Magazine

Bunte Schale mit Hülsenfrüchten, Walnüssen und Brokkoli auf hellem Holz, daneben Reagenzglas und ein Notizbuch
  • by Florian Schäfer

Micronutrients for Vegan Athletes: What's Really Missing and How to Prevent Gaps

Vegan athletes combine two risk profiles: higher micronutrient demand from training plus structurally lower intake of B12, iron, zinc, and omega-3. Which values are truly critical, what the studies show about deficiency rates and performance impact, which blood tests are worth it, and where supplementation makes sense – without taking everything blindly.

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Glas mit cremigem pflanzlichem Proteinshake auf hellem Holzbrett, daneben Erbsen und ein offenes Wissenschaftsbuch, naturgrünes Licht
  • by Florian Schäfer

Vegan Protein With Digestive Enzymes: DigeZyme

Plant protein is absorbed well, just a little slower than whey – the DIAAS gap is a quality, not a digestibility problem. DigeZyme acts on the breakdown (hydrolysis); the bloating comes from accompanying sugars, not the protein. What the research shows and what to look for.

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Veganer Sportler beim Krafttraining – pflanzliches Protein im Sport
  • by Florian Schäfer

Plant Protein in Sports: What 12-Week RCT Data Show on Strength, Endurance, and Muscle Growth

A 12-week RCT and two systematic reviews agree: at 1.6 g of protein per kg of body weight, muscle mass and strength gains are the same on a plant-based and an omnivorous diet. The real gaps sit elsewhere, with B12, iron, and creatine. Here is what the data actually show for plant-based athletes.

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Weißes Kreatin-Monohydrat-Pulver auf dunklem Schiefer mit grünen Pflanzenelementen, sauberes Produktfoto im SYNTYZE-Stil
  • by Florian Schäfer

Vegan Creatine: Why Vegans Benefit More

Vegans start with lower muscle creatine stores and benefit more from supplementation than omnivores. This article explains the mechanism, reviews current evidence, and gives practical dosing guidance.

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Person bereitet eine Mahlzeit mit pflanzlichen Proteinquellen vor – Hülsenfrüchte, grünes Gemüse und ein SYNTYZE Proteinpulver-Shaker auf einer hellen Küchenoberfläche
  • by Florian Schäfer

Nutrition Plan for Muscle Building: What Beginners Actually Need (and What They Don't)

Eating more isn't enough for muscle building – it's about the distribution. 1.6 to 2.0 g protein per kg per day, a moderate calorie surplus of 200–300 kcal, and carbs as training fuel. Here are the numbers from sports nutrition science, translated for beginners.

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Frau ab 50, athletisch, beim Krafttraining mit Kurzhanteln, dunkler Hintergrund mit Teal-Akzent
  • by Florian Schäfer

Sarcopenia: Why Your Protein Needs Increase with Age – and How You Can Counteract It

Sarcopenia isn't inevitable. How much protein you actually need as you age, why leucine is the deciding factor – and what this means for plant-based protein sources.

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Cremiger pflanzlicher Proteinshake im Glas neben aufgeschnittener gelber Erbse, grünen Erbsen und feinem weißem Enzympulver in einem Keramikschälchen auf hellgrauer Fläche
  • by Florian Schäfer

Protein Powder Bloating: The Digestive Mechanism Explained

Bloating after a protein shake is almost never caused by the protein itself, but by multiple sugars like raffinose and stachyose that ferment in the colon. Why pure isolates are the key lever and what role the enzymes actually play.

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Aminosäureprofil-Vergleich: Erbsenprotein, Ackerbohnenprotein und Whey im Überblick – SYNTYZE Magazin
  • by Florian Schäfer

Pea Protein + Fava Bean Protein: Why the Combination Works Better

Pea protein has a gap: methionine. Fava bean protein doesn't fully close it, but broadens the IAA spectrum. What the research actually says — and why L-leucine is the decisive third building block.

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Baobab-Frucht und Akazienharz als natürliche Quellen löslicher Ballaststoffe
  • by Florian Schäfer

Not All Fibers Are Equal: What Fermentation Speed Means for Your Gut

Not all fibers behave the same. Why fermentation speed determines tolerability and what that means for your daily fiber intake.

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