The Mighty Stu wrote:
While Ialways appreciate when someone sheds light on something I didn’t know, I’m still a little baffled by how a shake (which is really just evaporated milk) has a different response in the body than solid food.
Is it the lack of fiber, and therefore quick digestion rate, that creates an insulin response, or something else? Seriously, I like to think I know a good amount about training and nutrition, but this is really out of left field to me.
The insuligenic response from a whey shake has to do with a couple of factors:
The skewed vitamin and mineral profile will alter insulin sensitivity. There is no fiber or fat present for slowing digestion and there is not adequate digestive thermogenisis occuring.
Basically you can think of it like if you drink fruit juice vs. eat a piece of fruit. The whole food contains enzymes, and nutrients which can be destroyed or altered in the manufacturing process (one of the reasopns extra vitamins and minerals are added in) and these effect the digestion rate.
Also, something to consider is that with meat you have a pretty good idea what you are getting. With the cost of food rising to keep profits up many manufacturers are using cheaper cattle as a source for their protein powders.
You may be getting product from a stressed out (high cortisol), corn fed, anti-biotic ladden bovine you would not think about putting on your plate.
Once milk is heated (to approximately 163Â°), nutritional breakdown and chemical modification begin. Both of these denature the milk, and by extension, the whey proteins inside.
Pasteurizing destroys enzymes, weakens vitamins, denatures or damages fragile milk proteins, destroys vitamin B12 and B6, kills beneficial bacteria and promotes pathogens. I firmly believe that pasteurized milk is a big cause of food allergies in this country, and is associated with a broad range of other symptoms.
What’s more, once the protein is denatured, the vital protein-bound fats are cut loose.
Even today’s most expensive whey products – isolates, ion exchange, concentrates and hydrolyzed form – are denatured by-products of cheese manufacturing that fall short of preserving the biological activity of the whey proteins.
These damaged proteins leave just a slim range of proteins to contribute to your health
If you do buy a protein powder I highly recommend sticking to a high quality brand like Poliquin, Biotest, Isopure from Nature’s Best is good, Metagenics. There are some other good ones out there but that is my current recommendations for clients![/quote]
How is this different from cooking meat? The protein in beef and chicken is denatured when cooked, enzymes, vitamins, and minerals are no doubt destroyed as well. I realize that milk proteins are more fragile but more or less the same thing happens.
And when we consume protein, our body “denatures” it to say the least. I think there is a huge misconception behind what exactly denaturation is and if it’s really anything we need to be that concernded about.
Bill Roberts, if you’re out there, I would love for you to chime in.
(EDIT: After re-reading my post it’s sounds sort of ass-hat-ish to me. So if you read it that way my bad, not trying to pick a fight, this is actually a great discussion.)