The following is from "Refresher Course: 8 Questions About Protein"
http://www.testosterone.net/articles/203ref2.html
This is an interview w/a former employee of EAS who refused to allow his name to be printed..I'm only guessing but I wonder if its not..????
quote:
Are Protein Bars Good Sources of Protein?
Well, they could be, if bar manufacturers put a little effort and ingenuity into their products.
Most of us grab a protein bar when we're on the run and toting a blender around isn't exactly practical. There are so many choices, though, and our main consideration in choosing what bar to eat is often how much protein the bar contains. In fact, grams of protein has become sort of a space race, each company one-upping the other in its efforts to cram as much protein as possible into each bar.
First there was the 10-gram bar, then the 20, the 30, and even the 40-gram bar. Soon, bars will come with one of those things they used to use to jam gunpowder into the gaping maw of a cannon.
The trouble is, putting protein into a food bar poses something of a problem. It acts like sawdust in that it sucks up moisture, often leaving you with a bar that's very much like what you'd find piled up in the back yard of a negligent dog owner, after it's baked in the sun for a few days.
Sooo, in an effort to get around this problem, bar manufacturers started putting gelatin, often derived from horse hooves, into their bars. It provided moisture, and what's more, the FDA recognizes gelatin as a type of protein!
However, you may have noticed that no one every really got too buff from eating Jell-O. Witness Bill Cosby.
It doesn't contribute to protein synthesis, nor does it prevent protein breakdown, and aside from having a poor amino acid blend in general, it's even missing an amino acid (methionine).
So, if you look at the ingredients wrapper of your favorite food bar, and you see "gelatin" listed as maybe the second, third, or even fourth ingredient, there's a good chance that about 30% of the protein grams in the bar you're eating come from Mr. Ed's feet.
What's better, casein or whey?
Well, casein often wins head-to-head competitions in research labs, but it probably doesn't matter all that much which protein you ingest to further your muscle-building efforts.
I've always maintained that if you took 10 clones and had them train and live the same way for a year — the only difference being what protein powder or MRP they ingested — -you wouldn't find all that much difference.
With that said, I'll admit that studies have shown that casein ingestion leads to a greater deposition of protein than whey. It also inhibits protein breakdown to a greater degree than whey. Apparently, when you ingest casein, it forms kind of a gelatinous mass in your stomach, thus taking your system longer to absorb it and ensuring a fairly constant flow of amino acids into the bloodstream.
Conversely, whey protein is emptied pretty quickly from the stomach, which leads to an increase in muscle-protein synthesis without a change in protein breakdown.
Various studies have also shown casein to lead to superior gains in strength over whey, along with having the highest amount of glutamine of all the most commonly consumed proteins.
Still, whey certainly has its place. As mentioned, whey protein is rapidly digested and causes a rapid increase in protein synthesis, thus making it the ideal thing to chug down immediately after a workout.
The best advice we could give is to use both casein and whey in your bodybuilding efforts.
There are so many type of whey protein. Which is best?
The average whey protein consumer is likely to run into three different types of whey, and all have to do with how the protein was processed.
The first type is whey hydrosolates. This just refers to a protein where long chains of amino acids have been broken up either into little-bitty groups of amino acids or freestanding amino acids. When you eat any type of protein, it eventually becomes hydrolyzed in your gut, providing you have the necessary enzymes to do the job.
Taking your proteins in a hydrolyzed state means that a lot of the work's already been done for you. As such, these types of proteins are assimilated much more quickly than other, non-hydrolyzed types.
The second type of commonly found whey protein is whey isolates. These are lonely wheys that spend most of their time locked up in their rooms until they go berserk and end up on a watch tower somewhere with a high-powered rifle. Nah, they're really a type of whey that's been concentrated from various dairy sources. They usually use ceramic filters to isolate the protein and the end result is a high-quality protein that hasn't been subjected to heat. Consequently, it hasn't lost any of its purported immunostimulatory properties.
The third most commonly encountered whey protein is called ion-exchange whey. This is simply a whey that's been purified by controlling the chemical charges of the proteins. They use chemicals to do this so the protein ends up slightly damaged, or denatured, but the final product is the most pure of all the whey proteins.
Does it matter which one you use? Probably not, except in the case of the post-workout period. This is when you'd want a fast-acting, easily digestible protein like a whey hydrosolate.
The girl who gives me pedicures is a nutrition expert. She says that excess protein will cause serious health problems. Is she right?
You know, we hear this all the time from college freshman who are currently taking their first course in nutrition.
Most of the allegations have to do with how high protein intakes can damage the kidneys. Unfortunately, this conclusion was the result of a faulty leap of misguided logic. It's true that high protein diets are rough on patients with kidney disease. However, this is no reason to extrapolate that the same high-protein intake will damage the kidneys of healthy men and women.
Look at it this way, if high-protein diets cause kidney problems, wouldn't you expect to see a high incidence of kidney disease in athletes who started weight training and eating high protein in the 50's, 60's, and 70's? It hasn't happened.
Similarly, high-protein diets are said to cause calcium to leech from bones. That's true. However, drinking a single glass of milk a day (or taking in the calcium equivalent) would provide enough calcium to replace the amount of calcium sacrificed in a high-protein diet.
And lastly, high-protein diets are said to correlate strongly with heart disease. That might have been true in the days before protein powders existed and strength athletes had to rely solely on large amounts of often high-in-saturated-fat animal protein, but it's certainly not the case now.
http://www.testosterone.net/articles/203ref2.html
This is an interview w/a former employee of EAS who refused to allow his name to be printed..I'm only guessing but I wonder if its not..????
quote:
Are Protein Bars Good Sources of Protein?
Well, they could be, if bar manufacturers put a little effort and ingenuity into their products.
Most of us grab a protein bar when we're on the run and toting a blender around isn't exactly practical. There are so many choices, though, and our main consideration in choosing what bar to eat is often how much protein the bar contains. In fact, grams of protein has become sort of a space race, each company one-upping the other in its efforts to cram as much protein as possible into each bar.
First there was the 10-gram bar, then the 20, the 30, and even the 40-gram bar. Soon, bars will come with one of those things they used to use to jam gunpowder into the gaping maw of a cannon.
The trouble is, putting protein into a food bar poses something of a problem. It acts like sawdust in that it sucks up moisture, often leaving you with a bar that's very much like what you'd find piled up in the back yard of a negligent dog owner, after it's baked in the sun for a few days.
Sooo, in an effort to get around this problem, bar manufacturers started putting gelatin, often derived from horse hooves, into their bars. It provided moisture, and what's more, the FDA recognizes gelatin as a type of protein!
However, you may have noticed that no one every really got too buff from eating Jell-O. Witness Bill Cosby.
It doesn't contribute to protein synthesis, nor does it prevent protein breakdown, and aside from having a poor amino acid blend in general, it's even missing an amino acid (methionine).
So, if you look at the ingredients wrapper of your favorite food bar, and you see "gelatin" listed as maybe the second, third, or even fourth ingredient, there's a good chance that about 30% of the protein grams in the bar you're eating come from Mr. Ed's feet.
What's better, casein or whey?
Well, casein often wins head-to-head competitions in research labs, but it probably doesn't matter all that much which protein you ingest to further your muscle-building efforts.
I've always maintained that if you took 10 clones and had them train and live the same way for a year — the only difference being what protein powder or MRP they ingested — -you wouldn't find all that much difference.
With that said, I'll admit that studies have shown that casein ingestion leads to a greater deposition of protein than whey. It also inhibits protein breakdown to a greater degree than whey. Apparently, when you ingest casein, it forms kind of a gelatinous mass in your stomach, thus taking your system longer to absorb it and ensuring a fairly constant flow of amino acids into the bloodstream.
Conversely, whey protein is emptied pretty quickly from the stomach, which leads to an increase in muscle-protein synthesis without a change in protein breakdown.
Various studies have also shown casein to lead to superior gains in strength over whey, along with having the highest amount of glutamine of all the most commonly consumed proteins.
Still, whey certainly has its place. As mentioned, whey protein is rapidly digested and causes a rapid increase in protein synthesis, thus making it the ideal thing to chug down immediately after a workout.
The best advice we could give is to use both casein and whey in your bodybuilding efforts.
There are so many type of whey protein. Which is best?
The average whey protein consumer is likely to run into three different types of whey, and all have to do with how the protein was processed.
The first type is whey hydrosolates. This just refers to a protein where long chains of amino acids have been broken up either into little-bitty groups of amino acids or freestanding amino acids. When you eat any type of protein, it eventually becomes hydrolyzed in your gut, providing you have the necessary enzymes to do the job.
Taking your proteins in a hydrolyzed state means that a lot of the work's already been done for you. As such, these types of proteins are assimilated much more quickly than other, non-hydrolyzed types.
The second type of commonly found whey protein is whey isolates. These are lonely wheys that spend most of their time locked up in their rooms until they go berserk and end up on a watch tower somewhere with a high-powered rifle. Nah, they're really a type of whey that's been concentrated from various dairy sources. They usually use ceramic filters to isolate the protein and the end result is a high-quality protein that hasn't been subjected to heat. Consequently, it hasn't lost any of its purported immunostimulatory properties.
The third most commonly encountered whey protein is called ion-exchange whey. This is simply a whey that's been purified by controlling the chemical charges of the proteins. They use chemicals to do this so the protein ends up slightly damaged, or denatured, but the final product is the most pure of all the whey proteins.
Does it matter which one you use? Probably not, except in the case of the post-workout period. This is when you'd want a fast-acting, easily digestible protein like a whey hydrosolate.
The girl who gives me pedicures is a nutrition expert. She says that excess protein will cause serious health problems. Is she right?
You know, we hear this all the time from college freshman who are currently taking their first course in nutrition.
Most of the allegations have to do with how high protein intakes can damage the kidneys. Unfortunately, this conclusion was the result of a faulty leap of misguided logic. It's true that high protein diets are rough on patients with kidney disease. However, this is no reason to extrapolate that the same high-protein intake will damage the kidneys of healthy men and women.
Look at it this way, if high-protein diets cause kidney problems, wouldn't you expect to see a high incidence of kidney disease in athletes who started weight training and eating high protein in the 50's, 60's, and 70's? It hasn't happened.
Similarly, high-protein diets are said to cause calcium to leech from bones. That's true. However, drinking a single glass of milk a day (or taking in the calcium equivalent) would provide enough calcium to replace the amount of calcium sacrificed in a high-protein diet.
And lastly, high-protein diets are said to correlate strongly with heart disease. That might have been true in the days before protein powders existed and strength athletes had to rely solely on large amounts of often high-in-saturated-fat animal protein, but it's certainly not the case now.