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  2. Myprotein - Wikipedia

    en.wikipedia.org/wiki/Myprotein

    Myprotein was founded in 2004 by Oliver Cookson and acquired by British e-commerce company, The Hut Group, in June 2011. [1] [2] In December 2015, Myprotein announced an agreement with Kentucky Cabinet for Economic Development to build their first production facility outside the UK in Bullitt County, Kentucky. Myprotein (registered as Cend ...

  3. Whey protein - Wikipedia

    en.wikipedia.org/wiki/Whey_protein

    Whey Protein Hydrolysates (WPH) are whey proteins that are predigested and partially hydrolyzed for the purpose of easier metabolizing. Their cost is generally higher than WPC or WPI. [4] Highly hydrolysed whey may be less allergenic than other forms of whey, due to its much smaller and simpler peptide chains. For this reason it is a common ...

  4. Labdoor - Wikipedia

    en.wikipedia.org/wiki/Labdoor

    Their findings resulted in the FDA taking a closer look at the safety of energy drinks. [30] Labdoor evaluated Alex Jones's supplements, stating "the science behind many of their claimed ingredients are questionable."

  5. Customer review - Wikipedia

    en.wikipedia.org/wiki/Customer_review

    A customer review is an evaluation of a product or service made by someone who has purchased and used, or had experience with, a product or service. Customer reviews are a form of customer feedback on electronic commerce and online shopping sites.

  6. Whey - Wikipedia

    en.wikipedia.org/wiki/Whey

    Whey is the primary ingredient in most protein powders, which are used primarily by athletes and bodybuilders to obtain the necessary amounts of protein for muscle building/maintenance on a daily basis. Whey protein has a high level of leucine, [21] one of the three branched-chain amino acids, making it ideal for muscle growth and repair.

  7. Protein digestibility corrected amino acid score - Wikipedia

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

    Using the PDCAAS method, the protein quality rankings are determined by comparing the amino acid profile of the specific food protein against a standard amino acid profile with the highest possible score being a 1.0.