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  2. 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.

  3. FYI: Whey Protein Can Help Maintain Muscle If You're On ... - AOL

    www.aol.com/fyi-whey-protein-help-maintain...

    Protein, especially high quality protein like whey, is critical for many important functions and goals,” he says, adding that, in general, protein is *the* most important macronutrient to get ...

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

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

    Swap taco meat with beans or walnuts: Replace ground meat in tacos with black beans or finely chopped walnuts for a fiber-rich alternative that's also packed with protein.

  5. 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.

  6. 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]

  7. Protein (nutrient) - Wikipedia

    en.wikipedia.org/wiki/Protein_(nutrient)

    This value is known as the "crude protein" content. The use of correct conversion factors is heavily debated, specifically with the introduction of more plant-derived protein products. [20] However, on food labels the protein is calculated by the nitrogen multiplied by 6.25, because the average nitrogen content of proteins is about 16%.

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