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2. 9 protein myths debunked by experts - AOL

   www.aol.com/lifestyle/9-protein-myths-debunked...

   Myth #9: Protein bars and shakes are the best sources of protein It’s true that protein shakes and bars can supplement your protein intake and are particularly helpful if you’re on the go ...

3. Complete protein - Wikipedia

   en.wikipedia.org/wiki/Complete_protein

   The foodstuffs listed for comparison show the essential amino acid content per unit of the total protein of the food, 100g of spinach, for example, only contains 2.9g of protein (6% Daily Value), and of that protein 1.36% is tryptophan. [2] [7] (note that the examples have not been corrected for digestibility)

4. Protein combining - Wikipedia

   en.wikipedia.org/wiki/Protein_combining

   Protein combining or protein complementing is a dietary theory for protein nutrition that purports to optimize the biological value of protein intake. According to the theory, individual vegetarian and vegan foods may provide an insufficient amount of some essential amino acids, making protein combining with multiple complementary foods necessary to obtain a meal with "complete protein".

5. ‘Elevated Levels’ of Heavy Metals Found in Popular Protein ...

   www.aol.com/scientists-just-found-lead-cadmium...

   Plant-based protein powders—made from rice, peas or soy—were found to contain triple the amount of lead compared to whey protein powders, which are made from the liquid byproduct of cheese ...

6. Protein quality - Wikipedia

   en.wikipedia.org/wiki/Protein_quality

   Protein quality is the digestibility and quantity of essential amino acids for providing the proteins in correct ratios for human consumption. There are various methods that rank the quality of different types of protein , some of which are outdated and no longer in use, or not considered as useful as they once were thought to be.

7. What’s the scoop on protein powder? Nutrition experts ... - AOL

   www.aol.com/finance/scoop-protein-powder...

   Most protein powders on the market contain high-quality proteins, says Roger Fielding, Ph.D., a professor at the Tufts University Friedman School of Nutrition Science and Policy. However, they can ...