Comparison Power Pro Whey Protein 1 kg vs Power Pro Probio Whey Protein 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 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.