gemma protein

mountainman1

New member
Ive always used whey or whey isolate in the past, considering some gemma for post work-out, any brands out better?, im hearing the texture sucks, , and whats good to stack with , glutamine, creatine, BCAA powder?
 
all that stuff is ok to stack with..
I like dymatize the best.. and muscle pharm is rly nice too.
theres so many it comes down to what u like the most- i like berry flavors so i go for dymatize berry blast etc..
 
dymatize nor musclepharm make a gemma protein, all ive seen is LG science, or trueprotein
 
both lg gemma and TP gemma are good. i like to make a custom mix at TP with mainly gemma and some whey iso and complete milk iso and i mix extra leucine
 
just an FYI, i had MAJOR (and and do exaggerate that) gas when taking gemma protein, specifically LG Lipotropic protein. Good thing it did not smell as bad as whey protein but the shear volume of gas buildup was incredible.

For what its worth, DO NOT pick up the vanilla flavor of LG Lipotropic Protein if you dislike vanilla flavoring in any way. That was seriously the first protein flavoring that i had difficulty finishing. The chocolate flavoring, however, is very good.

And before i get flooded with the question, yes both were the newly revamped flavoring.
 
sanchez, dont waste ur $ on leucine in protein as free form aminos are essentially useless when taken with complete proteins, they are usefull when taken alone, they act very differently
 
sorry i shouldve clarified what i meant by that. i drink a mix of waxy, eaas, and 10g leucine before i drink my protein
 
sanchez, dont waste ur $ on leucine in protein as free form aminos are essentially useless when taken with complete proteins, they are usefull when taken alone, they act very differently

Really? Can you prove that? Very interested.
 
Pea protein taste does suck. Be aware.

Having said that, I understand LG's new Lipotropic Protein does a nice job masking it. Pea would be my preferred source of a vegetable protein, but I wouldn't use it in isolation.
 
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