I ordered about 200 dollars worth of food for takeout for me and my family today.
Went to go pick it up and the hostess told me I needed to wear a mask. Texas has lifted the order but individual businesses can still require them. I told her I don't have one and I'm only picking up a to go order. She says I need a mask so I tell her "nah I'm good, just cancel my order for xxxx". I walk out and start driving towards a more based restaurant. Get a phone call from manager who asks if I could come back and they would bring my food out to me. Told her no, I'm not going back I already ordered from another restaurant. She says "you ordered the food, we made it, you need to come pay for it". I just laugh and say no thanks. Enjoy my food and margaritas restaurant staff, hopefully it comes out of your boss's pocket.
Just wanted to share
Based on which measure? Most literature ranks whey protein north of 95% bioavailability.
BS literature. Stop reading marketing materials and read actual journals. Whey protein is weak.
So you don’t have a source for that? Because all the journals I’ve read on the subject put whey, casein and egg proteins north of 95% bioavailability in terms of DIAAS scores.
Even pea and soy proteins are 60-70% bioavailability depending on the concentration and quality.
Excerpt from "Weight lifting is a Waste of Time" by Dr. John Jaquish.
"The primary driver of protein usability is how well it provides the body with the appropriate amino acids in proportions that match the body’s anabolic requirements. When the body is called upon to synthesize protein in muscle, it begins to specifically assimilate the proper amino acids to construct the required tissue. Access to the right amino acids and protein is therefore critical for health. Not all protein sources are created equal, however. The extent to which proteins are actually utilized by the body depends on the type consumed. In general, the body utilizes eggs best, followed by meat sources, then cheeses, and lastly, whey and vegetable sources, like soy or broccoli. Research demonstrates the efficiency of each. Egg protein usage approaches the 50 percent mark, while 40 percent of ingested meat protein is used in an anabolic manner. Whey protein, which is quite popular in the athletic industry and is relatively well regarded, has been shown to achieve just 18 percent anabolic usage in human subjects.(78) Vegetable protein sources came in even lower, at under 14 percent.(79) For an athlete trying to promote lean tissue growth through whey protein consumption, this means more than eight out of every ten grams ingested may not be used for its intended purpose. "
78 Lucà-Moretti, M. (1998). A Comparative, Double-blind, Triple Crossover Net Nitrogen Utilization Study Confirms the Discovery of the Master Amino Acid Pattern. Age (years), 152(176), 41-5.
79 Hoffman, J. R., & Falvo, M. J. (2004). Protein–which is best?. Journal of Sports Science & Medicine, 3(3), 118.