In almost all of the DIY recipies I’ve seen people use whey protein. One thread kind of tackled this question already but the main point made was that soy protein contained a different mix of amino acids. I’m comparing an option for both Whey and Soy protein available within Australia with links below:
Comparing the two together (Vanilla for Soy) the soy protein isolate has a higher concentration of protein (92.8% vs 91.4%), is $80 cheaper AND contains more of EVERY amino acid listed over the Whey protein isolate.
Is there any reason why I should not go for the Soy Protein Isolate option?