Sources of Protein

The quality of dietary proteins is a vital factor in determining what proteins are the most valuable in terms of how the body assimilates and utilizes the protein as a resource.

What is the Best Source of Protein

To test these ratios in a protein source we begin with an amino acid analysis, a nitrogen analysis, and then we proceed to the biologic testing. Measuring changes in the protein of the body is a well accepted evaluative analysis used to determine protein quality, measured as Biologic Value (BV). This involves the measurement of nitrogen intake from the protein and the output of nitrogen in the feces and urine. BV is therefore a measurement of the nitrogen absorbed and utilized by the body.

Biologic Value (BV) of Dietary Proteins(1)

Protein Biologic Value
Whey protein 104
Egg 100
Cow’s Milk 91
Beef 80
Fish 79
Casein 77
Soy 74
Potato 71
Rice 59
Wheat 54
Beans 49

As this table shows, the animal proteins are high in BV, and are therefore complete proteins(2). While vegetable proteins are much more incomplete and retain a lower BV rating, due as well to their lower digestibility(1). With a mixture of these vegetable proteins the effect of a complete protein can be produced when eaten in sufficient quantity, but this requires a great deal more total protein to satisfy these requirements.

Whey Protein

The benefits (as shown above) of using a whey protein concentrate (WPC) is great according to the BV of this protein source. It fulfills the body’s amino acid intake beyond any other source of protein listed above, as well as being a very versatile dietary food. Our Proserum® native whey protein® concentrate contains all of the essential amino acids for the body as well as providing cysteine and glutamine. These amino acids are precursors and are necessary for the production of glutathione, a vital free radical neutralizer in the body.

WPC is defined as a whey protein concentrate containing approximately 80% protein. Proserum® is a WPC.

1. Renner E. Milk Protein. In: Milk and Dairy Products in Human Nutrition. Munich: Volkswirtschaftlicher Verlag, 1983
2. Mahan LK, Escott-Stump S. Proteins. In: Krauses Food Nutrition and Diet Therapy, 9th edition, Philidelphia: WB Saunders; 1996