RTD Protein Drinks... explain something to me...

[THeMaCHinE]

Reread that animal nutrition study that I posted, if I'm reading it correctly (I'm a writer, not a scientist), it says that moisture levels above 30 percent (which liquid would definitely be) and heat above 60 degrees C (140 degrees F; water boils at 212 degrees F) has a negative impact on protein quality. And that the longer protein is exposed to these conditions, the greater the impact (which explains why freshly cooked proteins ((aside from them coming from an entirely different, oftentimes much higher-quality, source)) are still pretty decent.

 

[MoreBeefPlease]

RTD are convient and you should only use them when in a bind. you grow better from real food anyway

 

[DangerousGrounds]

LABORATORY PROCEDURES IN ANIMAL NUTRITION RESEARCH
M. L. Galyean
West Texas A&M University, Division of Agriculture and Texas A&M Research and Extension Center, Amarillo

*excerpt*
Perhaps the most important of these three from the standpoint of feed preparation is the Maillard, or browning reaction. In this reaction, free amino
groups of the protein (usually the • -amino of lysine) combine with the aldehyde group of a reducing sugar to form an indigestible complex. The reaction is maximized at moisture levels of 30 % and temperatures greater than 60 C. Moreover, increased time of exposure to these
conditions will enhance the reaction (Maynard et al., 1979).

Van Soest (1975) provided an excellent discussion of the Maillard reaction. The Maillard reaction is of considerable interest to the protein processing industry, particularly with regard to the effects of heat on protein quality. Proteins that have undergone browning have considerably decreased value, both for ruminants and nonruminants.

that was in 1975, protein came a long way since 28yrs when weider crappy proteins flooded the market.
True it kills some (most) living emzines in the protein process but many other emzines in body to break down protein.
Maybe leave bottle open on shelf for a few weeks I'm sure some worms will show up.

 

[Rogue Warrior]

Someone said bunk products fade away.

I still see ads for "The Beast" and "Creatine Serum"

 

[ripped to shreads2]

good point andy
as far as my opinion goes natures protein does my body good
i once lived on theyr rtds, one of my favorite taste wise

 

[THeMaCHinE]

that was in 1975, protein came a long way since 28yrs when weider crappy proteins flooded the market.
True it kills some (most) living emzines in the protein process but many other emzines in body to break down protein.
Maybe leave bottle open on shelf for a few weeks I'm sure some worms will show up.

It was in 1979 and wasn't discussing a supplemental protein (i.e. Weider); it had to do with basic properties of protein they were studying for animal nutrition feed. I would assume these basic properties hold true for protein in general.

Since you are talking about proteins improving, how has protein changed in such a fundamental way over the last 20 odd years that heat and moisture won't effect it?

Why can't you leave creatine in water and have it work? Why can't you put powder oxandrolone in water and not have it degrade? Why aren't you supposed to cook the yolks of your organic eggs if you want to get the best protein and omega 3s? Because liquid/heat often has a negative impact on compounds.

Who knows, maybe I'm wrong on RTDs -- maybe they are every bit as good as other types of protein. I haven't read anything that supports this and I have read negative things about heat and liquid on proteins; granted, some of this information comes from admittedly biased sources, but some doesn't.

I'm not arguing that there's no value or protein content to RTDs; just that the protein quality is substandard to fresh powders of like protein; and that the products are expensive for what you get. Drink if you like. I'm just trying to open eyes to alternate possibilities.

 

[THeMaCHinE]

Extrusion Texturization of Air-Classified Pea Protein
------------------------------------------------------------------------
AUTHOR(S): N. Wang, P.R. Bhirud and R.T. Tyler

ABSTRACT:
Air-classified pea protein was texturized using a twin-screw extruder. The effects of moisture, screw speed and barrel temperature on the physical, functional and nutritional characteristics of texturized pea protein were investigated. Increased dough moisture increased product bulk density (BD) and available lysine (LYS) of texturized pea products, but decreased waterholding capacity (WHC) and in vitro protein digestibility (DIG). Texturized pea protein resembled commercial texturized soy products with respect to most physical and functional properties.

 

[Epitome]

Nonsense.

FYI -- 6N HCl at 100 degrees for 24 hours are required in order to break a peptide bond. In the absense of a catalyst, the half-life for the hydrolyis of a typical peptide at neutral pH is between 10 and 1000 years. However, in the presence of the body's enzymes, they are hydrolyzed instantaneously.

- Epit

 

[THeMaCHinE]

Re: Nonsense.

FYI -- 6N HCl at 100 degrees for 24 hours are required in order to break a peptide bond. In the absense of a catalyst, the half-life for the hydrolyis of a typical peptide at neutral pH is between 10 and 1000 years. However, in the presence of the body's enzymes, they are hydrolyzed instantaneously.

- Epit

English?

 

[eastarr69]

ok....so i am wasting my money on drinking my extreme body protein drink? so, what about my xxl i drink before i go to bed...if i see 50 grams of whey protein on the bottle, can i now sue for false advertisement.....and lets jump to soy too....that promotes estrogen.....correct....i was just at my supp shop, and although they do sell soy products, at the same price as the regular stuff....and i am being told that soy helps promotes estrogen which we all know eats up muscle like flys on shit....

E