Rationale for Protein Shakes – Part-1
Over eons of time, long before modern food fractionating and synthetic food capabilities, people ate foods exactly as they were found in nature. That is the model we should aspire to if we understand the obvious truth that health is best served by living life as we were genetically designed.
It was characteristic of those true, original foods that they were whole. Natural wholeness provides nutritional and health benefits that are far superior to food fractions. Science has only a glimpse of the full complexity of natural foods and thus cannot be relied upon to fabricate foods from chemical components. Food is most certainly a place where nature knows best.
With these understandings the doctors and nutritionists at Wysong have used their 25 years of research and experience to develop a Protein shakes to provide a convenient, concentrated and tasty high protein supplement and meal replacement. Modern diets with their concentration of sugars and carbohydrates provide calories But not the necessary protein and micronutrients for optimal health, growth or maintenance of muscle.
For dieters, high quality protein does not convert to fat stores as readily as carbohydrates do, and by increasing muscle mass resting calorie consumption is increased – resulting in fat loss while resting. For athletes, maintaining an appropriate nitrogen balance with protein helps repair tissue and enhances performance. For growth and body building, high quality protein is essential since muscle itself is predominantly protein. For the ill, high quality whole protein and the nutraceuticals in Protein Shakes are essential to help prevent catabolism (tissue breakdown) and provide the fuel for the immunological proteins needed to fight disease agents. For the elderly, high quality whole protein is essential Since digestive efficiency is diminished with age and muscle wasting and weakness decreases the capacity for living a full life and increases the risk of injury and bone fractures from falling.
Protein Shakes is designed with health and respect for nature as the number one consideration. It is intended to work with the body, rather than attempt to force it into some unnatural metabolic state as with a drug.
QUALITY AND HEALTH INGREDIENTS
The PROTEIN SHAKES meal replacement and diet system constitutes three components:
- Macrocomponents: Dairy Proteins, Egg Proteins, Colostrum (first milk)
- Microcomponents: Amino Acids, Vitamins, Minerals, Probiotics and Enzymes
- Flavors: Natural Strawberry & Banana
Although milk is composed of water, carbohydrate (lactose), fat, protein, minerals and a variety of unknown factors, the properties and importance of milk are greater and more complex than the sum of its individual component parts. Dehydrated whole milk in Protein Shakes has every component besides the water, thereby concentrating the proteins. Different specific proteins are found in milk, the primary group being the caseins. Caseins have an amino acid composition that is important for growth and development. As compared to various other food proteins, caseins are quite digestible. Yet, in comparison to the other milk proteins, they are absorbed at a slower rate (2-3 hours) thereby beneficially releasing amino acids over a longer period of time. This helps reduce muscle breakdown and increase protein synthesis. Whole milk also contains high glutamine content that
aids in muscle synthesis. The high quality, easily digestible protein in milk is one of the main reasons why it is such an important human food. The second important class of milk proteins is the whey proteins, ß-lactoglobulin and μ-lactalbumin, which greatly enhance the body’s hormonal and cellular responses. Most importantly, whey proteins contain a high concentration of branch-chained amino acids and immunoglobulins in addition to key enzymes, hormones,
growth factors, nutrient transporters and disease resistance factors (see Bovine Colostrum below).
In earlier times, dietary energy for human foods was at a premium. Milk fat was a ready source of such energy and milk producers were paid a premium for the milk fat content of the milk they produced. In today’s society, dietary fats, especially saturated fats, are considered to have a negative impact on health. Whereas fifty years ago cows producing greater than 4% milk fat were at the head of the herd, the average fat content of fluid milk consumed in the US today is less than 2%. More emphasis has been placed upon low fat and high protein. However, milk fat percentage and milk protein percentage are positively correlated. Moreover, milk fat is composed of a complex mixture of lipids. The predominant fatty acids in milk are the long-chain fatty acids myristic, palmitic and stearic. Stearic acid is shown to have a neutral effect on cholesterol, neither raising nor
lowering LDL-cholesterol levels. Further, 21% of the milk fats occur as monounsaturated fatty acids, of which the most prevalent is oleic acid, the heart-healthy monounsaturated fat also found in olive oil. Recent studies have shown that several other milk fat components, such as butyric acid, conjugated linoleic acid (CLA), and sphingomyelin may have the potential to protect against major chronic diseases, such as cancer and cardiovascular diseases. CLA, an abundant fatty acid in milk fat, has received considerable attention because of its association with such potential beneficial effects on health as anticarcinogenic, anti-atherogenic and anti-diabetogenic activities. Recent
human studies have demonstrated a link between dietary CLA intakes and reduced risk of breast cancer in postmenopausal women.
Unlike most of the protein supplements on the market, Protein Shakes does not contain isolated proteins and/or peptides, but rather trusts in the holistic wisdom of nature and thus provides the synergistic benefits of its components. Hence the reason behind using whole milk containing lactose, the natural carbohydrate present in milk. Research has now proven proteins to have a more positive building effect in the presence of carbohydrates. In fact, a 2001 study conducted at University of Texas Medical Branch measured the
amount of uptake of the amino acid L-phenylalanine into healthy leg muscle tissue in one of three Protein shakes and found that L-phenylalanine uptake in the protein and carbohydrate shake was measured as being three times higher than the carbohydrate shake, and roughly twice as great as the amino shake. Furthermore, lactose ingestion has been shown to improve the absorption of calcium, needed for optimum development of bones and teeth in infants and growing children.