I was specifically told not to disclose the patent pending serial numbers at this time by my lawyer. I am typically a transparency first type of person but this seems to be backed up with the general consensus online as well.
“In fact, it is often important that the application serial number not be included [on the product]. This serial number could potentially allow others to delay or compromise the consideration of the patent application.”
“Your application serial number should be treated as highly confidential information, especially if your patent application has not yet been published. Knowledge of your serial number by others can create unintended and unexpected problems for you”
Why would it? Fat isn’t protein. As for craving protein, specifically, after exercise, I will not hijack this thread asking for a citation that this is an actual phenomenon and not some fantasy cooked up by weight trainers and the nutrition industry that profits from them.
I am in no way criticizing what you do but do want to point out that the calorie difference between getting say 22g of protein by way of a whey protein isolate (about 90 calories), by way of skim milk (about 240 calories), by way of non-fat plain kefir (180 calories) or by way of non-fat plain Greek yogurt (125 calories) is pretty far from way too much, especially in the context of trying to build muscle mass. (While I am not a huge fan of Rippetoe and the dogmatic Starting Strength crowd, and he maybe went too far, there was a logic behind his GOMAD - gallon of milk a day - mantra.)
The powder probably travels to the gym easier though.
The latter two have the potential advantage over the skim milk of being low lactose. The kefir has sort of the same sales pitch to make that this plasma product does - the bacteria and yeast that makes the milk into kefir predigests milk proteins some, so theoretically it increases the fraction that is fast absorbing while still keeping some slow to absorb casein around, along with those probiotics, which have a bunch of trendy stuff flying about them as well.
When scientists say “fast absorbing” in this context, how fast is fast? Minutes? Hours? And is that just the time to get digested, or is it the time to get digested AND added to muscle? I apologize for being dubious of the value of this stuff, but historically the nutrition biz seems to have been mostly woo.
And to avoid anecdotal woo, I will not burden the thread with my method of training my body to start producing lactase again.
It seems that the great majority of posters in this thread use protein for exercising and muscle-building. I have no problem with that, but I use protein for weight control, and I suspect that the best protein for y’all might not be the best protein for me.
I used to be a 270-pound lardass who thought nothing of having a 24-ounce box of cookies for lunch, or an 8-ounce bag of nuts for a snack. Or both. Three years ago I had weight-loss surgery, lost 90 pounds, and have been maintaining at around 190-195 since. Yeah, I’m still overweight, but it’s a heckuva lot better than morbidly obese.
Anyway, I’ve finally learned the difference between satisfied, filled, and stuffed. And I’ve found various forms of protein to be EXTREMELY helpful, in terms of how much fullness they provide, at such a low cost in calories.
So what I need is NOT something that goes straight to my muscles. I suspect – and I must emphasize that it is only a suspicion – that what would be best for me is the protein that is LEAST digestible. It should sit in my stomach and be slightly painful, to keep me aware that it is there and that I should not eat any more.
Does that make any sense to others? I’ve tried lots of powders, and pre-made drinks, and bars, and I get the feeling that soy protein might be better for what I want than whey, but I’m really not sure, because the other ingredients seem to affect everything quite a bit. Does anyone know of any objective research on this sort of thing?
(And I apologize if this is a hijack away from the “plasma” question.)
“Fast” means blood amino acid levels peaking and beginning to drop pretty rapidly back down at about 60 minutes after consumption, while slow is a gradual rise over several hours and a gradual drop as well.
Keeve,
Your thought makes perfect sense but surprisingly it turns out that (at least as stand alones) the “slower” proteins seem to not work as well for satiety as whey concentrate and whey isolate do.
An even more recent review though shows that it may be a bit more complicated:
It’s really about the craving (exercised muscle wanting to be fed). A lot of calories in, to push the example, a big fat steak and whey absolutely satiates that craving, and immediately. So I look at the calorie difference with the kinds of protein-heavy foods that jump into your brain - burgers, etc.
As for craving protein, specifically, after exercise, I will not hijack this thread asking for a citation that this is an actual phenomenon and not some fantasy cooked up by weight trainers and the nutrition industry that profits from them.