Milk is one of the easiest way for bodybuilders and strength athletes (or athletes in general) to get protein. Other dairy products, such as the popular Greek yogurt, are great for protein as well. Those folks who are lactose intolerant may lament not having this resource. This leads to a common question: Whey comes from milk, so can I use it if I'm lactose intolerant?
Continue Reading » I'm Lactose Intolerant, Can I Still Use Whey Protein?
About the article in Forbes and the lawsuits over the protein supplements, first, big surprise, second, let's get some things straight.
And, I've got some ocean-front property in Arizona to sell you. I have been coming across comments about protein powders being "synthetic" and "made from chemicals," etc. in many different venues on the web. If anything shows the rampant ignorance spawned by the information age, this definitely does. The word synthetic is bandied about with such abandon. Do you know what synthetic means?
Continue Reading » Protein Powders are Synthetic Poison!
The video below goes very deep into the lore of whey protein, including the way it is perceived as a nutraceutical which should be "taken" instead of consumed. The case is made that whey is a food and not a medicine, and should and can be treated as such. Myths about the danger of whey and many other details are discussed, including warnings about consuming too many "liquid calories," the anabolic window of opportunity, and nutrient timing in general. Of special interest may be the discussion concerning strength trainees with poor appetites. How does whey fit in with this problem?
Continue Reading » Consuming Whey Protein and Poor Appetite in Strength Training
Raw foodies, and those selling so-called raw whey, make a lot of noise about proteins being denatured by cooking and so losing their natural goodness. So what does it mean for a protein to be denatured? Well, proteins are big molecules with a complex 3-dimensional shape. For a protein within your body, this shape is integral to it's function. So, they have it right when they say that denaturing of a protein renders it "nonfunctional."
Continue Reading » What is Denaturing Of Proteins and Why Do Some People Make a Big Deal of It?
Amino acids are the individual building blocks of proteins. Proteins are a fundamental ingredient of all forms of life on Earth. They fuel and direct biochemical actions and provide the structure of our bodies. Proteins can act as cell to cell signalers (hormones and cytokines), molecular transporters, enzymes, neurotransmitters and a host of other functions. In fact, all major structural and functional actions in the body are carried out by proteins, including the passing of genetic information though DNA and RNA. When most of us think of protein, however we think of muscle. Muscle is the largest reservoir of protein in our bodies and the second largest store of energy, next to adipose tissue (fat). The muscle tissue of other animals is the largest source of protein in our diets.
Continue Reading » What Are Amino Acids?
Fish and seafood lovers everywhere will already hold juicy, flavorful swordfish in high esteem. If you have never tried this fish, you are in for a real treat. The following recipes offer three different possibilities for cooking your swordfish steaks and each recipe is easy enough for beginners.
Continue Reading » How To Cook Swordfish Steaks - 3 Great Recipes For Seared Swordfish
The Effect of Ingested Macronutrients on Post-Meal (Postprandial) Ghrelin Response: A Critical Review
Ghrelin is a powerful orexigenic gut hormone with growth hormone releasing activity. It plays a pivotal role for long-term energy balance and short-term food intake. It is also recognized as a potent signal for meal initiation. Ghrelin levels rise sharply before feeding onset, and are strongly suppressed by food ingestion. Postprandial ghrelin response is totally macronutrient specific in normal weight subjects, but is rather independent of macronutrient composition in obese. In rodents and lean individuals, isoenergetic meals of different macronutrient content suppress ghrelin to a variable extent. Carbohydrate appears to be the most effective macronutrient for ghrelin suppression, because of its rapid absorption and insulin-secreting effect. Protein induces prolonged ghrelin suppression and is considered to be the most satiating macronutrient. Fat, on the other hand, exhibits rather weak and insufficient ghrelin-suppressing capacity. The principal mediators involved in meal-induced ghrelin regulation are glucose, insulin, gastrointestinal hormones released in the postabsorptive phase, vagal activity, gastric emptying rate, and postprandial alterations in intestinal osmolarity.