609dean
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What protein powder(s) do u guys use nd y? Nd what brand(s)
ON GS? Yea that's a classicOptimum french vanilla. Costs a good deal but I get it...because it tastes good. And has a good fat/carb/protein ratio. I feel It'd be more worth it in the long run if it tastes great because I won't be skipping any shakes. Also makes pretty damn good pancakes/waffles/pudding.
Gs?ON GS? Yea that's a classic
Gold standard
gold standard
Lately I've been using Healthy n Fits egg protein too. What do u think of it? I feel that egg protein is alot healther for u nd easier to digestHealthy n fit egg protein
Also just got a tub of USP oxy elite protein and I'm loving it
I do digest egg protein very easily. Sometimes if I take too much whey too often I start having stomach issues. Depends on the whey also.Lately I've been using Healthy n Fits egg protein too. What do u think of it? I feel that egg protein is alot healther for u nd easier to digest
Collagen protein is an important addition for any anti-aging, weight loss, skin, or wellness program.Beef = hydrolyzed collagen (bad)
Egg = low bioavailability unless cooked (so powder is usually meh)
Whey = best of the 3
Collagen is the building block of connective tissue, so yeah I guessMedically used enzymatically hydrolyzed liquid collagen protein promotes lean muscle tissue and beautiful hair, skin and nails.
coop what are your take on this statement
Beef = hydrolyzed collagen (bad)
Egg = low bioavailability unless cooked (so powder is usually meh)
Whey = best of the 3
Collagen protein is an important addition for any anti-aging, weight loss, skin, or wellness program.
As we age, our body’s ability to produce and maintain collagen diminishes.
Collagen is the most important structural protein in the human body and we see and feel the effects of this loss as wrinkles form, skin sags, hair dulls, nails become brittle, joints stiffen and our bodies lose muscle tone.
Daily supplementing with enzymatically hydrolyzed collagen can help support a more youthful feeling body and appearance. Medically used enzymatically hydrolyzed liquid collagen protein promotes lean muscle tissue and beautiful hair, skin and nails.
coop what are your take on this statement
Is AminoSculpt Liquid Collagen Protein 5x Better Than Whey?Because you edited your post. Now it's completely false. Collagen doesn't promote skeletal muscle tissue production
Would your bioavailability rating also apply to liquid egg whites (uncooked carton stuff). I'm currently using a lot of these.Beef = hydrolyzed collagen (bad)
Egg = low bioavailability unless cooked (so powder is usually meh)
Whey = best of the 3
coop thank,Hydrolyzed collagen is the lowest quality protein imaginable. It contains chiefly non-essential amino acids and/or hydroxylated amino acids that cannot contribute to muscle hypertrophy. It's the reason we eat actual meat, not connective tissue of animals. It is much worse than whey and really only useful for joint support in people age 65+
It would indeed. You should cook eggs whenever possibleWould your bioavailability rating also apply to liquid egg whites (uncooked carton stuff). I'm currently using a lot of these.
Tell that to this guy.It would indeed. You should cook eggs whenever possible
HEMP ?Beef = hydrolyzed collagen (bad)
Egg = low bioavailability unless cooked (so powder is usually meh)
Whey = best of the 3
whey/casein blendSo when faced with a choice between a whey protein supplement or a blended supplement of whey, egg and casein which should you choose if you could only buy one product.
This is what we call advertising. This, conversely, is real data:the bioavailability of pasteruized liquid egg whites are 100%....so theres no need to cook them if you don't want to
What Is The Protein Benefit of Egg Whites?
Egg White protein is the purest form of protein known to man in the entire world. Each 8-ounce cup gives you 26 grams of pure protein, only 2 grams of carbohydrates, NO fat and NO cholesterol. They are 100% bio-available, which means NONE of it's amino acids are wasted. No artificial protein powder can make that claim. Other high protein sourced foods and supplements need to be broken down before the body absorbs the protein. All natural products have always been the recommended way to get the nutrients your body needs.
not reading that....i'm not talking about raw eggsThis is what we call advertising. This, conversely, is real data:
http://jn.nutrition.org/content/128/10/1716.full
To be clear, the pasteurization changes the bioavailability of the raw egg white? Sounds like good news to me.not reading that....i'm not talking about raw eggs
Pasteurization removes certain enzymes like trypsin inhibitors that hamper bioavailability, but it does not allow for the actual physical transformation that improves bioavailability by allowing endogenous enzyme accessibility. This is mentioned right in the text I linked. Had he not been so pre-emptive in saying "not reading that," he'd understand the WHY, but that's ok, many of us aren't curiousTo be clear, the pasteurization changes the bioavailability of the raw egg white? Sounds like good news to me.
agreed ^The reps that are pushing their products in every thread is getting ridiculous.
Protean Vanilla Cupcake Batter lately just so I can add Muscle Egg to it easily and get a milk shake flavor.
Otherwise Chocolate Truffle for ice cream or Strawberry.
I tend to go with whey for powder, and my personal favorites are iForce Protean or Isotean and XF UP.
I use Isotean. Used it for my bulk but mostly for my cutting stage of my prep. It's lean and if I need extra carbs I blend it with some old fashion oats.
I used to use iForce Red Velvet Protean daily until they released Isotean. Now I use them interchangeably depending on my goals!
They sure do put on some hardworkThe reps that are pushing their products in every thread is getting ridiculous.
The write-up is a little beyond me. Can we determine from the study the amount raw egg protein that is absorbed - as a percentage? For example, if I add 1/2 cup of egg whites to a shake, I think I'm getting 10gm of protein. What is actually being absorbed?This is what we call advertising. This, conversely, is real data:
http://jn.nutrition.org/content/128/10/1716.full
I've read studies that suggest approximately 50% decrease in bioavailability of uncooked egg protein. Not sure the exact percentage but I've seen at least two that suggest somewhere in that range.The write-up is a little beyond me. Can we determine from the study the amount raw egg protein that is absorbed - as a percentage? For example, if I add 1/2 cup of egg whites to a shake, I think I'm getting 10gm of protein. What is actually being absorbed?
from my reading i did before i started using the liquid egg whites, yes, if done correctly the egg whites become just as bioavailable as cooked eggs....it's just easier to post straight from their site as it was months ago i researched the information and found what the site states is correctTo be clear, the pasteurization changes the bioavailability of the raw egg white? Sounds like good news to me.
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