Eggs have been a staple of bodybuilders' diets since the beginning of the sport. Although egg proteins have taken a backseat to whey proteins in the last decade, most dietitians place eggs at the top of the list of the best sources of protein. Egg protein powder continues to be the best supplement to provide a complete profile of essential amino acids, branched chain amino acids and glutamic acid.
Cholesterol Free
Whole eggs are high in protein, but they are also high in cholesterol. One egg yolk contains as much as 210 milligrams of cholesterol. According to the American Dietetic Association, the recommended daily intake of cholesterol is 300 milligrams per day. One alternative is to incorporate an egg protein powder supplement in to your diet. Egg protein powder provides you with 22 to 24 grams of protein per serving without the high levels of cholesterol.
Lactose Free
Egg protein is a great alternative to whey, casein and whole milk proteins if you are allergic to milk or are lactose intolerant.
Rich in Essential Amino Acids
Egg protein powders are rich in the branched-chain amino acid that promote protein synthesis and ensure that the nutrients you consume throughout your day are fully utilized by the body. Arginine amino acid, also found in eggs, stimulates the production of nitric oxide in the body, which helps dilate blood vessels for better blood and oxygen circulation and increases energy levels.
Fewer Carbohydrates and Fat
If you are looking to lose weight or are on a very strict diet, egg protein powder is the perfect supplement to meet your dietary needs because it has virtually no carbohydrates or fat. The American Dietetic Association suggests that consuming eggs or egg proteins in the morning helps you eat less throughout the day, which can lead to weight loss over time.
References
- "American Dietetic Association: Complete Food & Nutrition Guide"; Roberta Larson Duyff, MS, RD, FADA, CFCS; 2006
- "ACE Personal Trainer Manual: The Ultimate Resource for Fitness Professionals"; Cedric X. Bryant and Daniel J. Green; 2003
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