9d • General discussion
Not all protein is created equally.
The source matters. Its not just about how many grams.
Eggs — 10/10. DIAAS above 1.0. All 9 essential aminos. Choline, selenium, B12, fat-soluble vitamins. Highest bioavailability of any whole food. Hard to beat.
Ground beef — 12/10. Same profile as steak but the connective tissue adds glycine and proline. That supports glutathione production, gut lining, and collagen turnover. Plus heme iron, zinc, and creatine. This one’s underrated.
Wild salmon — 10/10. Complete protein plus 1.5-2g EPA/DHA per serving. Farmed drops to 5/10 — omega-6 to omega-3 ratio shifts from 1:1 to as high as 1:11. Not the same food.
Whey — 9/10. Highest leucine content of any protein source at ~11%. Drives MPS like nothing else. Would be a 10 but it’s a supplement not a whole food.
Collagen — 6/10. Lacks tryptophan entirely. Low in BCAAs. Not useful for muscle protein synthesis. But for connective tissue and skin repair it’s in a class of its own.
Lentils — 5/10. DIAAS around 0.5-0.6. Limiting amino acid is methionine. Antinutrients reduce mineral absorption unless properly prepared.
Plant protein powder — 4/10. Pea/rice blends help the amino acid profile but bioavailability still runs 20-30% lower than animal sources. You can make it work. Just know the tradeoff.
0
4 comments
Not all protein is created equally.
Suggested communities
Powered by