Product Rating : |
 |
Popular Rating : |
|
Reviews Rating : |
 |
Customer Rating : |
|
Product Rating : |
|
Popular Rating : |
|
Reviews Rating : |
|
Customer Rating : |
 |
Nitrean is one of the premier protein products on the market today. It is superior to any whey-only powder with its blend of whey (isolates, concentrate, and hydrolyzed), casein, and egg proteins. In addition, it is one of the best mixing and tasting products available.
Why is Nitrean's protein blend superior to a whey-only product?
The idea of the post-workout nutritional window is valid but somewhat misunderstood when it comes to protein supplementation. The common wisdom is that whey is best for post-workout situations due to its quick absorption rate and its concurrent spiking of protein synthesis.
In reality, increased protein synthesis occurs as a direct result of the training stimulus for up to 48 hours after an intense session.
Thus, the claimed strength of whey can actually become a hindrance. Its rapid absorption gets amino acids into your bloodstream quickly, but nearly as quickly that spike in amino acids dissipates and the body is left bereft of the amino acids it yearns for.
What your body needs after training and at ALL times is a prolonged and relatively constant flow of amino acids into the bloodstream. This can best be accomplished by ingesting a blend of different protein types and that is exactly what Nitrean provides.
Bottom line, Nitrean provides one of the best net retentions of ingested protein (your body retains more of it) of any product on the market today. You can take that fact to the bank and the gym!
I usually hate the taste of protein products! How does Nitrean taste?
We know that you aren't going to use a protein supplement for long if you don't like the taste. Nitrean was formulated with that idea in mind and the vast majority of its users don't just like the taste, they love it! Nitrean users often write to us that it is quite simply the best tasting protein product they have ever tried! ...Read more
Product Rating : |
|
Popular Rating : |
|
Reviews Rating : |
|
Customer Rating : |
|
Recommend : Shopping Buy best Auto Air Compressors shop
New Packaging! Approximately 80% Less Post-Consumer Waste! Ultra-High Quality Sustained-Release Protein. 10 Delicious Servings. Instant Mixability. Elite Gourmet Protein is so delicious it taste like Gourmet Vanilla Ice Cream! Elite Gourmet is the perfect blend of Ion-Exchange Whey Protein Concentrates‚ Whey Protein Isolates‚ and Whey Peptides‚ combined with Milk Protein rich in natural Micellar caseines & caseinates plus added calcium caseinates. By combining these extraordinary and top quality protein sources‚ Elite Gourmet satisfies your tastebuds and your protein diet needs in on delicious shake. Elite Gourmet Protein contains high levels of Glutamine and Precursors as well as substantial amounts of Essential and Non-Essential Amino Acids‚ including the Branch Chain Amino Acids. Each serving of Elite Gourmet is derived from only the finest protein sources. Sources with Both ultra high PER (Protein Efficiency Ratios) and the mo.../ Whey & Casein Blend 10 Servings Strawberries and Cream Protein Supplements / whey protein
Milk proteins consist of casein micelles and whey proteins. Heat treatments cause denaturation of whey proteins. The denatured whey proteins may either form whey protein aggregates or may provoke whey protein coating of the casein micelles. This research focused on the effect of heat on the properties of milk proteins and their heat-induced interactions. This effect was studied in different concentrations of whey proteins and different types and concentrations of lecithins, by using three techniques; Photon Correlation Spectroscopy (PCS), Centrifugal Photosedimentometry or Centrifugal Particle Size Analyser and Differential Scanning Calorimetry (DSC). From the overall results obtained, it was concluded that the heat-induced interaction between casein micelles and whey proteins could be reduced by addition of hydrophilic lecithins, which could be due to the fact that the latter stabilises the unfolded state of the denatured whey proteins and hence minimises its aggregation and interaction with other proteins.