Andrew Huberman· PhD
The other thing to consider with the vegan sources of protein is the leucine content. So one of the studies we did was we looked at wheat, soy, egg, and whey. Isonitrogenous, meaning we equated protein between the groups, isocaloric, we equated calories. And we looked at muscle protein synthesis. And I think this was-- the meals were 15% of total energy from protein. So like your food guide pyramid level of protein. And we saw that in the wheat and soy group, they did not increase muscle protein synthesis, but the egg and whey group increased muscle protein synthesis. Now, what's really interesting is we went back and we took wheat and added free leucine to it to match the leucine content of whey and the protein synthetic response was identical.