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2. 9 protein myths debunked by experts - AOL

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

   An incomplete protein, on the other hand, lacks one or more of these essential amino acids. ... you can achieve a complete protein intake. ... Myth #9: Protein bars and shakes are the best sources ...

3. What’s the Best Chocolate Protein Powder? I Tasted 9 So You ...

   www.aol.com/lifestyle/best-chocolate-protein...

   amazon. Value: 15/20 Quality: 16/20 Blendability: 18/20. Taste: 10/20 Protein content: 19/20 Total: 78/100 Of all the brands I've tried, this one confuses me the most. It boasts just six natural ...

4. 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)

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

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

   The Clean Label Project has also released a list of "the best" protein powders "based on our rigorous product testing." It includes brands like WICKED Protein, Ritual, and Needed., and can be ...

6. 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".

7. 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 There are various methods that rank the quality of different types of protein , some of which are outdated and no longer in use, or not considered as useful as they once were thought to be.