Comparison Power Pro Whey Protein 1 kg vs Power Pro Protein Power Mix 1 kg

— Concentrate. Historically, the first type of protein as a sports nutrition, obtained in the simplest way. For example, whey (see "View") concentrate is made by filtering whey through a membrane with microscopic holes that let fat and lactose molecules through, but retain protein. This technology is inexpensive, which accordingly affects the cost of the product. However, the filters, to put it mildly, are not perfect, and the quality of the protein concentrate is very low — for example, in the same whey product, the protein content can vary from 35% to 85%, and the amount of fat and lactose is very high. However, high-quality sports concentrates with a protein content of 80% or more may not be inferior in their properties to isolates (unless with increased sensitivity to lactose, whey concentrates should be used with caution).

— Isolate. A protein obtained using more advanced filtration technologies than the concentrate described above. It is a good compromise between availability and quality: the protein content in pure isolates is 95% or more, and such products are relatively inexpensive and quite affordable for most ordinary athletes.

— Hydrolyzate. The hydrolyzate is the most advanced and high quality protein in terms of production technology. During the production process, protein molecules are not only filtered out with a high degree of purity,...but also split into separate fragments — similar to how it occurs at the initial stage of digestion in the human body. Thus, the athlete receives the most ready-to-use protein, and the hydrolyzate is absorbed very quickly and with a minimum of energy expenditure. On the other hand, such products are expensive; and in relatively inexpensive varieties, it often happens that only a part of the protein molecules turns out to be split (hydrolyzed) (sometimes less than half of the total).

— Complex. A product with a combined composition containing proteins with different digestion rates — both “fast”, replenishing the deficiency of amino acids after training, and “slow”, replacing (fully or partially) regular food and/or working as nightly compensators for muscle catabolism (see. p. "Night" below). It is believed that this option is well suited for those who want to lose weight through training, as well as for those who generally lead an active lifestyle, not limited to exercising in the gym.

— Night (long). Proteins with a low absorption rate, digestible for a long time. One use for these products is to prevent nocturnal muscle catabolism (the breakdown of cells during sleep), hence the name. However, the matter is not limited to this — "long" proteins can be consumed during the day. For example, they can be useful for maintaining a feeling of fullness and reducing the need for regular food, which is very useful when working on weight loss; in addition, a long-term uniform intake of protein in the body will be convenient for those who lead an active lifestyle — to protect against exhaustion. "Long" are only products based on casein (see "View")

— Albumin. Protein based on a specific protein found mainly in eggs (see "Type"), as well as in blood serum. Albumin is considered to be an almost "perfect protein", it has the maximum content of essential acids and the highest efficiency. Such a product, in particular, is great for weight loss programs, in addition, it helps to reduce blood cholesterol levels and increase hemoglobin levels. The rate of absorption of albumin is medium, which makes it quite versatile. On the other hand, this type of protein is relatively rare and, most often, very expensive.

The source from which to extract the protein. Different sources of origin differ both in composition and specific application, and in the overall effectiveness of the protein. There are the following varieties: whey, casein, beef, egg, soy, rice, pea. They can be both pure and mixtures, combining with each other.

— Serum. Most often, this name refers to a protein based on protein extracted from whey. Another option — albumin, obtained from blood serum — is extremely rare, and in fact it is usually called albumin to avoid confusion; for more on this substance, see "Type". As for "milk" whey proteins, one of their features is extremely fast and efficient digestibility. In addition, such proteins contain a complete set of essential amino acids and contribute to the production of antioxidants; in general, many consider such products to be even more effective than "perfect" egg albumins (see below). Note that whey proteins can be produced in different degrees of purification — concentrate, isolate and hydrolyzate; see "Type" for details.

— Casein. Protein-based protein obtained from milk in the process of enzymatic curdling.... It is an perfect "long" protein, when digested, it folds in the stomach into a clot, which supplies the body with amino acids for a long time. Also, taking casein at night neutralizes catabolism during sleep. At the same time, it slows down the absorption of other proteins and, in general, has a relatively weak anabolic effect. Therefore, casein is most preferable for weight loss, and primarily to eliminate the feeling of hunger and protect muscles from exhaustion during malnutrition; to stimulate fat burning or to gain mass, a lot of casein is not required, whey or other similar protein plays the main role here.

— Beef. Meat-derived beef protein with most of the fat and cholesterol removed. It has very advanced practical properties and effectiveness — comparable in this indicator to whey, but does not contain lactose and gluten (which makes it completely safe for people with intolerance to these substances), in addition, it usually contains creatine. On the other hand, beef protein is quite expensive without offering significant benefits over the same whey isolate (see "Type"), and in some cases an egg or even soy product may be a better option (see below).

— Egg. The main component of egg proteins is albumin, a highly effective protein with excellent digestibility and universal application. For more information about it, see "Type", here we note that such efficiency is combined with a correspondingly high price.

— Soy. Proteins based on soy protein have a good composition of amino acids, including essential ones (although more modest than many other varieties); they help suppress hunger and lower blood cholesterol. In addition, this protein is unconditionally suitable for vegetarians and even vegans (it is completely plant-based). On the other hand, soy products have a rather low biological value and are inferior in effectiveness to other types of proteins in both weight gain and fat burning. In addition, they differ in some degree of estrogenic activity — they contain substances that act similarly to the "female" hormone estrogen. This is quite safe for women, but in men it can cause unpleasant consequences associated with the sexual sphere (up to impotence), and also increase the likelihood of body fat. However, estrogenic activity is relevant only for proteins of a low degree of purification — high-quality isolates are practically devoid of it.

— Pea. Another type of protein, intended mainly for vegetarians and vegans. Pea protein contains a lot of protein and relatively few additional ingredients, which makes it highly digestible and actually the most effective of plant proteins. Other advantages of such a product include hypoallergenicity, a high content of some essential amino acids (in particular, arginine and lysine), as well as a lower estrogenic activity than that of soy protein (which is especially important for male athletes). At the same time, not all essential amino acids are included in the composition of pea protein, so it is desirable to combine it with other special additives (for example, rice protein described below).

— Rice. Vegetable product derived primarily from brown rice; one of the options suitable for vegetarians and vegans. The main advantages of rice protein include high efficiency and average absorption rate. So, there is evidence that in high doses such a product promotes muscle growth no worse than traditional whey protein. As for the absorption rate, it is lower than that of the "fast" whey protein, but higher than that of the "slow" casein; some experts consider this almost an perfect indicator. The main disadvantage of this type of protein is the low content, if not the absence of certain amino acids. However, this moment can be compensated by the simultaneous intake of pea protein: these products mutually complement each other in terms of the set of amino acids.

The amount of pure protein in each serving of protein.

Not a single protein (as a type of sports nutrition) can consist of 100% protein — even the purest products inevitably contain aromatic and flavoring additives, preservatives and other "service" substances. Therefore, the amount of protein itself will inevitably be less than the total weight of the serving. And this amount needs to be known for accurate calculations that provide the right diet. In addition, knowing the ratio between the weight of the protein in the serving and the weight of the serving itself, it is possible to assess the degree of purification and the overall quality of the concentrate (see "Type").

Calorie content per serving of protein (see "Serving").

Correct determination of the optimal number of calories and compliance with these requirements is an integral part of a complete sports nutrition. Accordingly, specialized sports nutrition, including proteins, necessarily contains information on calorie content. In general, higher calorie brands are useful mainly for weight gain, lower calorie brands for fat burning, although in fact a lot depends on the characteristics of the athlete and his training programme.