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Whats in your Post-Work shake?
- Thread starter nouse4one
- Start date
ArmaniAK47
New member
if you want fast acting, southernlord, why use casein?
nouse4one
New member
11 packs of sweettarts.... seriously? I heard snorting "fun dip" will add 50 lbs to your bench too
from ProteinFactory
PeptoPro is the first debitterized, hydrolyzed (pre-digested) protein powder made of mostly all di and tri peptides under 300 daltons. In addition, it is the best mixing protein powder in existence. So good that PeptoPro actually turns clear when mixed with water. PeptoPro is a casein hydrolysate produced from milk protein. Casein is enzymatically hydrolyzed peptides using a new and patented debitterizing process. This makes it the first hydrolyzed protein that can easily be used in a protein shake.
PeptoPro is unique because it contains over 80% peptides that are under 300 daltons. Normal food protein, like whey concentrate or whey isolate, is a polypeptide made up of thousands of units of amino acids. PeptoPro contains only short chain peptides (average length is less than 4 amino acids) which are water soluble. By being water soluble it not only makes the protein more digestible, but most importantly, makes it very user friendly. The small peptides from PeptoPro are directly and quickly taken up by the gut and released into the blood without digestion.
PeptoPro, as a casein hydrolysate, is a highly nutritious protein containing all essential amino acids in the correct ration for human health. PeptoPro is an easily absorbed protein hydrolysate, which has been treated with proprietary enzymes to cut the protein into di-peptides and tri-peptides, while the well balanced amino acid profile of casein is left intact. PeptoPro eliminates many of the technical problems and physiological side effects held by proteins, protein hydrolysates, and amino acids, while providing all of the advantages provided by these products.
How is PeptoPro Protein Manufactured?
Starting from milk, the milk fat is removed and the casein is separated by acidifying and filtering from the skimmed milk. Casein is dissolved in water, alkalized and then first hydrolyzed with an endoproteasic enzyme. This produces the typical, but extremely bitter casein hydrolysate with which we are currently familiar. In a second unique hydrolysation step, detailed below, a proprietary enzyme (patent pending), specifically hydrolyses the bitter peptides. In this second step, the PeptoPro casein hydrolysate with its special characteristics is produced.
Bioavailability of Amino Acids
A certain portion of the protein we consume is not absorbed by our body but degraded by bacteria in our intestinal tract. Sometimes up to 40% of the consumed protein can disappear during the process. Also, a portion of the absorbed protein which reaches our blood is not used for protein synthesis but for energy production. In that case, the amino acids are transformed into carbohydrates by the gluconeogenesis in the liver. The liver transforms excess amino acids into carbohydrates by the gluconeogensiss in the liver. The liver transforms excess amino acids into glucose (gluconeogenesis) and the nitrogen of the amino acids is turned into ammonia and excreted as urea via the urine. The more nitrogen is found in the urine the more amino acids have been burned for energy production instead of being used for their main purpose, protein synthesis. The lower the nitrogen excretion in the urine, the more amino acids have been used for protein synthesis. This is called nitrogen retention and the higher the nitrogen retention; the more amino acids have been used for building new proteins in our body. Studies from Boza have shown that the nitrogen retention is highest for milk peptides, higher than that from free amino acids or intact protein. That means that the amino acids from milk derived peptides (like PeptoPro) are better and more rapidly absorbed having a higher bioavailability for protein synthesis than amino acids from normal protein and free amino acids.
Whether the peptides are absorbed by the mucosa and what the mucosa releases into the blood is still a question. The mucosa cleaves the peptides further into single amino acids and releases them into the blood stream. But if this was always true, all proteins would appear as free amino acids. This would not explain the different metabolic, physiologic and pharmaceutical response of our body to different proteins and peptides. It is more likely that some smaller peptides are entering the blood stream as such and then causing different metabolic reactions.
Protein Hydrolysates (Industrial Peptides)
Proteins are very stable compounds that can be cleaved by under chemical conditions such as strong acids and high temperatures but also biologically by specific enzymes called proteases. Our body has to work hard to cleave proteins into smaller molecules. Protein digestion takes time and consumes energy. Some proteins, like casein or red meat, need more time to digest than other resources (for example like egg, fish or chicken protein). Sometimes our body has a reduced ability to digest protein; this is common in people who are ill, in those people with intestinal problems or elderly people with a reduced production of digestive enzyme. In these cases, an industrially prepared protein hydrolysate offers the advantage that the protein is already cleaved into smaller portions called peptides which are easier and more rapidly absorbed than the whole, intact protein. The speed of absorption is dependent on the size of the peptide in the protein hydrolysate. The more di- and tri-peptides a hydrolysate contains, the faster is the direct uptake of the amino acids/peptides into the body.
In industrial production of protein hydrolysates, enzymatic treatment offers advantages over chemical treatment. Chemical modification is not desirable for food applications because of the harsh reaction conditions, non-specific chemical reactions and difficulties when removing residual reagents from end-products. Enzymes, on the other hand, have several advantages, including fast reaction rates at mild conditions and most importantly, high specificity. Hydrolysates had been produced for long time and all companies are mostly using similar enzymes called proteases to cut the protein. Unfortunately all the existing industrial protein hydrolysates taste extremely bitter and have a very unpleasant taste and smell. One of the reason for this was that the most hydrophobic praline bonds could be cleaved by any existing enzyme and that was one of reason that in these hydrolysates a lot of proline rich peptides are formed which are extremely bitter. PeptoPro protein now contains the first patented praline specific enzyme to cleave praline bonds and to destroy the bitter praline peptides. PeptoPro Protein contains the first naturally debittered hydrolysate which has the least bitter taste of all hydrolysates.
All enzymes are also proteins or peptides containing various amino acids. For example The proteasic enzyme Chymotrypsin is also a peptide containing 29 amino acids. Its interesting that peptides itself are used to cleave and digest other proteins and peptides.
The Message
Listen, muscle growth is ALL about staying in a positive nitrogen state. All the research is in. We all know that the best time to use protein is pre, during, and post workout. You don’t grow muscle during your training, you damage it, cause it adds stress, and drops your body into a catabolic state. If you are going to take your body out of a catabolic state and into an anabolic state you need the fastest absorbing protein you can get your hands on. If you are a novice you would use whey protein concentrate, this is O.K. if you focus on leg extensions for quad development. If you have some clue about protein supplements you would choose a whey isolate because at least there is NO fat. Now, if you are really serious about making muscle gains you would look for a pre-digested hydrolyzed protein, something like hydrolyzed whey concentrate. These products are very hard to find on the retail shelf. Of course you can find the best ones here at Proteinfactory. Not only that but I have explained to you what to look for in a hydrolyzed protein.
Well, now I am going to make you drool. I have gotten my hands on the fasted absorbing hydrolyzed protein in the world, PeptoPro. PeptoPro is a hydrolyzed casein that is absorbed faster, digests better, increases a positive nitrogen state in the body faster, combats catabolism better, and is able to leap tall buildings in a single bound, than any other protein in the world. And not only that, but here is the best part for all you girlie men like myself that cant stand the taste of hydrolyzed proteins, PeptoPro is the first debitterized hydrolyzed protein. I don’t know how they did it, well yes I do, but really PeptoPro rules! And wait there is more, (wow I am beginning to sound like Tony Little) the mixability of PeptoPro is phenomenal. The protein literally disappears when adding it to water, once again I dont know how they did it, but they did. It is now the #1 protein for pre, during and post workout, it dwarfs everything else by far. Get PeptoPro now, and experience what this super hydrolyzed protein can do for your muscle goals.
I buy a pre-made pwo shake that is whey iso and malto/dex and then I add the peptopro and extra leucine. You can check out some custom blends on Protein Factory or True Protein. Their forums have some good ideas.
You could also try N2's new Muscle Replenisher pwo shake. It's getting rave reviews.
sharkmaster
New member
I'll probably get bashed on but I use wallmart protien! Its 52 g per serving and it doesnt cost much.
bullydogman
GOOD FELLA
i just picked up big blast for 20 bucks at bb.com ...thats workin great for my wallet ... snatched 3 of those bad boys.
its dextrose smartass..same thing as dumping the powdered shit in your shake
