Is there a benefit of using Designer Whey protein versus getting your protein from eggs, meat or plant?Updated a year ago

Scientists have various methods of measuring protein quality. Biological Value (BV) is a measure of a particular protein’s effect on nitrogen balance. The protein digestibility corrected amino acid score (PDCAAS) is a measure of how well a particular protein supplies the nine essential amino acids. Whey protein PDCAAS is 1.14, as compared to 0.94 for beef protein, and its BV is 104, compared to 100 for eggs.

In addition, whey protein empties from the stomach and is absorbed into the bloodstream from the intestine faster than any other protein source. Due to whey’s quick digestion, it has been called the “fast protein” and is the preferred protein to flood the body with amino acids so muscles can recover quicker.

Moreover, whey protein contains especially high concentrations of the branched chain amino acids (BCAAs) that are metabolized at high rates during exercise, most notably valine, isoleucine, and leucine.