Protein Powder Processing

msamson 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.

I don't eat cheese either, mostly because I am saving all of my sodium
intake for french fries. After all, french fries are vegetables and
they are delicious. I also don't eat much sugar, but that's mostly
because corn syrup is so delicious.

Jason

Quoted message said:

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

Please feel free to tell us what constitutes a healthy level of sodium.
Surely the level of sodium in most foods today is of outrageous
quantity.

Steve Freides <[email hidden]> wrote:

[...]

Quoted message said:

you may be misinformed about what constitutes a
healthy level of sodium in the diet.

I thought it was 1,500 mg.

....

The National High Blood Pressure Education Program recommends no more
than 2,400 mg sodium per day (the amount in about 1 teaspoon of table
salt).

[...]

Quoted message said:

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

--
Curt
http://curtjames.com/

Quoted message said:

I thought it was 1,500 mg.

Probably ideal...but less than 2000mg is probably acceptable.
Regardless, todays sodium intake is at levels higher than any time in
history.

And with respect to cheese, 6oz of cheddar has over 1000mg's of sodium,
which is why I don't eat it.

msamson said:

Quoted message said:

I thought it was 1,500 mg.

Probably ideal...but less than 2000mg is probably acceptable.

And if you're not hypertensive, you can consume and excrete twice that
much sodium. Which is exactly why Cohen said what he did.

And Cohen, to the best of my knowledge, is not significantly
hypertensive. He just knows a lot more about this stuff than you do.

Quoted message said:

And if you're not hypertensive, you can consume and excrete twice that
much sodium. Which is exactly why Cohen said what he did.

And Cohen, to the best of my knowledge, is not significantly
hypertensive. He just knows a lot more about this stuff than you do.

Perhaps he does, but he doesn't have to come across as such an [censored]
making his points. Regardless, the original post had nothing to do
with this and would like more opinions on the whey powder --
processing, quality of the proteins, potentially too much free form
glutamic acid etc.

msamson said:

Quoted message said:

And if you're not hypertensive, you can consume and excrete twice that
much sodium. Which is exactly why Cohen said what he did.

And Cohen, to the best of my knowledge, is not significantly
hypertensive. He just knows a lot more about this stuff than you do.

Perhaps he does, but he doesn't have to come across as such an [censored]
making his points. Regardless, the original post had nothing to do
with this and would like more opinions on the whey powder --
processing, quality of the proteins, potentially too much free form
glutamic acid etc.

And you think you know all about what constitutes too much glutamate,
as well as what constitutes too much sodium. And that's why people
here treat you like that. If you already think you know everything,
why are you asking questions?

If you want answers to your questions in this newsgroup, you would be
well advised to leave your pop-health preconceived notions behind.
Otherwise, Google it yourself.

In article <[email hidden]>,

JMW said:

msamson said:

Quoted message said:

I thought it was 1,500 mg.

Probably ideal...but less than 2000mg is probably acceptable.

And if you're not hypertensive, you can consume and excrete twice that
much sodium. Which is exactly why Cohen said what he did.

And Cohen, to the best of my knowledge, is not significantly
hypertensive. He just knows a lot more about this stuff than you do.

My family doctor told me to stay below 2,000 mg. per day.
It's not that hard.

Cohen is an RN. 4 year BS degree, and several years experience.
I'm sure he knows what he is talking about. ;-)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a [censored]"
-- Jack Nicholson

Jason Earl said:

I don't eat cheese either, mostly because I am saving all of my sodium
intake for french fries. After all, french fries are vegetables and
they are delicious. I also don't eat much sugar, but that's mostly
because corn syrup is so delicious.

Do you smoke or drink any vegetables, Jason?

msamson said:

Quoted message said:

I thought it was 1,500 mg.

Probably ideal...but less than 2000mg is probably acceptable.
Regardless, todays sodium intake is at levels higher than any time in
history.

And with respect to cheese, 6oz of cheddar has over 1000mg's of sodium,
which is why I don't eat it.

Well, just check out one *SLICE* of Lebanon sweet bologna: 900 mg of
sodium. I used to eat an entire package of that stuff. SO good. Mmph!

Still, some people - I've read - are not sensitive to salt in their
diets. I've been watching my blood pressure and so have cut out all
alcohol, have been watching my sodium, and have also been hitting the
weights and treadmill with regularity.

Nine HUNDRED milligrams!

Not that that's death in a slice, but it's amazing to me that one
slice of my favorite lunch meat holds 150% of the sodium in an entire
typical Healthy Choice frozen meal. Zoinks!

http://www.healthychoice.com/

--
Curt
http://curtjames.com/

OmManiPadmeOmelet said:

In article <[email hidden]>,

JMW said:

msamson said:

> I thought it was 1,500 mg.
>

Probably ideal...but less than 2000mg is probably acceptable.

And if you're not hypertensive, you can consume and excrete twice that
much sodium. Which is exactly why Cohen said what he did.

And Cohen, to the best of my knowledge, is not significantly
hypertensive. He just knows a lot more about this stuff than you do.

My family doctor told me to stay below 2,000 mg. per day.
It's not that hard.

And what's your blood pressure like? I seem to recall it was bit
high.

Quoted message said:

Cohen is an RN. 4 year BS degree, and several years experience.
I'm sure he knows what he is talking about. ;-)

Possibly more than a lot of physicians, who usually hand out
pre-fabricated advice, often in little hand-out sheets, and move you
out so they can bring in the next patient.

msamson said:

Another homosexual [censored] brainwashed quack!

What is worse in your opinion, homosexuality or glutamate?

msamson said:

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?

The latter. Basically, most substances are colourless - it's only if they
have funky molecular orbitals that they absorb light in the visible
spectrum. In practice, 'funky' means d orbitals, as found in compounds of
transition metals like iron, copper nickel, etc, or highly conjugated pi
orbitals, as found in complex unsaturated organic compounds. Amino acids,
including creatine, are all simple organic molecules, and don't have the
magic orbitals; the same goes for sugars. Proteins and complex
carbohydrates are more complex, but don't have much in the way of pi
orbitals; they're just big, rather than having funky bonding. Fats are
reasonably big, and are sometimes unsaturated, but generally not enough
that they have visible colour - you need a bunch of unsaturated, ie
double, bonds next to each other to get colour (as in beta-carotene, for
example, which looks like a fat gone wild).

So now you know.

tom

--
YUO CANNOT ESCAPE OR EVAR WIN!!!!!!!!

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?

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.

Do you understand what happens to protein in your gut?

tom

--
YUO CANNOT ESCAPE OR EVAR WIN!!!!!!!!

msamson 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.

I eat loads of cheese. I'm not fat, and don't have any health issues.

tom

--
YUO CANNOT ESCAPE OR EVAR WIN!!!!!!!!

msamson 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 such as msg.

I don't think any bonded glutamic acid in food is actually absorbed as
bonded. It is all cleaved to free in the gut. So the only sensible
argument to make is that glutamate consumed in free form can give a
temporary peak in concentration, while bonded can be thought of as
time-released. You have to take several grams at once to change plasma
levels.

"msamson" <[email hidden]> wrote

Quoted message said:

Quoted message said:

And if you're not hypertensive, you can consume and excrete twice that
much sodium. Which is exactly why Cohen said what he did.

And Cohen, to the best of my knowledge, is not significantly
hypertensive. He just knows a lot more about this stuff than you do.

Perhaps he does, but he doesn't have to come across as such an [censored]
making his points.

Yes, I do. How dare you presume to diagnose my mental status! I am
uncontrollably driven to be an [censored], and the medications aren't working,
and it's affecting my family, so, it's pretty mean of you to insult me, when
I am suffering from a debilitating psychiatric disease!!

Nah, just kidding. You are still retarded, though.

David

"Tom Anderson" <[email hidden]> wrote

Quoted message said:

msamson 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.

I eat loads of cheese. I'm not fat, and don't have any health issues.

Oh, Tom, we didn't want to have to break it to you this way, but, your
doctor called. You have Congenital Impacted Flatulence Syndrome, and only
have a few months left. We are SO sorry 🙁

David

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

Quoted message said:

"Steve Freides" <[email hidden]> wrote

Quoted message said:

"msamson" <[email hidden]> wrote

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!</>

You know, I started one more reply to him, and was going to reply to
this message with "Well, I'll just do one more" but, thinking about it
further, I think you're right, so I'll quit here.

You know, my wife doesn't call them "pot holders" - she calls them "hot
mats." I don't get that. I call them pot holders, too. And we grew up
about 20 miles away from each other, so it's not like it could be
regional thing. What's up with that?

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

-S-

"David Cohen" <[email hidden]> schreef:

Quoted message said:

Quoted message said:

Now, now... such foul language.
Why you reply to OmMan in such a manner is beyond me, since he is
probably one of the easiest going around here...

Quoted message said:

Easier going than me, Pete? You have hurt my feelings 🙁

Sorry Man! Wont happen again.

Its just that you guys play so rough all the time...

----
Pete