F.a.q.

If we consider proteins assumed with normal food, we notice a great difference between meat and vegetables in relation to the percentage of protein content. In fact the largest concentrations of proteins is found in meat and eggs, while such a concentration decreases in cheese, milk, legumes, and cereals (which contain an average of only 3%) respectively.

It is obvious that without the use of specifically extracted and concentrated proteins (food supplements), it would be beneficial to eat meat for achieving a major protein supply. This implies, however, longer digestion and assimilation times, as well as in the introduction of other foods besides proteins, thus deleting the purpose of a rapid muscle recovery after physical activity associated with a limited production of nitrogenous substances (wastes).
The most suitable animal protein for the purpose is albumin, which is normally extracted from milk or eggs. It may be alternatively used proteins extracted from seeds of Soya. The latter have a lower yield than those from albumin (obviously in relation to their concentration), but they are particularly suited to people who are intolerant to milk and egg derivatives.