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Protein Powder Processing

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01 / Original postProtein Powder Processingmsamson · 3 Jun 2006 02 / This pagePosts 1–20Page 1 of 6 · chronological order 03 / Latest replyPost #115Pete · 11 Jun 2006

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General fitness, health and nutrition
Published
3 June 2006
Last activity
11 June 2006
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msamson
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  1. Original post
    msamson
    Archived post
    #1

    Hi everyone,

    I'm wondering if anyone has any insight on how harsh the processing is
    of various protein powders such as Whey as well as Whole Egg, and Egg
    White.

    I do understand that there are a tonne of studies that suggest that
    whey protein has a high absorption in the body and has all the immune
    system enhancing effects.

    HOWEVER,

    Common sense tells me that whey is made from cooked milk (pasteurized)
    which must exert a negative effect on the amino acids. Furthermore, it
    is then processed to separate the protein from the carbs and fats.

    Quoted message said:

    From my research, this is done by using either acids (hydrochloric?) or


    enzymes. Since I am primarily interested in an Isolate, after this
    concentrated protein is separated from the other fats/carbs it is then
    put through a CFM filtration that is done under cold conditions.

    My question is, after all of this -- how is it possible that a healthy
    product exists? Would there not be severe denaturing from the initial
    pasteurization, as well as cross linking between amino acids?

    With respect to the egg processing. I understand that a similar
    process occurs. The eggs are spray dried under heat. With the egg
    protein, would the heat and exposure to air heavily oxidize the
    cholesterol causing oxycholesterol which is foreign/toxic to the body?
    I suppose this wouldn't occur with the egg white powder but then there
    is the entire issue with avidin leeching biotin from your body,
    although I suppose this is nullified by pasteurization.

    Any knowledge on this topic would be greatly appreciated.

    Mike

    Report
  2. DZ
    Archived post
    #2
    msamson said:

    Common sense tells me that whey is made from cooked milk
    (pasteurized) which must exert a negative effect on the amino acids.


    ....

    Quoted message said:

    Would there not be severe denaturing from the initial
    pasteurization, as well as cross linking between amino acids?

    Common sense tells me the concentration of crosslinked products is
    hundreds times higher in a piece of grilled meat. And they are much
    nastier there because of the presence of creatine in meat. But a part
    of human evolution took place in an environment where fire was used in
    food preparation. So an argument can be made that "it's all natural
    for us".

    Report
  3. msamson
    Archived post
    #3

    Fair enough, so I guess the only thing that bothers me is the way they
    isolate the protein from the fat and carbs by either using acids or
    enzymes.

    Just another question i'm curious about -- why is it that pure isolated
    whey protein is white? Why is creatine white? Glutamine white?
    BCAA's white? Do they bleach them or something? Or is this just the
    colour of aminos?

    DZ said:
    msamson said:

    Common sense tells me that whey is made from cooked milk
    (pasteurized) which must exert a negative effect on the amino acids.


    ...

    Quoted message said:

    Would there not be severe denaturing from the initial
    pasteurization, as well as cross linking between amino acids?

    Common sense tells me the concentration of crosslinked products is
    hundreds times higher in a piece of grilled meat. And they are much
    nastier there because of the presence of creatine in meat. But a part
    of human evolution took place in an environment where fire was used in
    food preparation. So an argument can be made that "it's all natural
    for us".

    Report
  4. msamson
    Archived post
    #4

    And also what about the free form glutamic acid that is produced as a
    byproduct of processing? It seems that whey contains something very
    similar to msg that can be excitotoxic to the brain?

    Report
  5. DZ
    Archived post
    #5
    msamson said:

    And also what about the free form glutamic acid that is produced as a
    byproduct of processing? It seems that whey contains something very
    similar to msg that can be excitotoxic to the brain?

    What about it? Cheese has over 1g per 100g of free glutamate (plus 10g
    of it bound).

    Report
  6. JMW
    Archived post
    #6
    msamson said:

    And also what about the free form glutamic acid that is produced as a
    byproduct of processing? It seems that whey contains something very
    similar to msg that can be excitotoxic to the brain?

    Oh, puleeeze! Don't start with the glutamate toxicity [censored]. Do you
    realize how much glutamate you consume/convert every day? Are you one
    of Betty Martini's minions?

    Report
  7. JMW
    Archived post
    #7
    DZ said:
    msamson said:

    And also what about the free form glutamic acid that is produced as a
    byproduct of processing? It seems that whey contains something very
    similar to msg that can be excitotoxic to the brain?

    What about it? Cheese has over 1g per 100g of free glutamate (plus 10g
    of it bound).

    I've heard that divers can die from nitrogen bubbles in their blood.
    We really ought to stay away from that nitrogen stuff, too.

    Report
  8. msamson
    Archived post
    #8
    DZ said:

    What about it? Cheese has over 1g per 100g of free glutamate (plus 10g
    of it bound).

    I didn't know cheese had 1g of free glutamic acid acid per 100g.
    Regardless, I don't eat cheese because I can't find any no or low
    sodium cheese.

    DZ, whey isolate CFM has 12g's of glutamic acid per 100g. Now, i'm not
    sure if this is free form or bound. If it is the latter, it isn't a
    problem. I'm just wondering how much is free form as this could very
    much be a significant amount (3g per scoop).

    Thanks.

    Report
  9. David Cohen
    Archived post
    #9

    "JMW" <[email hidden]> wrote

    Quoted message said:
    msamson said:

    And also what about the free form glutamic acid that is produced as a
    byproduct of processing? It seems that whey contains something very
    similar to msg that can be excitotoxic to the brain?

    Oh, puleeeze! Don't start with the glutamate toxicity [censored]. Do you
    realize how much glutamate you consume/convert every day? Are you one
    of Betty Martini's minions?

    Well, ya' gotta' be careful with those dangerous amino acid things. After
    all, if you combine aspartic acid with phenylalanine (heaven forbid, this is
    just an intellectual exercise and should never be attempted!!), you
    get...ASPARTAME!!!

    AHHHH...BIOCHEMICAL TERRORIST ATTACK!!!!!!

    David

    Report
  10. David Cohen
    Archived post
    #10

    "msamson" <[email hidden]> wrote

    Quoted message said:
    DZ said:

    What about it? Cheese has over 1g per 100g of free glutamate (plus 10g
    of it bound).

    I didn't know cheese had 1g of free glutamic acid acid per 100g.
    Regardless, I don't eat cheese because I can't find any no or low
    sodium cheese.

    Why would you only eat low or no sodium cheese?

    David

    Report
  11. msamson
    Archived post
    #11
    Quoted message said:

    Oh, puleeeze! Don't start with the glutamate toxicity [censored]. Do you
    realize how much glutamate you consume/convert every day? Are you one
    of Betty Martini's minions?

    What's your problem? Has the glutamate indeed affected your brain?
    Listen buddy, there is no need to be a [censored], i'm just asking some
    straight forward questions here.

    Furthermore, I don't realize how much glutamate I consume every day.
    I'm not concerned with bounded glutamic acid or how much I "convert" as
    you put it. I'm just concerned with free form glutamic acid as it is
    toxic to the brain such as msg.

    Report
  12. msamson
    Archived post
    #12
    Quoted message said:

    Why would you only eat low or no sodium cheese?

    David

    Why do you think?

    Report
  13. JMW
    Archived post
    #13
    msamson said:
    Quoted message said:

    Oh, puleeeze! Don't start with the glutamate toxicity [censored]. Do you
    realize how much glutamate you consume/convert every day? Are you one
    of Betty Martini's minions?

    What's your problem? Has the glutamate indeed affected your brain?
    Listen buddy, there is no need to be a [censored], i'm just asking some
    straight forward questions here.

    No, you're not. Your so-called "straight forward questions" are
    loaded with erroneous and hysterical presumptions.

    Quoted message said:

    Furthermore, I don't realize how much glutamate I consume every day.
    I'm not concerned with bounded glutamic acid or how much I "convert" as
    you put it. I'm just concerned with free form glutamic acid as it is
    toxic to the brain ...

    Here it comes ...

    Quoted message said:

    ... such as msg.

    There's one. MSG hysteria. Aside from a few people who are
    hypersensitive, MSG is not problematic. It is not "toxic" to the
    brain in any normal amount, nor can you produce any *reliable* study
    that establishes that it is.

    That's my problem, buddy. I can sense weenies like you in the first
    few posts, and so can several others in this newsgroup.

    Report
  14. msamson
    Archived post
    #14
    Quoted message said:

    There's one. MSG hysteria. Aside from a few people who are
    hypersensitive, MSG is not problematic. It is not "toxic" to the
    brain in any normal amount, nor can you produce any *reliable* study
    that establishes that it is.

    That's my problem, buddy. I can sense weenies like you in the first
    few posts, and so can several others in this newsgroup.

    Hypersensitive or not, I don't want to pollute my body if I can help it
    -- and especially not PAY for it. Regardless, the point that it is not
    problematic is only your opinion. Thanks for letting me know that 3
    grams of glutamic acid poses no problems...I appreciate your opinion.

    Now, I look forward to what "erroneous" and "hysterical" presumptions
    i've made. I just want other people's intelligent opinions (unlike
    yours) and you've said enough, so thanks again.

    Report
  15. David Cohen
    Archived post
    #15

    "msamson" <[email hidden]> wrote

    Quoted message said:
    Quoted message said:

    Why would you only eat low or no sodium cheese?

    David

    Why do you think?

    Because you're an idiot who thinks that sodium is bad for you, despite you
    not having sodium-responsive hypertention?

    Am I close?

    David

    Report
  16. David Cohen
    Archived post
    #16

    "David Cohen" <[email hidden]> wrote

    Quoted message said:

    "msamson" <[email hidden]> wrote

    Quoted message said:
    Quoted message said:

    Why would you only eat low or no sodium cheese?

    David

    Why do you think?

    Because you're an idiot who thinks that sodium is bad for you, despite you
    not having sodium-responsive hypertention?

    Oh, drat. I spelled "hypertension" wrong. Well, that must mean sodium is bad
    for you. You were write.

    Oh, drat. I've done it again.

    I must be hypernatremic, and it's effecting...no, wait, affecting...my
    spelling.

    Quoted message said:


    Am I close?

    David

    David
    still

    Report
  17. Steve Freides
    Archived post
    #17

    "msamson" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:
    DZ said:

    What about it? Cheese has over 1g per 100g of free glutamate (plus
    10g
    of it bound).

    I didn't know cheese had 1g of free glutamic acid acid per 100g.
    Regardless, I don't eat cheese because I can't find any no or low
    sodium cheese.

    As David Cohen has suggested, the sodium in most cheese won't bother
    most healthy people. We are big fans of store-bought, store-brand, as
    plain as it gets, extra-sharp cheddar cheese in my house. Both my kids
    like to eat the stuff plain - slice or grate it, then eat it, no
    sandwich or anything else to get in the way.

    Quoted message said:

    DZ, whey isolate CFM has 12g's of glutamic acid per 100g. Now, i'm
    not
    sure if this is free form or bound. If it is the latter, it isn't a
    problem. I'm just wondering how much is free form as this could very
    much be a significant amount (3g per scoop).

    "Understanding is just a delaying tactic." Whoever you are, lift, eat,
    sleep, and rest will take care of itself.

    Steve "lifts seven days a week, eats seven days a week" Freides
    http://www.kbnj.com

    Report
  18. msamson
    Archived post
    #18
    Quoted message said:

    As David Cohen has suggested, the sodium in most cheese won't bother
    most healthy people. We are big fans of store-bought, store-brand, as
    plain as it gets, extra-sharp cheddar cheese in my house. Both my kids
    like to eat the stuff plain - slice or grate it, then eat it, no
    sandwich or anything else to get in the way.

    No thanks. I like to keep my sodium at healthy levels. From his posts
    he's obviously suffering from hypertension. Cheese is LOADED with it
    and even though I have no health issues, I would rather keep it that
    way. I treat sugar the same way. No i'm not fat, and I rather eat it
    that way.

    Report
  19. Steve Freides
    Archived post
    #19

    "msamson" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:
    Quoted message said:

    As David Cohen has suggested, the sodium in most cheese won't bother
    most healthy people. We are big fans of store-bought, store-brand,
    as
    plain as it gets, extra-sharp cheddar cheese in my house. Both my
    kids
    like to eat the stuff plain - slice or grate it, then eat it, no
    sandwich or anything else to get in the way.

    No thanks. I like to keep my sodium at healthy levels. From his
    posts
    he's obviously suffering from hypertension. Cheese is LOADED with it
    and even though I have no health issues, I would rather keep it that
    way. I treat sugar the same way. No i'm not fat, and I rather eat it
    that way.

    Ah, but there you have it, the word "healthy" - you may be misinformed
    about what constitutes a healthy level of sodium in the diet. And we
    all know what low-sodium cheese tastes like.

    -S-
    http://www.kbnj.com

    Report
  20. David Cohen
    Archived post
    #20

    "Steve Freides" <[email hidden]> wrote

    Quoted message said:

    "msamson" <[email hidden]> wrote

    Quoted message said:
    Quoted message said:

    As David Cohen has suggested, the sodium in most cheese won't bother
    most healthy people. We are big fans of store-bought, store-brand, as
    plain as it gets, extra-sharp cheddar cheese in my house. Both my kids
    like to eat the stuff plain - slice or grate it, then eat it, no
    sandwich or anything else to get in the way.

    No thanks. I like to keep my sodium at healthy levels. From his posts
    he's obviously suffering from hypertension. Cheese is LOADED with it
    and even though I have no health issues, I would rather keep it that
    way. I treat sugar the same way. No i'm not fat, and I rather eat it
    that way.

    Ah, but there you have it, the word "healthy" - you may be misinformed
    about what constitutes a healthy level of sodium in the diet. And we all
    know what low-sodium cheese tastes like.

    <whisper> Steve, just buy a couple of his pot holders and stop arguing with
    the retarded guy!</>

    David

    Report

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