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  2. 30-Day High-Protein, High-Fiber Meal Plan for Weight Loss ...

    www.aol.com/lifestyle/30-day-high-protein-high...

    In this 30-day plan, each day provides an average of 98 grams of protein and 33 grams of fiber. Eating more protein can also help preserve muscle mass while promoting weight loss.

  3. 'Fibermaxxing' is dietitian-approved. Here's how to get more ...

    www.aol.com/lifestyle/fibermaxxing-dietitian...

    The average healthy adult should aim for about 25 to 30 grams of fiber each day, but the typical intake is much lower, with an estimated 95% of Americans not meeting the recommended amount every ...

  4. Whey protein - Wikipedia

    en.wikipedia.org/wiki/Whey_protein

    There is evidence that whey protein is more bio-available than casein or soy protein. [18] [19] Whey protein is commonly marketed as a dietary supplement, typically sold in powdered form for mixing into beverages. [2] Whey protein is also commonly used as a thickener to improve texture and decrease syneresis in many types of yogurt.

  5. Whey - Wikipedia

    en.wikipedia.org/wiki/Whey

    Containers of whey protein being sold at a health food store. Whey protein is commonly marketed as a dietary supplement, and various health claims have been attributed to it in the alternative medicine community. [18] Although whey proteins are responsible for some milk allergies, the major allergens in milk are the caseins. [19] [20]

  6. Bodybuilding supplement - Wikipedia

    en.wikipedia.org/wiki/Bodybuilding_supplement

    For bodybuilders, whey protein provides amino acids used to aid in muscle recovery. [15] Whey protein is derived from the process of making cheese from milk. There are three types of whey protein: whey concentrate, whey isolate, and whey hydrolysate. Whey concentrate is 29–89% protein by weight whereas whey isolate is 90%+ protein by weight.

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 There are various methods that rank the quality of different types of protein , some of which are outdated and no longer in use, or not considered as useful as they once were thought to be.

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