There is a lot of debate about the importance of protein in the diet for a variety of health-related reasons. The best way to ensure you are getting good quality protein is from real wholesome food such as animal and fish protein, however, with the ever-growing number of protein powders available, it is important to make the best choice possible.
The two most popular sources for concentrated protein are either soy protein or whey protein. In a previous blog of ours we discussed why consuming a lot of soy protein may not be ideal, however this is all down to individual preference. The purpose of this post is to discuss whey protein.
What is Whey Protein?
Whey proteins are extracted from liquid whey, a by-product of cheese production. The effects of whey protein consumption and its effect on body composition has been extensively studied in elite athletes.
The conclusion from the research all suggest that supplementing (not to be mistaken with substituting) a real food diet with whey protein helps not only achieve greater weight loss but also helps to improve overall body composition i.e. body fat is lost whilst muscle mass is preserved.
The importance of protein
From a nutritional point of view, protein is very important. It is one of the main macronutrients and one which requires daily consumption as the body is unable to store protein. In other words, eating a lot of protein one day and barely nothing the next is not the ideal way to go.
Protein is an important nutritional component as it provides the building blocks that are responsible not only for building muscle, but also for maintaining it. Protein is also required for healthy skin, hair and nails.
Unfortunately the type of soy that is mostly being consumed in Western society is not whole soy - the one with all the nutrient benefits, but rather as soybean oil and soy protein. Due to their low-cost and various functional properties, these soy products can be found in a variety of unsuspected food items.
Whey protein is a cleaner form of isolated protein when compared to soy protein.
A meal containing high amounts of good quality protein is needed not only for burning fat and building muscle, but also to ensure optimum health. This is why here at Natural Ketosis we only use the highest quality protein in our products. This ensures wholesome nutritious meals and snacks, but also ensures that your body is being fed the correct fuel to help you get the results you want.
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Burton-Freeman, B. (2008). Glycomacropeptide (GMP) is not critical to whey-induced satiety, but may have a unique role in energy intake regulation through cholecystokinin (CCK). Physiology \& behavior, 93(1), pp.379--387.
Halton, T. and Hu, F. (2004). The effects of high protein diets on thermogenesis, satiety and weight loss: a critical review. Journal of the American College of Nutrition, 23(5), pp.373--385.
Hayes, A. and Cribb, P. (2008). Effect of whey protein isolate on strength, body composition and muscle hypertrophy during resistance training. Current Opinion in Clinical Nutrition \& Metabolic Care, 11(1), pp.40--44.
Luhovyy, B., Akhavan, T. and Anderson, G. (2007). Whey proteins in the regulation of food intake and satiety. Journal of the American College of Nutrition, 26(6), pp.704--712.
Paddon-Jones, D., Westman, E., Mattes, R., Wolfe, R., Astrup, A. and Westerterp-Plantenga, M. (2008). Protein, weight management, and satiety. The American journal of clinical nutrition, 87(5), pp.1558--1561.
Pichon, L., Potier, M., Tome, D., Mikogami, T., Laplaize, B., Martin-Rouas, C. and Fromentin, G. (2008). High-protein diets containing different milk protein fractions differently influence energy intake and adiposity in the rat. British journal of nutrition, 99(04), pp.739--748.
Weigle, D., Breen, P., Matthys, C., Callahan, H., Meeuws, K., Burden, V. and Purnell, J. (2005). A high-protein diet induces sustained reductions in appetite, ad libitum caloric intake, and body weight despite compensatory changes in diurnal plasma leptin and ghrelin concentrations. The American journal of clinical nutrition, 82(1), pp.41--48.