So what's in your serious whey protein (2)

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So what's in your serious whey protein (2)

  1. 1. So what’s In Your Serious Whey Protein Supplement?This section covers in detail the key ingredients found in Serious Whey. We only useexceptionally high quality raw materials to manufacture Serious Whey. Thisinformation is designed to inform you of the benefits you get from the ingredients usedin Serious Whey.Whey Protein Isolate 92%A rich protein source with very little lactose and no fat with fast absorption of amino acidsWPIs generally contain as much as 90-96% protein. Research has found that only wheyproteins in their natural undenatured state (i.e. native conformational state) havebiological activity.Processing whey protein to remove the lactose, fats, etc. without losing its biologicalactivity takes special care by the manufacturer. The protein must be processed underlow temperature and/or low acid conditions as not to "denature" the protein and thisbecomes an even greater concern when making high grade isolates versus concentrates.Whey protein isolate contains >90% protein contents with minimal lactose and virtuallyno fat. The advantage of a good whey protein isolate is that it contains more protein andless fat, lactose, and ash then concentrates on a gram for gram basis.The fast releases of protein make it ideal to take before and after exercise as the aminoacids are absorbed quickly. The absorption time for amino acids from WPI powders isestimated between 10 minutes to 1 hour to be fully digested. This will allow your bodyto begin building lean muscle definition and increase your strength shortly afterexercise. In addition, this enables your body to begin repairing muscles very soon afterexercise which will assist with avoiding muscular deterioration.Whey protein isolate has high levels of essential and non essential amino acids foraiding muscle recovery and providing all the building blocks required for muscle andtissue growth. It is also high in other naturally occurring items such as IGF-1 (growthfactor), immunoglobulins and lactoferrin, which improve your immune system andincrease your antioxidant protection.
  2. 2. Calcium CaseinateA slow-release protein source for optimum recovery and growthA protein synthesised from fresh skimmed milk and is rich in amino acids and calcium,while being low in fat, sodium and lactose. It is the perfect protein supplement to takebefore bed, first thing in the morning with breakfast or post-workout, by anyonelooking to support muscle growth and recovery whilst training. Calcium caseinate isdigested slowly by the body, resulting in a sustained protein release to muscle tissue,and as a result better absorption of amino acids. This makes it the perfect proteinsupplement to take when gradual protein absorption is key, for example when highprotein meals cannot be consumed in the immediate term.Amino AcidsAmino acids play central roles both as building blocks of proteins and as intermediates inmetabolismHumans can produce 10 of the 20 amino acids. The others must be supplied in the food.Failure to obtain enough of even 1 of the 10 essential amino acids, those that we cannotmake, results in degradation of the bodys proteins—muscle and so forth—to obtain the oneamino acid that is needed. Unlike fat and starch, the human body does not store excessamino acids for later use—the amino acids must be in the food every day.The 10 amino acids that we can produce are alanine, asparagine, aspartic acid, cysteine,glutamic acid, glutamine, glycine, proline, serine and tyrosine. Tyrosine is produced fromphenylalanine, so if the diet is deficient in phenylalanine, tyrosine will be required as well.The essential amino acids are arginine (required for the young, but not for adults), histidine,isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine.These amino acids are required in the diet. Plants, of course, must be able to make all theamino acids. Humans, on the other hand, do not have all the enzymes required for thebiosynthesis of all of the amino acids.Xanthan GumA thickening agent used in may food productsXanthan is a natural gum produced by the fermentation of sugar with friendly bacteria.The bacterium used is Xanthomonas campestris, hence the name xanthan gum. Becausebacteria produce the gum xanthan is known as a biogum.
  3. 3. The sugar most commonly used for the fermentation process is corn syrup which ismixed with the bacterial starter and treated with nitrogen and trace elements andallowed to ferment.When fermentation is complete the syrupy broth is pasteurised to kill the bacteria. Afterfiltering and washing, the resulting solids are dried and ground to produce the gum.FlavouringsUnflavoured proteins have higher protein content than flavoured onesSerious Supplements only sell flavoured versions of protein shakes. However, we aware thatwhen choosing a flavoured version it will reduce the protein content by approximately 3%for most flavours, however chocolate, due to the added cocoa, will reduce it byapproximately 8%. This is the same for all whey protein products. Serious Supplementsensure that the flavouring does not impact on the amount of protein by adding the calciumcaseinate to increase protein content and by avoiding the use of additional unnecessaryingredients. Some of our competitors include additional ingredients to provide morebenefits, however everything added has a direct effect upon the amount of protein perserving you actually get. Some competitors though do not clearly inform their customersthat the amount of protein is actually lower than the raw materials used because of theadditional ingredients used.Glycine5% Used in Serious Whey to create muscle tissue and convert glucose into energyGlycine is one of the non-essential amino acids and is used to help create muscle tissueand convert glucose into energy. It is also essential to maintaining healthy centralnervous and digestive systems, and has recently been shown to provide protection viaantioxidants from some types of cancer. Glycine is used in the body to help constructnormal DNA and RNA strands—the genetic material needed for proper cellular functionand formation. It helps prevent the breakdown of muscle by boosting the body’s levelsof creatine, a compound that helps build muscle mass. High concentrations of glycineare found not only in the muscles, but in the skin and other connective tissues as well.Almost 1/3 of collagen, which keeps the skin and connective tissue firm and flexible, iscomposed of glycine. Without glycine the body would not be able to repair damagedtissues; the skin would become slack as it succumbed to UV rays, oxidation, and freeradical damage, and wounds would never heal.
  4. 4. Some of our competitors may use glycine to spike the protein. Protein spiking is where aprotein manufacturer adds amino acids that are cheaper than the base protein powderit’s actually selling in order to increase the product’s nitrogen content. When this isdone, the company is able to lower the cost of goods. A basic test for total nitrogen isoften used to quantify the amount of protein per serving, and this test can be cheated byusing cheap amino acids to spike the nitrogen content. The problem is that the inclusionof odd amino acids usually has nothing to do with increasing the performance of thewhole protein itself, and it usually makes key ratios such as BCAA content go down,which is a total rip-off. If a protein powder (usually whey isolate) is so cheap as to seemtoo good to be true, check to see if certain aminos such as taurine and glycine are sky-high. If they are, you could be using a protein that’s been spiked. As you will be able tosee on the ‘compare protein’ page of this document or www.serioussupplements.co.uk,the amount of glycine on the amino acid profile is 1.85g per 100g and an additional 5%of the total product has been added. This is only a small quantity and does notconstitute as spiking. It has been included because of the benefits attained as mentionedabove. Serious Supplements do not believe in making inferior products and also believethat everybody should be made aware of the tricks used by some companies.Cross Flow Micro-Filtered Whey Protein IsolatesNon-chemical method that creates a high protein content, high calcium content, low lactosecontent and low sodium contentAlthough the term "cross flow micro filtered" is something of a generic term for severalsimilar ways of processing whey, the CFM processing method uses a low temperature microfiltration techniques that allows for the production of very high protein contents (>90%), theretention of important subfractions, extremely low fat and lactose contents, with virtuallyno undenatured proteins.CFM is a natural non-chemical process which employs high tech ceramic filters, unlike ionexchange, which involves the use of chemical reagents such as hydrochloric acid and sodiumhydroxide. CFM whey isolate also contains high amounts of calcium and low amounts ofsodium.

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