Pure unflavored protein. What ingredients should not be in a good protein? Soy and corn elements

Aspartame is the healthiest and most commonly used sweetener. Montignac himself recommends using it to people who are overweight or obese.
Popular opinion about useful properties aspartame is not true, and Montignac can also be wrong. In fact, aspartame is very harmful. Yes, it has a low calorie content and good digestibility, but it tastes almost 200 times sweeter than sugar. Aspartame was first produced by the US company G.D. Searle in the second half of the 1960s. XX century. However, the company's loss was $28 million due to numerous lawsuits from people who, after using aspartame, instead of losing weight, suddenly gained weight, and about 800 women developed amniotic inflammation during pregnancy. The company had to reimburse the victims for the costs of treatment and compensate for moral damages.
Despite this, aspartame is very popular in the United States and in many other countries. In Russia, it is sold under the brands nutrisweet, aspamix, Miwon (from South Korea), Enzimologa (from Mexico), Ajinomoto (from Japan) and others. Unfortunately, it is used in the production of approximately 5-6 thousand types of drinks, food products, children's vitamins and medicines. Restaurants use aspartame in cooking diet meals. Used in the production of low-calorie drinks "light" and chewing gums. Aspartame has been widely used by manufacturers due to its low cost compared to granulated sugar. There is evidence from independent studies showing that long-term use of aspartame in food can cause tinnitus, insomnia, depression, allergies, headaches, and brain cancer. People who frequently drink aspartame-containing beverages are at a higher risk of developing systemic lupus erythematosus or multiple sclerosis. Included in it phenylalanine and aspartic acid with a lack of other amino acids that are converted into protein, passing into the brain, cause damage to the nerve cells of the brain, up to memory loss. For pregnant women, the use of aspartame is highly undesirable, even in small quantities, as this can lead to birth defects in the children's brain.
One of the components of aspartame, phenylalanine, accumulates in the brain, leading to mental retardation, depression, unmotivated bursts of aggression, hormonal disorders, deterioration of mood and well-being of a person. Aspartame consumption can also lead to allergic reactions. In some people, it increases appetite. In addition, aspartame contains methanol, which causes visual impairment in those who drink cheap low-quality drinks. Once in the body, methanol is converted into the carcinogen diketopiperazine, formaldehyde and their toxic compounds. Formaldehyde is a toxic substance, comparable in terms of danger to arsenic and hydrocyanic acid.
Approximately 90 percent of the sugary drinks on the market contain aspartame. Kvass containing this sweetener cannot be considered kvass. Such a drink leaves a sugary aftertaste in the mouth, and real sourdough kvass should leave a feeling of freshness.
Drinks containing aspartame should not be heated or left in the hot sun, as the heated drink converts aspartame into poisonous methanol. That is why they say on the bottles "Drink chilled!". Sometimes it is still acceptable to drink a small bottle of a drink containing aspartame, but if you drink such drinks in large quantities every day, it will cause tremendous harm to health.
On food labels, aspartame is hidden under the code E951.
In the manufacture of foods and sugary drinks, it is sometimes mixed with another sweetener, acesulfame-K. It provides an instant sweet taste, while aspartame provides a long aftertaste. This mixing does not make the sweetener less harmful.

VPX, a leader in sports nutrition, was the first to bring you 100% isolated whey. The patented cross-sectional four-level filtration technology allows us to selectively select and target microparticles such as IGF-1, IGF-2, which have specific functional properties such as muscle growth stimulation. One of the many advantages of our VPX technology Zero Carb SRO is the ability to administer isolated quadrapeptides. It is these peptides that stimulate the release of opiate-like chemicals into the body, increasing the pain threshold during exercise.

Thanks to its cross-sectional four-level filtration technology with di-, tri- and quadropeptide isolates, VPX has earned the title of leader in the development sports nutrition in the field of creatine biochemistry. Claim 100% Isolate whey protein transverse four-level filtration VPX Zero Carb SRO, enhanced with whey peptide isolates.

The Power and Energy of Zero Carb SRO by VPX:

100% Whey Protein Isolate!
Microfraction selection technology!
Excellent taste!
No carbs, sugar or fat
No aspartame or acesulfame potassium
No hydrogenated oils
Lactose free - safe for people with milk allergies

Questions and answers about Zero Carb SRO:

Why add protein to your nutrition program?
Protein causes the release of many muscle-building (GF, IGF-1) and fat-burning hormones (pancreatic hyperglycemic hormone, GF, etc.). Also, it helps to build and restore muscle tissue. Frequent consumption of high quality protein helps maintain muscle mass.

What is VPX Zero Carb SRO?
VPX Zero Carb SRO is 100% whey protein isolate. Let me explain. Proteins such as Designer, VyoPro and Pro Max all contain whey protein concentrate or WPC. Whey Protein Isolate or WPI is not only much purer than WPC, it also has a staggeringly higher Biological Value (BV). BV is a numerical measure of exactly how much protein your body can hold (nitrogen retention) and use in processes such as hormone production, muscle building, fat breakdown (through pancreatic hyperglycemic hormone), use and convert to energy, etc. e. The greater the biological value of the protein, the greater the ability to carry out these processes. Whey protein isolate has 34% more biological value than whey protein concentrate. Whey protein leaders claim that their product is 68%, and now even 77% better than chicken egg protein. This is a blatant lie. A protein that claims to be 68%, and now even 77% "better than chicken egg protein" is WPC and in fact, it is only 15% better than chicken egg and 34% less effective than Zero Carb SRO of VPX.

What are the benefits of adding Di-, Tri- and Quad Peptide Isolates and Glutamine Peptides to Zero Carb SRO?
Studies have shown that short chain amino acids called peptides are more readily absorbed by the body than free amino acids or high molecular weight whey proteins. The body prefers to consume protein in the form of peptides. Currently, VPX Zero Carb SRO is the only whey protein isolate that contains whey peptide isolates. Whey peptide hydrolysates are found in other proteins that are extracted from low grade whey protein concentrate. Whey peptide isolates have replaced hydrolysates. Glutamine peptides are 16 times more bioavailable than L-glutamine. Again, we conclude that because peptides are not free amino acids (amino acids that begin with the letter L), they are the preferred way to consume protein. Although the simplest laboratory experiments cannot test for the presence of glutamine peptides in WPI, we now know that VPX's Zero Carb SRO is naturally saturated with glutamine peptides, even before being enhanced with additional glutamine peptides. Scientists agree that glutamine plays an important role in muscle size and growth.

What is Microfraction Selection Technology?
Microparticle Selection Technology (MST) is the result of using four different manufacturing methods to produce whey protein isolate in order to increase the number of specific microparticles (the smallest particles that make up protein) that have beneficial properties. functional properties. For example, IGF-1 or Insulin Like Growth Factor 1 is a whey protein isolate microparticle. IGF-1 is a powerful hormone (found naturally in WPI) that, among many other benefits, is very effective in stimulating muscle building and fat burning. MST is VPX's scientific breakthrough in the development of Zero Carb protein to increase the amount of specific microparticles such as IGF-1, IGF-2, glucomacropeptides, bovine serum albumin, etc. Zero Carb Whey Protein Isolate, developed thanks to and used in MST is one step ahead in the science of protein technology. There are still many mysteries left to uncover in the separation of more efficient microparticle components using MST. Zero Carb SRO and VPX will continue to evolve as more and more new information comes to the science with MST.

VPX Zero Carb SRO became the first commercially available whey protein isolate in 1995. In 1998, after VPX created Microfraction Selection Technology, other companies were just beginning to learn about WPI (Whey Protein Isolate).

Composition of VPX Zero Carb SRO:

Servings Per Container:
908 grams - 39 servings.
2000 grams - 87 servings.

As a substitute for sweets, sweeteners can be usefully used. We emphasize that the benefit of a sweetener, regardless of its type, is that it has a low calorie content and does not contribute to synthesis, unlike sugar and other sweets.

This article provides a short digression into the history of long-known sweeteners and information about new products that have appeared on the market.

The oldest artificial sweetener is considered saccharin. Saccharin, which contains 0 calories, was first developed in 1900 to help people with diabetes and improve the taste of medical diets prescribed by doctors. Although it is still in use, most nutritionists and consumer advocates believe that this sweetener can be harmful, as scientific experiments have shown that it can cause cancer in rats.

In 1981, the Food and Drug Administration medicines USA () approved the use aspartame. Having the trade name "Equal", aspartame is an artificially synthesized compound from two natural components, and. Aspartame contains virtually no calories and is 200 times sweeter than sugar.

The natural ingredients and excellent taste of aspartame immediately earned him immense popularity. But long before the FDA approved the use of aspartame, the question of the dangers of the sweetener was raised. Experts have long known that aspartame can be dangerous for people with phenylketonuria, the inability of the body to absorb phenylalanine. All products containing aspartame must be labeled for people with PKU. What caused the most buzz was the fact that individual users complained that after taking this drug they had headaches. There is a common misconception that aspartame helps to lose weight, as this "sweet" contains 0 calories. However, in reality, the effect may be exactly the opposite: studies have shown that E951 increases appetite.

In the body, aspartame breaks down into methanol and two amino acids: aspartic and phenylalanine. The last component can adversely affect various departments brain responsible for mood, behavior, sleep and appetite, as well as disrupt nerve function and hormonal balance in the body. Aspartame slowly but surely destroys nerve cells, which, as we already know, do not have a regenerative ability, that is, the ability to recover, which can even lead to.

In addition, aspartame is thermally unstable and loses its sweetness in the presence of acid. special attention only one fact deserves - when heated to + 30 ° C (for example, on a hot day, when cooking), aspartame decomposes with the formation of highly toxic methanol, which is then converted into formaldehyde carcinogen. This substance is a potential carcinogen and allergen, depresses the nervous system. It is strictly forbidden in the children's diet.

Numerous independent experiments have established that long-term use of aspartame can cause headache, ringing in the ears, allergies, depression, insomnia. Aspartame also contributes to the fact that blood sugar levels become uncontrollable, so it is extremely dangerous for diabetics.

In 1988, another sweetener was approved - acesulfame-K. It is 200 times sweeter than sugar, but has a bitter taste. The letter K in its name stands for . Acesulfame-K is not metabolized. You can add it when cooking. Tradenamed "Sunette" and "Sweet One", this sweetener has not been adequately tested, according to some nutrition experts and consumer advocates.

Sucralose 600 times sweeter than sugar, it is made in several stages, the first of which begins with the transformation of ordinary sugar. Marketed under the trade name Spenda, sucralose is approved for use in many products, including baked goods, baking mixes, soft drinks, chewing gum, desserts, fruit juices, confections, and syrups. You can add sucralose during the cooking process or directly into the dish itself. The FDA has reviewed over 100 animal and human studies and concluded that sucrose is not harmful.

In 2002 neotame has been approved by the FDA. It is considered to be sweeter than all other sweeteners on the market. It consists of phenylalanine and aspartic acid. Unlike aspartame, neotame can be consumed by people with phenylketonuria. This product has been found to be safe.

Tagatose is a low calorie natural sugar that has been approved by the FDA for use in food, beverages and other products. Derived from lactose, a simple sugar found in milk, tagatose has the same look, taste and, most importantly, is prepared in the same way as regular sugar. The main difference between tagatose and sugar is that tagatose contains approximately 6 calories per teaspoon, while sugar contains 16. Tagatose has, i.e. it almost does not raise the level of blood sugar and. Studies have shown that tagatose helps to control weight, which indicates the benefits of a sweetener. It is also a probiotic, providing the gut with healthy bacteria for better digestion. Tagatose has the trade name "Naturlose".

On the one hand, FitSeven has already written in detail that most of the statements about the dangers of sports protein for the health of an athlete are just myths - scientific studies confirm the safety and harmlessness of whey protein. However, this applies only to "pure" protein, and not mixtures sold in stores.

Unfortunately, a key problem with sports protein is that manufacturers almost always add numerous secondary ingredients to their formula - not so much to reduce the cost of the product, but to create a more "pleasant" taste and color, as well as provide a thick texture and easy mixing. with water. Not to mention the content.

How much protein is in sports protein?

The first thing to start with when choosing a sports protein is to study the direct protein content in 100 g of the product. Very often, manufacturers deliberately mislead the buyer by indicating the numbers “30 g of protein per serving” on the packaging, meaning by serving not the standard 30 grams, but 40 or even 50 grams.

Remember that a good protein should contain approximately 22-25 grams of protein per 30-gram serving - or 73-83 grams of protein per 100 grams of product. The amount of carbohydrates and fats in this case should not exceed 1-5 g per serving (or 4-15 g per 100 g). If there is less protein in the product, and more carbohydrates and fats, then you should not buy it.

Learning to read the composition of the protein

The second step in choosing a quality protein is to carefully study its composition, which is always present on the package. Recall that all ingredients must be listed in descending order, from the most to the least. If there is no composition of the product on the packaging at all, this definitely does not mean anything good.

The main rule should be that the more ingredients in the composition of the protein, the worse its quality. This condition is especially pronounced in the example made from soybeans or peas - similar technology requires complex processes and the use of a variety of flavor and texture additives.

Protein Composition: Typical Ingredients

The key ingredient in whey protein is always either Whey Protein Concentrate or Whey Protein Isolate. However, it is of fundamental importance how the feedstock was cleaned of fat and impurities - by mechanical filtration or chemical reactions.

Expensive brands of sports protein usually clearly indicate that the isolate was purified mechanically, without the use of hydrolysis or other chemical processes. In simple terms, it's like olive oil - the characteristics and taste of cold-pressed oil are fundamentally different from deeply refined ones.

Hydrolyzed protein

From a theoretical point of view, in the process of protein hydrolysis (i.e. thermal, mechanical and chemical treatments), the complex milk protein is broken down into individual amino acids, which should provide better raw material purity and more high level assimilation of its composition. Such a protein is referred to as Hydrolyzed Whey Protein Isolate.

However, from a practical point of view, this production process is the most complex technological chain that fundamentally changes the composition of milk protein. In fact, there are no long-term scientific research, showing the harmlessness and safety for health of regular intake of such a protein.

Dangerous ingredients in protein

Unfortunately, pure whey itself has a specific unpleasant taste and does not mix well with water - to eliminate this “defect”, manufacturers have to add both sweeteners and sweeteners, flavors and all kinds of thickeners to the composition of sports protein.

It should be noted that some scientists strongly believe that the use of a sweetener at low blood glucose levels (that is, after physical training) damages the brain and can lead to the development of Alzheimer's and Parkinson's diseases. That is why try to buy protein without aspartame.

Thickeners and leavening agents

The fundamental difference between low-quality protein and premium brands is the use of cheap thickeners and leavening agents, which make it possible to thicken the texture of the final product. The problem lies in the fact that such thickeners literally fill the stomach and significantly impair protein absorption.

Conditionally safe thickeners can be considered carrageenan (carrageenan) and xanthan gum (xanthan gum), widely used in the food industry both for and for creating a thick structure of milkshakes from McDonald's. But, again, this raises the question of how "useful" is the composition of such a product.

***

It must be clearly understood that sports protein is a rather complex product in terms of manufacturing, and not just a concentrate of powdered milk. To reduce the cost, manufacturers can use extremely strange ingredients - and no one can forbid them, since there are no regulations for such products.

Seven ingredients that should not be in a quality protein mix. Examples with explanations why such a composition can be dangerous.

1: Energy

Scitec Nutrition 100% Whey Protein. Ingredients: Ultrafiltered Whey Protein Concentrate, Citric Acid, Dextrose, L-Glutamine, Taurine, Xanthan Gum, Aspartame (sweetener), Sucralose (sweetener), Natural Flavors, Dyes, Chocolate Flavor.

Taurine is a key ingredient in RedBull - including it in the composition can only be explained by the fact that the manufacturer wants you to feel a surge of energy from the product. However, it is important to be aware of the dangers of constantly feeding on stimulants and possible sleep problems.

2: Hydrolyzed protein

Dymatize Nutrition ISO-100 Hydrolyzed, 100% Whey Protein Isolate. Ingredients: Hydrolyzed Whey Protein Isolates, Natural and / or Artificial Flavors, Salt, Sweeteners: Sucralose, Stevia Leaf Extract. Contains Milk and Soy (Lecithin).

In the process of hydrolysis, the protein is broken down into amino acids as a result of temperature, mechanical and chemical treatments. The downside is that some of the newly formed amino acids can be converted into glutamate, which damages brain neurons.

3: Sweeteners

Multipower Professional 100% Whey Protein. Ingredients: Whey Protein Concentrate, Flavoring, Thickener: Guar Gum; Emulsifier: Soya Lecithin Salt, Sweeteners: Sodium Cyclamate, Acesulfame-K and Sodium Saccharin; Vegetable Oil, Dyes, Riboflavin, Beta-Carotene, Vitamin B6.

The more various sweeteners in the protein composition and the higher they are on the list, the more noticeable is the manufacturer's attempt to mask the taste of the product with sweeteners. At the same time, aspartame is the worst choice of sweetener (see the composition of Scitec Nutrition from paragraph 1).

4: Precursors of excitoxins

Scitec Nutrition 100% Whey Protein. Typical amino acid profile per serving: […] L-Methionine: 482 mg, L-Arginine: 535 mg, L-Phenylalanine: 670 mg, L-Aspartic Acid: 2290 mg, L-Proline: 1270 mg, L-Cysteine: 620 mg, L-Serine: 1120 mg, L-Glutamine: 4410 mg, Taurine: 255 mg […]

One dose of this product contains an insane amount of excitoxins - over 2g of aspartame and nearly 1g of cysteine (taurine). It is important to be aware of the many health and performance risks of these ingredients. nervous system. Especially in such quantities.

5: Soybean and corn elements

EAS Myoplex Original. Ingreditens: Whey Protein Concentrate (Whey Protein Concentrate, Soy Lecithin), Corn Maltodextrin, Natural & Artificial Flavor, Salt, Whey Protein Isolate, Carageenan, Xanthan Gum, Acesulfame Potassium, and Sucralose.

In this product, as in the product from item 2, soy lecithin is used as an adhesive. However, this indicates a low quality protein, and genetically modified soy (90% of soy produced in the US is GMO) can lower hormone levels.

6: Thickeners

Elite 100% Whey Protein. Ingredients: Whey Protein Isolate, Whey Protein Concentrate, Peptides, Polydextrose, Flavors, Cocoa, Gum Blend (Cellulose Gum, Xanthan Gum, Carrageenan), Salt, Protease, Lactase, Lipase, Acesulfame Potassium, Sucralose, Stevia Leaf Extract.

It is thickeners like carrageenan and xanthan gum that give structure to McDonald's milkshakes. Their presence in the composition indicates a desire to make the protein thicker - however, they fill the stomach and can impair protein absorption.

7: Synthetic sugar

Weider Super Mega Mass 2000. Ingredients: Dextrose, Maltodextrin, Whey Protein Concentrate, Soy Protein Isolate, Magnesium Carbonate, Calcium caseinate, Natural and/or Artificial Aroma, Acesulfame-K (sweetener), Anticaking, Citric Acid,

The fact that two synthetic sugar analogues (dextrose and maltodextrin) are at the top of the list at once shows that they are key ingredients. Despite the fact that after strength training fast carbohydrates are needed, in such a product you simply overpay for sugar.

The most dangerous ingredients in protein isolates are taurine and aspartame. The content of taurine in one scoop of products from Scitec Nutrition is equivalent to 2-3 cans of RedBull - which contradicts healthy lifestyle life and leads to the death of neurons.