Here is the comparison of the main protein powders available on the market.
Well we wouldn’t grow and produce hemp protein if we didn’t believe it was the best! ?
While certainly the amino acid profile and protein efficiency ration of whey protein is favorable, the allergic reaction and general indigestibility make this a very poor option for most people when it comes to protein. Occasionally linked to intestinal toxemia (a sludge that builds up in the intestines, preventing the optimal absorption of nutrients) whey protein also leads to excessive gas and bloatedness in a many individuals. Whey protein is one of the cheapest proteins to source, and is extremely high in protein when measured by mass so it is quite common in nutritional shakes. But our recommendation is to steer clear.?
Soy protein has several glaring problems as a food source. Recent evidence suggests that the more soy protein you eat, the more likely you are to develop allergies to it — and the more severe those allergies are likely to become. Soy also blocks the absorption of important minerals such as calcium unless the phytates have been removed, and soy contains high levels of phytoestrogens, which although beneficial in moderate amounts, can be counter-productive in large amounts — particularly for children.
?In addition, although its biological value is not bad at 70-80%, it’s net protein utilization at 61% is quite low. In fact, unless it has been fermented, soy protein contains potent enzyme inhibitors that block the action of trypsin and other enzymes needed for protein digestion. This can create significant amounts of gas, in addition to promoting pathological conditions of the pancreas. As a side note, soy protein was once considered a waste product of the soy oil industry and used almost exclusively as cattle feed.?
Brown Rice & Pea Protein
Used in combination, Rice and Pea protein is an excellent choice. While it doesn’t contain the same power packed benefits of hemp, it certainly has some very positive attributes. Rice protein is high in cysteine and methionine, but tends to be low in lysine. Yellow pea protein, on the other hand, tends to be low in the sulfur containing amino acids, cysteine and methionine — but high in lysine. The bottom line is that when used in combination, rice protein and yellow pea protein offer a Protein Efficiency Ratio that begins to rival dairy and egg — but without their potential to promote allergic reactions. In addition, the texture of pea protein helps smooth out the “chalkiness” of rice protein. Like rice protein, it is hypoallergenic and easily digested. The rice/pea combo also has a nice branch chain amino acid profile as well.?