allison.bell.
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Biological Value
Much like Glycemic Index is for carbs, Biological Value (BV) is nothing more than a co-efficient you apply to ingested protein to get actually absorbed protein. So 100 g of protein from beef is really only 80 g of protein because beef has a 80 BV.
How its determined?
There are 2 methods, one super hard, and one retardedly easy. I’m going to go over the easy one first because I am merciful.
(BV of a food) / (BV of Whole Egg) x100= BV reference
Basically if a whole egg is a BV of 100% then all other foods are measured against a whole egg. This is the way nutritionists/dieticians learn it; fingerpainting style!
Truth is that the biological value of eggs is closer to 93.7%. Whey has a BV reference of 104 since Whey has a higher BV% than 93.7%
Until there was whey no one was the wiser, but when whey got popular people like me were like “How the F do you get 104% absorption?”
The second method is on the mind and muscle forum.
Factors?
Amino acids have different profiles, ones with more essential amino acids increase the BV and ones missing Lysine and leucine and other key muscle building amino acids have a lower BV
The way the food is prepared affects BV, softer more processed food is easier to digest and less is lost as fegcal weight and defecated out, so it doesn’t effect the BV directly per say but it does increase the total amount of protein absorbed.
If you have a ton of protein in your diet or low carbs the BV goes down since the body needs more carbs than protein in these circumstances.
So this article tell you a little bit about how you can figure out which protein is bette for you. Is chicken better than beef or things like that. If you would like to know more about Biological value go to MindandMuscle.com and search for Biological value and it will come right up.
Much like Glycemic Index is for carbs, Biological Value (BV) is nothing more than a co-efficient you apply to ingested protein to get actually absorbed protein. So 100 g of protein from beef is really only 80 g of protein because beef has a 80 BV.
How its determined?
There are 2 methods, one super hard, and one retardedly easy. I’m going to go over the easy one first because I am merciful.
(BV of a food) / (BV of Whole Egg) x100= BV reference
Basically if a whole egg is a BV of 100% then all other foods are measured against a whole egg. This is the way nutritionists/dieticians learn it; fingerpainting style!
Truth is that the biological value of eggs is closer to 93.7%. Whey has a BV reference of 104 since Whey has a higher BV% than 93.7%
Until there was whey no one was the wiser, but when whey got popular people like me were like “How the F do you get 104% absorption?”
The second method is on the mind and muscle forum.
Factors?
Amino acids have different profiles, ones with more essential amino acids increase the BV and ones missing Lysine and leucine and other key muscle building amino acids have a lower BV
The way the food is prepared affects BV, softer more processed food is easier to digest and less is lost as fegcal weight and defecated out, so it doesn’t effect the BV directly per say but it does increase the total amount of protein absorbed.
If you have a ton of protein in your diet or low carbs the BV goes down since the body needs more carbs than protein in these circumstances.
So this article tell you a little bit about how you can figure out which protein is bette for you. Is chicken better than beef or things like that. If you would like to know more about Biological value go to MindandMuscle.com and search for Biological value and it will come right up.