I like the taste and texture of the Jay Robb Brand Vanilla Whey Protein and the Vanilla Egg Protein. Although more expensive than conventional store brands, these have ZERO aspartame and use Stevia instead. The Egg Powder contains no fat and less than one gram carbohydrates per serving so Jay recommends you eat a few almonds or mix in some borage or flax oil to maximize absorption.
The plus to the Egg product is it contains NO DAIRY. The plus to the Whey product is there is some research to suggest the Cysteine (a precursor to the production of the molecule glutathione) is more readily available in Whey Protein. Gluthathione (GSH) is a protein molecule formed from the amino acids Cysteine, Glycine, and Glutamic acid. Glutathione is your body’s master antioxidant and one of the most important agents in healing. Found in largest concentrations in the liver it’s essential in the role of eliminating body toxins.
You can find out more by searching the Web. Both products taste great and mix readily with a variety of juices and of course water. I prefer mixing with Orange Juice or adding to the blender with filtered water, banana, a cup of berries, and a tablespoon or two of peanut butter (makes a nice thick shake). Take some time to read about amino acids and you’ll be fascinated by their role in maintaining a healthy body. Until I began to research these amino acids I was vastly unaware of the fact that I was actually consuming too little protein, while most Americans consume too much.
All Whey is not the same, all whey is not made the same whey (pun intended), and most contain ingredients you would not want to digest otherwise. Good stuff, albeit expensive.
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