are:
WHEY ISOLATE PROTEIN -- this is the highest quality form of protein powder. All the fat and lactose (sugar) has been removed from the original milk product and you're left with just the protein. When you look at the label you'll see about 25g of protein per "scoop" (usually about 28g) with 0g carb and 0g fat. Because Whey Isolate is the highest quality, you're also going to pay more for it.
WHEY CONCENTRATE PROTEIN -- although still a high quality form of protein powder, it has not been processed down as far as Isolate and you'll find that some fat and carbohydrates still remain in the product. Not much, but still some. Typically you'll see Whey Concentrate containing about 1g-9g of fat and 1g-9g of carb (lactose) per serving. Check the labels carefully to see how the numbers come out... some forms of Concentrate are higher quality than others. Because it's not as high a quality of blend, it's usually priced much cheaper. However, if you are lactose intolerant, you want to stick with Isolate instead.
COMBINED WHEY ISOLATE & CONCENTRATE -- A common way to achieve a high quality protein supplement while still maintaining an economical price point is to use a combination of both Whey Isolate and Concentrate in the mix. Make sure that Isolate is listed first on the ingredient list to ensure you're getting more of the higher quality protein. This is the type of protein I use and each scoop of protein has 1.8g fat and 2g carb.
OTHER GOOD TYPES OF PROTEIN -- some people find that they are actually "whey intolerant" and have to search for other types of protein supplements. There are definitely other options, but the variety is much more limited. Soy protein, rice protein, egg protein -- all these powders can be purchased in the same way as whey protein. I personally haven't tried any of these, but have heard from others that they do not mix as smoothly with liquid as whey, so you have to deal with grittiness and sometimes lumpiness.
PROTEIN TO AVOID – stay away from the types that are low quality proteins and those designed for body builders or people with normal digestive systems. Specifically… collagen protein and hydrolyzed protein and those that do not contain all eight essential amino acids.
AND
Collagen Protein:
This is the main protein of connective tissue in animals and the most abundant protein in mammals, making up about 25% of the whole-body protein content. When broken down, collagen becomes a gelatin used in many foods such as Jell-O type desserts. It’s also used in cosmetics, pharmacology and photography industry for the production of various products. Collagen and gelatin are poor-quality protein sources since they do not contain all the essential amino acids that the human body requires - they are not complete proteins.
Whey Protein Isolate
This is the highest quality protein currently available. The BV rating is often shown at 110-159 because the BV scale was devised before Whey Protein Isolate was developed and the scale is based on the perfect protein of an egg. This form of protein has the highest bioavailability of any other form of protein.
Casein Protein Isolate
Casein is a slow-digesting protein source that actually forms a "gel" in the stomach and slowly releases it's amino acid components over several hours after ingestion. This slow release can last up to 7 hours (for comparison: Whey is released within 40 minutes). Casein is derived from milk - same protein source as if you drink a glass of milk. My concern though with this source is because it is concentrated and process to be slow-digesting, the Casein Protein Isolate may actually leave our altered/shorter digestive track before it has a chance to release all of the amino acids it contains.
ETA Findings: I found this blog pamtremble.blogspot.com/search/label/Protein and basically I was thinking of collagen protein. But I thought you might find this onformation helpful.
The highlights are:
WHEY ISOLATE PROTEIN -- this is the highest quality form of protein powder. All the fat and lactose (sugar) has been removed from the original milk product and you're left with just the protein. When you look at the label you'll see about 25g of protein per "scoop" (usually about 28g) with 0g carb and 0g fat. Because Whey Isolate is the highest quality, you're also going to pay more for it.
WHEY CONCENTRATE PROTEIN -- although still a high quality form of protein powder, it has not been processed down as far as Isolate and you'll find that some fat and carbohydrates still remain in the product. Not much, but still some. Typically you'll see Whey Concentrate containing about 1g-9g of fat and 1g-9g of carb (lactose) per serving. Check the labels carefully to see how the numbers come out... some forms of Concentrate are higher quality than others. Because it's not as high a quality of blend, it's usually priced much cheaper. However, if you are lactose intolerant, you want to stick with Isolate instead.
COMBINED WHEY ISOLATE & CONCENTRATE -- A common way to achieve a high quality protein supplement while still maintaining an economical price point is to use a combination of both Whey Isolate and Concentrate in the mix. Make sure that Isolate is listed first on the ingredient list to ensure you're getting more of the higher quality protein. This is the type of protein I use and each scoop of protein has 1.8g fat and 2g carb.
OTHER GOOD TYPES OF PROTEIN -- some people find that they are actually "whey intolerant" and have to search for other types of protein supplements. There are definitely other options, but the variety is much more limited. Soy protein, rice protein, egg protein -- all these powders can be purchased in the same way as whey protein. I personally haven't tried any of these, but have heard from others that they do not mix as smoothly with liquid as whey, so you have to deal with grittiness and sometimes lumpiness.
PROTEIN TO AVOID – stay away from the types that are low quality proteins and those designed for body builders or people with normal digestive systems. Specifically… collagen protein and hydrolyzed protein and those that do not contain all eight essential amino acids.
AND
Collagen Protein:
This is the main protein of connective tissue in animals and the most abundant protein in mammals, making up about 25% of the whole-body protein content. When broken down, collagen becomes a gelatin used in many foods such as Jell-O type desserts. It’s also used in cosmetics, pharmacology and photography industry for the production of various products. Collagen and gelatin are poor-quality protein sources since they do not contain all the essential amino acids that the human body requires - they are not complete proteins.
Whey Protein Isolate
This is the highest quality protein currently available. The BV rating is often shown at 110-159 because the BV scale was devised before Whey Protein Isolate was developed and the scale is based on the perfect protein of an egg. This form of protein has the highest bioavailability of any other form of protein.
Casein Protein Isolate
Casein is a slow-digesting protein source that actually forms a "gel" in the stomach and slowly releases it's amino acid components over several hours after ingestion. This slow release can last up to 7 hours (for comparison: Whey is released within 40 minutes). Casein is derived from milk - same protein source as if you drink a glass of milk. My concern though with this source is because it is concentrated and process to be slow-digesting, the Casein Protein Isolate may actually leave our altered/shorter digestive track before it has a chance to release all of the amino acids it contains.
Thank you!!! I have just always bought Whey Protein and the one I like is so expensive that I thought I would try something different. At 2 years out I am noticing hair loss again so I am sure it's because I dont' get in enough protein.
BTW: You and John need to post some pictures of that pretty little girl of yours.
BTW: You and John need to post some pictures of that pretty little girl of yours.
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