The Basics:


Protein

Whey- Whey is the most commonly used and marketed protein type to/for strength athletes of all type. It's characteristics (depending on chain size and overall quality) include:

(PRO)-Fast absorbtion into the bloodstream
-Spike in blood nitrogen levels
-High BCAA concentration
-High CEAA concentration
-Added digestive enzymes (in many cases)

(CON)-Tends to be wasted and unused in the body due to its speedy absorbtion
-Can cause gas
-Only maintanes a raised nitrogen level for 1-2 hours.
-Insuligenic

Egg- Egg protein is a two part (dipeptide) amino acid chain derived from... egg.

(PRO)-It's two part digestion keeps your nitrogen levels raised for a longer time
-Less insuligenic
-The base for the entire BV index.

(CON)-More expensive than whey
-Does not spike blood nitrogen levels
-Tastes bad


Casein- Casein is the accompanying milk protein with whey. It has very contrasting nutritional characteristics.

(PRO)-Anti-catabolic
-Raises nitrogen levels consistently for up to 10 hours
-Very non-insuligenic
-Satisfies hunger
-Tastes great

(CON)
-Expensive
-Does not spike nitrogen levels (not particularly anabolic)
-Does not mix well

Soy- Much debate surrounds soy, but the general concensus is that it's not worth any of it's possible side effects.

(PRO)
-Takes up to 18 hours to digest
-Non-insuligenic

(CON)
-May raise estrogen levels
-not a good source of BCAA

_________________
Me Philosophies on Training:

-Extreme Training yields extreme results
-Just because you CAN, doesn't mean you should