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MrKleen73

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I bet, that milk isolate thickens up real nice, drop it in the freezer for 30-45 minutes and you got ice cream!
 
The Solution

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I bet, that milk isolate thickens up real nice, drop it in the freezer for 30-45 minutes and you got ice cream!
It’s casein and WPC not MPI
 
LeanEngineer

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Sprinkles add a nice touch to that! Nice progress pic as well!
 
MrKleen73

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It’s casein and WPC not MPI
Oh my bad. Seems like a wasted and possibly expensive separation process considering Milk Protein Isolate is 80% casien and 20% whey isolate on its own...

Milk Protein Isolate
MPI
Milk protein isolate (MPI) is produced by filtration methods (ultrafiltration and diafiltration) that capture essentially all the casein and whey proteins contained in the raw material stream of the finished product. This results in a casein-to-whey-protein ratio equivalent to that of the original milk (approximately 80:20) without combining separately produced casein (caseinate) and whey proteins. MPIs have a minimum of 90% protein (generally in the range of 90% to 91% protein by weight).
 
The Solution

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Oh my bad. Seems like a wasted and possibly expensive separation process considering Milk Protein Isolate is 80% casien and 20% whey isolate on its own...
Not at all. You are getting an 80% Micellar casein and 20% WPC split. Its natures proven ratio of protein to sustain MPS for 6 hours. MPI would be the cheaper route to go, which is not what the owner wanted to do. Just like how companies are now disclosing and being transparent with what is on their label

Simply put, consumed as a blend, micellar casein and whey maintain their unique slow and fast-digesting properties. For advanced lean muscle support, consume a combination of micellar casein and whey rather than either one alone.

Eighty:20 does not contain amino fillers or whey peptides. Whey peptides may sound cutting-edge and exciting, but they are just another amino acid-spiking trick. They artificially manipulate nitrogen protein testing, meaning you get less protein than you paid for. Whey peptides are often incomplete proteins like glutamine peptides, glycine peptides, or a way to disguise low-percentage whey concentrate.
 
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MrKleen73

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Not at all. You are getting an 80% Micellar casein and 20% WPC split. Its natures proven ratio of protein to sustain MPS for 6 hours. MPI would be the cheaper route to go, which is not what the owner wanted to do. Just like how companies are now disclosing and being transparent with what is on their label

Simply put, consumed as a blend, micellar casein and whey maintain their unique slow and fast-digesting properties. For advanced lean muscle support, consume a combination of micellar casein and whey rather than either one alone.

Eighty:20 does not contain amino fillers or whey peptides. Whey peptides may sound cutting-edge and exciting, but they are just another amino acid-spiking trick. They artificially manipulate nitrogen protein testing, meaning you get less protein than you paid for. Whey peptides are often incomplete proteins like glutamine peptides, glycine peptides, or a way to disguise low-percentage whey concentrate.
I see what you are saying but I still fail to see how it is beneficial over micellar casein and whey isolate which is what comprises Milk Protein Isolate in the 80:20 ratio you are describing. Well MPI is 82% casein and 18% whey but splitting hairs there. Pretty much all dehydrated Casein protein is micellar in nature, that is the structure of the protein, the only difference that I can tell is that someone took the time to separate it from the whey, only to combine it again??? The process of isolation is removing most of the carbs and fats, which makes both the whey and the casein in isolate form in MPI. Also where it says some of the whey will be denatured due to heat is not an issue because most good isolate powders are now cold processed so you won't even experience that.
191184


I might be missing something here, but I don't really see much of a difference other than the marketing strategy. Not knocking the product at all, if it is good it is good which I am sure it is. I just don't see the benefit of the extra step of separating the 2 protein types then recombining them in the same ratios. What am I missing here that makes that so much more beneficial other than marketability? Seems like an extra expense.
 
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its WPC not Whey Isolate
80% Casein and 20% WPC
MPI is a cheaper alternative to the difference of using two different forms of protein.
The owner decided to take that route from a personal standpoint. You could always try to email them directly for a further reasoning if you want, but he stands by using both forms instead of MPI.
 
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Wobmarvel

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It's still not been proven that mixing different protein types actually gives you different rates of absorption. There have been arguments that it all absorbs at the speed of the slowest absorbing protein in the mix, or at least combined to a slower absorption rate. Same reason why people say that mixing wpi in milk is a waste of time because your effectively turning it into a concentrate. Some bro science for sure but just putting this out there.
 
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It's still not been proven that mixing different protein types actually gives you different rates of absorption. There have been arguments that it all absorbs at the speed of the slowest absorbing protein in the mix, or at least combined to a slower absorption rate. Same reason why people say that mixing wpi in milk is a waste of time because your effectively turning it into a concentrate. Some bro science for sure but just putting this out there.
A difference in rate would not make a large difference in the grand scheme of things. You are still getting a 6 hour rate of synthesis with the WPC and Casein mix. At the end of the day if you are meeting protein intake that is the underlying factor. These are "Supplements" meant to help you reach your protein intake you can't get from whole food. Blends do show to have more research for MPS, Muscle Growth and LBM, which is always a reason I suggest them unless you have a lactose intolerance or want to venture towards an egg or vegan option.
 
MrKleen73

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its WPC not Whey Isolate
80% Casein and 20% WPC
MPI is a cheaper alternative to the difference of using two different forms of protein.
The owner decided to take that route from a personal standpoint. You could always try to email them directly for a further reasoning if you want.
Yeah I noticed that you said it was WPC, was just stating that in MPI it was Isolate whey which is often considered superior to WPC.

No need to ask the owner, was just explaining why I thought it was an odd extra expense, and was asking if I was missing something that actually made it more beneficial. When you came back and said it was not at all a wasted or extra expense I second guessed myself a little since you are a sharp cat. So I went to look back into my thinking to see if i was wrong about something and was just posting my thoughts on what I found and wanted to know if I was missing something you knew made it more beneficial.
 
The Solution

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Yeah I noticed that you said it was WPC, was just stating that in MPI it was Isolate whey which is often considered superior to WPC.

No need to ask the owner, was just explaining why I thought it was an odd extra expense, and was asking if I was missing something that actually made it more beneficial. When you came back and said it was not at all a wasted or extra expense I second guessed myself a little since you are a sharp cat. So I went to look back into my thinking to see if i was wrong about something and was just posting my thoughts on what I found and wanted to know if I was missing something you knew made it more beneficial.
Besides if you have a lactose intolerance you wont see a major difference in WPI to WPC assuming you meeting total protein intake in a 24 hour period. You can get a quality WPC80 and WPI is usually around 90%. It is not much of a difference in the protein quality unless you are getting a crappy and cheap WPC40 or worse.
 
MrKleen73

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It's still not been proven that mixing different protein types actually gives you different rates of absorption. There have been arguments that it all absorbs at the speed of the slowest absorbing protein in the mix, or at least combined to a slower absorption rate. Same reason why people say that mixing wpi in milk is a waste of time because your effectively turning it into a concentrate. Some bro science for sure but just putting this out there.
I do think they have found that peptides enter the system faster and they are taken in with complete whey proteins. Well unless the studies were done on empty stomachs with only protein peptides. Plus I am pretty sure that as suggestion most of the foods are being broken down in the intestines in one glob. However the things more easily broken down into amino acids and peptides will release as they are broken down and the aminos and peptides that take longer will be available when they are broken down. Casen takes longer to break down but it does not clog the entire intestine holding everything else back until it completely digests. The nutrient enter the blood stream once broken down and ready to do so. The only thing likely to slow depending on the size and also fat content of the meal is probably the bolus entry to the intestines which during large meals and high fat content meals shrinks to slow entry into the intestines so the intestines have time to process the food. Here we are discussing liquids that then to run through the stomach rather quickly, one of the complaints regarding protein powders by some dietitians, that they enter the intestines too quickly and also without proper enzymes due to a lack of chewing which can cause some digestive issues. Once in the intestines I am pretty sure it is going to depend on the size and density of the particles available to cross the barrier as they become available. Easier to break down things being at the forefront of this process.

However like @The Solution said it is the period over time. Also the 80:20 ratio has already been scientifically proven so whatever speed it is getting into the system is the speed that it needs to in order to be in line with the science.
 
Wobmarvel

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A difference in rate would not make a large difference in the grand scheme of things. You are still getting a 6 hour rate of synthesis with the WPC and Casein mix. At the end of the day if you are meeting protein intake that is the underlying factor. These are "Supplements" meant to help you reach your protein intake you can't get from whole food. Blends do show to have more research for MPS, Muscle Growth and LBM, which is always a reason I suggest them unless you have a lactose intolerance or want to venture towards an egg or vegan option.
Yeah I get what your saying I was more thinking about how companies will market their protein as a blend and claim that you get the instant absorption of wpi followed by medium absorption of wpc and then some casein for slow absorption. Not that that's what this company is saying.
 
BOSSMAN

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BOSSMAN

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[email protected] Solution
You got me on this one bro!!!

This is so cool, I've never had this before and honestly it will be used tomorrow morning. French vanilla is my favorite creamer but dont use it to soften. No sugar=bonus for me also. With some added aminos. Pretty cool brother. Thank you!!!

Forgot to mention....this was free fellas!!!
 
MrKleen73

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View attachment 191188
[email protected] Solution
You got me on this one bro!!!

This is so cool, I've never had this before and honestly it will be used tomorrow morning. French vanilla is my favorite creamer but dont use it to soften. No sugar=bonus for me also. With some added aminos. Pretty cool brother. Thank you!!!

Forgot to mention....this was free fellas!!!
Now that looks right up my alley, EEA's or BCAA's?
 
The Solution

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Segansational

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View attachment 191188
[email protected] Solution
You got me on this one bro!!!

This is so cool, I've never had this before and honestly it will be used tomorrow morning. French vanilla is my favorite creamer but dont use it to soften. No sugar=bonus for me also. With some added aminos. Pretty cool brother. Thank you!!!

Forgot to mention....this was free fellas!!!
Curious to see what you think. Not my cup of tea (or coffee in this case), but free is free!
 
The Solution

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Curious to see what you think. Not my cup of tea (or coffee in this case), but free is free!
The issue is many people add too much. it is very strongly flavored, so you only need to add a touch to get the flavor out of it. 1/4th scoop in 8oz is usually a sweet spot.
 
MrKleen73

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The issue is many people add too much. it is very strongly flavored, so you only need to add a touch to get the flavor out of it. 1/4th scoop in 8oz is usually a sweet spot.
So using the whole scoop for a serving is probably going to be too strongly flavored for most?
 
The Solution

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So using the whole scoop for a serving is probably going to be too strongly flavored for most?
That is exactly what I wrote haha
Hence use 1/4th scoop, assess and re evaluate

the tubs last a long time
 
MrKleen73

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That is exactly what I wrote haha
Hence use 1/4th scoop, assess and re evaluate

the tubs last a long time
Yeah I know... LOL Was just getting it clear in my head you probably wouldn't want to use this as a supplement, worrying about a full dose and such. More just using as a healthier option for flavored creamer.
 
BOSSMAN

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Sorry fellas I couldnt report on the creamer this morning. Got caught up helping some fellas out and got side tracked.

Now tomorrow, it's on.

I drink a decaf 24oz, so I may start with a half scoop and take a sip then go from there.
 
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Sorry fellas I couldnt report on the creamer this morning. Got caught up helping some fellas out and got side tracked.

Now tomorrow, it's on.

I drink a decaf 24oz, so I may start with a half scoop and take a sip then go from there.
do 1/4th
If not strong then add a bit more

etc until desired flavor
 
BOSSMAN

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20200219_184151.jpg
post workout yesterday

Vanilla sludge, then frozen for an hour. Topped with fresh strawberries, sprinkles, and lucky charms marshmallows

20200219_184140.jpg
 
BOSSMAN

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Now this morning, this is a 24oz coffee. I mixed in a whole scoop of MAN-ISO coffee creamer french vanilla.

Looks odd right? Usually powdered or fluid creamers lighten up the coffee right?

So I was a lil concerned.

Fellas, this stuff is AMAZINGLY good!!!

Sugar free and has some aminos so it's a win win situation. Thanks @The Solution
 
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MrKleen73

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Nice work! Do you normally use cream in your coffee, did this kill the bitterness of coffee like creamer does if so?
 
BOSSMAN

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Nice work! Do you normally use cream in your coffee, did this kill the bitterness of coffee like creamer does if so?
For years I was a french vanilla guy. Last 6 months I switched over to decaf with skim milk.
So this here is like a treat. It's not a super strong french vanilla compared to 3 french vanilla creamers, the liquid. But you definitely still get a nice taste of French vanilla.
Shock the sh1t out of me, especially the coffee stayed black.
 
MrKleen73

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For years I was a french vanilla guy. Last 6 months I switched over to decaf with skim milk.
So this here is like a treat. It's not a super strong french vanilla compared to 3 french vanilla creamers, the liquid. But you definitely still get a nice taste of French vanilla.
Shock the sh1t out of me, especially the coffee stayed black.
Nice, I might have to look into this if it tastes good without creamer. I normally use a decent amount of creamer to kill the bitterness of coffee.
 
The Solution

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Nice, I might have to look into this if it tastes good without creamer. I normally use a decent amount of creamer to kill the bitterness of coffee.
You will never use creamer again with these 100% Guarenteed. MAN is very good with flavoring.
I can try and dig for a nice coupon if you need anything
 
LeanEngineer

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Nice, I might have to look into this if it tastes good without creamer. I normally use a decent amount of creamer to kill the bitterness of coffee.
That's the way I am to. So if it tastes good and allows me to cut out the extra carbs i'm taking in from the coffee creamer every morning, I may have to give it a shop.
 
LeanEngineer

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yesterday's challenge.
12 hot pizzas in the back seat...
Didnt touch a slice
I thought you were maybe doing The Rock's cheat day or something :)
 
BOSSMAN

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No no no fellas, as tempting as it was one friday evening I survived. It was a donation dinner for a local high school basketball team. Otherwise I would have crushed some fa sho....
 
Rocket3015

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Your Willpower is better than mine !!
 

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