caladin
-Flesh Eater-
Whey Protein Concentrate: Unfiltered whey, contains lactose and impurities - good bargain if you are not lactose intolerant. Fact acting protein, good for post-workout. Thin consistency, bland taste. Makes a good, high-protein "filler" for custom blends due to concentration of protein and cheap cost.
Whey Protein Isolate: Filtered whey, either CFM (Cross-Filter Micronization) or Ion-Exchange filtered - usually contains little to no lactose or impurities, and also has a higher content of protein. Little more expensive, but less of a lactose-intolerant reaction. Fact acting protein, good for post-workout. Thin consistency, bland (slightly bitter) taste.
Caseinate: Milk Protein - Milk has two proteins, whey, which is the milk "water" protein (the water than runs off of your yogurt before mixing it up), and caseinate - the calcium-rich milk-solid protein (that make up the solid form of cheese and yogurt). Caseinate derivitives are usually either Calcium Caseinate, or Micellar Caseinate (slightly bitter, higher concentration/% of protein). Very slow acting protein, suggested use in mrp, bedtime, and supplemental protein shakes. Adding this usually has a very thick consistency, bland (but slightly bitter) taste. Depending on the filtration, this can have either moderate or no lactose.
"Hydrolized" Proteins: "Pre-digested" proteins, broken down by introducing an acid compound to increase digestability and speed of digestion. Very bitter taste, mixes as well as it's parent protein (thick if hydrolized caseinate, thin if hydrolized whey)
Egg Protein: Eggs have a perfect amino acid strain for absorbtion in the human body. People with lactose intolerance or other digestive issues may consider egg protein. Egg white protein mixes poorly, however is virtually flavorless... WHole egg protein mixes slightly better due to the fat in the yolk, however has a slightly sulfuric taste. (Sidenote: Raw egg whites can be used in place of egg white powder, as the powder is created from raw whites (they are the same nutritionally) - salmonella has not ever been reported to spread to the white of the egg, only the yolk - even then, you have a 1 in 20,000 chance of actually catching this disorder from raw eggs in the first place)
Whey Protein Isolate: Filtered whey, either CFM (Cross-Filter Micronization) or Ion-Exchange filtered - usually contains little to no lactose or impurities, and also has a higher content of protein. Little more expensive, but less of a lactose-intolerant reaction. Fact acting protein, good for post-workout. Thin consistency, bland (slightly bitter) taste.
Caseinate: Milk Protein - Milk has two proteins, whey, which is the milk "water" protein (the water than runs off of your yogurt before mixing it up), and caseinate - the calcium-rich milk-solid protein (that make up the solid form of cheese and yogurt). Caseinate derivitives are usually either Calcium Caseinate, or Micellar Caseinate (slightly bitter, higher concentration/% of protein). Very slow acting protein, suggested use in mrp, bedtime, and supplemental protein shakes. Adding this usually has a very thick consistency, bland (but slightly bitter) taste. Depending on the filtration, this can have either moderate or no lactose.
"Hydrolized" Proteins: "Pre-digested" proteins, broken down by introducing an acid compound to increase digestability and speed of digestion. Very bitter taste, mixes as well as it's parent protein (thick if hydrolized caseinate, thin if hydrolized whey)
Egg Protein: Eggs have a perfect amino acid strain for absorbtion in the human body. People with lactose intolerance or other digestive issues may consider egg protein. Egg white protein mixes poorly, however is virtually flavorless... WHole egg protein mixes slightly better due to the fat in the yolk, however has a slightly sulfuric taste. (Sidenote: Raw egg whites can be used in place of egg white powder, as the powder is created from raw whites (they are the same nutritionally) - salmonella has not ever been reported to spread to the white of the egg, only the yolk - even then, you have a 1 in 20,000 chance of actually catching this disorder from raw eggs in the first place)
