“I would recommend complete whey, which is a combination of the isolate and concentrate, because they can work in synergy to create muscle synthesis,” says White.
However, it’s important to note that isolate is a more pure protein with a lower fat content, plus it’s got less lactose—making it a better option for those with a lactose intolerance 120 calories, 1g fat, 3g carbs, 24g protein per 33g serving Like whey, casein—which makes up 80 percent of the protein in cow’s milk and is also a byproduct of the cheese-making process—is not an option for vegans.
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All other additives (linked to their associated E numbers) not listed here are to the best of our knowledge always vegetarian.
“There is no reason that someone who eats a vegan or vegetarian diet can’t build just as much muscle as an omnivore,” says Matt Ruscigno, MPH, R. “They can get all of the same amino acids in the right amounts.” So how do you do it? It’s also easily digestible, offers a smooth mixing consistency when added to foods and shakes, and is lactose- and gluten-free.
Ruscigno recommends using protein powders in your pre- and post-lifting snacks, and adds that —as vegans and vegetarians—it’s especially important to mix up your powders, rotating through several types in order to consume a variety of nutrients from different sources. If you're a lacto-vegetarian and include dairy in your diet, you can try mixing it with whey for perfect post-workout fuel.
This is because it all depends on how the additive has been manufactured in the first place.
In Europe and Australia food additives are listed by a labelling system called "E Numbers".
Psycologically, it seems that printing out the full name of the additive (even though the additve names themselves seem completly "foreign" and unpronouncable!