There’s more than just whey in that giant tub.
YOU PROBABLY VIEW whey protein as a magic elixir; post-workout, just scoop the white powder into a beverage, gulp, and let those muscles start growing.
Yes, whey protein powder builds muscle, and, if you use the right brand, is a great recovery option—research backs that up.
This is the star of the show, but it’s technically a waste product. It’s the left-behind liquid when milk is processed into cheese. There are really two reasons why whey is able to transform from castaway to muscle-builder. The first is texture; it turns out most proteins taste pretty terrible. But, the dairy properties of whey make it more palatable.
More important, whey is packed with essential amino acids—chemical compounds the body needs but can only get through food. Whey in particular contains three amino acids: leucine, isoleucine, and valine. When you gulp down your shake, the trio gets to work, repairing damaged muscle tissue and helping that tissue grow.
Now we get to the gibberish; the stuff that’s easily grazed over on the label. Lecithin is a type of fat derived from soy. Its main purpose in your protein shake is to improve texture. The compound prevents clumping and smoothens the beverage.
Some research has also linked lecithin to improved memory; it’s often prescribed to patients with dementia or Alzheimer’s. Mostly though, thank this fat for preventing you from gulping chunks after a workout.