Not All Proteins Are Created Equal, Part One

Protein, protein, protein: Believe it or not, all proteins are NOT created equal! Since this subject is pretty extensive, we have broken this article up into three parts. Part I addresses the different qualities and benefits of protein; Part II addresses Soy Protein specifically (its controversial shortfalls and benefits); and Part III addresses the best time to use each protein source.

Pros: These systems provide significant convenience -- Moen's PureTouch system, for example, filters cold water directly through a separate port and provides filtered water at the touch of a button. It also has a visual indicator to let you know when its filter needs to be replaced. These and other filtering faucets provide great tasting water with style and functionality, including some models with pullout and multi-function spray patterns. The filters tend to be easy to change, as they are often located right in the spout.The Ion Exchange process was the first process developed to produce whey protein isolates from Whey Protein Concentrate. Because ion exchange was the only way to produce WPI early on, it was then considered to be the highest quality isolate. After the development of microfiltration, it was found that the whey protein isolates produced via microfiltration had a much higher nutritional profile than that of isolates created via the ion exchange method. There are many reasons why WPI created via microfiltration is a superior product. These reasons range from lower sodium content due to elimination of the use of solvents, to not having chemically denatured protein, and most notably, reclamation of immune boosting fractions as compared to the ion exchange method which loses them.The way to tell if your WPC is high quality (highest percent protein as opposed to lactose and fat) is by looking at the label and calculating the percentage of protein compared to the total weight of the serving size. As an example, if your protein serving size is 23.5g and it yields 20g of protein per serving, the easy math is 20 � 23.5 = .8510 x 100 = 85.10% which means your protein serving contains 85.10% protein.Stay tuned for Part II, where I will move on and discuss Soy Proteins - The Good, The Bad and The Ugly�Now there are companies that make whey and casein specifically for supplement manufacturers by extracting it from whole milk for the sole purpose of creating higher quality supplements, making the quality of whey protein today superior to the ones previously available.A 1997 study titled �Slow and Fast Dietary Proteins Differently Modulate Postprandial Protein Accretion� published in the National Academy of Sciences journal indicated casein may be anticatabolic because it prevents protein breakdown. Because of its larger molecules, casein is digested slower than whey protein and maintains elevated amino acid levels in the blood for a longer period of time.Keep in mind that flavoring agents, sweeteners, gums, and even fiber in some supplements take up some of the volume of the total serving weight. This formula is to be used only with WPC supplements or any other supplement that consists of only protein as a way of determining the percentage yield of protein per serving. This formula is NOT to be used with Meal Replacement Powders (MRP's) as these contain fat and carbohydrates in �meal-like-quantities� and would show the protein yield to be very low as it is being compared to the entire serving.Cons: Perceived as big and clunky, faucet attachments tend to stick out, and usually do not mesh with most kitchen decor. They also provide a very slow flow rate, often under a half-gallon per minute.

Filtering faucet systems: One of the most recent introductions, these are single-unit faucets with filters directly built in the faucet.

At-The-Tap systems: These models are faucet attachments that convert tap water directly into filtered water.Whey Protein Isolates (WPI) are at a higher level than WPCs. Once we have whey protein concentrate (WPC) if we want a higher quality product we move on to making Whey Protein Isolates (WPI). This is a process by which WPC is purified by �isolating� the highly soluble protein found in whey from the fat and lactose leaving less than 1% lactose and less than 2% of the fat found in the WPC, and by completely removing the denatured protein, salt, etc. As noted above, there are many processes by which WPI is produced, yet they fall under either Microfiltration or Ion Exchange. These processes are very different in temperature, pressure, etc. and therefore yield very different end products.When purchasing a water treatment system, remember to keep in mind the unit's ease of maintenance, as well as the length of time between filter changes and amount of water they filter. Look for units that signal when their cartridges need to be replaced, provide easy-to-find replacement cartridges, and can even supply replacement parts, if necessary.Some of the more popular options, and their 'pros' and 'cons' include:

This is why today's consumer has so many options to get better tasting and healthier water, thanks to a vast number of home water filtration devices now available. These come in varying degrees of style, convenience, filtration features, prices, and have different features and levels of necessary maintenance.In addition, nearly half of all respondents (49 percent) believe federal drinking water laws should be stricter, and one in every three Americans (32 percent) believes household drinking water isn't as safe as it should be.Many manufacturers like to also include Caesinate and WPC in their post workout protein blends as a means of addressing both ends of the spectrum: fast increase of amino acids into the bloodstream by using WPI and HWP, and extended elevated amino acid levels by using Caseinate along with WPC. I personally prefer using the HWP as I want the amino acids to enter my muscle cells right away.The protein released into the buffered solution must now undergo another step to remove most of the buffer solution. This additional step is another ultrafiltration system which unfortunately does not remove all of the sodium from the buffer solution.(ARA) - Did you know nearly 90 percent of Americans have a serious drinking problem? The problem? Significant concern about the quality and taste of their drinking water.
• More than half are concerned about possible health contaminantsThese beneficial fractions include alpha-lactalbumin, beta-lactoglobu�lin, glycomacropeptides (GMP), lactoferrin, lactoperoxi�dase, immunoglobulins, lysozymes, and many more being studied to determine their role in health benefits. Whey protein derived from ultrafiltration is referred to as Whey Protein Concentrate (WPC). The ultrafiltration process does not remove any fat or denatured protein from the whey. For the WPC to be considered high quality, special processing prior to the ultrafiltration is necessary to remove the majority of the fat present in whey as well as separating out denatured protein and casein particles left over from the cheese making process if the raw material (whey) was acquired secondary to the processing of cheese.Whey Protein Hydrolysates (WPH), or hydrolyzed whey protein, is further processing of whey isolate by breaking down the long protein chains into smaller portions or peptides. To �hydrolyze� something means to break it down into smaller particles (usually by adding water). The higher the degree or percentage of hydrolysis, the more broken down the whey protein isolate (smaller size), and the faster the absorption. Labeling laws allow manufacturers to call a product �hydrolyzed whey� when it may contain 1/10th of 1% hydrolyzation. The key is to find out what percentage of hydrolyzation the product consists of.About NanoH2OThe original ion exchange or �column method� consists of pumping whey through a column impregnated with a special resin that has been chemically treated to have a surface electrical or �ionic charge.� This causes different ions from the protein to bond or stick to the resin and the remaining impurities flow through the column and are discarded.Being that soy is the only vegetable protein mentioned, and since it is quite controversial, we will discuss it separately in Part II. We will start by defining casein and the differing types of whey.LOS ANGELES -- NanoH2O, a global provider of reverse osmosis (RO) membranes for desalination, was the recipient of four distinguished awards in the second half of 2010 for its innovation that leverages nanotechnology to significantly lower the cost of desalination. In less than six months, NanoH2O was selected by The Artemis Project™ as a Top 50 Water Company, won The Wall Street Journal 2010 Technology Innovation Award, was recognized as a 2010 Global Cleantech 100 and was named a finalist in the Los Angeles Business Journal 2010 Patrick Soon-Shiong Innovation Award.Cons: You have to go under the sink to change filters, and they require installing a separate water spigot -- usually an unattractive, generic-looking fixture. However, Moen's new AquaSuite provides filtered water with a stylish faucet fixture available in 12 durable finishes (this system also provides great tasting water in the bathroom for taking medicine, brushing teeth or meeting those late night "can I have a drink of water?" requests).So, What is the Difference?Pros: This is the largest portion of water filtering category, because pitchers are cost effective (they start at under $20), and require little maintenance and no installation. Brita, Culligan and Teledyne are some of the more popular models and all provide varying shapes and sizes of pitchers as well as different levels of filtration.Once the fat, denatured protein and casein particles have been removed, the proteins in whey are separated from the liquid. The ultrafiltration and microfiltration processes use a microscopic filter or membrane to separate the whey proteins from the lactose, salt, and water in the whey causing the protein to become more concentrated and purified, while the ion exchange process separates the proteins out based upon their electrical charge.NanoH2O is a global provider of reverse osmosis (RO) membranes that change the fundamental economics of desalination. Based on breakthrough nanostructured materials and industry-proven polymer technology, thin-film nanocomposite (TFN) membranes improve desalination energy efficiency and productivity. Exhibiting the highest permeability (flux) on the market, NanoH2O’s reverse osmosis membranes maintain industry-standard salt rejection while purifying water from a broad range of sources. Designed to fit into new and existing desalination plants worldwide, NanoH2O’s membranes are at the forefront of combating critical water scarcity issues. For more information visit www.nanoh2o.com.There are differing qualities of proteins that can be derived from milk; these are casein and whey. Whey is the liquid left over during the cheese making process after the casein in milk is converted into curds. The lowest quality and least expensive form of protein is Caseinate, and can be found in the form of Calcium Caseinate, as well as many other variations such as Potassium Caesinate, etc. As the name implies, it comes from �casein� before it is converted into curds.Although casein is the lowest priced and least refined of the proteins derived from milk, it is a bit higher in glutamine, tyrosine, threonine, and arginine content than whey protein. That is why a good refined whey protein supplement (such as an Isolate, or Hydrolysate) will usually have these amino acids added to it. Casein also moves slower through the digestive tract, which may allow for better absorption of amino acids and growth factors as well as making it a better meal replacement protein due to its longer and slower transit time (which translates to longer satiety or a feeling of being full). By using casein as a meal replacement protein, we are less likely to experience hunger than if we use a protein supplement with a faster gastric emptying time (one that leaves the stomach more quickly).The benefits of the Ion Exchange process is that it is able to remove nearly all the fat and lactose creating a product that is up to 90% pure. A newer method of separating molecules is called a �stirred bead reactor system� and it usually does not cause damage to the active compounds found in whey protein.This is why a hydrolysate is the best type of protein to use post workout as we want the amino acids to enter our bloodstream and be delivered to muscle cells as quickly as possible so that repair and growth can start right away. Due to the high cost of 100% hydrolyzed whey, a blend consisting of whey isolate and hydrolyzed whey would be optimal for post workout use.WPC's can yield a product ranging from 20% up to 85% protein. They could be 20% protein and 85% fat and lactose, which is usually the case when not specified in a product. If the concentrate consists mostly of protein, it usually states so in the label; if it consists mostly of fat and lactose, your intestines will let you know with gas and bloating."Water, Water Everywhere, Nor Any Drop to Drink"

  Stay tuned for Part II, where I will move on and discuss Soy Proteins - The Good, The Bad and The Ugly�

  
  
  
  Author: Lucho Crisalle RD