Whey protein with BCAA'S. If you find it harsh on your stomach or bloating then switch to another name brand, but make sure it is WHEY.
a good way of rating protein is to use what is called the degree of hydrolysis or DH. This refers to the length of time allowed for enzymatic breakdown in the manufacturing process. The greater the DH, the greater the percentage of free amino acids, di and tri peptides, and lower molecular weight polypeptides.
for a bodybuiler this means the best products are unfortunately the more expensive (derived from a more extensive manufacturing process) and the worst tasting. with a few exceptions, the better tasting the product the lower the percentage of amino acids and protein peptides.
most "good" tasting protein powders have not undergone a lengthy enzymatic hydrolysis duration.
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Doesn\'t cross training sound like something Jesus could have benefited from?
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