Product Review: EAS Recovery and Lean 15 Protein Powders

Product Review: EAS Recovery and Lean 15 Protein Powders

EAS Recovery and Lean 15 Protein Powder are two different products from the same company. They both contain high quality ingredients. However, they differ in several aspects. Let’s see which one is better for you!

The main difference between these two products is their price range. You can buy them at $5-$10 per serving depending on your needs.

In terms of taste, they are similar. Both have a good flavor and the texture is very smooth.

The main differences between these two products are their source of amino acids. EAS Recovery contains whey proteins while Lean 15 uses casein proteins. Whey proteins are considered superior because they provide faster absorption than other sources of protein such as soy or rice protein powders. Casein proteins do not cause stomach upset and may even improve digestion due to its lower glycemic index .

Lean 15 also contains creatine monohydrate. Creatine is a naturally occurring compound found in many animals including humans. It helps build muscle mass and improves athletic performance. Some studies suggest that it may also reduce symptoms of depression and anxiety when taken regularly.

As far as fat content, neither product contains any fat whatsoever. This means that there will be no cholesterol or saturated fats in either product.

The price for one serving of EAS Recovery is $1.30. This serving contains 14 grams of protein, 0 grams of carbs and 190 calories (165 from the protein and 25 from fat).

The price for one serving of Lean 15 is $1.30. This serving contains 26 grams of protein, 1 gram of carbs and 150 calories (120 from the protein and 20 from fat).

Product Review: EAS Recovery and Lean 15 Protein Powders - Image

 

Non-food applications of milk components and dairy co-products: A review by WDI Offer

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Relationships between body image, nutritional supplement use, and attitudes towards doping in sport among adolescent boys: implications for prevention … by AR Shaviklo – Journal of food science and technology, 2015 – Springer