Beef, Egg, Whey...which 1?

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    Beef, Egg, Whey...which 1?


    What protein powder(s) do u guys use nd y? Nd what brand(s)

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    Whatever one i like that's on sale. At the moment i only buy XF Ultra Peptide 2.0 and Giant Sports. If Thermolife makes Vasolate again i'll purchase that as well.
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    Optimum 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.
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    giant sports chocolate
    dymatize double chocolate
    or myofusion
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    Quote Originally Posted by Aryon View Post
    Optimum 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.
    ON GS? Yea that's a classic
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    Healthy n fit egg protein

    Also just got a tub of USP oxy elite protein and I'm loving it
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    ON strawberry :] and eggs in the morning of course!
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    Quote Originally Posted by 609dean View Post
    ON GS? Yea that's a classic
    Gs?
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    Quote Originally Posted by Aryon View Post

    Gs?
    Gold standard
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    Quote Originally Posted by Aryon View Post
    Gs?
    gold standard
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    Quote Originally Posted by Clemenza View Post
    Healthy n fit egg protein

    Also just got a tub of USP oxy elite protein and I'm loving it
    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
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    Protean Chocolate Truffle, and I usually add 1/2 cup cottage cheese to it for more protein!

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    Quote Originally Posted by 609dean View Post
    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
    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.
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    Whey protein, they're coming out with better and better all natural products these days. Some of the processed whey can mess with my stomach.
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    Beef = hydrolyzed collagen (bad)
    Egg = low bioavailability unless cooked (so powder is usually meh)
    Whey = best of the 3
    http://pescience.com/
    http://selectprotein.com/
    The above is my own opinion and does not reflect the opinion of PES
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    Quote Originally Posted by mr.cooper69 View Post
    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
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    Quote Originally Posted by Touey View Post
    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
    Collagen is the building block of connective tissue, so yeah I guess
    http://pescience.com/
    http://selectprotein.com/
    The above is my own opinion and does not reflect the opinion of PES
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    when it comes to powder it's whey for me....i usually go with a blend of isolate and concentrate like Protean

    but egg white international egg white liquid has been getting added to my shakes for some time now
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    So why bad coop?
    Quote Originally Posted by mr.cooper69 View Post
    Beef = hydrolyzed collagen (bad)
    Egg = low bioavailability unless cooked (so powder is usually meh)
    Whey = best of the 3
    Quote Originally Posted by Touey View Post
    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
    "To your wife you should kiss try today"-Touey

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    Because you edited your post. Now it's completely false. Collagen doesn't promote skeletal muscle tissue production
    http://pescience.com/
    http://selectprotein.com/
    The above is my own opinion and does not reflect the opinion of PES
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    Quote Originally Posted by mr.cooper69 View Post
    Because you edited your post. Now it's completely false. Collagen doesn't promote skeletal muscle tissue production
    Is AminoSculpt Liquid Collagen Protein 5x Better Than Whey?
    April 3, 2013 | By Chris in Joint Health, Optimal Health, Weight Loss


    For Burning Fat, Improving Bad Skin, and Supporting Joints – The Studies Say Yes!
    While whey is a widely used source of dietary protein, those interested in losing fat and developing firmer, toner and more youthful-looking bodies could benefit by using collagen protein.

    Better yet, most people notice these improvements immediately – along with its many other “side benefits”, like quicker recovery, increased energy, better joint function, improved hair, skin, and nails – and even better sleep.

    WHY MOST ARE “COLLAGEN DEFICIENT”
    Collagen is the most important structural substance in our bodies, accounting for over 50% of its total protein. Our muscle fibers, ligaments, tendons, bones, as well as the organic part of our bones and teeth are all composed of and held together by collagen. It’s even 90% of our skin, hair, and nails. Collagen is literally the glue that holds our bodies together.

    After the age of 30, we lose about 1% of our collagen per year, and simultaneously, our body’s ability to make collagen diminishes. Stress (even from exercise and dieting) breaks down collagen. Altogether, we become “collagen deficient.”

    This loss is why our skin sags and wrinkles, our hair becomes thinner and duller, our nails are brittle or weak, and our joints are stiffer and less flexible. It takes longer to recover, and our bodies are softer and have less tone.

    But there is good news: Supplementing with collagen protein helps improve and reverse many of these effects.

    IMPRESSIVE MEDICAL USE AND SCIENCE
    collagen1

    A specific type of collagen protein (hydrolyzed) has been used for over 30 years in the medical industry for wound healing, improving muscle (firmness, preserving lean muscle), increasing skeletal muscle protein, and treating burn victims. It also has studies to support weight loss.

    Research from Harvard Medical School showed that collagen protein has a significantly higher nitrogen balance than egg, meat, or fish.

    Unfortunately, a lack of consumer awareness and availability to the general public has contributed to collagen protein being overlooked and misunderstood by most.

    WHY COLLAGEN IS BETTER THAN WHEY AND OTHER PROTEIN
    Unlike whey and other proteins, collagen’s amino acid composition gives it a significant advantage in promoting fat-loss, building a firm, toned body, as well as improving skin appearance and recovery by providing:

    Hydroxyproline and Hydroxylysine:
    These amino acids are exclusive to collagen and are NOT found in other protein sources. They preserve lean body mass, promote protein and carbohydrate metabolism, promote wound and tissue healing, and support bone and connective tissue. AminoSculpt’s liquid collagen has 2.2 g vs. NONE in whey (per 15 g serving).
    collagen2More High-Nitrogen Amino Acids:
    Gram for gram, AminoSculpt’s liquid collagen contains 451% more Glycine, 333% more Arginine, and 162% more Proline. And collagen contains Hydroxyproline. These amino acids affect muscle retention, wound and tissue healing, fat loss, bones, connective tissue, and skin elasticity. They also improve sleep while stimulating bodily growth and repair.
    More Conditionally Indispensable Amino Acids (CIAAs):
    Age, stress, illness, exercise and even dieting can cause normally “Non-Essential” amino acids to become “Conditionally Indispensable”, meaning they now must be obtained from food. Supplementing with them becomes essential for muscle recovery, skin and repair, and maintaining a lean, toned body. AminoSculpt’s liquid collagen has 9.9 g of CIAAs vs. 3 g in whey.
    SUPERIOR ABSORPTION TO WHEY
    The true effectiveness of protein supplements ultimately depends on how much absorbs, which is affected by digestibility. Age, stress, exercise, illness, digestive issues and food allergies can diminish our digestive ability of proteins.

    The medically used form of collagen protein, AminoSculpt is “hydrolyzed” or predigested, allowing it to be completely and immediately absorbed. This is why so many people who have digestive issues, sluggish metabolisms, soft or unresponsive bodies, as well as athletes, notice dramatic and immediate results, as well as increased energy.

    EASIER TO USE THAN POWDERS
    One of the most appealing things about collagen protein is it requires no mixing. Unlike whey, collagen protein is highly concentrated, so only one half to two ounces of its great tasting liquid is needed per day.

    WHAT TO LOOK FOR WHEN SHOPPING FOR COLLAGEN

    AminoSculpt contains 15 grams of liquid collagen in every ounce
    The quality and effectiveness of collagen proteins varies greatly. Quality collagen products should be Type I Collagen (which composes 90% of the body) and “enzymatically” hydrolyzed to insure the best absorption.

    Lesser quality collagen typically add other ingredients, like vitamins, Tryptophan (collagen does NOT contain this amino acid), or other types of collagen (Type II or III).

    To find the original, patented collagen used by the medical community, look for the AminoSculpt® brand name and the ingredient name “CollaPure™” in the Supplement Facts.

    While whey protein definitely has its place as a supplemental protein, the unique amino acids in collagen protein provide the additional and missing factors that target and noticeably improve one’s body shape, appearance and weight loss. Health enthusiasts at any age or fitness level will notice impressive improvements when adding collagen to their diets.

    ----------------------------------------------------------------------------------------------------------------------------------

    1. So you will disagree with the above coop?
    2. Also trying to understand why you are thinking hydrolyzed collagen "is bad"?
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    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.
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    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+
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    The above is my own opinion and does not reflect the opinion of PES
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    Quote Originally Posted by mr.cooper69 View Post
    Beef = hydrolyzed collagen (bad)
    Egg = low bioavailability unless cooked (so powder is usually meh)
    Whey = best of the 3
    Would your bioavailability rating also apply to liquid egg whites (uncooked carton stuff). I'm currently using a lot of these.
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    Quote Originally Posted by mr.cooper69 View Post
    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+
    coop thank,

    Am trying to understand American way of advertising. Mother in law suggested this AminoSculpt actually by her physician(she is only 59).

    It is confusing when trying to help and there are things in ads that by your true declaration are slanderous.
    thank for the true honesty coop
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    Quote Originally Posted by jerrysiii View Post
    Would your bioavailability rating also apply to liquid egg whites (uncooked carton stuff). I'm currently using a lot of these.
    It would indeed. You should cook eggs whenever possible
    http://pescience.com/
    http://selectprotein.com/
    The above is my own opinion and does not reflect the opinion of PES
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    I use MGN Cake Batter and it really tastes like cake! I also like their Rocky Road and Ice Cream Sandwich too. Depends on my mood. If you would like samples let me know.
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    Quote Originally Posted by mr.cooper69 View Post

    It would indeed. You should cook eggs whenever possible
    Tell that to this guy.

    http://m.youtube.com/watch?v=NhkdLHS...%3DNhkdLHSKo9s
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    Quote Originally Posted by mr.cooper69 View Post
    Beef = hydrolyzed collagen (bad)
    Egg = low bioavailability unless cooked (so powder is usually meh)
    Whey = best of the 3
    HEMP ?
    SOY ?
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    Coop, wouldn't egg protein powders have to be pasteurized at some point by law? Would this not be considered cooked and no longer raw? Just wondering.

    I would have to agree with the beef protein on the market not being as great as it sounds. Taken from a site that sells beef isolate:
    Our Beef Protein Isolate has been produced by boiling down beef flesh, skimming the fat, drying the remaining aminos, and instantizing them in the spray-drying process for easy mixibility.

    That sounds like a lot of heat to me and thus denaturing. Perhaps I am wrong but I will stick with other sources.
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