Buy The Best Whey Protein by MIT NUTRA –  Aspartame Free, GRASS FED COWS, US FARMED,  GLUTEN FREE

Buy The Best Whey Protein by MIT NUTRA – Aspartame Free, GRASS FED COWS, US FARMED, GLUTEN FREE


People commonly use whey as supplementation
alongside resistance exercise to help improve muscle protein synthesis and promote the growth
of lean muscle mass. But what is it, and what are the benefits
of using it? Milk is made of two proteins, casein and whey. Whey protein can be separated from the casein
in milk or formed as a by-product of cheese making. Whey protein is considered a complete protein
as it contains all 9 essential amino acids and is low in lactose content. Whey protein is the perfect food for building
muscle, losing excess weight and supporting good health. It provides a more absorbable source of protein
than any other source and its super-easy to digest. No wonder it is the #1 recommended source
of protein for everyone, especially bodybuilders and those who are lactose-intolerant. For athletes and body builders, there may
be further good news. Natural antioxidants, such as those found
in whey protein, provide protection against myoblastic toxicity and muscle damage caused
by reactive oxygen species (ROS) during heavy exercise. Recent studies reported by Green Med Info
report that “whey protein improved the antioxidant capacity against acute oxidative stress, and
may serve as an alternative source of antioxidants for prevention of athletic injuries caused
by ROS”. Where Does Whey Protein Come From? Whey protein is the globular protein that
is a by-product of cheese production. It is one of nature’s simplest foods yet one
of the highest sources of protein. You can even make your own whey protein by
setting a jar of raw milk on the counter at room temperature for a couple of days and
let nature do the rest. The milk naturally changes into curds (which
can be pressed to form cheese) and the liquid whey can be strained off. Whey contains all the soluble ingredients
found in milk, such as lactose, minerals and lactalbumin, but without most of the fat,
which has been removed with the curds. For convenience, whey protein is dried and
sold in powder form. It is very easily reconstituted by adding
water. Some drying processes apply high heat to the
whey, similar to the pasteurizing process of milk. The whey is denatured to create a protein
gel, but this process can destroy many of the whey minerals and vitamins and it can
cause allergies. That’s why you should always opt for getting
your whey from a source that does low temperature processing. How Whey Protein Builds Muscle Research shows that taking a supplement of
whey protein along with resistance training helps build muscle compared to just exercise. Studies carried out by the Laurentian University
Ontario concluded “protein supplementation during resistance training, independent of
source, increased lean tissue mass and strength over isocaloric placebo and resistance training. Whey protein is the most efficient way to
add protein to the diet without fat or high calories. Whey protein typically contains 80-90% protein
compared to lean red meat (20%), chicken (20%), fish (20%), eggs (6-8%) or cheese (10-30%). It provides the body with what it needs to
build muscle, strength and recover quickly after a workout. Whey protein is fast ingesting so the body
can break it down and use it fast. The best way to take whey protein is just
before and again just after a workout. After resistance exercise the body needs a
quickly assimilated source of protein and uses it to build muscle and recover the energy
expended. How Whey Protein Anti-Oxidants Repair and
Build Muscle Whey protein is also a powerful antioxidant,
boosting the immune system- another health advantage. It helps repair muscle fast and allows the
body to promote muscle growth safely and naturally. Over time, whey protein increases lean muscle
mass, decreases recovery time, makes faster repair to muscle, increases the metabolic
rate and reduces any possible muscle breakdown after a workout. Best Way to Take Whey Protein Most people prefer whey concentrates in easy-to-mix
powder form. They contain about 80% proteins and are the
most economical source per gram of protein. Whey isolates are even higher than concentrates
in protein content, about 90%, which makes them lower in carbs, fat and lactose. The reason this is not the best form to take
whey protein is that it is slightly more expensive, has a cleaner taste but a more watery consistency. What’s more, whey protein isolates are devoid
of alkalizing minerals, vitamins and lipids, which are all destroyed in the processing
and can make the whey protein isolate overly acidic. It is worth looking for a product that is
organic and hormone free, cold-processed, water soluble and naturally sweetened. Whey protein powder made from unpasteurized
milk is rich and creamy, highly digestible with fuller flavor. My favorite source of whey is cultured dairy
like goat’s milk kefir or amasai. Another excellent source of whey protein are
liquid products such as SueroViv, which blends cultured whey with mountain spring water. This not only provides the protein, probiotics
and anti-oxidants from whey but also hydrates the body. It is pleasant to drink, flavored with organic
juices, honey and essential oils. According to one study of 158 people, published
in Nutrition & Metabolism, those who were given whey “lost significantly more body fat
and showed a greater preservation of lean muscle compared to subjects consuming the
control beverage.” Anti-cancer properties Promising results were published in the Journal
of Anticancer Research for the use of whey protein concentrate in cancer treatment. More research is needed. Lowering cholesterol A study, published in The British Journal
of Nutrition, gave whey supplements to 70 overweight men and women for 12 weeks and
measured a number of parameters, such as lipid and insulin levels. They found that “there was a significant decrease
in total cholesterol and LDL cholesterol at week 12 in the whey group compared with the
casein (group).” Asthma Whey protein could improve the immune response
in children with asthma. One small study involving 11 children, published
in the International Journal of Food Science and Nutrition, found that children with asthma
who were supplemented with 10 grams of whey protein twice daily for 1 month had an improved
immune response. Lowering blood pressure and reducing risk
of cardiovascular disease Research published in the International Dairy
Journal found that beverages that were supplemented with whey protein significantly reduced blood
pressure in patients with hypertension; their risk of developing heart disease or stroke
was also lower. Reducing weight loss in HIV-positive patients A study published in the journal Clinical
and Investigative Medicine found that whey protein may help reduce weight loss among
HIV-positive patients. Possible dangers of whey protein Dangers of whey protein include stomach pains
and cramps when consumed at high doses. Some people who are allergic to milk may be
specifically allergic to whey. In moderate doses, whey protein does not typically
cause any adverse events. However, consuming very high doses can cause:
stomach pains cramps
reduced appetite nausea
headache and fatigue. Consistent high doses of whey protein may
also cause acne. From a nutritional point of view, whey protein
is very unusual and does not have a natural equivalent. Some people believe that there are risks from
nutritionally refined foods such as these, because, although they contain a lot of nutrients,
the balance is heavily tipped towards protein. Whey protein composition and whey protein
types There are three primary types of whey protein;
whey protein concentrate (WPC), whey protein isolate (WPI), and whey protein hydrolysate
(WPH). Let’s look at each of these in turn: Whey protein concentrate – WPC contains low
levels of fat and low levels of carbohydrates. The percentage of protein in WPC depends on
how concentrated it is. Lower end concentrates tend to have 30 percent
protein and higher end up to 90 percent. Whey protein isolate – WPIs are further processed
to remove all the fat and lactose. WPI is usually at least 90 percent protein. Whey protein hydrolysate – WPH is considered
to be the “predigested” form of whey protein as it has already undergone partial hydrolysis
– a process necessary for the body to absorb protein. WPH doesn’t require as much digestion as the
other two forms of whey protein. Also, WPH is commonly used in medical protein
supplements and infant formulas because of it’s improved digestibility and reduced allergen
potential.