If there’s anything that is in common with soy and whey protein, it is the fact that they are both considered to be sources of ‘complete protein’.
For all practical purposes, the reason for being called so is because both these sources have just the right proportion of the necessary nutrients to create all the essential amino acids that are considered to be absolutely imperative for the body.
Both of these sources of protein are excellent for muscle building (and weight loss, in particular) but experts have often wondered which of the two is a better source, thanks to the high biological value as well as a perfect score of 1.00 according to the PDCAAS scale which expresses the quality of protein in any food.
Interestingly, vegetarians have been known to prefer soy protein because it not only contains high quality protein but for the fact that it is a vegetable unlike most other protein sources.
But which of the two is better?
Recently, experts concluded that even though whey protein is probably the popular choice, a blend of whey, casein and soy protein is better than whey or soy when taken separately since this mix works best in building muscle, especially for professional athletes or bodybuilders.
In saying so, it should be noted that neither of these sources of protein are considered to be better but a blend of all the aforementioned protein for those who are professional athletes or bodybuilders or even those who want to lose weight.
What you must keep in mind, however, is that it’s about time to put back the work in the ‘workout’ before you consider this option.
A moussaka in your own kitchen is a great way to taste some Mediterranean flavors. Alternations of soft eggplant, seasoned ground meat, and creamy béchamel characterize this richly flavored dish with hearty elements commonly found in Greek and Middle Eastern cuisine. Here is how you can prepare this timeless recipe step by step. Manakish Oven…
