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  2. Which of These 7 Protein Powders Is Right for Me? - AOL

    www.aol.com/7-protein-powders-115700573.html

    This article was reviewed by Craig Primack, MD, FACP, FAAP, FOMA. Whey, hemp, soy, casein — looking at different types of protein powder can get a little overwhelming. OK, a lot overwhelming ...

  3. FYI: Whey Protein Can Help Maintain Muscle If You're On ... - AOL

    www.aol.com/fyi-whey-protein-help-maintain...

    Whey protein powder is one tool to help people get enough protein that can then help preserve that muscle, she explains. ... "Taking whey before or with a high-carb meal can moderate blood sugar ...

  4. Here’s Why Whey Protein Isolates are Better Than Regular Whey ...

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    Here’s why whey protein isolate is preferred by serious lifters and athletes.

  5. Protein digestibility corrected amino acid score - Wikipedia

    en.wikipedia.org/wiki/Protein_Digestibility...

    Protein digestibility-corrected amino acid score (PDCAAS) is a method of evaluating the quality of a protein based on both the amino acid requirements of humans and their ability to digest it. The PDCAAS rating was adopted by the US FDA and the Food and Agriculture Organization of the United Nations / World Health Organization (FAO/WHO) in 1993 ...

  6. Protein supplement - Wikipedia

    en.wikipedia.org/wiki/Protein_supplement

    A protein supplement is a dietary supplement or a bodybuilding supplement, and usually comes in the form of a protein bar, protein powder, and even readily available as a protein shake. Usually made from whey, plant, and/or meat sources. Protein supplements are extracts or concentrates of high protein foodstuffs, used in bodybuilding and as ...

  7. Whey protein - Wikipedia

    en.wikipedia.org/wiki/Whey_protein

    There is evidence that whey protein is more bio-available than casein or soy protein. [18] [19] Whey protein is commonly marketed as a dietary supplement, typically sold in powdered form for mixing into beverages. [2] Whey protein is also commonly used as a thickener to improve texture and decrease syneresis in many types of yogurt.