Pea protein, a great alternative
In sports nutrition, possibly protein shakes are most widely used products, and within these, the whey protein or whey protein, the protein source predominating. However, there are other alternatives very good properties besides producing remarkable results, comparable to that source. It also meets the need to cover a public whose power is limited given its status, such as vegetarians or vegans.
What is Pea Protein?
Peas (and thus proteins pea) belong to the family of leguminous plants, in particular obtained from the plant Pisum sativum, being especially the variety of green and yellow peas which is eventually used as a raw material when developing protein powder. Peas are naturally high protein (20-25%) than sweet peas (5-6%), so it is easier (and less wasteful) to make a protein powder from something that is already quite high in protein.
Although it is not within the top of protein consumed, experts predict a dramatic increase in popularity over the next two years, with a huge increase in those conscious and health-conscious people and, above all, by an increasing desire to based diets herbal or plant, virtually eliminating any animal product.
Pea protein is a solution for people who either do not include or can not eat meat, dairy or gluten
Properties of pea protein
Pea proteins have a number of features that make them a serious candidate as nutritional support in the daily diet as contributing to a state of optimal health. Its main properties may include the following:
Protein content of peas
When we think of pea proteins, we may come to mind a place full of peas bol. But in reality it is not, but thanks to the process of obtaining protein, we will have a product with a high percentage of protein, also loaded with important amino acids, including BCAA.
ink of pea proteins, we may come to mind a place full of peas bol
This means that not absolutely contain any products or by-products of animal origin, so it is ideal for vegetarians and vegans. However, no condition is obviously practicing these diets for consumption, and basically any other source equipararemos more protein.
Pea proteins do not contain gluten, one of the most common allergens. Furthermore, within the vegan vegetarian or public, no problems will present itself as shown with soy protein. It will also be a feasible option for those who can not consume egg protein option.
When not come from a dairy source, it contains no lactose, milk sugar, and which many people have certain intolerances that can cause them upset stomach, bloating or gas.
Digestible and tolerance
The above promise what users confirm: it is a product of easy digestion, which does not cause stomach upset of any kind. Your continued use will make no contraindication.
Low in fat and sugars
Practically, pea proteins (especially Isolated) will not contain these elements, except for some traces, so consumption will be fully accepted by any type of nutritional regimen, where you look for a source of purity.
This parameter is a way to measure the quality of the protein based on whether you have the full spectrum (aminogram) of amino acids, which are included especially essential, that is, those that our own body will not be able to create and we will be forced to its external input (diet and / or supplementation). Thereby the ability of that protein for our body to use it to generate new protein structures is demonstrated. The pea protein obtained a good position (65/100 value) within a comparative scale with other sources.If we need to increase this value, we can simply Combinations (within a vegan or vegetarian level) with other plant sources and obtain a superior product in this issue. Also noted that the complete sources does not have to be eaten in one meal, but can esparciar during the day
That is, the pair of possessing good dissolution and ingesting as blending, mixing with water or milk (plant, if applicable), to offer a succulent use as the main ingredient in many recipes and pastries, both hot and cold.An appreciation: protein being from any source, can be used for cooking. The heat does not destroy the protein but changes its molecular structure (as occurs when cooking an egg), and therefore will remain available for our body. Obviously, we should not make the mistake of burning or overheat with improper methods
Benefits of Pea Protein
It is high in BCAAs or Graft Amino acids, which are formed by L-Leucine, L-valine and L-isoleucine, and belong to the set of essential amino acids, ie, our body is unable to synthesize them and we must move to introduce a through food. Within our skeletal muscle, form near total third, and suffer a higher rate of degradation (fibrillar breaks), induced by physical stress. In this sense, provide a considerable amount at the end of the day, will be a benefit in improving our recovery phase.
Its amino acid profile very similar to that of other sources , such as whey or meat, is especially high in arginine, lysine and phenylalanine. Specifically, the lysine content is high in this type of plant protein, unlike the rest. It is an essential amino acid that is a precursor of carnitine with imporantes functions in the body:
- Help transport fatty acids for energy
- Lower Cholesterol
- Enhance calcium absorption
- Support collagen formation, to support the connective tissue (bone, cartilage, skin, tendons)