Protein powder is a time-tested supplement to help fitness minded people with their goals in building muscle mass.
While it’s common knowledge that protein powders and supplements are a great help in body building, it still remains a bit mysterious as to which of the different kinds of powders out there are the best and why.
Traditionally, the majority of protein powders available on the market were derived from dairy-based products such as whey protein.
Other non-dairy types of powder started to emerge more prevalently over time and more people started using non-dairy based protein powders such as soy and casein proteins.
So why is it that the once less common and more expensive forms of protein powders are on the up?
Let’s be fair; there is nothing wrong with whey protein.
For many, it provides a cost-effective and reliable way to supplement protein and can be used in countless recipes and formulas.
For some, however, there are real reasons to opt for a different option.
Here are a few reasons why one may prefer to go for non-dairy based powders.
For some, dairy products are just fine, but if a person happens to be lactose intolerant, whey protein can cause some issues. Being lactose intolerant is enough reason on its own for someone to try something else.
This one is somewhat self-explanatory. If your lifestyle doesn’t include animal products, then dairy based protein is immediately off of the table as an option.
Some people require protein that is made of alternative substances from whey due to the different way that protein absorbs into the body and how the body is able to break down and access the proteins from the powder.
Hydrosylate proteins are a good example of a newer, finer kind of protein that is structured with high-quality peptides which are conducive to absorption in the anabolic state.
It’s significantly more expensive than whey protein, but it’s overall a better protein, is easier to digest and is less likely to upset the stomach as some whey proteins have been reported by some people to do.
In many cases, protein powders are used as a supplement in recipes which do not wish to have their taste altered.
Whey can be good to boost the protein content, but many powders are made with heavy flavourings which can completely overpower the taste of a recipe.
When one is on a protein regiment, they have to consume the stuff several times a day for long periods of time, and the same taste in every manifestation of the powder can leave one wanting some variety.
This is why an alternate powder like egg protein can be a desirable thing over whey.
Egg protein powder is usually tasteless, and like it’s natural form, the egg white, fits perfectly into countless recipes from smoothies to cakes and pastries without altering the taste.
This is a good idea for those people who like to eat healthy foods without changing the way their taste buds respond.
So there you have it.
Whey is still the most common form of protein powder at the time I write this, but clearly, you can see that there are plenty of reasons that it may not be the best choice for everyone.
As the case is with most things in life, it’s best to try it all and see what is best suited to your own specific needs.