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Fast proteins are characterized as amino acids that ar e released into the blood stream shortly after consumption. Studies have prove n that substantial increase of amino acids in the blood stream is essential fo r s ynthesis of muscle proteins and structure of muscles. However, fast proteins d o no t linger in the blood for a very long time (approx. 3 hrs) and thus are mor e cat abolic than slow proteins. They are preferred to slow proteins in th e morn ings or around training. |