I’m a college student and I am trying to find the cheapest ways to get quality protein throughout the day.
Does anyone have any advice as far as what cuts of beef to look for, what stores, in bulk or not, and other meats and best ways to buy them. I’m sure this group has a lot of good protein buying strategies as its always a challenge for us to get enough everyday.
Grow! Whey - 46servings@ 22grams - $29.99
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Here is a little link I have in my favorite articles… http://www.T-Nation.com/readArticle.do?id=1278360
perfect for a college student. doesn’t get real specific but whatever you get the jist.
protein powder is a pretty good bang for your buck if you’re looking for specifically protein. as for cuts of meat, just look for things on sale. I’d stay away from the cuts of meal that tend to be fattier. Just look at the meat, if its nice and dark red with little to no white then its most likely a lean cut of meat. Save the marbled medium rare steak for a treat.
Sometimes my local grocery store has 96/4 ground beef for 4 something a pound. Ground turkey Breast, is also another real lean protein source. I’ve seen boneless skinless chicken breast for as low as 1.79 a pound.
Here’s some info I posted on another thread that kind got buried. While protein powders and shakes can help augment a diet or serve you in a pinch, remember that the human body runs best on real food. The thermogenic effect of digestion is very important along with the other macro and micro nutrients. Just don’t treat your body like a garbage can.
So you guys know what the difference between micellar casein and whey is:
Casein (from Latin caseus “cheese”) is the most predominant phosphoprotein found in milk and cheese. When mixed with acids, the increased acidity causes milk proteins (casein) to tangle into solid masses (curdle), or “curds”. The rest, which contains water soluble whey proteins, is the “whey”.
In cows milk, 80% of the proteins are caseins.
Casein is relatively hydrophobic, making it poorly soluble in water. It is found in milk as a suspension of particles called casein micelles which show some resemblance with surfactant-type micellae in a sense that the hydrophilic parts reside at the surface. The caseins in the micelles are held together by calcium ions and hydrophobic interactions.
Purified casein protein is water insoluble. While it is also insoluble in neutral solutions, it is readily dispersable in dilute alkalis and in salt solutions such as sodium oxalate and sodium acetate.
Bottom line; Casein and whey are both produced from curdling milk. The casein (curds) are insoluble and are used for products such as cottage cheese, while the whey are the water soluble protein portion of milk.
The term micellar just describes the nature of the casein globules and does not have any other special meaning. If the casein product is water soluble then they must be adding something to make it so.
(Personally, I buy the more expensive egg protein; it tastes better and has a higher bioavailability)
So my advice to you is to just eat some cottage cheese and drink your milk and save your money and buy a power rack.
Just my opinion,
Gojira
Actually, I believe Grow! Whey has 79 servings, not 46. If you do the math on how much all the powder weighs and divide it by how much a scoop weighs, you’ll get that number.
[quote]itsthetimman wrote:
Actually, I believe Grow! Whey has 79 servings, not 46. If you do the math on how much all the powder weighs and divide it by how much a scoop weighs, you’ll get that number.[/quote]
This is correct.
Good, even better.
1 can of Demming’s Wild Alaskan Salmon (blue can) 84g protein and under $2. Plus all those good Omega-3’s
cueball
[quote]cueball wrote:
1 can of Demming’s Wild Alaskan Salmon (blue can) 84g protein and under $2. Plus all those good Omega-3’s[/quote]
holy hell. I’m gonna look for these once my warehouse supply of tuna runs out.