amino acid profile question

[OLD FORUM ARCHIVE]

Hi there,

Bit of a newbie question but after a search on the site I haven't managed to find a breakdown of the amino acid profile for pro peptide or for the other ingredients e.g amount/type of FOS used and the sweetners that are used.

Personally I like to know what I'm eating and was a bit surprised to not be able to find this stuff given the excellent info that was supplied on other aspects e.g. undenatured vs denatured.

May be I just did not see it!

Any help would be appreciated

Thanks!

[OLD FORUM ARCHIVE]

kk - I've sent your question to Phil Connolly (as he is the expert who developed our proteins) to answer as I feel its a loaded question - we call him The Gifted One, you can look at his CV below, he is the greatest protein expert I have ever met and believe me I have met a lot, even the great Joe Weider and Scott Connolly (no relation) have all relied on Phil's expertise.

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

[OLD FORUM ARCHIVE]

kk - Got this, this morning from Phil (The Gifted One)

To answer your questions one at a time:



Amino Acid profile: We do not publish the amino acid profile of our products anywhere because it is complete waste of time and energy and will mean absolutely nothing as far as whether or not the products will be good for you. Please try this experiment - research the actual amino acid profile of whey protein. You will find that there is no agreed upon amino acid profile - there are probably more than 100 different textbook stated amino acid profiles that are all called "average" or "typical" whey protein amino acid profiles. Everyone has a different amino acid profile (unless you're talking about sports nutrition whey protein marketers and then they all copy the most beneficial amino acid profile they can find). Years ago, I had more than 50 production batches of milk protein and more than 20 production batches of whey protein (all from the same factory) assayed for amino acid profile at the same laboratory over a period of about 4 months. I paid approximately $900 per assay (so you can calculate that I spent much money to try to gain a good idea of amino acid profile). The end results showed me only one thing - amino acid assays aren't that accurate and the results are not that consistent. I had results for any of the amino acids that were +/- 20% to +/- 25%. The conclusion I reached from my attempt at it was that amino acid asays were not reliable and were not consistent over time. Later, after reading sufficient papers on the subject, I found that most scientists agree with that conclusion.



About 6 to 8 years ago, Muscle & Fitness magazine and also Flex magazine (in the USA) published an article written by Mr. Jeff Feliciano. Mr. Feliciano had purchased numerous brands of proteins powders right off of retail shop shelves and he sent them all to a private laboratory for amino acid assay. These were straight whey protein powders - mixes of casein and whey protein in various percentages - and even mostly casein based protein powders. The results of the investigation showed that all of the protein powders had pretty much the same amino acid profile (at least that was the gyst of Mr. Feliciano's conclusions as written in the article). It was an eye opening article for many readers - they published a complete table for each protein powder assayed and the results from the lab. While there were some small differences, they weren't as significant as anyone would suspect. Whey protein might contain 1% or 2% more of one amino acid than casein but casein will contain 1% or 2% more of some other valuable amino acid than whey protein.



If you really want an amino acid profile for our ProPeptide, we will provide it. It won't signify much, however.



2.) Type of FOS. I'm not really sure what "type of FOS" means because FOS actually stands for FructoOligoSaccharide. FOS is a standard chemical name and describes a specific group of naturally occuring fibres. We use Inulin FOS - considered to be the industry standard for FOS. Inulin is taken from artichokes and is indigestible for humans but very useful for probiotic organisms, especially bifido bacteria.



3.) You really must be a "newbie" - at least to our products - because all you have to do to find out what type of sweetener we use is read our ingredients panel. We use sucralose as our sweetening agent. It is the only sweetener you will find in any of our powders.