אני בדיוק יוצא לאימון, שאני אחזור אני אסתכל, אבל מראש אומר שהכתבה הזאת התפרסמה ב2012, וברוב המקרים זה כבר לא רלוונטי, אבל, שוב, שאחזור, אסתכל על כל הכתבה ואם צריך, אתן את תגובתי כאן.כתבה מBB מינואר:
WHICH PROTEIN IS THE BEST CHOICE?
Whey protein has become a favorite supplement for those seeking to put on muscle and enhance their physiques as well as improve their health. In order to decipher which protein is best for a particular need, typically one would use a specific gauge of some sort (e.g., protein quality tests) to determine which protein to use. The most commonly used criteria to measure the quality of a protein is Biological Value (or BV for short), which is the amount of nitrogen (body protein in grams) replaceable by 100 grams of protein in the adult diet.
Proteins with the highest BV are considered by many to be the best for promoting growth, but this is an often disputed issue among scientists. However, most scientists directly involved with protein research agree that the higher the BV, the better the protein is digested, used, and retained in the body. This should equate into more lean tissue gained, all things being equal (i.e., calories, exercise choice, etc.). It is, however, a very complicated topic not given to such black and white answers.
The bottom line is, whey is a complete protein with a very high BV and this means it contains all the essential and nonessential amino acids and boasts the highest branched-chain amino acid content found in nature. The BV of whey is approximately 104, while the next highest BV is 100, for whole egg. In contrast, the BV of whole milk is 91, the BV of casein is 77, beef is 80, soy is 74, wheat is 54, and beans are 49.
Again, BV is only one criteria for proteins, and although important, people often make too big a deal of it. For example, beef has a fairly low BV but has been a staple protein for athletes (and people in general) for decades. Soy has a low BV but has other potentially useful properties. So, as a general guide to choosing proteins, BV is something to consider but should not cause people to put blinders on to other proteins.
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