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2. Here’s Exactly How Much Protein You Need To Build 1 ... - AOL

   www.aol.com/exactly-much-protein-build-1...

   Getting enough rest gives your body time to repair and grow stronger, while carbs, omega-3s, and other key nutrients may help fuel your workouts and recovery, according to a 2024 study published ...

3. Is protein powder good for you? Do you need protein powder in ...

   www.aol.com/lifestyle/protein-powder-good...

   Protein is the macronutrient du jour and protein powder, a supplement historically and stereotypically reserved for bodybuilders and young men looking to grow muscle, has gone mainstream.

4. Why not all 'high-protein' food products are good for you - AOL

   www.aol.com/why-not-high-protein-food-070000397.html

   While yogurts and fermented milk items with protein claims were more likely to have high sodium, they were less likely to be high in fat, free sugar, and saturated fat than non-protein claim ...

5. Muscle hypertrophy - Wikipedia

   en.wikipedia.org/wiki/Muscle_hypertrophy

   It is not uncommon for bodybuilders to advise a protein intake as high as 2–4 g per kilogram of bodyweight per day. [27] However, scientific literature has suggested this is higher than necessary, as protein intakes greater than 1.8 g per kilogram of body weight showed to have no greater effect on muscle hypertrophy. [28]

6. Protein supplement - Wikipedia

   en.wikipedia.org/wiki/Protein_supplement

   A meta-study concluded that intake of protein supplements higher than around 1.6 g/kg/day do not further improve the gains in FFM (fat free mass) [3] “at least for younger individuals”, [3] with a confidence interval from 1.03 to 2.20 [3] so “it may be prudent to recommend ~2.2 g protein/kg/d for those seeking to maximize resistance ...

7. Bodybuilding supplement - Wikipedia

   en.wikipedia.org/wiki/Bodybuilding_supplement

   Protein shakes, made from protein powder (center) and milk (left), are a common bodybuilding supplement. Bodybuilders may supplement their diets with protein for reasons of convenience, lower cost (relative to meat and fish products), ease of preparation, and to avoid the concurrent consumption of carbohydrates and fats.