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2. Lead and Cadmium Found in Protein Powders - AOL

   www.aol.com/lead-cadmium-found-protein-powders...

   Protein powders made from plants like rice, peas or soy have been found to contain triple the amount of lead compared to products made from whey, the liquid byproduct of cheese, the report finds.

3. Some protein powders contain cancer-causing toxins, new ... - AOL

   www.aol.com/finance/protein-powders-contain...

   A new report by the Clean Label Project has found that protein powders may contain something other than muscle-building nutrients: lead and cadmium, both of which are toxic.. The national ...

4. The Best Time to Take Protein Powder for Maximum Benefits ...

   www.aol.com/best-time-protein-powder-maximum...

   A morning dose of protein powder can replenish amino acids after an overnight fast and help with muscle preservation, says Amy Goodson, M.S., RD, CSSD, a sports dietitian and author of The Sports ...

5. Protein supplement - Wikipedia

   en.wikipedia.org/wiki/Protein_supplement

   Protein supplements are extracts or concentrates of high protein foodstuffs, used in bodybuilding and as dietary supplements to fulfill protein intake in a lean and pure source of proteins and amino acids. They have three main variants: concentrate (food is taken and concentrated into a smaller volume with some fat and carb present), isolate ...

6. Whey protein - Wikipedia

   en.wikipedia.org/wiki/Whey_protein

   Whey Protein Isolates (WPI) are processed to remove fat and lactose, and as a result, WPI powders are typically over 90% protein by dry weight. Like WPC, WPI are mild and slightly milky in taste. Whey Protein Hydrolysates (WPH) are whey proteins that are predigested and partially hydrolyzed for the purpose of easier metabolizing.

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.