7 THINGS YOU SHOULD KNOW ABOUT PROTEIN

Last Updated on January 7, 2021

If your goal is to get ripped, Lynn suggests reaching for a micro-filtered protein supp because the lactose (sugar) has been removed. This can help aid fat loss.

What Exactly is Whey?

It’s the watery byproduct from milk after it has been curdled and strained. From its origin, you’d expect it to taste…well, not so good. Thankfully, after egghead scientists add delicious flavors, that’s not the case. It actually tastes pretty darn good. Try any of these protein-packed, whey products and see for yourself.

How Much Protein Should I Consume?

The amount of protein you want to consume hinges on your fitness or weight loss goals. According to Lynn, a good way to project how much protein you should consume in grams is to aim for your target weight, not what you currently weigh.

“If you want to weigh 180 pounds, aim for 180 grams of protein to feed the muscle and starve the fat,” she suggests. “But do it in increments that your body can utilize.”

That would be 24 grams every two to three hours. Shoveling more than that down your gullet won’t help you get bigger or stronger; it’s simply a waste. Instead, space out your protein intake.

Can I Consume Too Much Protein?

Yep, you sure can. If you’re taking in too many calories (whether they be from protein, fat, or carbs) and you’re going to gain weight. With protein, going overboard can also lead to more unpleasant affects.

“Along with weight gain, overdoing it with your protein intake can lead to gastric distress and can be difficult on the kidneys,” she says. “It’s not about consuming, it’s about assimilating and utilization.”

Are All Proteins The Same?

Not by a long shot.

“If you had a list of biological values of how protein is broken down, whey would be at the top. And then dairy, and the rest fall underneath,” Lynn explains. “The pea and potato proteins aren’t terrible — let’s call them C-grade protein — but they’re not A-list. Whey protein is the best option and you should be paying at least $25 per pound. As expensive as that seams, it’s less expensive than inferior sources of food proteins.”