BOSSMAN'S First supplement log on AM

Sprinkles add a nice touch to that! Nice progress pic as well!
 
The Solution said:
It’s casein and WPC not MPI
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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...

Milk Protein Isolate
Invalid Link RemovedMilk 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).
 
MrKleen73 said:
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...
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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.
 
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The Solution said:
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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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.
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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.
 
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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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.
 
Wobmarvel said:
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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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.
 
The Solution said:
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.
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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.
 
MrKleen73 said:
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.
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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.
 
Wobmarvel said:
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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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.
 
The Solution said:
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.
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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.
 
229pm vaso/full blitz/sea salt/24 oz h20

Ground rolling

239 karbolyn/xtend elite sipping through whole workout

Back/tricep

Good morning 65lbx12x3

Tricep pushdown
100lbx15 120x10. 130x6

Barbell bent over rows
115x12 135x10 155x8

Overhead extensions
60lbx15x2. 60lbx10

Wide lat pulldown front face
120x12 140x10 160x8

Reverse pec dec
70lbx12x3

Wide lat pulldown behind neck
120x12 140x8 150x5

Reverse decline db rows both arms
60lbx10x3

Skull crusher
55lbx15x2 55lbx10 ez bar

Flat bench dips
Bodyweight x20 bodyweight x15

Reverse incline db flys
20lbx10x3

339pm
Heavy bag 3 min rounds 1 min rest

355pm core
401pm workout complete
PANDORA Killswitch
Garage TEMP 55
 
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Dam...@The 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!!!
 
BOSSMAN said:
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Dam...@The 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!!!
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Now that looks right up my alley, EEA's or BCAA's?
 
BOSSMAN said:
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Dam...@The 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!!!
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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 Solution said:
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.
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So using the whole scoop for a serving is probably going to be too strongly flavored for most?
 
The Solution said:
That is exactly what I wrote haha
Hence use 1/4th scoop, assess and re evaluate

the tubs last a long time
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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.
 
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.
 
BOSSMAN said:
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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do 1/4th
If not strong then add a bit more

etc until desired flavor
 
238pm vaso/full blitz/sea salt/24 oz h20

Ground rolling

250pm karbolyn/xtend elite sipping through whole workout

Legs

Jumping Jacks 1 min

Standing 1 leg reverse curl each leg
20lbx12 30lbx10 40x8 50x6

Leg extensions
60lbx12 70x10 90x10 110x6

Barbell squats
135x15 deep
185x10 205x8 225x6 245x4

Bulgarian split squats
40lb dbs x8 x3

Reverse lunge
20lb dbS x10 x 3 b6ith legs

Lateral lunges ..speed.
Bodyweightx30x3

Swiss ball squats bodyweight
Touching feetx15
Regular stance x15
Wide stance x15

12lb med ball wood chop squats
15x3

340pm heavy bag
3 min 15 situps 30 sec rest 2 rounds

350pm swiss ball core/planks
4pm workout complete
PANDORA PARKWAY drive
Garage TEMP 49
 
Invalid Link Removedpost workout yesterday

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

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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
 
231pm vaso/full blitz/sea salt/24 oz h20
Ground rolling

242 karbolyn/xtend elite sipping through whole workout

Shoulders/biceps

Front arm raises straight arms slow descend
25lb plate x12 25lb plate x12 45x10

Standing overhead press barbell
95x12 115x10 135x5

Upright row barbell close grip
95x10 105x8 115x8

Shoulder press machine
110x12 130x10 150x6

Shrugs barbell
185x15x3

Barbell 21s
Regular grip
Close grip
Wide grip

Db lateral raises
20lbx12x3

Hammer curls db
60lbx8x3

Lateral raises behind waist
20lbx12x3

Ez bar curls
55lbxfailure x1

327 heavy bag
3min 1 min rest 3 rounds

340 workout complete
PANDORA FUTURE
GARAGE TEMP 48
 
Nice work! Do you normally use cream in your coffee, did this kill the bitterness of coffee like creamer does if so?
 
MrKleen73 said:
Nice work! Do you normally use cream in your coffee, did this kill the bitterness of coffee like creamer does if so?
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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.
 
BOSSMAN said:
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.
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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.
 
MrKleen73 said:
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.
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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
 
MrKleen73 said:
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.
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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.
 
BOSSMAN said:
yesterday's challenge.
12 hot pizzas in the back seat...
Didnt touch a slice
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I thought you were maybe doing The Rock's cheat day or something :)
 
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....
 
Your Willpower is better than mine !!
 
Lots of steps for your sunday funday!
 
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