Egg white powder protein to promote bodybuilding?

Egg white powder protein to promote bodybuilding?

Although powdered egg white protein has long been coveted by bodybuilding aficionados and top athletes, it is now often neglected for other types of dietary supplements.

Easily integrated into a specific diet for muscle growth, it is not to everyone’s taste , but has undeniable advantages, which counterbalance effectively with its disadvantages.

The benefits and benefits of egg white protein during bodybuilding
With a protein level much higher than many foods , including meat, the egg white contains all the amino acids necessary for the growth of muscle mass, especially during the practice of muscu. Its percentage of glutamine, the most abundant amino acid in the muscles of our body , makes it a real asset for anyone who practices high level sport.

Lactose free , egg white protein is suitable for sensitive or intolerant people. Its assimilation phase is extremely slow, which allows the body to enjoy the benefits of amino acids throughout the day, or even at night if you consume before bedtime. Finally, organic egg white protein is easily cooked by incorporating into recipes such as cakes or pancakes.

The disadvantages of egg white protein
Opinions about egg white protein are not only favorable. First of all, its fairly high price discourages some consumers who prefer to turn to other types of supplements . Its taste is also quite pronounced, and the powder does not always incorporate very homogeneously different recipes that would make it more pleasant in the mouth.

In addition, some people have real difficulties in digesting raw egg white , which causes gastric discomfort and prevents the perfect assimilation of amino acids. Egg white protein, like many of its peers, has advantages and disadvantages that depend on each athlete.

What is egg white protein?
Prepared to promote the development of muscle mass, egg white protein now benefits from a modern manufacturing method.

The whites are first separated from the yolks in order to keep only the richest part of the egg protein , leaving the more fat-laden part. The PH is then fixed at 7 during a stabilization phase, followed by fermentation using bacteria and enzymes.

The liquid is then dried and then pasteurized to provide a quality product whose nutrients have not been denatured.

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