Best weight loss whey powder
You can do all kinds of things with protein powder. Last but not least, you can add it to food products as a food enhancer. Ideally, there should be one or two ingredients on the food label. My protein powder of choice is whey protein isolate. Adding a bunch of vitamins, minerals, and antioxidants makes the protein look better, but they are unnecessary and add to the cost of the protein powder. In addition, many companies brand their protein powders with spokespeople and models which adds cost to the product, which ends up being passed down to you. I choose the isolate over the concentrate because the isolate has a bit less lactose in it. That being said, protein powders are one of only a few supplements that I give the OK to go ahead and take ( omega-3s being another). Not only can you drink it, but you can mix it into food too. Many of the branded protein powders contain all kinds of ingredients. You can also mix some protein powder, all natural peanut butter, cocoa powder, and ice into a little water and blend.
Makes a nice low-carb peanut butter chocolate slushy. If this bothers you, feel free to spend twice as much on fancy packaging. Many times you can find a basic protein powder for half the price of a popular brand, and the differences are negligible. This means the protein powder is going to be unflavored. The isolate is basically a purer form of whey protein. With all the various protein powders on the market, there are some things you need to keep in mind. Because of the added ingredients and flavors for many protein powders, they tend to be more expensive than their simple counterparts. However, many of them are so heavily artificially sweetened and loaded with other unhealthy ingredients that it turns a health food product into a highly processed food. When picking a protein powder, keep it simple. I recommend mixing powder with solid food (slows down digestion, adds bulk, and lessens glucose response). Whey protein has a very favorable amino acid profile and is the most bio-available of all proteins.
