The Protein Thread

[andru1313]

Taken from TrueProtein

Whey Protein Concentrate whey protein concentrate is derived from
sweet dairy whey (milk). The process is through an ion-exchanged
filtering process in which fat, lactose, carbohydrates and
other materials are removed from the final product. whey Protein Concentrate can be sourced at 35% to 80% protein
per final product. We at True Protein only offer whey Protein
Concentrate at its highest ratio, 77-80%. whey Protein Concentrate is considered the most economical
choice when buying a protein powder. whey protein in general
is known for its extremely quick and fast digestion, it is great
for post workout shakes as well as anytime you need a quick
burst of amino acids. Though, an excellent source of BCAA’s,
assimilation and digestion through the intestines is lessened
because of remaining products left in the filtering process.
Fat, lactose and the like, leave some users bloated and
gaseous. whey Protein Concentrate possesses a very bland flavor.
The mouth texture is very smooth and is easily mixed in a
shaker or blender. Since this is an instantized protein, it
mixes easily with a spoon as well.

Whey Protein Isolate Cold-Filtration whey Protein Isolate Cold-Filtration is derived
from whey protein concentrate, but ultimately from
sweet dairy whey. Isolates, Cold-Filtration, Microfiltration and
Ion-Exchange, are protein powders that are the next steps to
further process whey protein concentrate. The
Cold-Filtration process is a procedure of separating the proteins
through the use of micro filtering the mass all while using a cold
or “chilled” process (environment). These filters allow the protein
to be removed from the unwanted fat, lactose and the like.
Cold-Filtration Isolate is virtually fat free and lactose (sugar) free.

So what is the difference between Cold-Filtration and Microfiltration?
They both use the same extraction process of filtering, but the
Cold-Filtration is just that, the liquid mass is chilled and then
filtered. As well the mass is then sprayed dried in a non heat
environment to preserve the undenatured proteins.

Using the Cold-Filtration method, the overall protein is said to only
be 0-3% denatured, in comparison to other proteins that can be denatured
up to 15%. whey Protein Isolate Cold-Filtration is very high in bioactive whey protein fractions, including immunoglobulin, lactoferrin and
glycomacropeptides. whey Protein Isolate Cold-Filtration is a great whey protein for users who experience bloating and other problems
associated with whey protein concentrate. As well, users who
want a higher protein percentage per product, an Isolate is a
great choice. whey Protein Isolate Cold-Filtration possesses an
extremely clean taste. This product alone is opaque in nature
(almost clear) and does not have any distinct flavor. Great for the
individual that dislikes the taste of “protein powders.

Whey Protein Isolate Ion-Exchange whey Protein Isolate Ion-Exchange is derived
from whey protein concentrate, but ultimately from sweet dairy whey. Isolates, Microfiltration Cold-Filtration and Ion-Exchange,
are protein powders that are the next steps to further process whey protein concentrate. The Ion-Exchange process is a
procedure of separating the proteins through their specific
electrical charge. Chemical reagents allow the electric charge
of the protein to be controlled and then extracted. Ion-Exchange
Isolate is virtually fat free and lactose (sugar) free. The extraction
process leaves the final product almost all protein, around 96%
protein. whey Protein Isolate Ion-Exchange is a great whey protein for
users who experience bloating and other problems associated
with whey protein concentrate. As well, users who want a higher
protein percentage per product, an Isolate is a great choice. whey Protein Isolate Ion-Exchange possesses an extremely
clean taste. This product alone is opaque in nature (almost clear)
and does not have any distinct flavor. Great for the individual that
dislikes the taste of 'protein powders'.

Whey Protein Isolate Microfiltration whey Protein Isolate Microfiltration is derived
from whey protein concentrate, but ultimately from
sweet dairy whey. Isolates, Microfiltration Cold-Filtration and
Ion-Exchange, are protein powders that are the next steps to
further process whey protein concentrate. The
Microfiltration process is a procedure of separating the proteins
through the use of natural ceramic filters. These filters allow the
protein to be removed from the unwanted fat, lactose and the like.
Microfiltration Isolate is virtually fat free and lactose
(sugar) free.

True Protein carries 3 different types of whey Protein Isolates,
Ion-Exchange , Cold-Filtration and Mircofiltration. Ion-Exchange uses
electrical charge and chemicals to extract the protein, but
Mircofiltration uses a more natural way of extracting protein through filters. Microfiltration Isolates are left with more calcium
and give the user the highest level of undenatured protein available.
The extraction process leaves the final product almost all protein,
around 92% protein. whey Protein Isolate Microfiltration is a great whey protein for users who experience bloating and other problems
associated with whey protein concentrate. As well, users who
want a higher protein percentage per product, an Isolate is a
great choice. whey Protein Isolate Microfiltration possesses an
extremely clean taste. This product alone is opaque in nature
(almost clear) and does not have any distinct flavor. Great for the
individual that dislikes the taste of “protein powders.

Calcium Caseinate

Calcium Caseinate is manufactured and derived
from fresh skim milk. Calcium Caseinate protein is extracted from
casein through acidification, which in turn, provides the user
with a slow digesting protein. This slow digesting time leads to
anti-catabolic properties and gives the user a feeling of being fuller
longer.

Calcium Caseinate, like our other fresh skim milk derived proteins
is very high in glutamine, an amino acid essential to muscle building.
Since this protein possesses slow digesting properties, we
recommend mixing this protein with faster absorbing proteins
(whey), for a well rounded custom mix. True Protein also recommends
using Calcium Caseinate before going to sleep at night (anti-catabolic),
to keep amino acids working their magic for hours after you fall asleep.

Calcium Caseinate possesses a fairly bland taste. The mouth
texture is fairly smooth but with all casein type proteins, they do possess a somewhat chalky mouth feel. Casein typeproteins in general also have a much thicker consistancy than a whey might have, so mixing quantites should be less. It is also easily mixed in a shaker or blender.

Egg White Protein

Egg White Protein is derived from chicken egg
whites. It is processed by removing the yolk and then converting
the egg white product in powdered form. Many individuals love
this product because it allows them to intake more eggs than
their body usually allows. Egg White protein gauges very high
on the protein effeciancy rating (P.E.R) a 3.9 out of 4.0.

Egg White Protein provides an excellent combination and
profile of amino acids. Egg White Protein also possesses a
high level of sulfur which is essential to various hormonal
pathways within the body. This increased production of anabolic
hormones leads to increased muscle mass.

We recommend you mix Egg White Protein within many of
your custom mixes. It possesses a bland taste to slightly salty taste,
and makes a custom mixture very well rounded. Egg White Protein is
instantized and easily mixes with a shaker or blender.

[andru1313]

Continued....

Hyrdrolyzed Casein

Hydrolyzed Casein is derived from fresh
skim milk. Hydrolyzed Casein is processed and extracted
from casein protein, which is then specially prepared into
an enzymatic hydrolysate. This process provides the user
with a rich source of short chain peptides and amino acids.

Though Casein and Caseinate proteins are known for there
slow digestion, Hydrolyzed Casein is still assimilated by
the body very quickly. Since it is a hydrostat the proteins
are partially digested, up to 80% of the proteins bypass the
stomach and are absorbed directly through the small intestine.

Studies have shown that Hydrolyzed Casein might be the best
protein for building muscle and preventing catabolism (muscle
breakdown). Studies have also shown that hydrolyzed proteins
with short chain amino acids (di and tri peptides) can increase
IGF-1.

Hydrolyzed Casein is a great product, but again like many of
our other hydrolyzed proteins, this product is extremely bitter.
When custom mixing your own blends, keep Hydrolyzed Casein
below 25% for a good tasting product. We recommend you order
your Hydrolyzed Casein separate to see how much the bitterness
effects you.

Micellar Casein

Micellar Casein is derived from milk protein
isolate. The process of extraction is a natural and gental
removal of all whey protein peptides, which leaves you with
a pure Micellar Casein. Micellar Casein is a newer protein
product, the process of manufacturing is only a few years old.
You will not see many big name manufacturers using this product,
mainly because it hurts their bottom line (to expensive). This
protein powder can be considered the best of the best and the
purest when coming to caseinate proteins.

Micellar Casein is completely undenatured and is chock full
of sub-fractions and growth factors. This is great for overall
muscle tissue repair and helps greatly in recovery. Since
Micellar Casein is a caseinate, absorption is slower than whey products, therefore this is a great protein that has anti-catabolic
properties as well.

Micellar Casein possesses a bland taste, but with all casein type
proteins, they do possess a somewhat chalky mouth feel. Casein type
proteins in general also have a much thicker consistancy than
a whey might have, so mixing quantites should be less.
Micellar Casein is an instantized protein so it can easily be
mixed in a shaker or blender.

Milk Protein Isolate

Milk Protein Isolate is derived from both
casein and whey products from fresh skim milk. The
process of extraction is through an ultra filtration process
that leaves the end product and Isolate. Since both casein
and whey are used in the processing, Milk Protein Isolate
possesses a high nutritional value. This is a great product
for individuals that are lactose intolerant, Milk Protein
Isolate is nearly lactose free.

Though Milk Protein Isolate is not used widely as separate whey and casein proteins, individuals will love the results
they get from this clean and fresh tasting product. Milk Protein
Isolate provides the user with a quick burst of amino acids
(whey) as well as a longer lasting, slow digesting protein
(casein). Users with find this product possesses a great
combination of anabolic and anticatabolic properties.

Milk Protein Isolate possesses a fairly bland flavor. The
mouth texture is fairly smooth but with all casein type proteins,
they do possess a somewhat chalky mouth feel. Casein type
proteins in general also have a much thicker consistancy than
a whey might have, so mixing quantites should be less. They
also can be easily mixed in a shaker or blender.

Soy Protein Isolate non-GMO

Soy Protein Isolate is derived from defatted
soybean flakes, but ultimately from non containing genetically
modified organisms (non-GMO) soy beans. Soy Protein
Isolate is extracted through a process of mixing soybean
flakes with water or a mild alkali in a pH range of 8.5. The
protein is then processed through precipitation to create a
curd, then it is washed and spray-dryed to yield the isolate.
This process leaves the end isolate very high in protein,
around 90%.

Recently Soy Protein Isolate has been in the media spot light,
due to clashing opinions about is qualities and benefits.
Through research, we at True Protein feel that Soy Protein
Isolate has its place in the fitness arena. Soy Protein Isolate
is the only complete protein derived from a non-animal source.
This is very important for our vegetarian customers who greatly
need a complete protein, but are not willing to use one from an
animal source. Our Soy Isolate is also non-GMO, meaning the
soybean where never genetically changed or altered, many
experts believe non-GMO soy beans make food better tasting,
and more nutritious.

Soy Protein Isolate also has many unique characteristics.
Studies have shown that a diet including soy products greatly
reduces the chance of heart disease. Soy Protein Isolate also
contains high levels of isoflavones, which have been found to
have anti-estrogenic properties, which are very important to
active men and women.

We recommend you mix Soy Protein Isolate within many of
your custom mixes. It possesses a fairly bland/earthy taste, is very
economical, and makes a custom mixture very well rounded
for various benefit reasons. Soy Protein Isolate is fairly thick
and mixes easily with a shaker or blender.

Whole Egg Protein

True Protein’s Whole Egg Protein possesses many of the
same attributes as our Egg White Protein. The process in
which it is derived is from chicken whole eggs, which is then
converted into a powder form. This product is great for the
individual who is ectomorphic in general or is looking to get
extra calories. The extra calories and fat allow the user to
obtain both protein and fat within one mix. Whole Egg Protein
provides an excellent combination and profile of amino acids.
Whole Egg Protein also possesses a high level of sulfur which
is essential to various hormonal pathways within the body.
This increased production of anabolic hormones and increased
calories leads to increased muscle mass.

We recommend you mix Whole Egg Protein within your custom
mix if you are looking for extra calories or fat. It possesses a
bland/egg/semi-salty taste, is fairly economical for calorie content,
and makes a custom mixture very well rounded. Whole Egg Protein
has somewhat of thicker mouth feel to it, and easy mixes with a
shaker or blender

[Chair-Force]

...i make protein then eat it.

Fixed..

[Azhigher]

Love me some whey protein concentrates!!

Now my next big question: is there a big difference between Body Fortress brand whey protein and Optimum brand protein...

Hrm...