so what's in your serious whey protein (2)

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So what’s In Your Serious Whey Protein Supplement? This section covers in detail the key ingredients found in Serious Whey. We only use exceptionally high quality raw materials to manufacture Serious Whey. This information is designed to inform you of the benefits you get from the ingredients used in Serious Whey. Whey Protein Isolate 92% A rich protein source with very little lactose and no fat with fast absorption of amino acids WPIs generally contain as much as 90-96% protein. Research has found that only whey proteins in their natural undenatured state (i.e. native conformational state) have biological activity. Processing whey protein to remove the lactose, fats, etc. without losing its biological activity takes special care by the manufacturer. The protein must be processed under low temperature and/or low acid conditions as not to "denature" the protein and this becomes an even greater concern when making high grade isolates versus concentrates. Whey protein isolate contains >90% protein contents with minimal lactose and virtually no fat. The advantage of a good whey protein isolate is that it contains more protein and less fat, lactose, and ash then concentrates on a gram for gram basis. The fast releases of protein make it ideal to take before and after exercise as the amino acids are absorbed quickly. The absorption time for amino acids from WPI powders is estimated between 10 minutes to 1 hour to be fully digested. This will allow your body to begin building lean muscle definition and increase your strength shortly after exercise. In addition,

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Page 1: So what's in your serious whey protein (2)

So what’s In Your Serious Whey Protein Supplement?

This section covers in detail the key ingredients found in Serious Whey. We only use exceptionally high quality raw materials to manufacture Serious Whey. This information is designed to inform you of the benefits you get from the ingredients used in Serious Whey.

Whey Protein Isolate 92%

A rich protein source with very little lactose and no fat with fast absorption of amino acids

WPIs generally contain as much as 90-96% protein. Research has found that only whey proteins in their natural undenatured state (i.e. native conformational state) have biological activity.

Processing whey protein to remove the lactose, fats, etc. without losing its biological activity takes special care by the manufacturer. The protein must be processed under low temperature and/or low acid conditions as not to "denature" the protein and this becomes an even greater concern when making high grade isolates versus concentrates.

Whey protein isolate contains >90% protein contents with minimal lactose and virtually no fat. The advantage of a good whey protein isolate is that it contains more protein and less fat, lactose, and ash then concentrates on a gram for gram basis.

The fast releases of protein make it ideal to take before and after exercise as the amino acids are absorbed quickly. The absorption time for amino acids from WPI powders is estimated between 10 minutes to 1 hour to be fully digested. This will allow your body to begin building lean muscle definition and increase your strength shortly after exercise. In addition, this enables your body to begin repairing muscles very soon after exercise which will assist with avoiding muscular deterioration.

Whey protein isolate has high levels of essential and non essential amino acids for aiding muscle recovery and providing all the building blocks required for muscle and tissue growth. It is also high in other naturally occurring items such as IGF-1 (growth factor), immunoglobulins and lactoferrin, which improve your immune system and increase your antioxidant protection.

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Calcium Caseinate

A slow-release protein source for optimum recovery and growth

A protein synthesised from fresh skimmed milk and is rich in amino acids and calcium, while being low in fat, sodium and lactose. It is the perfect protein supplement to take before bed, first thing in the morning with breakfast or post-workout, by anyone looking to support muscle growth and recovery whilst training. Calcium caseinate is digested slowly by the body, resulting in a sustained protein release to muscle tissue, and as a result better absorption of amino acids. This makes it the perfect protein supplement to take when gradual protein absorption is key, for example when high protein meals cannot be consumed in the immediate term.

Amino Acids

Amino acids play central roles both as building blocks of proteins and as intermediates in metabolism

Humans can produce 10 of the 20 amino acids. The others must be supplied in the food. Failure to obtain enough of even 1 of the 10 essential amino acids, those that we cannot make, results in degradation of the body's proteins—muscle and so forth—to obtain the one amino acid that is needed. Unlike fat and starch, the human body does not store excess amino acids for later use—the amino acids must be in the food every day.

The 10 amino acids that we can produce are alanine, asparagine, aspartic acid, cysteine, glutamic acid, glutamine, glycine, proline, serine and tyrosine. Tyrosine is produced from phenylalanine, so if the diet is deficient in phenylalanine, tyrosine will be required as well. The essential amino acids are arginine (required for the young, but not for adults), histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. These amino acids are required in the diet. Plants, of course, must be able to make all the amino acids. Humans, on the other hand, do not have all the enzymes required for the biosynthesis of all of the amino acids.

Xanthan Gum

A thickening agent used in may food products

Xanthan is a natural gum produced by the fermentation of sugar with friendly bacteria. The bacterium used is Xanthomonas campestris, hence the name xanthan gum. Because bacteria produce the gum xanthan is known as a biogum.

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The sugar most commonly used for the fermentation process is corn syrup which is mixed with the bacterial starter and treated with nitrogen and trace elements and allowed to ferment. When fermentation is complete the syrupy broth is pasteurised to kill the bacteria. After filtering and washing, the resulting solids are dried and ground to produce the gum.

Flavourings

Unflavoured proteins have higher protein content than flavoured ones

Serious Supplements only sell flavoured versions of protein shakes. However, we aware that when choosing a flavoured version it will reduce the protein content by approximately 3% for most flavours, however chocolate, due to the added cocoa, will reduce it by approximately 8%. This is the same for all whey protein products. Serious Supplements ensure that the flavouring does not impact on the amount of protein by adding the calcium caseinate to increase protein content and by avoiding the use of additional unnecessary ingredients. Some of our competitors include additional ingredients to provide more benefits, however everything added has a direct effect upon the amount of protein per serving you actually get. Some competitors though do not clearly inform their customers that the amount of protein is actually lower than the raw materials used because of the additional ingredients used.

Glycine

5% Used in Serious Whey to create muscle tissue and convert glucose into energy

Glycine is one of the non-essential amino acids and is used to help create muscle tissue and convert glucose into energy. It is also essential to maintaining healthy central nervous and digestive systems, and has recently been shown to provide protection via antioxidants from some types of cancer. Glycine is used in the body to help construct normal DNA and RNA strands—the genetic material needed for proper cellular function and formation. It helps prevent the breakdown of muscle by boosting the body’s levels of creatine, a compound that helps build muscle mass. High concentrations of glycine are found not only in the muscles, but in the skin and other connective tissues as well. Almost 1/3 of collagen, which keeps the skin and connective tissue firm and flexible, is composed of glycine. Without glycine the body would not be able to repair damaged tissues; the skin would become slack as it succumbed to UV rays, oxidation, and free radical damage, and wounds would never heal.

Page 4: So what's in your serious whey protein (2)

Some of our competitors may use glycine to spike the protein. Protein spiking is where a protein manufacturer adds amino acids that are cheaper than the base protein powder it’s actually selling in order to increase the product’s nitrogen content. When this is done, the company is able to lower the cost of goods. A basic test for total nitrogen is often used to quantify the amount of protein per serving, and this test can be cheated by using cheap amino acids to spike the nitrogen content. The problem is that the inclusion of odd amino acids usually has nothing to do with increasing the performance of the whole protein itself, and it usually makes key ratios such as BCAA content go down, which is a total rip-off. If a protein powder (usually whey isolate) is so cheap as to seem too good to be true, check to see if certain aminos such as taurine and glycine are sky-high. If they are, you could be using a protein that’s been spiked. As you will be able to see on the ‘compare protein’ page of this document or www.serioussupplements.co.uk, the amount of glycine on the amino acid profile is 1.85g per 100g and an additional 5% of the total product has been added. This is only a small quantity and does not constitute as spiking. It has been included because of the benefits attained as mentioned above. Serious Supplements do not believe in making inferior products and also believe that everybody should be made aware of the tricks used by some companies.

Cross Flow Micro-Filtered Whey Protein Isolates

Non-chemical method that creates a high protein content, high calcium content, low lactose content and low sodium content

Although the term "cross flow micro filtered" is something of a generic term for several similar ways of processing whey, the CFM processing method uses a low temperature micro filtration techniques that allows for the production of very high protein contents (>90%), the retention of important subfractions, extremely low fat and lactose contents, with virtually no undenatured proteins.

CFM is a natural non-chemical process which employs high tech ceramic filters, unlike ion exchange, which involves the use of chemical reagents such as hydrochloric acid and sodium hydroxide. CFM whey isolate also contains high amounts of calcium and low amounts of sodium.