Unanswered question

[OLD FORUM ARCHIVE]

HI KK
I have just read Alladins [q] regarding the breakdown of peptide.
The ratios whey/egg/miccellar casien etc?
I mention this because people buying pepide do ask the question and say,
rxfxxx is the top bolxxxcs and it gives you the breakdown.
We all know CNP lead and the rest follow,but it would be handy to have some stats to throw back at them,
IRON.

[OLD FORUM ARCHIVE]

kk - Here is an answer from a previous post which refers to our proteins, it is from Phil Connolly including his CV.

Education
Biochemistry at University of California at Berkeley

Experience

• Over 30 years of experience in the Development and Application of proteins
• Holds more than 20 U.S. and Worldwide Patents covering Protein Applications
• Worked for over 5 years in R&D for the US milk protein pioneer, Western Dairy Products
• 3 years as Senior Research Scientist, New Zealand Dairy Board
• 4 years as Vice President of R&D for the world's largest wheat processor
• Invented TMP, milk protein isolate, for New Zealand
• Invented the world's first wheat protein isolate
• Owner and founder of the first company in the US to sell a milk protein concentrate. The company was also the first to sell whey protein isolate and micellar casein.
• Expertise in protein consumption/metabolism
• Extensive experience in weight loss, health, and sports nutrition products
• Guest Lecturer at Fitness Expos, etc.
• Author of magazine articles as well as being the subject of numerous magazine articles
• Experience in protein applications in bars and RTD products

ProPeptide, Pro MR, ProDessert, and Pro Ms are all made using micellar casein powder (and, of course, whey protein, egg protein, and peptide bonded glutamine). The micellar casein is in a low temperature processed, undenatured form. For that matter, so is the whey protein that we use. We have tried to match the casein to whey protein balance that is found in human maternal milk - approximately 50% micellar casein and 50% native structure (completely undenatured) whey protein. Cow's milk contains a balance of approximately 82% casein and 18% whey protein - a ratio that's good for a cow, but not the ideal ratio for human beings. That is why we start with micellar casein powder and blend it with the only whey protein manufactured in the world that has been filtered straight from skim milk without addition of chemicals or high heat pasteurization to the milk as happens in cheese manufacture and/or casein manufacture. Why is that important?

If you have read many ads for protein powders, then you must have seen the buzz words, "bioactive" or "bioactivity". What does that really mean? In essence, the bioactive parts of a protein are the most anabolic parts of the protein. Many proteins contains bioactive parts that will stimulate a cascade of hormone production when detected in the body as well as strengthen the immune system and stimulate protein synthesis. The problem is, however, that the bioactive parts of proteins are the parts that are most easily denatured during protein manufacture. Once denatured, these proteins lose their bioactivity and are not as anabolic for you. For casein, if it is in its micellar structure (undenatured), there are certain stomach enzymes that fit into the micellar casein structure like a key. When they fit into the structure, they release bioactive peptides from the casein like casomorphins. Caseinates do not form the same structure in the stomach and, thus, these enzymes cannot fit into the caseinate and cannot release bioactive casein peptides. The same principle holds true for whey proteins. The most informative and most oft cited study on whey proteins, Bounous and Gold, compared a truly undenatured whey protein (Product X), filtered directly from skim milk, to whey proteins that had been manufactured from cheese whey. They also included casein in their study as a control. The results of their study showed that only Product X (the whey protein made direct from skim milk) was significantly bioactive (anabolic). The whey proteins from cheese whey (all of those they studied) did not perform anywhere close to Product X. In fact, the cheese whey proteins didn't perform any better than casein in the measurements of bioactivity during the study. Bounous and Gold proved that whey protein manufactured from cheese whey has lost much of its bioactivity (due to denaturation) and, at the same time, proved that a whey protein made directly from skim milk with no denaturation is bioactive and, therefore, will be anabolic for you.

You might be asking, "But aren't there quite a few undenatured whey proteins available right now?". The answer is, "No". Almost all whey protein in the world is made from cheese whey or casein whey. We say, "almost all" because our whey protein is made directly from skim milk. To the best of our knowledge, nobody else can make that claim. their whey comes either from cheese whey or casein whey. They try to confuse you with claims of undenatured and offer, as proof, a claim that their whey protein is water soluble. Water solubility is not a measurement of denaturation - it is only a measurement of how soluble that protein is in water - nothing more. The definition of protein denaturation is: If a protein has undergone a structural change due to changes in environmental pH, or chemical reaction, or heat, then that protein is denatured. Once denatured, the bioactivity is gone. because whey from casein or cheese manufacture has undergone heat treatment at temperatures above the denaturation temperature of the most bioactively valuable fractions of whey protein (bovine serum albumin, immunoglobulins, alpha lactalbumin) and undergone pH changes significant enough to denature lactoferrin and lactoperoxidase, as well as undergone a few chemical reactions from the chemicals that have been aded to the milk and wheys to make them process easier, it is scientifically impossible to manufacture an undenatured whey protein from cheese whey or casein whey. Any person or company that tries to convince you that whey protein from cheese whey can be completely native in structure, with all fractions represented as they would be in milk and retaining their bioactivity, either has a poor understanding of protein chemistry or they are trying to fool you.

WE aren't trying to fool you. We use the most natural form proteins that can be found on this earth - micellar casein and whey protein that is manufactured direct from skim milk in much the same manner as Product X from the study of Bounous and Gold. These are true undenatured proteins and they are found in the same structure and the same ratio as you would find them in human milk. There is no better a protein matrix for a human being that is GROWING