Quote:
Not all protein is the same. Bioavailability differs significantly based on source. This is just one reason why Soy isn't nearly as an effective protein - poor bioavailability, not a complete protein, phytoestrogens are reasons too.
Steak is always the better option. I've run experiments (only on my self, not on clients) for periods of time where my main source of protein x>75% comes from 1) whey, 2) lean sources such as chicken and white fish, 3) steak while keeping calorie intake the same, and output relatively the same as well. I found I was always able to hang on to muscle mass and strength better when leaning out for meets with steak significantly more so than either of the other two options.
Steak is always the better option. I've run experiments (only on my self, not on clients) for periods of time where my main source of protein x>75% comes from 1) whey, 2) lean sources such as chicken and white fish, 3) steak while keeping calorie intake the same, and output relatively the same as well. I found I was always able to hang on to muscle mass and strength better when leaning out for meets with steak significantly more so than either of the other two options.
Do you have any sources on this? I was going to pick up Lyle's book on the subject, but anything else you could offer?
I guess I thought jarude was going to make an argument about protein absorption capacity, which isn't really a valid argument.
Also, I don't think it's valid to say that "soy isn't as an effective protein" because it does have its place. I wouldn't want to eat a steak pre-workout.
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