Whey Protein Isolate
Red 8 Whey protein isolate from New Zealand is a more concentrated form of protein than whey concentrate. Red 8 sources their protein from premium quality New Zealand grass-fed cows. It is more expensive than concentrate because it is of a higher quality (more pure), contains more protein per serve, with less fat & lactose per serve. Usually, isolate contains 90-98% protein, while concentrate contains 70-85%. This product is unflavoured and unsweetened. Each 25 gram serve (3 rounded dessertspoons) provides 22.82 grams of protein, 0.23 grams of carbohydrate (so basically none, as 1 slice of vogels contains around 15 grams) and 0.25 grams of fat. This is the exact protein powder talked about in Jon Gabriels book The Gabriel Method. Protein Plus Crossflow Microfiltered. 20 x 25 gram serves. 500 grams
Usually $49.95 Save $5 Now $44.95
The benefits of using Why Protein Isolate include: Provides essential building blocks for increasing lean muscle gains, Assists with weight management, Useful for people wanting to increase protein intake, Improves recovery rate between workouts, No artificial sweeteners or flavours and it mixes instantly.
Directions: Mix 3 rounded dessert spoons in water or selected beverage, shake or blend. Add ice to the blender for an iced shake. The manufactures suggests adding this to 400ml of liquid, however we have found that in a lot of cases, this makes the shake too watery.
Use in baking or cooking or mix with beverage and fruit of your choice to make a delicious smoothy.
The word "protein" was coined in 1828 from the Greek, meaning "to come first" as evidence of the importance of this substance for the function and replacement of the body's cells. Amino Acids are the building blocks from which proteins are made.
There are 22 so far identified and they can be linked together to form more than 50,000 different proteins. The body continuously breaks down the proteins eaten into amino-acid complexes and free amino acids, which it then recombines to form whatever proteins it needs to maintain itself.
Amino acids supply the raw materials for maintaining the genetic code (DNA), repairing damaged muscle tissue, for cell division, making enzymes, building new connective tissue and making hormones and neurotransmitters. Eight of the amino acids have traditionally been regarded as "essential" because the body is unable to manufacture them for itself, and they therefore have to be taken in through the food we eat.
Are all protein sources equal?
Not all protein foods contain the same balance of amino acids. Protein foods of animal origin are regarded as "complete" protein because they contain all the amino acids in an approximately ideal balance. Eggs in particular provide protein that is biologically complete. Vegetable sources vary in their balance of amino acids. In today's diets, research has found more and more of us are consuming far to much carbohydrate and to little protein. For nutritionist and dieticians alike, this is posing a real concern - especially as new research shows that some of our major health risks may be initiated by such diets.
What is wrong with low protein diet?
So what are these concerns? Firstly, too many calories consumed from carbohydrate sources causes hormonal fluctuations, which can contribute to conditions such as heart disease, cancer, diabetes, arthritis, lack of energy, fat gain, high blood pressure and high cholesterol.
Secondly, for a healthier and longer disease free life, we now know that maintaining a "positive" or active muscle mass is essential. Muscle Mass is considered by experts, as our #1 biological marker for aging. To maintain an active muscle mass and to stay anabolic (building of healthy cells) we need to consume more calories from low fat protein sources and less from starch based carbohydrates.
Protein for building up muscle mass
Typically, lean-body cell mass, but especially muscle mass, declines with age. From young adulthood to middle age, the average person looses 3kg of lean body mass per decade. This rate of loss accelerates after the age of 45. Lean muscle is a very important functional tissue.
The following functions of muscle demonstrate why it is vital for optimal function:
1 Glucose disposal - Our ability to control our blood glucose level is dependant on muscle mass, because 80% of circulating glucose is typically stored in the muscle as glycogen. With low muscle mass, blood glucose clearance is delayed, resulting in blood sugar problems.
2 Organ Reserve - Muscle is a major reservoir of body glutamine. This glutamine store is called upon to repair and fuel many other tissues. The immune system is dependant on adequate glutamine reserves for optimal function. The integrity of the tissue in the gastrointestinal tract relies heavily on the about of glutamine that is available. Low muscle mass, therefore, leads to a reduction in organ reserves and limited function under stressful situations.
3 Metabolic Rate - Muscle is a key determinant of metabolic rate. A higher metabolic rate will typically result in more kilojoules consumed per day and greater control over body fat mass. To achieve long term weight control, muscle mass must be adequate. A progressive reduction in basal metabolic rate is a recognised characteristic of the aging process and diminishing muscle mass may be largely responsible.
4. Mobility - The ability to exercise, to maintain basic physical activity and to avoid frequent falls is an important consideration in the aging process. Adequate muscle mass and function is vital and is required for normal daily activities and to maintain balance and required strength.
Low Temperature Processed Ultra Filtered and Crossflow Microfiltered Instantised Whey Protein isolate. No artificial sweeteners or colouring.
Keep out of reach of Children.