Whey Protein

Which brand of whey protein is good?

In article
,
D R wrote:

Which brand of whey protein is good?

See Wikipedia article:
http://en.wikipedia.org/wiki/Whey_protein
Major forms

The only downside looks like price, and the use of words like
"may", and "suggests". Tests suggest increased consumption of whey
protein may be a good idea for lab rats.

In other test results, try to find out who funded the tests. IIRC
80% of tests reflect the funder's previously held view, be it
tobacco or GMO's safety.

Wikipedia does have other articles about "Whey Protein" but they seem to
be sponsored by members of the "Whey Protein Industry".

Bottom line: "Whey proteins" offer amino acids you already consume,
and possibly, in a more digestible form. "Whey Protein" contain
branched chain amino acids (BCAA) high in leucine. BCAA are standard
supplements for bodybuilders.

Sorry I wasn't able to answer your question. A bodybuilder's site
might be a better choice.

Time for the acolyte to go back to gardening.
--

- Billy

There are three kinds of men: The ones that learn by reading. The few who
learn by observation. The rest of them have to pee on the electric fence and
find out for themselves.
Will Rogers

http://green-house.tv/video/the-spring-garden-tour
http://www.tomdispatch.com/p/zinn

D R wrote:

Which brand of whey protein is good?

I don't think brand matters all that much. What I care about
is whether it's "whey protein isolate" or some sort of flavored
whey based goop. I suggest going for the ones that don't
have added flavor.

Almost no one in western society needs to worry about
protein intake. We're nearly all well above the minimum.
The only supplementation issue is mixture of amino acids.
For that the product to try is egg protein rather than whey
protein. Same comments about flavored goop.

One issue with eating more protein than needed is the
body burns the rest as fuel. There's no storage mechanism
other than building more lean. More lean is grat but the
maximum growth rate is slow. The extra is burned and
the urea comes out through the kidneys. Not a problem
unless taken to an extreme. Since extra protein is
converted to carbs near 50ish percent efficiency and
does in a sense count as increased carbs if taken to an
extreme - Substituting one meal a day with a protein
shake is plenty.

If you're making shakes from it consider adding oil to
them in place of some of the protein. Calorie for calorie
swap. Both protein and oil are equally filling, and oil
seems to hold back hunger longer. Plus oil isn't burned
by converting it to sugar at the 50% rate. The shakes
come out richer for the same total calories. It doesn't
take much oil to substitute calorie for calorie.

In article
,
Doug Freyburger wrote:

D R wrote:

Which brand of whey protein is good?

I don't think brand matters all that much. What I care about
is whether it's "whey protein isolate" or some sort of flavored
whey based goop. I suggest going for the ones that don't
have added flavor.

Almost no one in western society needs to worry about
protein intake. We're nearly all well above the minimum.
The only supplementation issue is mixture of amino acids.
For that the product to try is egg protein rather than whey
protein. Same comments about flavored goop.

One issue with eating more protein than needed is the
body burns the rest as fuel. There's no storage mechanism
other than building more lean. More lean is grat but the
maximum growth rate is slow. The extra is burned and
the urea comes out through the kidneys. Not a problem
unless taken to an extreme. Since extra protein is
converted to carbs near 50ish percent efficiency and
does in a sense count as increased carbs if taken to an
extreme - Substituting one meal a day with a protein
shake is plenty.

If you're making shakes from it consider adding oil to
them in place of some of the protein. Calorie for calorie
swap. Both protein and oil are equally filling, and oil
seems to hold back hunger longer. Plus oil isn't burned
by converting it to sugar at the 50% rate. The shakes
come out richer for the same total calories. It doesn't
take much oil to substitute calorie for calorie.

1 gram fat or oil = 9 (k)cal 1 gram protein = 4 (k)cal
--

- Billy

There are three kinds of men: The ones that learn by reading. The few who
learn by observation. The rest of them have to pee on the electric fence and
find out for themselves.
Will Rogers

http://green-house.tv/video/the-spring-garden-tour
http://www.tomdispatch.com/p/zinn

Billy wrote:
*Doug Freyburger wrote:

If you're making shakes from it consider adding oil to
them in place of some of the protein. *Calorie for calorie
swap. *Both protein and oil are equally filling, and oil
seems to hold back hunger longer. *Plus oil isn't burned
by converting it to sugar at the 50% rate. *The shakes
come out richer for the same total calories. *It doesn't
take much oil to substitute calorie for calorie.

1 gram fat or oil = 9 (k)cal * 1 gram protein = 4 (k)cal

Exactly. And a tablespoon of oil is 13 grams. The substitution
of non-excess oil in place of excess protein ends up in smaller
portions for the same total filling effect and somewhat better
delay in when the hunger comes back.

If a scoop of the whey protein is 30 grams aka 120 calories
it's equivalent is a tablespoon of oil aka 13 grams aka 117
grams. The low level of accuracy in counting calories says
that 120 equals 117 on the scale. So someone who makes
a shake with two scoops of protein powder is likely to do
better with one scoop of protein and a tablesppon of oil.

There's a better way than actually using oil - If you're making
your shakes with whole milk use some half-n-half instead of
whole milk. Estimate the amount of cream so the total fat
content goes up that number of calories. Shakes made with
cream are much richer and better tasting. Do the arithmatic
and measure the portions so you do end up the same total
calories, though. It's easy to end up with a lot more total
calories if you just pour in the half-n-half.

I've tried shakes with a tablespoon of canola, olive or walnut
oil in place of a scoop of pretin powder. It's okay for flavor.
Sure enough just as filling and it does delay the return of
hunger a little better than the all protein shake. I've tried
mixing whole milk and half-n-half in place of one of the
scoops of protein. It does taste better. I've also used all
half-n-half (a bit under half of the amount of whole milk) and
put in more crushed ice to fill the shake. The result is a
delicious shake that's just as filling, holds off hunger just as
long, and is a *lot* louder in the blender when it's getting
blended. I was tempted to go get ear plugs.

Flavoring tip - If you have vials of essential oil in your spice
rack one drop is plenty for the entire shake. One drop of
peppermint oil is a nice starter. After a few you might want
to try grinding other spices (cinnimon, allspice, cloves all
work), herbs (a bit of rosemary or basil straight from the
garden works if you like those herbs). I've tried myrrh and
frankinsense as well - Definitely for the kitchen experimenter
and foodie.

In article
,
Doug Freyburger wrote:

Billy wrote:
*Doug Freyburger wrote:

If you're making shakes from it consider adding oil to
them in place of some of the protein. *Calorie for calorie
swap. *Both protein and oil are equally filling, and oil
seems to hold back hunger longer. *Plus oil isn't burned
by converting it to sugar at the 50% rate. *The shakes
come out richer for the same total calories. *It doesn't
take much oil to substitute calorie for calorie.

1 gram fat or oil = 9 (k)cal * 1 gram protein = 4 (k)cal

Exactly. And a tablespoon of oil is 13 grams. The substitution
of non-excess oil in place of excess protein ends up in smaller
portions for the same total filling effect and somewhat better
delay in when the hunger comes back.

If a scoop of the whey protein is 30 grams aka 120 calories
it's equivalent is a tablespoon of oil aka 13 grams aka 117
grams. The low level of accuracy in counting calories says
that 120 equals 117 on the scale. So someone who makes
a shake with two scoops of protein powder is likely to do
better with one scoop of protein and a tablesppon of oil.

There's a better way than actually using oil - If you're making
your shakes with whole milk use some half-n-half instead of
whole milk. Estimate the amount of cream so the total fat
content goes up that number of calories. Shakes made with
cream are much richer and better tasting. Do the arithmatic
and measure the portions so you do end up the same total
calories, though. It's easy to end up with a lot more total
calories if you just pour in the half-n-half.

I've tried shakes with a tablespoon of canola, olive or walnut
oil in place of a scoop of pretin powder. It's okay for flavor.
Sure enough just as filling and it does delay the return of
hunger a little better than the all protein shake. I've tried
mixing whole milk and half-n-half in place of one of the
scoops of protein. It does taste better. I've also used all
half-n-half (a bit under half of the amount of whole milk) and
put in more crushed ice to fill the shake. The result is a
delicious shake that's just as filling, holds off hunger just as
long, and is a *lot* louder in the blender when it's getting
blended. I was tempted to go get ear plugs.

Flavoring tip - If you have vials of essential oil in your spice
rack one drop is plenty for the entire shake. One drop of
peppermint oil is a nice starter. After a few you might want
to try grinding other spices (cinnimon, allspice, cloves all
work), herbs (a bit of rosemary or basil straight from the
garden works if you like those herbs). I've tried myrrh and
frankinsense as well - Definitely for the kitchen experimenter
and foodie.

Doug, thanks for walking me through that.
--

- Billy

There are three kinds of men: The ones that learn by reading. The few who
learn by observation. The rest of them have to pee on the electric fence and
find out for themselves.
Will Rogers

http://green-house.tv/video/the-spring-garden-tour
http://www.tomdispatch.com/p/zinn