Suppress Hunger Pangs with Protein
We’ve all been there,
anything to munch on for a
many people don’t know are the ways to suppress hunger pangs with a healthier,
less filling alternative: protein. Or even healthier still, whey protein.
Protein is the nutrient that tells the brain you've had enough to eat, said Dr.
Michael Tamber, an endocrinologist at The Everett Clinic.
Some protein-rich shakes can even help you lose weight when used as meal
replacements, but many are laden with calories and sugar.
The ideal protein shake
contains between 100 and 150 calories, at least 10 grams of protein and no more
than 2 grams of fat, he said.
Sugar should be low, which he defined as less than a few grams. Artificial
sweeteners and sugar alcohols used for flavorings, such as sorbitol, are both
fine.
Comparing the most popular protein shakes, it seems Designer Whey protein products,
are the best overall for taste, nutritional value, and cost.
Sold at GNC stories, Designer Whey protein powder
is marketed to athletes who want to gain lean mass and lose fat. It comes in a
mammoth 2.1-pound container. Because it's 97 percent lactose-free, it's
suitable for most people with lactose intolerance. It mixes easily with a
spoon; no blender is needed, according to the directions.
Nutrition: The product contains 100 calories, 2 grams of fat, no fiber and 18
grams of protein per serving when mixed as directed.
Flavors: The product comes in chocolate and French vanilla.
Cost: $34.99 for a 2.1-pound container; 87 cents a serving.
Taste: Designer Whey tastes like a glass of not-too-sweet chocolate milk.
What the doctor says: It's low in calories, fat and sugar, and almost entirely
made up of protein. This product would work as a meal replacement. Research
keeps proving the benefits of whey protein in sports performance, muscle
recovery, digestion and weight control.
This blog or article is for information purpose only, and should not be treated
a professional advise or price protection guarantee. This blog is mainly used
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that readers seek professional consultation in the field of interest for more
information
Date: 20 June 2008, Friday
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