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I see a lot of companies using wheat protein in their supplement formula’s. Is there any advantage with having wheat protein and how does it compare against whey protein?
If you find a sports supplement with wheat protein in it, TAKE IT BACK! This has to be the scam of the century! We still cannot understand why some people still have it for breakfast! Let us give you a run down on ‘wheat protein’. Wheat protein is the isolation of the protein from wheat. There are 2 main complex proteins in wheat, Glutenin and Gliadin. These 2 proteins form what is commonly known as Gluten. Gliadin is a type of Prolamine. It is made up mostly of Proline with some Glutamic Acid (as a component of the Glutamine molecule). Now here is the problem! Even though Gliadin sounds like a good protein having a glutamine component and a proline component , because of its complexity, ( the way the proteins are bound ), humans have trouble digesting it ( our digestive enzymes cannot break it down fully) and it also causes toxic side effects which may be caused through the breakdown of the protein by bacteria in our large intestine. ( Cows don’t have problems digesting it. They have six stomachs!)Glutenin, like Gliadin, is also complex and has only a small proportion of other amino acids, excluding Lysine, which there is none, (a necessity for sports people), and is mostly made up of glutamic acid. ( aka; Glutamine component. ) which is tightly bound within the protein structure. Because of this, Gluten ( a mixture of the two) is of poor biological value, having a value of 54. Compare that to whey protein having a BV ( biological value ) around 159 or HP-100 Fully Hydrolyzed Whey Peptide Isolate which has a BV of over 182! Note: Biological Value (BV) is a measurement of the amount of protein retained in the human body per gram of protein absorbed. The higher the biological value of a given food or supplement, the greater the retention of its constituent protein. The standard BV upon which other foods are measured is whole eggs, with a BV of 100. Only a few foods have a higher BV than whole eggs (e.g. Whey), while most foods have a lower BV compared to whole eggs. Toxic Effects of Gluten ( Wheat Protein ) are as follows; Digestive System Allergy to Gliadin is responsible for Celiac Disease that causes inflammation and atrophy to the Villi and Intestinal Wall of the Jejunum of the Small Intestine.Wheat Protein causes Flatulence in many people.Wheat Protein exacerbates the symptoms of Crohn’s Disease in many (approximately 70% of) Crohn’s Disease patients.Wheat Protein exacerbates the symptoms of Irritable Bowel Syndrome. Immune System Gliadin is a common trigger for (Food) Allergies.: Nervous System Allergic reactions to Gluten (as occurs in Celiac Disease) may result in Inflammation in the Brain that leads to Headaches. Skin Dermatitis patients in which Allergies are the underlying cause usually exhibit elevated serum Gliadin levels.Wheat Protein has been implicated as a cause of Psoriasis (this assertion stems from the fact that when Gluten is removed from the diet of Psoriasis patients, their condition generally improves).
Is HP-100 useful for people who do not lead active, athletic lifestyles?
Without Question! Even people who are routinely sedentary can benefit from using HP-100. This is because HP-100 is not just your ordinary protein supplement, it's a growth factor extract. The 'bio-active' peptides in the HP-100 stimulate and provide factors for the body's 'somatic hormones', including insulin, thyroid, growth hormone and glucagon, whose principal functions are to direct the nutrient energy flow into various metabolic pathways. As we age our growth and immune factor levels diminish over time. HP-100 can restore these growth and immune factors to levels which will enable us to achieve optimum health.
When I got taught biology at school, we learned that for protein to be absorbed into our body it must be fully broken down into individual amino acids. If this is true, how can the peptides in the HP-100 be absorbed into the body. Even though the protein is fully hydrolyzed, doesn't the peptides still have to be broken down to the individual amino acids to be absorbed?
Research into protein science has come a long way very quickly and it seems text books have been unable to keep up the emerging research. The same can be said about research in regards to gene technology. It has been found that proteins do not necessary have to be broken down into individual amino acids to be absorbed into our body. How do we know this? Well, it happened by accident, or we could say by illness. It has all to do with a little protein found in wheat. It's called Gluten!In certain individuals they are sensitive to the protein Gluten, in a immunologic sense ( produce antibodies), which results when they eat foods containing Gluten. For those not up on their biology, an immunologic response occurs within your bloodstream. It is known that protein is only antigenic, ie; able to stimulate an immunologic response, if it is in the form of a relatively large protein molecule within the body. It must be noted that digestion of a protein, even to the polypeptide stage destroys its antigenicity. Those individuals in which an immunologic response to ingested protein occurs must therefore be able to absorb larger proteins other than those from the breakdown into individual amino acids. It was then thought that people allergic to gluten had a defect in their digestive system due to abnormal mucosal cells. It has since been established that circulating antibodies to wheat glutens or its fractions are frequently present in patients with no defect in their mucosal cells. It is now recognised that the mucosal cells of the intestine can in fact permit polypeptides, di and tripeptides resulting from peptic and trypic digestion of proteins to be absorbed directly into your circulation. What this means is that we can design and manufacture a protein, whose makeup consists of only isolated individual polypeptides, dipeptides and tripeptides, that enables it to be directly absorbed into the body. This can only be achieved through hydrolyzing a protein. The problem is that this protein may also still contain polypeptides that we are allergic to, or of no biological value. A more effective protein would be to have these unwanted peptides removed. To remove these we must subject the protein to extra processing, such as a NANO Technology process as used with HP-100 to isolate all of the bio-active peptides. This is what separates apart HP-100 from any other Hydrolyzed Proteins, Pure Isolated Growth & Immune Factors that can be directly absorbed into your body, for better health, growth and recovery.
Can I use HP-100 as my sole source of protein?
They say variety is the spice of life and that goes for nutrition as well.We do not recommend you use HP-100 as your sole source of protein unless your have some sort of health problem in which your doctor has recommended that HP-100 be your only source of protein. HP-100 has been designed as a genuine protein supplement. Something that you take in conjunction with your food. It has been designed to supply special benefits that can not be obtained in sufficient amounts from intake of any other foods. Using HP-100 frequently in conjunction with a healthy diet will not only enable you to achieve your protein requirements,but it will also enable the nutrition you have consumed to be more efficient in directly repairing and maintaining your body, enabling you to recovery properly after exercise and also achieve optimum health. The advantage of HP-100 over other protein sources is also the speed at which it can enter your body. At specific times, like just after finishing exercise, nutrition has to be fed at the fastest possible rate to enable proper recovery and growth. Only HP-100 can achieve this. Normal food and even other protein supplements are too slow in entering the body. We recommend you take HP-100 at specific times during the day in conjunction with a normal healthy diet.
Why have a hydrolyzed protein over a normal isolate or concentrate?
As we have said before, a high quality 100% hydrolyzed protein has had all the ‘bio-active’ peptides separated and isolated. This has been achieved using a NANO filtration process and passing the protein through the exact same enzyme process that happens in our digestive system to break down foods and supplement materials. Except, this process is all controlled. Therefore after consuming a protein like that of HP-100 our digestive system sees it as already being processed and the protein peptides are able to be absorbed directly. Now, consuming a protein that is not a high quality hydrolyzed protein, we have to break down the protein by enzymes and bacteria in our digestive system which is not controlled. Because this process is not controlled, ie; the enzymes and bacteria keep breaking down the protein until you end up with the individual amino acids, you don’t know what beneficial peptides, if any, are going to be absorbed into your body. It's a hit and miss type situation. You might get the whole spectrum of all the amino acids, which will help a little with recovery and muscle growth, but not to the extent of that if you were to get all of the bio-active peptides, which is all of the amino acids already made up into the building blocks, directly involved in recovery and muscle growth. Think of it this way: You are building a house. Is the house going to be built faster by individually making each brick out of sand and mortar, or having them ready made sent straight from the factory. It is logic to think that consuming a protein like HP-100 more frequently is going to be more beneficial for health, recovery and muscle growth than having a slower digesting protein that is going to sit in your gut between 4-8 hours just rotting away. Definition: The process in which bacteria break down organic material such as protein is called 'rotting'.The process in which bacteria break down carbohydrate is called 'fermenting'.The process in which bacteria break down fat is called – a miracle fat loss supplement! (joke)… Flatulence and bloating after consuming a protein drink is caused by the protein ‘rotting’ in your digestive system. So if you don’t want to look like you have a ‘beer belly’ or ‘fart like a trooper’, consume HP-100 two to three times a day.
Is HP-100 able to be consumed by Vegetarians?
Yes, HP-100 can be consumed by vegetarians. How is that you may ask? Isn't HP-100 made from whey protein, which comes from milk, a dairy product? Even though HP-100 uses whey protein as a base, because of the processing it goes through, there is no characteristic of dairy left in the finished product. We could achieve this using soy or rice protein as a base, but whey protein has the best amino acid profile of any other protein, plus it has specific 'biological' growth and immune factors which are beneficial for muscle growth and our health. HP-100 can be classified as a 'growth factor extract'. It is different than any other protein on the market. It uses the latest in protein technology to separate and isolate the different types of growth and immune factors contained within whey protein. Then any other 'useless' proteins ( ie; such as lectins that cause allergies), fat, ash, lactose and other impurities are 'thrown away'. What you get is pure isolated biological peptides in a (pre-digested) hydrolyzed form. There are no characteristics of dairy left in the protein. Therefore it is perfect for Vegetarians to consume.
What's the difference between Degree of Hydrolysis and Percentage of Hydrolysis in regards to protein and how do these relate to the performance of the protein?
Hydrolysis is the breakdown of a chemical linkage between units of complex molecules to yeild smaller molecules. This involves enzymes called Hydrolases with the addition of water, which catalizes the reaction of the breakdown of the complex molecule. The hydrolases used in the breakdown of protein are called proteases. In the production of making peptide isolated protein the proteases used in the manufacture are identical with the same enzymes we produce in our digestive system to breakdown protein. The difference is the manufactured method is all controlled where as in our digestive system it is not. This is where the terms, Degree of Hydrolysis- ( DH ) and Percentage of Hydrolysis- ( % Hydrolyzed ) come from as this is the measurement of the methods used in the contolled process of manufacturing protein. Percentage of Hydrolysis simply means the percentage of the protein which has been acted upon by the enzymes in the hydolysis process. If a protein is 50% hydrolyzed it means that the enzymes were able to act upon half of the protein before the process was stopped. 100% Hydrolyzed means that the enzymes have been able to act on all of the protein during the hydrolysis process. Any percentage of hydrolysis below 100 is termed Partially Hydrolyzed. Marketing wise you can use this figure to promote the amount of hydrolyzed protein in the container. 100% Hydrolyzed would then mean that the container only contains hydrolyzed protein and nothing else. Any other value would mean that other ingredients have been added into the protein, i.e.other protein or extra amino acids. The higher the percentage, the more peptides the protein will contain, but the size and bio-activity of those peptides is determined by the Degree of Hydrolysis. The higher the peptides, the more efficient the protein will be absorbed into your body. Degree of Hydrolysis ( DH ) is the measure of the breakdown of the protein by the enzymes. A protein that has a DH of 100 has been broken down fully into individual amino acids. The Degree of Hydrolysis can be used to determine the performance and quality of the protein. Have the Degree of Hydrolysis too high and the 'bioactive' peptides, ( growth and immune factors ) are destroyed. Have the Degree of Hydrolysis to low and the bioactive peptides will not be isolated within the protein, with the growth and immune factors still being trapped within a larger peptide molecule. It has been found that a DH above 15%, but no higher than 25%, is an ideal level to aquire the seperation of growth and immune factors within the protein. Any hydrolysis level below 10% will yeild a protein with separated larger peptides for quicker absorption than a protein isolate but it does not contain any isolated growth or immune factors. It is the amount of growth and immune factors within the protein that will determine the performance and results you get from that protein. A lot of people judge a protein by the amount of amino acids it has per serving. This is true in regards to comparing the amount of protein in the product against another, but it is not related to the performance of the product or the amount of 'bioactive' peptides in the protein. It's the 'bioactive' peptides in the protein that have the specific functions within our body and determine the performance of the protein and not the amount of individual amino acids. The amino acids are just the building blocks that make up the peptides. Within the protein there are millions of combinations for the peptides, ones that the body uses and ones that the body doesn't use. Having the protein go through advanced technology processing using state of the art hydrolysis techniques at the idea level, like HP-100, will ensure you will get isolated bioactive peptides for maximum results and performance. Therefore it is the amount and type of isolated peptides which governs the best protein and not the quantity of protein or the amino acid profile.
Would it affect the absorption rate of HP-100 if I mix it with Skimmed Milk? I normally mix it in milk to give it a creamy shake taste but I don’t want to do anything that may stop HP-100’s muscle building effects?
The simple answer is YES! Milk does affect the absorption of HP-100. Therefore we recommend taking HP-100 in water straight after exercise to enhance recovery and muscle building. However, other times of the day, mixing HP-100 in skim milk is OK. Combining HP-100 with skim milk will provide your muscles with the potent anabolic properties of HP-100 as well as the strong anti-catabolic properties of calcium caseinate – the main protein in milk. By slowing the absorption of the HP-100 through the stomach into the bloodstream, by mixing it with milk, will ensure that circulating amino acid levels remain high for longer. This will provide a steady stream of growth-promoting peptides, stimulate muscle protein synthesis rates and reduce muscle breakdown during the day.
A lot of guy’s I know are adding dextrose or glucose into their HP-100 after training. If I haven’t got any glucose, is it alright to use table sugar?
Sugar isn't a bad idea, but the research shows that glucose-enhanced supplements enhance recovery much better, particularly when taken immediately after training. Glucose enters the blood stream faster and produces a more rapid, significant insulin spike than sugar does. Glucose is also shown to produce more effective glycogen replenishment within muscle when consumed after training. Sugar is made up of both glucose and fructose (fruit sugar). To enter the body it must be broken down into its individual components, glucose and fructose. In scientific studies it has been found that in sugar, the glucose component is used to make glycogen and the fructose component is then store as bodyfat. So if you can, use pure glucose or dextrose. These can be purchased at your local supermarket or you can use HPC High Performance Creatine with its other cell volumising ingredients.