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admin | Natural Weight Loss Supplement | 05.05.2014
PeptoPro is the first debitterized, hydrolyzed (pre-digested) protein powder made of mostly all di and tri peptides under 300 daltons. PeptoPro is the best protein powder because it is unique because it contains over 80% peptides that are under 300 daltons. PeptoPro, as a casein hydrolysate, is a highly nutritious protein containing all essential amino acids in the correct ration for human health.
If you use more powder than this amount recommended or less liquid, the drink will become more and more bitter. Starting from milk, the milk fat is removed and the casein is separated by acidifying and filtering from the skimmed milk. Ultra filtration removes any residual enzyme, and the hydrolysate is then mildly evaporated, dried and packed.
During development, the bitterness of hydrolysates was conducted utilizing 6 professional tasters who were specialized on bitterness. The protein we eat every day are polypeptides and they are too big to be absorbed directly.
There is a long discussion going on whether bigger peptides are also partly absorbed and or if di- and tri- peptides are also released into the bloodstream or not. For example the casein hydrolysate in PeptoPro Protein supplies mostly very small an stale di- and tri- peptides. These different effects cannot be explained if all proteins and peptides would end up completely as amino acids in the blood stream. A certain portion of the protein we consume is not absorbed by our body but degraded by bacteria in our intestinal tract.
Whether the peptides are absorbed by the mucosa and what the mucosa releases into the blood is still a question. 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. In industrial production of protein hydrolysates, enzymatic treatment offers advantages over chemical treatment. Exoproteases are cutting the whole protein into single amino acids attacking the protein always at the end of the chain. Everything about this protein says cutting edge, muscle growth, extreme bioavailability, hugely anti-catabolic, and the future of protein powders. These molecules are so small they need no digestion and can be absorbed quickly by the body for instant delivery to the muscle.  It contains all 20 amino acids needed for muscle protein synthesis.
Casein is enzymatically hydrolyzed peptides using a new and patented debitterizing process. Normal food protein, like whey concentrate or whey isolate, is a polypeptide made up of thousands of units of amino acids. 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. Casein is dissolved in water, alkalized and then first hydrolyzed with an endoproteasic enzyme.
Proline bonds cannot be accurately or effectively cleaved with enzymes currently found on the market. All six said in a double blind procedure that the hydrolysate casein found in PeptoPro Protein tasted far less bitter after the second hydrolysation. Our body has to break the proteins down into the single amino acids or into di-and tri- peptides which can be imported into the mucosa cells by peptide importers.
Protein experts today believe that some of the di- and tri- peptides are directly released into the blood stream and that they have some different physiological effects as the intact protein or the free amino acids in our body. 70-80% of these peptides are smaller than 300 Da and they are directly and fast absorbed by the intestine via specific peptide importers.
The different effects are more or less indication that part of the peptides are entering the bloodstream as such and that they are causing the different effects dependent on their different structure.
The mucosa cleaves the peptides further into single amino acids and releases them into the blood stream.

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. The number of pieces you get is dependent on the number of existing amino acid sequences in the protein, which the enzyme is able to cut. PeptoPro Protein is therefore much lower in bitterness compared to general casein hydrolysates.
PeptoPro contains only short chain peptides (average length is less than 4 amino acids) which are water soluble. 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. But, it is important to use PeptoPro properly because if not you will experience a very bitter tasting, unenjoyable protein drink. This produces the typical, but extremely bitter casein hydrolysate with which we are currently familiar.
Hydrolysation of casein with normal enzymes forms proline rich peptides (5-10 amino acids) which cannot be further hydrolyzed as no existing commercial enzyme can cleave these proline bonds. Also, a portion of the absorbed protein which reaches our blood is not used for protein synthesis but for energy production. Enzymes, on the other hand, have several advantages, including fast reaction rates at mild conditions and most importantly, high specificity. Its interesting that peptides itself are used to cleave and digest other proteins and peptides. Tripeptidases are therefore always combined with other enzymes to cut the bonds the di- and tri-peptidases cannot cut, to keep the reaction going. Also the time, the amount of the enzyme, temperature and the PH level are influencing the peptide ration in protein hydrolysates. By being water soluble it not only makes the protein more digestible, but most importantly, makes it very user friendly. If you weigh about 200lbs you want to use 3 to 5 Tbs of PeptoPro in approximately 24 to 32 oz of a juice type drink. In a second unique hydrolysation step, detailed below, a proprietary enzyme (patent pending), specifically hydrolyses the bitter peptides.
Hydrolysation of caseinates with normal enzymes therefore leads to an extremely bitter casein hydrolysate containing many long, proline rich, bitter peptides (green line in HPLC Graph, middle). Only single amino acids and di- and tri- peptides are absorbed into the mucosa cells where they are mostly further cut into the 20 single amino acids and then released into the blood, transported and distributed to all our body cells.
It is important to know that peptides (protein hydrolysates) have the same nutritional value than their native proteins, and they have no harmful effects. In that case, the amino acids are transformed into carbohydrates by the gluconeogenesis in the liver. This would not explain the different metabolic, physiologic and pharmaceutical response of our body to different proteins and peptides. Some proteins, like casein or red meat, need more time to digest than other resources (for example like egg, fish or chicken protein).
Hydrolysates had been produced for long time and all companies are mostly using similar enzymes called proteases to cut the protein. You don’t GROW muscle during your training, you damage it, cause it adds stress, and drops your body into a catabolic state. The small peptides from PeptoPro are directly and quickly taken up by the gut and released into the blood without digestion. In this second step, the PeptoPro casein hydrolysate with its special characteristics is produced.
The bitterness of these Proline rich Peptides is due to the nature of the protein where the Proline is located in the middle of the peptide chain. The liver transforms excess amino acids into carbohydrates by the gluconeogensiss in the liver.
It is more likely that some smaller peptides are entering the blood stream as such and then causing different metabolic reactions.

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. Unfortunately all the existing industrial protein hydrolysates taste extremely bitter and have a very unpleasant taste and smell.
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.
In the second hydrolysation step, the debittering enzyme specifically hydrolyses the bitter proline rich peptides (blue line, bottom). In clinical practice, the use of hydrolyzed protein is of benefit to terms of the recovery of malnourished patients and of patients with short bowel syndrome.
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. 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. 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.
Simply add the PeptoPro to the juice drink and gently shake and the PeptoPro will completely dissolve.
In this second step the PeptoPro Protein casein hydrolysate with its special characteristics is produced. 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 speed of absorption is dependent on the size of the peptide in the protein hydrolysate.
PeptoPro protein now contains the first patented praline specific enzyme to cleave praline bonds and to destroy the bitter praline peptides. The lower the nitrogen excretion in the urine, the more amino acids have been used for protein synthesis.
PeptoPro Protein contains the first naturally debittered hydrolysate which has the least bitter taste of all hydrolysates.
If you have some clue about protein powders you would choose a whey isolate because at least there is NO fat. 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. Now, if you are really serious about making muscle gains you would look for a pre-digested hydrolyzed protein, something like hydrolyzed whey concentrate. 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.
I have gotten my hands on the FASTEST ABSORBING, MOST CUTTING EDGE hydrolyzed protein in the world, PeptoPro.
Not only is this the best protein powder, but 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. 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 don’t 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.

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