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Whey IsolateThere are a number of whey products on the market, but unfortunately many of them will not give you the health benefits associated with high-quality whey. Most commercial whey products are derived from pasteurized dairy and are processed with heat and acid. Many are also artificially sweetened. All of these factors render them completely useless from a health perspective. Whey isolate is one such inferior product, because when you remove the fat, you actually remove important components of itsimmunological properties, such as phospholipids, phosphatidylserine and cortisol.Additionally, all of the IgG immunoglobulins, which are an excellent source of glutamine and cysteine, are also bound to the fat globule. Fat provides not just calories. In fact, most food rich in healthful fat, including nuts, seeds, chia and almonds are carriers of antioxidants, such as vitamin E and phytosterols. Dairy also contains lipoic acid, which is a carrier of enzymes and immunoglobulin. Therefore, if you take the fat out you're left with a clearly inferior whey protein. "I'm totally against whey isolate," Ori says. "I think it's just the wrong whey." Health Benefits of Whey Protein Whey protein has been linked to a variety of health benefits, including:- Helping your insulin work more effectively, which helps maintain your blood sugar level after a meal -- This is important as research suggests lowering your blood sugar levels after meals may be more beneficial for your health than lowering fasting blood sugars.- Promoting healthy insulin secretion, which is imperative for optimal health. This is one of the foremost reasons for avoiding sugars and grains, as overconsumption of grains and sugary foods has a negative impact on both, and is a prime factor in developing type 2 diabetes.- Helping to promote your optimal intake of proteins, fats, carbohydrates, vitamins, and minerals needed for your overall wellness- Supporting your immune system, as it contains immunoglobulins- Helping you preserve lean body tissue (particularly during exercise) as it delivers bioavailable amino acids and cysteineMaintaining blood pressure levels that are already within the normal range
Ultra-Heated Proteins Cause Colon Cancer – Particularly CaseinDecember 2011Experimental studies show that all thermolyzed (ultra-heated) proteins can promote colon cancer and so do thermolyzed carbohydrates and fried fat. Thermolyzed casein in particular has shown to cause the growth of aberrant crypt foci (ACF tumors) and colon cancer.Ultra-heating makes proteins less digestible as a consequence of cross-linking and racemization – which involve formation of unnatural peptides and amino acids. As a result of decreased digestibility, more proteins escape from the stomach to the large bowel, where they’re fermented into tumor promoting waste products such as ammonia and a variety of toxic phenols. The colonic protein fermentation could explain several known associations between diets rich in fried food, roasted meats or ultra-heated cheese and colon cancer.There is growing evidence that conventional household cooking preparations of protein play a major role in the pathogenesis of colon cancer. Exposure of food to high cooking temperatures (over 180ºC) such as with oven roasting or frying can lead to the formation of toxic carcinogenic compounds which include aromatic hydrocarbon, benzopyrene and heterocyclic amine.Our society likes roasted and fried food. We like grilled meats, French fries and pizza. We like to carmelize or “brown” our food when we cook, particularly our proteins.Studies sponsored by the National Cancer Institute, Toronto, Canada, indicated that the number of colon cancers increase threefold in animals consuming a diet in which approximately one half of the protein has been heated to a golden brown color. Note that in the typical diet, most of animal flesh and marine protein foods are heated to a golden brown color. Scientists suggest that heat treatment of proteins can lead to isomerization, deamination and other modifications of amino acids. The most obvious cancer promoters are heterocydic amines which could result from racemization of proteins into d-amino acids and cross linking of proteins into unnatural peptides such as lysinoalanine.Technically, heated protein gets carcinogenic due to changes in their molecular integrity; reduced digestibility and increased nitrogen waste. The reduced digestibility of cooked proteins increase the load of nitrogenous waste material reaching the colon via fermentation to ammonia and phenols – both of which are cancer promoters.Note that colon cancer is the third deadliest cancer in the U.S. According to the American Cancer Society, an estimated 150,000 people will be diagnosed with colon cancer every year and 55,000 will die as a result of the disease during that time period.Digestive Resistant Fiber Can Help Prevent Protein Fermentation and Related Cancer.The good news is that starches resistant to digestion (such as digestive-resistant maltodextrin) and other natural water soluble fibers serve as substrates to feed the gut flora (friendly gut bacteria) and increase colonic carbohydrate fermentation. This then increases the level of energy reaching the friendly bacteria and thereby REDUCES the level of colonic protein fermentation along with the risk of colon cancer formation.Conclusion:Avoid eating roasted or fried proteins and melted cheese – yes, this includes grilled meat or fish, fried chicken, roast beef, barbeque, and pizza. To be on the safe side, avoid all kinds of carmelized sugar, toasted starch and roasted nuts. If you still choose to eat grilled, roasted or fried food, try cutting off the burned or browned outer layer part. Time under heat is a crucial factor. Short pasteurization is safer than long pasteurization – the longer a protein in heated the more degraded and toxic it gets. Make sure your protein product does not include thermolyzed casein – which has shown to be the most carcinogenic among all other thermolyzed food. You can still enjoy eating most of your protein foods warm if you cook them in a broth. This will limit the cooking temperature to a 100º Celsius threshold, which has shown to be quite safe and present minimum health risk. Cooking, stewing or poaching fish, meat or eggs in a broth can be your alternative to frying, grilling or roasting. But note that cheese must be eaten raw. Heating destroys fragile peptides and amino acids in cheese so to be on the safe side, avoid all kinds of pizzas and melted cheese treats. Avoid protein powders which are exposed to ultra heat or heat/acid treatment. These often include protein isolates such as casein and whey isolates as well as soy, hemp and rice protein isolates. Avoid whey proteins derived from ultra pasteurized milk. If the whey manufacturer fails to provide you with a certificate of conformity (CoC) which clearly declares that their whey is manufactured from raw milk, then most likely the product is ultra pasteurized. Increase your fiber consumption particularly in your protein meals. Note that protein supplements formulated with digestive resistant fiber are more digestible, and safer. Πηγή: defensenutrition.com
http://www.defensenutrition.com/articles/the-ugly-truth-about-casein-protein/
The Ugly Truth About Casein Protein July 2012If you’re an athlete, a fitness advocate or a dieter who routinely uses protein supplements, there’s a good chance your supplement is made with a bad ingredient. That ingredient is called casein. So what exactly is casein?Casein is the main protein in raw milk. It is typically extracted via acid heat processing and used as a common ingredient in protein products – powders, bars and drinks. You may have been told that casein supplementation is highly beneficial for your muscle and body, but I’m here to prove to you that nothing is further from the truth.What’s Wrong With the Typical Casein in Sport Nutrition Supplements?The typical casein is an inferior protein, often drenched with toxic residues. In fact, it’s one of the worst proteins for your body.If you’re serious with your diet and training regimen, you owe it to yourself to know these facts before purchasing another casein-containing protein. You may have already been noticing some of the side effects involved with casein ingestion – heart burn, bad after taste, indigestion, allergies … What you may not be aware of is that some protein manufacturers have been routinely taking advantage of dedicated consumers like yourself, who are in need for an affordable protein they can use on a daily basis. And in the case of casein …They Sell You Nothing More Than Garbage With A Fancy LabelThey Sell You Nothing More Than Garbage With A Fancy Label Why garbage? Because they use the cheapest processing methods to maximize their profits. The casein is typically extracted with chemical acids found in fertilizers and household cleaning products. It costs them about 10 times less than what you pay. Their profits are around 10,000% – a huge margin, similar to that of drug companies – and all this on your account. And they don’t just rip you off financially, they also jeopardize your health and rob you of your hard-earned gains. This is one of the industry’s dirtiest secrets.You won’t be able to get this information anywhere else. The reason: the manufacturers of this protein are some of the biggest sponsors of the fitness media-magazines, radio, Internet, etc. One thing’s for sure, they’re not interested in your education.They Don’t Want You to Know the Truth About CaseinBut you can’t allow yourself to overlook this. You probably work hard to keep yourself in shape and you certainly need to know what you’re putting in your body. Casein has obtained the reputation of a highly nutritious protein with distinct anabolic properties. It has been used as a common ingredient in sport nutrition products to support athletic performance, increase muscle mass, and prevent muscle breakdown.But is casein as good as claimed? Can it build your muscle? And is it worth your money? There are three types of casein – native whole milk casein, cheese casein and industrial casein. As you’ll soon see except for a couple of good caseins most of these industrial proteins are low grade and potentially toxic.Native Whole Milk Casein – Your Best BetNative casein is the primary protein in raw milk, accounting for nearly 80% of the milk’s amino acid content. In its native form in raw milk, casein occurs along with whey to yield a most functional protein – naturally designed to nourish and promote healthy growth of the mammalian young. Raw milk casein is made out of a complex group of protein clusters called “micells,” which are bound with calcium, phosphate and citrate ions and exist at a neutral pH of about 6.6 – about the same as your body’s pH.Native casein complements your body’s acid-base balance and will not cause an overly acidifying effect. That’s unlike most industrial caseins, which are highly acidifying and need to be chemically alkalized to be edible. But what’s especially unique about native casein is its distinct anabolic properties.Native Casein is One of the Most Effective Muscle-Building ProteinsIt has the ability to form a clot in your stomach, which provides slow, sustained release of amino acids to your circulation for several hours. Note that it’s the concentration of circulating amino acids (not cellular amino acid) that has been found to trigger muscle anabolism. This makes raw milk casein one of the most effective proteins for muscle retention and buildup. It can be used to keep your muscle in a sustained anabolic mode for a prolonged period of time – such as during the sleeping hours of the night.Protein manufacturers have been trying to produce products that mimic native casein. The most notable ones are milk protein concentrate (MPC) and micellar casein.Milk Protein Concentrate (MPC) — As Close to Native Casein as You Can GetMilk protein concentrate (MPC) is a whole protein produced by membrane filtration of milk. The ultrafiltration yields a protein end product that contains casein and whey – virtually the same as in the milk that it’s derived from. MPC is outstandingly stable.Milk protein concentrate has virtually the same properties of native raw milk.It keeps the original ratio between casein and whey protein and maintains a neutral to alkaline pH in a stable, water-soluble state, which is highly resilient to damage by heat.The best MPC products are those derived from raw milk of pasture-fed cows.Raw milk products from pasture-fed cows, such as whey and milk protein concentrate, grant better integrity of the protein matrix as well as lipid composition. Raw milk protein concentrate keeps all fragile immuno-factors and amino acids intact and it’s devoid of the enzyme xanthine oxidase (a byproduct of milk homogenization that has been linked to cardiovascular and degenerative diseases).The other product that attempts to mimic native casein is micellar casein. Micellar casein is a relatively new product and considered to be the highest quality casein available. But is it indeed? We’ll cover this product soon along with other types of industrial casein. We’re still left with another type of whole milk casein – cheese casein.Cheese Casein: Great Food for Your Muscle – Almost as Effective as Native CaseinCheese casein is not the same as raw milk casein. During cheese manufacturing, the casein is enzymatically separated from the whey and cleaved out of an important peptide (glycomacropeptide), but the remaining curd is nevertheless a whole, complete protein. And similar to native casein, it has a slow and efficient nutrient delivery and thus can yield a long-lasting nitrogen retention and utilization in your muscle. Given this, cheese can be an ideal food for keeping your muscle in a sustained anabolic state during the sleeping hours of the night. Next, we’ll review industrial casein; there are several kinds of industrial casein that you need to take a look at.Industrial CaseinUnlike whole milk caseins (native casein and cheese casein), all industrial caseins are protein isolates, most of which are extracted from pasteurized skim milk often via extreme acid/heat processing. The typical industrial casein is a deficient protein lacking the essential amino acid methionine and the conditionally essential amino acid cysteine, both of which are lost in processing. These sulfur-containing amino acids play key roles in sustaining your body’s immune system.This indicates from the start that industrial casein is inferior to native casein and cheese casein. All industrial casein powders are derived from skim milk (a byproduct of cream manufacturing). In the processing, the cream is first separated from the milk by means of centrifuges and the remaining skim milk thus serves as the raw material from which industrial casein products are extracted.Casein products are typically precipitated by means of acidification using chemical acids (hydrochloric acid or sulfuric acid) or natural acids (lactic acid). The acid precipitants cause destabilization of the micells in the milk, leading to coagulation of the protein. Some casein products are not precipitated via acid but rather via enzymes or microfiltration. These are called rennet casein and micellar casein, respectively. Let’s review the different kinds of industrial casein and see how viable they are in respect to their protein integrity and nourishing potential.Acid Casein – An Insoluble, Inedible ProteinThere are two kinds of acid casein – chemical acid casein and lactic acid casein – both are insoluble in water. Since most applications of casein require them to be water soluble, manufacturers treat acid casein with alkalies to yield a water-soluble product with a higher pH called caseinate.Chemical Acid Casein – The Cheapest And Worst CaseinChemical acid casein is precipitated with chemical acids – hydrochloric or sulfuric acid – both are products of the chemical industry and used mainly due to their cheap cost. Even in New Zealand, which has a very small chemical industry, manufacturers extract casein with sulfuric acid – a chemical produced in comparatively large quantities by the fertilizer industry.Chemical acid casein is probably the “dirtiest” among all commercial proteins.What casein manufacturers fail to tell you is that the residues of these chemicals remain in the final casein product even after the washing and milling of the curd – which explains the typical acid aftertaste of many casein products. Note that sulfuric acid is a highly toxic substance found in acid rain and mine drainage.It is considered an industrial hazard that causes skin burns, erosion of teeth, chronic damage to the respiratory tract, depletion of vitamin B12 and possibly neural damage. The other precipitant, hydrochloric acid, is used as detergent for household cleaning as well as a chemical reagent in the production of vinyl chloride for PVC plastic. The chemical hydrochloric acid has a corrosive effect on human tissues with potential damaging effects on the respiratory organs, eyes, skin and intestines.These are some of the facts casein manufacturers do not want you to know — and there are even more reasons for you to be concerned with the processing of this product.After the casein has been precipitated by acid, the mixture is heated again. This causes the protein to further thermolyze and degrade into smaller components (“a nitrogen soup”), which agglomerate together to form clumps of curd. The curd is then dewatered via pressing or high-sheer centrifuging. At this point, the casein is pretty much “beaten” by acid, heat and high-sheer centrifuging, which literally destroy the integrity of the protein matrix.What remains is a protein mess contaminated with toxic chemicals that are used to clean toilets or manufacture fertilizers.This protein then goes through a drying process where it’s even more thermolyzed by hot air (via several drying treatments) followed by milling, shifting, blending and bagging. As a protein consumer you need to know this. You need to know what kind of stuff you’re putting in your body.Lactic Acid Casein – A Cleaner Version But Nevertheless InferiorLactic acid casein is a byproduct of milk fermentation. In this case, the casein is extracted via natural processing. The skim milk goes first through pasteurization and then is cooled and inoculated with several strains of lactic-acid-producing bacteria known as “starters.” The milk is fermented for a period of 14-16 hours during which much of the lactose in the milk is converted to lactic acid and the pH is reduced to about 4.6, causing coagulation of the casein.The problem with this processing is in the fermentation of the milk. It has been commonly assumed that milk fermentation is healthy and beneficial due to the fact that it yields probiotic/digestive-supporting properties. But the fact is that milk fermentation is not as “simple and healthy” as commonly thought.Milk fermentation damages fragile immuno peptides and amino acids and creates MSG.And if that’s not bad enough, the protein matrix is further “cooked” and thermolyzed by means of heat exchanger and steam injection. Following the heat treatment, the resultant curd is washed, dried and milled in a similar manner to chemical acid casein. Lactic acid casein is not as “contaminated” as chemical acid casein, but it is nevertheless damaged by fermentation and thermolyzation – yielding a deficient protein with MSG.Caseinate – A Water-Soluble Version of Acid Casein With Even More DefaultsTo be commercially viable, all acid caseins must be treated with alkalies. This process yields a water-soluble product – called caseinate. The most common caseinates are calcium caseinate and sodium caseinate – treated with the chemicals calcium hydroxide and solium hydroxide, respectively. The problem with chemical alkalies is that they act like “anti-nutrients” – damaging or suppressing nutrient absorption.In Dutch chocolate for instance, the alkali causes destruction of antioxidant polyphenols rendering the product nutritionally deficient. And there is another problem with this protein — Caseinates are ultra-thermolyzed by extreme heat.The processing of caseinates requires the use of extremely high heat of 95ºC, which is near boiling temperatures. The exposure to high heat is a cheap way to decrease the viscosity of the caseinate and improve its solubility.However cheap processing is often fatal to quality. The extreme heat treatment renders the caseinate an ultra thermolyzed protein drenched with MSG (a byproduct of protein thermolyzation).Note that ultra thermolyzed casein has been linked to increased risk of colon cancer. Thermolyzed casein is a highly denatured protein that can’t be fully digested by your stomach, causing undigested protein residues to “escape” your stomach and reach your colon – where they’re fermented by colonic bacteria into highly carcinogenic phenolic compounds that promote colonic tumors and cancer.(... εδώ έχει αφαιρεθεί ένα μεγάλο κομμάτι κειμένου για συντομία...)Final Notes and ConclusionsWhole casein such as in raw milk, milk protein concentrate and aged cheese, is superior to all casein isolates. Whole casein has a very effective nutrient delivery and can be used to yield a steady, long-lasting anabolic effect on your muscle. Fresh cheese casein such as in cottage cheese is also a viable whole protein, high in muscle-building BCAA and leucine – albeit with a lower pH and lower nutritional value than native casein and raw aged cheese casein. The main advantage of cottage cheese is its high ratio of protein to fat. Pound for pound, you simply get more protein from cottage cheese than from milk or aged cheese. The worst casein is chemical acid casein. All products in this category should be avoided as they’re degraded and drenched with dangerous chemical residues. All caseinates are ultra-thermolyzed and thus present a serious health risk. Consumption of thermolyzed casein has been linked to increased incidence of colonic tumors and cancer.
