You are helping mate and believe it or not I do understand lol. I get exactly what your saying about the aminos and the differing grades of protein but I am just trying to relate it exactly to what that means to me as well as trying to ascertain a benchmark. There are lots of things effecting progress as you know, training, sleep, diet, genes etc etc. In the real world does it actually make that much difference to a hobby (shirt lol) lifter such as myself or am I wasting my money buying the best?

I will be the first to admit I don't have a bodybuilders diet. Just the diet of a greedy sod. My training could be more intense and having a baby doesn't help my sleep patterns. So is the slightly better grade protein really that important to the average joe in the gym? I guess every little helps but at my level of involvement does it? As long as I am taking some sort of protein to refuel does the chemical aspect of it all really come into play? what if I ditched shakes alltogether and just ate Tuna? Would I then have to ensure that I only ate organic Tuna? lol I know I'm being facecious but only in the nicest possible way.

As for using myprotein as a good base for judging others how do you know thats a good one? Just from your lab coat friends on muscletalk telling you or is it just something thats general knowledge within bodybuilding circles? What I am trying to ask is that per 100g serving should I be looking for atleast *.**g of ******* acid??

As for Arnie and that I think what I was getting at was that they didn't really have the technology to be worrying about amino acid contents of proteins did they? I would guess that alot of their protein came from eggs. Thats a point, how does egg white power compare to whey?

If you do believe 100% that I would benefit from the better shake then I guess there is only one way to find out.