there’s at least one thread on fat, and the comparisons of olive oil vs coconut oil vs etc. etc.
i was wondering about getting one started on protein.
i’m using whey protein isolate (now brand, i think there’s cheaper, bulk, etc. more on this in a second.)
now my first general question:
what are the different “types”? (fast/medium/slow/etc., whey/egg/soy/etc.)
a while back when i was not taking good notes on this, i remember watching a video by kris gethin the editor of bodybuilding.com. he recommended something they sold (of course) because it had “fast, medium, and slow [either proteins or amino acids].” i can’t find my notes or the video on this.
the reason i ask: rob went to a half fast/half slow (malto/oat powder) mix on carbs (which i’d like to follow up in a similar thread to this). is there an advantage to going to a fast/medium/slow mix on proteins as well?
my second general question is
as i think about price/bulk, what about quality?
i found this a few months back:
which links to this google spreadsheet:
not all proteins, are, by any means, created equal. some are created by thieves.
i am looking to both cut and bulk (hopefully together, but not necessarily) for any who may advise.
thanks a bunch,