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Anonymous
Hi there, I'm a protein biochemist. This thread is relevant to my research interests. You will, however, probably not help me get tenure, so I'll be brief.
There are VAST differences between different types of protein. These can be categorized into two broad types of difference: bioavailability, or how easy it is for your body to get the protein out of the food and into your system, and amino acid make-up. Proteins are made up of a series of building blocks, called amino acids. Different proteins from different sources contain these amino acids in different ratios, and some protein sources are missing one or more amino acids. Whey, for instance, is often touted for its high bioavailability and relatively decent amino acid constituency. Whether this high bioavailability is actually a good thing or not is highly debatable.
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