Hydrolyzed Protein

Hydrolyzed protein is protein that is been broken down into its basic amino acids by boiling in acids, bases, or enzymes. It also contains glutamic acids and usually contains the dreaded MSG. However, since the FDA considers hydrolyzed protein more a flavor enhancer, MSG is not listed as an ingredient.

Why is hydrolyzed protein used?

For the most obvious reason, its cheaper. Why might that be? Because the protein is usually extracted from less than desirable portions of animals, such as cow hooves and skin (according to the "Good Eats" episode dedicated to protein bars). Found many times in protein bars, you are being supplied with the 20 or so grams of protein, but if you see the protein is from hydrolyzed sources (unless it says hydrolyzed whey, that is a different story), then you are eating a very cheap and poor source of protein. Besides the MSG problems associated with hydrolyzed protein, there are other things to watch out for.

Lower quality protein is not nearly as effective as real meat protein, soy protein, albumin (egg white protein), or whey protein at helping your muscles to recover. Not only that, but those on ketogenic, Atkins, or any low-carb diet will be surprised to find out that your protein bar may be as bad as, or worse, than a candy bar. Insulin responds to hydrolyzed protein by spiking, which is what many low-carb diets try to avoid (excluding carb days, allowing glucose in the kidney to store up and help the body function) as the higher insulin forces your body to hold into weight longer. Thereby any progress you make is on a steeper hill than you previous thought, so unless you like to work extra hard to shed those pounds, it is advisable that you kick any bars or food wit hydrolyzed protein.

Is there another reason hydrolyzed protein is used, beyond its cheap market price? Of course. Hydrolyzed protein, despite its low quality and propensity to cause severe headaches in people (of which I am a sufferer), is addictive. You will crave it, and want products containing it more, the more you eat it. So do your best to avoid this protein source.

What about hydrolyzed whey protein? While it does still go through the process of breaking down the protein into its amino acid, and it is a bit lower in quality, the quality overall is still rather high. Also, those with allergies to milk or lactose may be able to digest hydrolyzed whey protein as compared to non-hydrolyzed.

So beware of where your protein comes from, and only select the highest quality. You're taking the extra protein to make your body better, wouldn't you want to feed it good instead of bad?

Sources:

Information about the dangers of hydrolyzed protein located at: http://www.nonstopenglish.com/reading/articles/Monosodium-Glutamate-And-Hydrolyzed-Protein.asp