Posted on Apr 26, 2008 under Whey Protein |
You may have heard that whey protein is the best form of protein available to us. Well, you’ve heard right. Whey protein is a super source of protein for athletes, bodybuilders, those looking to lose weight, and people with a whole array of medical conditions.
Today I’m going to list some of the whey protein facts. Facts that make whey protein the best source of protein. The fact is that whey protein is a superfood and almost anyone can benefit from consuming it. Here’s the facts about whey protein…
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Posted on Apr 22, 2008 under Egg Protein |
Egg protein is one of the most important supplements you can take whether you’re losing weight, building muscle, or simply looking to have a well-balanced diet.
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Posted on Apr 02, 2008 under Soy Protein |
One measure of a protein’s use in nutrition is called the Biological Value, or BV scale. This Biological Value method dates back to 1911 and relies on nitrogen retention when measuring the quality of the protein.
Soybean protein isolate has a BV value of 74.
According to the publication released in 1972 called Soybeans: Chemistry and Technology, soy protein that has been highly refined and isolated has a rough average biological value of 72. This contracts drastically with the biological value of soybean milk at 91, whole soybeans at 97, whole eggs at 97, and the milk that comes from a cow at 90.
Posted on Feb 29, 2008 under General |
The history of protein. When it was discovered, who it was discovered by, and what was thought to be it’s original attributes and purposes back then as well as today.
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Posted on Feb 11, 2008 under Soy Protein |
Soy protein isolate is a refined (or purified form) of soy protein. It has a minimum protein amount of 90% on a moisture-free basis. Soy protein isolate is made from de-fatted soy flour that contains most of the non-protein components, fats, and carbohydrates removed. It has a neutral favor and causes less gas, unlike regular soy protein.
A main use of soy isolates to improve the texture of meat products. Additionally, they’re used to increased protein content, enhance flavor, and act as an emulsification. Soy protein isolate has an extremely low content of fat when compared to the available animal sources of protein. Soy protein isolate may also reduce the risk of coronary heart disease.
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