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Hydrolyzed whey - let's break some myths :
"But what about hydrolization (breaking the proteins into smaller fractions like "di and tri peptides") couldn't this make whey into the superior product that it is supposed to be? What we found was that the hydrolyzed whey promotes less nitrogen retention than a similar non-hydrolyzed whey (a bad thing for a bodybuilder because a positive nitrogen balance is a must for anabolic muscle gain.) As a note: the hydrolyzed product that we studied was the BEST in the industry with a 27% hydrolization, no bitter taste, and at a cost from the manufacturer of greater than $8.00 per pound! Rest assured, NO manufacturer is selling a whey product where the raw materials for the protein cost anywhere close to $8 per pound.
Consider the above and you will quickly realize that supplement companies (who don't actually manufacture the whey but buy the raw product from an actual manufacturer) are telling "some fibs" about whey protein. BV of 168--ABSOLUTELY LUDICROUS! Real whey manufacturers sometimes still use BV to grade protein, and they always rate whey protein as a 94 BV! When you see a 168 BV claim listed on the label of several manufacturers' whey protein, just turn your head, know you're being scammed, and absolutely don't buy!
Now let's consider the other claims and statements about the di-and tri- peptides, about glutamine, and about the BCAAs (Branch Chain Amino Acids).
If hydrolization doesn't further increase nitrogen retention, then what is the point of breaking protein into its smaller fractions like di- and tri- peptides? There IS a good reason for hydrolyzing a protein and having short peptides but it has nothing to do with BV/nitrogen retention. Instead, it has everything to do with how FAST and EASY the product is absorbed in the gut. Regular, undigested whey will be broken down into di- and tri-peptides via enzymes in a person's gut and will be absorbed as such. The caveat is that the whole process just takes a little longer. Hydrolyzed products are basically only useful in baby food or hospital situations where a person's digestive system is not functioning optimally or when protein delivery is needed very quickly.
Is there any benefit of a hydrolyzed product for the bodybuilder? To tell you the truth, I would have to say NO -- except possibly for the benefit of having a quickly absorbed protein immediately after a workout to ensure the muscle tissue is flooded with nutrients in a timely manner albeit with a nitrogen penalty. Interestingly, this entire argument about hydrolized protein is academic as it is not currently sold on the market. Here's why. One, the cost of hydrolyzed whey is outrageous and two, its taste is ABSOLUTELY HORRIBLE. Trust me, if you're want to induce vomiting, just take a little hydrolyzed whey protein!"
"But what about hydrolization (breaking the proteins into smaller fractions like "di and tri peptides") couldn't this make whey into the superior product that it is supposed to be? What we found was that the hydrolyzed whey promotes less nitrogen retention than a similar non-hydrolyzed whey (a bad thing for a bodybuilder because a positive nitrogen balance is a must for anabolic muscle gain.) As a note: the hydrolyzed product that we studied was the BEST in the industry with a 27% hydrolization, no bitter taste, and at a cost from the manufacturer of greater than $8.00 per pound! Rest assured, NO manufacturer is selling a whey product where the raw materials for the protein cost anywhere close to $8 per pound.
Consider the above and you will quickly realize that supplement companies (who don't actually manufacture the whey but buy the raw product from an actual manufacturer) are telling "some fibs" about whey protein. BV of 168--ABSOLUTELY LUDICROUS! Real whey manufacturers sometimes still use BV to grade protein, and they always rate whey protein as a 94 BV! When you see a 168 BV claim listed on the label of several manufacturers' whey protein, just turn your head, know you're being scammed, and absolutely don't buy!
Now let's consider the other claims and statements about the di-and tri- peptides, about glutamine, and about the BCAAs (Branch Chain Amino Acids).
If hydrolization doesn't further increase nitrogen retention, then what is the point of breaking protein into its smaller fractions like di- and tri- peptides? There IS a good reason for hydrolyzing a protein and having short peptides but it has nothing to do with BV/nitrogen retention. Instead, it has everything to do with how FAST and EASY the product is absorbed in the gut. Regular, undigested whey will be broken down into di- and tri-peptides via enzymes in a person's gut and will be absorbed as such. The caveat is that the whole process just takes a little longer. Hydrolyzed products are basically only useful in baby food or hospital situations where a person's digestive system is not functioning optimally or when protein delivery is needed very quickly.
Is there any benefit of a hydrolyzed product for the bodybuilder? To tell you the truth, I would have to say NO -- except possibly for the benefit of having a quickly absorbed protein immediately after a workout to ensure the muscle tissue is flooded with nutrients in a timely manner albeit with a nitrogen penalty. Interestingly, this entire argument about hydrolized protein is academic as it is not currently sold on the market. Here's why. One, the cost of hydrolyzed whey is outrageous and two, its taste is ABSOLUTELY HORRIBLE. Trust me, if you're want to induce vomiting, just take a little hydrolyzed whey protein!"
