What's your take on protein powder?

dragnlaw said:

So picton what do you do to protect your kidneys from the 4 x requirement of your proteins in the 5 eggs? I can see increasing with age - I do 2 sometimes even 3, especially since starting at the Y.

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Conclusion​

dragnlaw said:

My comment was only based on another post he made (think breakfast?) where he ate 5 eggs - so if 1 egg carries a score of 100% of protein - what is that in gr ?

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dragnlaw said:

LOL - it just that you wrote "For example an egg has a score of 1.0 (100%)"
I guess I assumed that meant 100% of the protein needed for the 'average' person.

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GotGarlic said:

You misunderstood. Here's the complete context - he was referring to the digestibility of the protein in eggs being 100%, not the amount of protein someone needs.

"The highest PDCASS score is 1.0 which indicates the amino acid profile and digestibility it provides is 100%. For example an egg has a score of 1.0 (100%) vs wheat for example which has a score anywhere from 42 to 50, both the amino acid profile and it's digestibility value is about half as much as an egg."

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caseydog said:

Well, I just learned something new.

I knew about varying digestibility of carbs, but not protein.

CD

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blissful said:

In vegetables and grains (all plant food), they are made up of structure, let's say, cells. When you chew you break down the cells but not all of them. Some people chew more they get more carbs AND protein AND fat the more the food is broken down.
So if you have a whole grain, let's say a cooked wheat berry, you chew it a little, you only get some of the carbs/protein/fat and only some of the calories, but if you chew it much finer (or eat your wheat berries as a flour, bread), you get all the nutrients and calories out of it.
The more finely something is ground up, or like smoothies, the more nutrients are available--but you also break down the fiber AND you get faster higher blood sugar spikes and that's not good either.

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AI Overview

Yes, chewing food can increase its bioavailability, or how easily the body absorbs nutrients from it. Chewing breaks down food into smaller particles that are easier to digest, which helps the body absorb nutrients in the intestine. Chewing can also rupture cell walls in plant foods, releasing nutrients that may not have been accessible otherwise. For example, chewing raw or cooked carrots thoroughly can increase the bioavailability of beta-carotene, a nutrient that's important for cell growth. Chewing can also increase the amount of protein the body can absorb from food, which can help build muscle more efficiently.
Apr 5, 2021 — Simply put, 'bioavailability' is the measure of nutrient absorption, i.e how easily a nutrient can be absorbed by our body [1]. Before they can be used for their health benefits/functions, the nutrients we consume first need to be broken down, by our digestive system, into forms that our body can use.
The number of times you should chew food depends on the food. For example, you might chew most bites of food 32 times, but harder foods like steak and nuts might need up to 40 chews per mouthful, while softer foods like watermelon might only need 10–15 chews.

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Generative AI is experimental.

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To absorb nutrients, your body needs to break food into smaller molecules, like simple sugars and amino acids. So, without proper chewing, you may not absorb nutrients as well. To avoid these risks, chew your food until it becomes soft. This will mean more or less chewing, depending on your food's texture.

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blissful said:

In vegetables and grains (all plant food), they are made up of structure, let's say, cells. When you chew you break down the cells but not all of them. Some people chew more they get more carbs AND protein AND fat the more the food is broken down.
So if you have a whole grain, let's say a cooked wheat berry, you chew it a little, you only get some of the carbs/protein/fat and only some of the calories, but if you chew it much finer (or eat your wheat berries as a flour, bread), you get all the nutrients and calories out of it.
The more finely something is ground up, or like smoothies, the more nutrients are available--but you also break down the fiber AND you get faster higher blood sugar spikes and that's not good either.

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Sweetbun said:

However, a protein powder can be a useful addition to your diet if you're into physical fitness or trying to reach specific fitness goals. Just drinking it for no reason doesn't make sense.

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pictonguy said:

Nice post blissful. Yeah, if a person is prediabetic or diabetic blood sugar spikes should be avoided and really, we should be avoided spikes anyway considering it's a accumulative feature that can take decades to manifest, so keeping blood sugar as stable as possible is a good course of action.

Digestion can be manipulated somewhat and the science bears this out by consuming protein first before consuming carbohydrates, especially refined carbs.

This process is referred to in the sceince literature as TEF. It means the "Thermal Effect of Food" which refers to the energy expenditure associated with the digestion, absorption, and metabolic processing of food. for example protein and vegetables take longer to digest because of their complex nature and have a metabolic value of 25to 30%, in otherwords when consuming 100 calories of protein and veg it takes about 25 to 30 calories just to digest these foods for a net of around 70- 80 calories. Anyway this slower process when consumed first slows the digestion of more simple carbohydrates, basically the protein and the veg are getting in the way of that digestion.

https://www.medicalnewstoday.com/articles/295901

In a new study, researchers from Weill Cornell Medical College in New York City, NY, found that the order in which different types of food are consumed has a significant impact on post-meal glucose and insulin levels in obese people.

When the vegetables and protein were eaten before the carbohydrates, the researchers found that glucose levels were 29%, 37% and 17% lower at the 30, 60 and 120-minute checks, compared with when carbohydrates were consumed first. Also, insulin was found to be significantly lower when the participants ate vegetables and protein first.

Of course this is not something that people normally do and personally it would be very difficult for me personally but just thought it was interesting considering the nature of your post in general.

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dragnlaw said:

Carbs first.... hmmm - remember when you used to go into restaurant and the first thing on the table was the breadsticks and butter or buns and butter? You ate these while waiting for you meal. No wonder restaurant meals help you put on weight and get you into basically bad habits.

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