WHEY PROTEIN | WHEY PROTEIN | LACTALBUMIN
Whey protein concentrate has the highest biological value of all proteins at 104. Only protein mixtures can achieve even higher values. Whey protein has a particularly high content of branched-chain amino acids (BCAAs = isoleucine, leucine and valine), which make up about a third of muscle protein. Large amounts of these three amino acids are needed, especially in the regeneration phase, to rebuild muscle protein destroyed during training.
WHEY PROTEIN is therefore ideal for immediate protein supply after training, especially since it is characterized by rapid absorption in the gastrointestinal tract. The rapid absorption leads to an accelerated flow of amino acids into the blood, which can then be used directly for protein synthesis. As a quickly digestible protein, whey protein is taken precisely when the body has an increased need for protein.
AS AN ANABOLIC PROTEIN, WHEY PROTEIN CONTRIBUTES TO MUSCLE BUILDING AND MAINTAINING
WHEY PROTEIN has a strong anabolic (muscle-building) effect and can make a decisive contribution to increasing muscle mass. However, taking whey protein makes sense not only after training, but also in the morning immediately after getting up, as this is when protein intake is as quick as possible, which whey protein effectively covers due to its rapid absorption properties. The processing of the raw material whey is crucial for the value of whey protein. The simplest and cheapest form of whey protein that can be produced is whey protein concentrate. This is a powder with a protein content of 75 to 85%, 3 to 4% fat and 3 to 6% carbohydrates in the form of lactose.
The next, better quality whey protein is whey protein isolate with a protein content of about 90% and a fat and lactose content of less than 1%. WHEY PROTEIN ISOLATE is a highly pure whey protein with a very low lactose content. Athletes who use this type of protein rarely report digestive problems, as the lactose content is almost zero. Whey protein isolate can be produced using three different processes: Firstly, the so-called ion exchange process (ion-exchanged whey protein), which uses chemicals to change the electrical charge of the protein. This binds to special resins in a reaction vessel, creating a very pure protein.
On the other hand, whey protein isolate can be produced using the microfiltration process (microfiltered whey protein). This is a method in which the end product is produced using microfiltration through ceramic filters, without the raw material coming into contact with chemicals. A significantly higher quality level can be achieved using the so-called cross-flow microfiltration method. Since this is a particularly gentle production process, denaturation (= destruction of the protein molecules) can be completely ruled out. The end product is a very high-quality whey protein isolate with maximum purity.
A CF microfiltered WHEY PROTEIN is therefore considered, directly after the hydrolysate stage of whey protein, to be the highest quality protein from whey, because the gentle processing process preserves the numerous natural protein components of the whey, which is not the case with an ion-exchanged whey protein isolate. These include alpha-lactalbumin and glycomacropeptides, which improve the digestion and absorption of numerous minerals and support the immune system. In addition, microfiltered whey protein isolate has a higher calcium content and a lower sodium content. Competitive athletes benefit from the low fat and lactose content. Microfiltered whey protein isolate is therefore the optimal protein source not only for health-conscious athletes, but also for performance-oriented bodybuilders preparing for competitions.
The ultimate whey protein is the WHEY PROTEIN HYDROLYSATE . This type of protein, with a protein content of almost 100%, is the purest type of protein available. It contains hardly any fat, hardly any carbohydrates and would actually be THE optimal competition protein if there weren't one reason against it: namely the extremely bitter taste. This taste cannot be improved even by adding massive amounts of flavors and sweeteners, so that a pure whey protein hydrolysate in powder form is not available on the food supplement market. This protein compound is only used in tablets (see AMINO TABS ), as tablets are usually swallowed whole and the bitter taste is therefore not noticeable.
SUMMARY:
HIGH BIOLOGICAL VALUE OF 104 HIGH CONTENT OF BCAAs (BRANCHED CHAIN AMINO ACIDS) FAST ABSORPTION INTO MUSCLE CELLS EASILY DIGESTIVE, NO DIGESTIVE COMPLAINT
MILK PROTEIN | CASEIN
Natural cow's milk protein is made up of 20% whey protein and 80% milk protein/casein. Despite its slightly lower biological value compared to whey protein, milk protein has interesting properties. This protein has a high proportion of L-glutamine, an amino acid that intervenes in protein metabolism by regulating the fluid balance of the cell. In addition, MILK PROTEIN characterized by its slow digestion and absorption. Unlike whey protein, which is quickly absorbed by the body, milk protein is slowly absorbed over several hours. This makes it particularly suitable before going to bed to ensure a constant supply of amino acids to the body overnight.
In contrast to "anabolic" whey protein, milk protein is often referred to as "anti-catabolic" (tissue degradation-inhibiting) protein, since studies have shown that it can effectively prevent protein degradation in the muscles due to the delayed, even influx of amino acids into the blood.
It is particularly important to avoid major fluctuations in the amino acid level in the blood during diet phases with restricted calorie intake, as a low level of protein building blocks can lead to increased breakdown of muscle protein. In addition, the delayed absorption creates a lasting satiety effect, which is particularly desirable when dieting.
Due to its positive properties and its delicious creamy taste, the casein-based PROTEIN 96 A very popular protein product not only among men but also among women.
DUE TO ITS LONG-LASTING PROTEIN SUPPLY, MILK PROTEIN IS OFTEN USED IN DIET PHASES.
Last but not least, PROTEIN 96 is preferred by both sexes in both building and dieting phases due to its very high protein content and long-lasting protein supply.
The biological value of milk protein is slightly lower than that of whey protein, but it can be significantly increased by mixing it with whey concentrate/isolate and egg protein. The 4-component matrix of PROTEIN 96 the highest measured biological value of over 136, significantly exceeding that of whey protein with 104.
SUMMARY:
HIGH L-GLUTAMINE CONTENT DELAYED ABSORPTION IN THE DIGESTIVE TRACT = ANTICATABOLIC EFFECT IDEAL FOR PROTEIN SUPPLY BEFORE BED GOOD SATIATION EFFECT, HELPFUL FOR DIETS HIGH BIOLOGICAL VALUE THROUGH PROTEIN MIXTURE
EGG PROTEIN | EGG ALBUMIN
Egg protein is relatively rarely used as the sole raw material for protein powder because the bitter taste of dried egg protein is difficult to convert into a tasty concentrate.
Therefore, this raw material is practically only used in combination with other types of protein, such as soy protein. EGG PROTEIN made from pure egg white, whose biological value is 88. This means that its quality lies between the previously mentioned proteins.
A typical feature of protein concentrates made from egg white is the high content of sulfur-containing amino acids, which play a particularly important role in hormone production. Athletes with lactose intolerance or even a milk protein allergy can use egg protein without restriction, as it is lactose-free.
EGG PROTEIN HAS LACTOSE-FREE PROPERTIES AND DOES NOT STORE WATER UNDER THE SKIN.
In bodybuilding, egg protein is particularly popular with competitive athletes in preparation for competitions. Some athletes report a slight retention of water under the skin or a "thick skin" when they regularly consume milk proteins.
Experience has shown that switching to a pure egg protein can eliminate this problem. It is therefore often used in the last few weeks before a competition to ensure that water retention is kept to a minimum.
SUMMARY:
HIGH CONTENT OF SULFUR-CONTAINING AMINO ACIDS IDEAL FOR ATHLETES WITH LACTOSE INTOLERANCE NO WATER STORAGE UNDER THE SKIN IDEAL FOR COMPETITION PREPARATION
SOY PROTEIN | SOY PROTEIN ISOLA
Soy protein has been on the market for decades, but disappeared more and more in the 1990s, only to make a comeback now. Triggered by the BSE problem, many manufacturers have now added soy protein back to their range.
The biological value is around 80, which is in the middle range, but relatively high for plant proteins. Higher values can only be achieved through protein mixtures. A very popular combination is the combination with egg protein, as both proteins complement each other in their amino acid balances and achieve a BW of 124 (see: MEGA PROTEIN ). A positive point is the high content of L-glutamine, an amino acid that is particularly important for protein synthesis.
SOY PROTEIN Isolate should always be preferred to concentrate, as the former is much purer, has a lower fat and carbohydrate content and more protein. Along with egg protein, soy protein is completely lactose-free and is therefore a popular alternative to milk and whey products for people with lactose intolerance.
SUMMARY:
HIGH L-GLUTAMINE CONTENT GOOD COMPATIBILITY LOW FAT CONTENT IN COMBINATION WITH EGG PROTEIN HIGH BW OF 124 LACTOSE-FREE AND THEREFORE SUITABLE FOR LACTOSE INTOLERANCE
MULTI-COMPONENT PROTEINS
Multi-component proteins are widespread and very popular. They contain at least two or more types of protein and are intended to achieve a higher biological value through their mixture, which is usually achieved.
MULTI-COMPONENT PROTEINS ACHIEVE A SIGNIFICANTLY HIGHER BIOLOGICAL VALUE THAN INDIVIDUAL PROTEINS.
You should be careful with so-called 5-, 6- or even 9-component proteins, i.e. protein mixtures in the almost double-digit range. Suppliers who have such products in their range want to convince you with the high number of proteins used. A look at the list of ingredients, however, reveals what is actually behind the advertising promises: often the use of inferior proteins such as wheat, pea or rice protein, all of which have only a low value. Even with the most careful mixing, no higher biological value can be achieved. On the contrary, it is lower than that of high-quality individual proteins, such as whey or milk protein. So be careful with such protein combinations!
SUMMARY:
HIGHER BIOLOGICAL VALUE THAN POSSIBLE WITH INDIVIDUAL PROTEINS DELAYED ABSORPTION OF PROTEIN BUILDING BLOCKS CHECK THE INGREDIENTS LIST TO EXPOSE INFERIOR PROTEINS!
PROBLEM OF CHEAP PROTEIN
The range of protein supplements is now very large. Almost too large for consumers to keep track of. A clear distinguishing feature these days is the price. With the aim of making their new protein product competitive on the market, many manufacturers offer them at extremely low prices. In order to be able to offer such cheap protein products, some suppliers do not shy away from illegal methods. For example, it happens that a higher protein content is shown on the label than is actually present in the protein powder. Other manufacturers often use inferior raw materials in order to keep the price of their protein supplements as low as possible.
INFERIOR QUALITY PEA OR WHEAT PROTEIN IS OFTEN USED TO REDUCE THE PRODUCT PRICE
Pea protein or rice protein, for example, are often used, both of which are proteins with a low biological value. The same applies to wheat protein, which when combined with water forms a sticky mass called glue or "gluten". The same applies to all of these proteins: due to their low biological value, the athlete has insufficient essential amino acids available, so that muscle building is not promoted. The athlete pays a lot of money for an absolutely inferior product that the body simply cannot use to build muscle substance. In the worst case, the effect of the training fizzles out because the body simply lacks the necessary building blocks and high-quality amino acids to build new muscle mass.