Hello,
I came across a discussion suggesting that most proteins for BCAAs are made from soy. In the lesson, you write that soy is not very rich in BCAAs, but its advantage is its low price. I was under the impression that most BCAAs are derived from milk, specifically whey. What is your perspective, as someone who has worked or is working with dietary supplements?
Thank you very much.
BCAAs are synthesized for commercial purposes, which refers to obtaining amino acids through the fermentation activity of certain microorganisms on organic substrates, where soy is the most common. It is not the only way to produce these amino acids, but manufacturers in the vast majority of cases choose methods that are the most financially advantageous, which is quite logical. Therefore, the concentration of the desired components in the original raw material is not important; what matters is the "yield."
Questions answered by
Mgr. Martin Jelinek
Lecturer and author of the educational system
Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.
Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.
He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.
In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.