How to Read Protein Labels
Concentrate: The cheapest form of most proteins, a concentrate is created by pushing the protein source (milk, whey, etc.) through a filter that allows water, vitamins, and minerals to plunge through. The proteins, which are too big to pass through the filter, are collected for further processing that usually involves evaporation and a drying process. It yields 70 to 80 percent protein, with the rest being carbs and fat. Whey concentrate is generally considered a lower-grade form of protein because it contains higher amounts of fat and lactose, more impurities and has a lower biological value.
Isolate: A form of protein that's more pure than concentrate, an isolate is processed through longer filtering or ion exchange (a chemical process that involves separating proteins based on their electrical charge). It packs 90 to 94 percent protein and contains small amounts of lactose and virtually no fat, making it faster digesting and easier to mix.
A fast absorbing protein source with ideal ratios of essential amino acids, like whey protein, is necessary to maximize the anabolic effect to training.
Hydrolysate, or Hydrolyzed Protein: The most expensive form of most proteins, a hydrolysate has been broken down and divided into smaller fractions than concentrate or isolate. It requires virtually no further breakdown by the enzymes in the stomach and therefore is digested and absorbed into the bloodstream more quickly than even fast-digesting isolate.
Micellar: It is a protein that's made by separating the casien portion of milk from lactose, fat, and whey through a low-temperature filtration process. Micellar is undenatured, meaning the protein isn't altered or damaged during processing, so it's more readily digested and absorbed into the bloodstream. On the other hand, nonmicellar (casien) protein in exposed to physical and chemical processes (i.e., heat) that cause damage to the protein's structure.
Casein: Known as the 'slow' protein, micellar casein when compared head to head with whey has a better overall anabolic effect. In fact, one of the best ways of using casein is either as a night time protein drink or if you choose to consume just one MRP (meal replacement powder) daily. Because casein is a 'slow' protein, when consumed, you'll get a sustained increase in blood amino acid levels. This will in turn further promote elevations in muscle protein synthesis. Translation? Better mass gains!
CLA: Conjugated Linoleic Acid is a non-essential fatty acid. "CLA" is generally the term used to refer to all of the chemical variations of linoleic acid, which is an essential omega-6 fatty acid. CLA has been studied for years by those looking at its anti-carcinogen effects as well as how it effects blood lipids. More interesting is that CLA has proven itself as an effective agent for lowering body fat percentage and even for increasing lean mass.
BCAA: The BCAAs (i.e., leucine, valine, and isoleucine) are perhaps the 3 most important of the essential amino acids; as a supplement, taking 10-15 grams of BCAAs has been shown to prevent or decrease muscle proteolysis or breakdown. BCAAs have long been used by bodybuilders to help enhance muscle growth and are considered an important part of any intense training program.
Glutamine: Glutamine is one of the most important bodybuilding supplements available. Glutamine is the most abundant amino acid in skeletal muscle and serves as an important bodybuilding block for muscle growth.
Omega-3 Fatty Acids: Omega-3 fatty acids are rich in fatty fish and also found in high amounts in flax seed, borage, and evening primrose oil. Omega-3 fish oil supplementation favorably improved body composition working synergistically with exercise to increase fat utilization.
Concentrate: The cheapest form of most proteins, a concentrate is created by pushing the protein source (milk, whey, etc.) through a filter that allows water, vitamins, and minerals to plunge through. The proteins, which are too big to pass through the filter, are collected for further processing that usually involves evaporation and a drying process. It yields 70 to 80 percent protein, with the rest being carbs and fat. Whey concentrate is generally considered a lower-grade form of protein because it contains higher amounts of fat and lactose, more impurities and has a lower biological value.
Isolate: A form of protein that's more pure than concentrate, an isolate is processed through longer filtering or ion exchange (a chemical process that involves separating proteins based on their electrical charge). It packs 90 to 94 percent protein and contains small amounts of lactose and virtually no fat, making it faster digesting and easier to mix.
A fast absorbing protein source with ideal ratios of essential amino acids, like whey protein, is necessary to maximize the anabolic effect to training.
Hydrolysate, or Hydrolyzed Protein: The most expensive form of most proteins, a hydrolysate has been broken down and divided into smaller fractions than concentrate or isolate. It requires virtually no further breakdown by the enzymes in the stomach and therefore is digested and absorbed into the bloodstream more quickly than even fast-digesting isolate.
Micellar: It is a protein that's made by separating the casien portion of milk from lactose, fat, and whey through a low-temperature filtration process. Micellar is undenatured, meaning the protein isn't altered or damaged during processing, so it's more readily digested and absorbed into the bloodstream. On the other hand, nonmicellar (casien) protein in exposed to physical and chemical processes (i.e., heat) that cause damage to the protein's structure.
Casein: Known as the 'slow' protein, micellar casein when compared head to head with whey has a better overall anabolic effect. In fact, one of the best ways of using casein is either as a night time protein drink or if you choose to consume just one MRP (meal replacement powder) daily. Because casein is a 'slow' protein, when consumed, you'll get a sustained increase in blood amino acid levels. This will in turn further promote elevations in muscle protein synthesis. Translation? Better mass gains!
CLA: Conjugated Linoleic Acid is a non-essential fatty acid. "CLA" is generally the term used to refer to all of the chemical variations of linoleic acid, which is an essential omega-6 fatty acid. CLA has been studied for years by those looking at its anti-carcinogen effects as well as how it effects blood lipids. More interesting is that CLA has proven itself as an effective agent for lowering body fat percentage and even for increasing lean mass.
BCAA: The BCAAs (i.e., leucine, valine, and isoleucine) are perhaps the 3 most important of the essential amino acids; as a supplement, taking 10-15 grams of BCAAs has been shown to prevent or decrease muscle proteolysis or breakdown. BCAAs have long been used by bodybuilders to help enhance muscle growth and are considered an important part of any intense training program.
Glutamine: Glutamine is one of the most important bodybuilding supplements available. Glutamine is the most abundant amino acid in skeletal muscle and serves as an important bodybuilding block for muscle growth.
Omega-3 Fatty Acids: Omega-3 fatty acids are rich in fatty fish and also found in high amounts in flax seed, borage, and evening primrose oil. Omega-3 fish oil supplementation favorably improved body composition working synergistically with exercise to increase fat utilization.
