The science behind plant proteins
This webinar explores the quality and effectiveness of plant protein isolates, particularly from legumes and pulses, and their blends like pea and soy. It highlights how these proteins meet high-quality standards and offers insights into their minimal aftertaste, making them suitable for diverse diets. The session emphasizes that beyond traditional protein quality scores, the real measure of a food protein's quality lies in its in vivo effectiveness post-ingestion, especially in clinical outcomes for patients. This discussion is essential for nutritionists, healthcare professionals, and those interested in the nutritional value and practical application of plant-based proteins in human health.
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The science behind plant proteins
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