How to Decode the Ingredients On the Back Of Your Protein Powder Translate the jargon and avoid the

Don’t be overwhelmed by the endless options in the protein powder aisle. Here’s what all of the jargon means for you.

Whey: A type of protein in milk. Considered a “fast” protein because it’s quickly broken down into amino acids and absorbed into your bloodstream.

Casein: Another type of milk protein. Because this type is digested more slowly, it’s ideal for providing your body with smaller amounts of protein for a longer period or time—such as between meals or while you sleep.

Soy: If a soy protein is listed as the first or second ingredient, choose another product. Isoflavones, the active compounds in soy, have been shown to raise estrogen levels in men.

Concentrate: Contains slightly more carbohydrates and fat than purer forms, but also contains more health-promoting components. Can be clumpy.

Isolate: A purer form of protein, so it contains less fat and carbohydrate.

Hydrosylate, or hydrolyzed protein: Protein broken down into smaller fractions, so it’s absorbed into your body faster than a concentrate or isolate.

Micellar casein, or isolated casein peptides: Almost pure casein protein. Absorbs slowly into the bloodstream. Can be pricey.

Caseinate: A type of casein protein that is less expensive than micellar casein, but isn’t as pure of a protein.

Milk protein: An ingredient that mirrors milk’s protein composition—80 percent casein, 20 percent whey.

Egg-white protein, or instantized egg albumin: A high-quality protein made from eggs. Good for cooking.