Guest guest Posted December 18, 2006 Report Share Posted December 18, 2006 Duncan, have been following the discussion on Undenatured whey with interest, specifically the references to soy and effects on the thyroid - amongst other problems, particularly with the 'nads in males..... My wife is lactose intolerant, and gets severe stomach pains on ingesting milk products, but also has thyroid problems, so soy is hardly an alternative. In regards to whey, is the process of 'continuous chromatographic separation' the method that is used to produce undenatured whey - they claim that it contains all the natural bits of whey... CSEP WHEY PROTEIN ISOLATE Terms and ConditionsPrivacy Shipping/Delivery Micro-fraction Profile Amino Acid Profile Vitamin Nutritional Info Myopures' CSEP® whey protein isolate is produced using continuous chromatographic separation which is an ion based process although it does not involve ion exchange. This exclusive process captures the whey proteins in their native state (ie. undenatured whey proteins). Unlike ion-exchange whey proteins Myopures CSEP® WPI is particularly rich in glycomacropeptide. It is also virtually carbohydrate free. IX whey protein isolate 20kgNB: free shipping does not apply more info $34.35/kg IX whey protein isolate $41.50/kg Glycomacropeptide GMP is a large, glycosylated, heat-stable peptide. Many of its biological properties are associated with the presence of sialic acid residues. Properties high level of glycosylation antibacterial antiviral adhesion anti-toxin modulator of digestive hormones low level of aromatic amino acids high levels of branched chain amino acids See "Biological Activities of Bovine Glycomacropeptide" Brody (2000) Whey Protein Fraction Profile ß-Lactoglobulin 56-60% α-Lactalbumin 9-11% GMP (Glycomacropeptide) 28-32% BSA (Bovine Serum Albumin) 1% Amino Acid Profile Amino Acids per 100g ProteinBranch Chain Amino Acids Isoleucine 6.6g Leucine 9.6g Valine 6.2g Other Essential Amino Acids Lysine 9.3g Methionine 2.3g Phenylalanine 2.5g Threonine 7.3g Tryptophan 2.4g Other Amino Acids Alanine 5.0g Arginine 1.9g Aspartate 10.8g Cystine 1.9g Glutamate 18.8g Glycine 1.1g Histidine 0.9g Proline 6.1g Serine 4.6g Tyrosine 2.7g Nutritional Information(As per the manufacturers product specificatons)A highly soluble (90% db) whey protein product manufactured in Australia by continuous chromatographic separation. It is highly digestable and is virtually carbohydrate free. It has high glycomacropeptide (GMP). Typical Composition Protein (TNx 6.38) (As is) 91.5%(Dry basis) 95% Moisture 4.0% Fat 1% Ash 3.0% Lactose 0.1% Lethicin 0.5% Typical Physical Properties Colour Pale Cream Flavour Clean Scorched particles (50g) Disc A pH 7 Typical Microbiological Estimates Aerobic Plate Count (cfu/g) <5,000 Salmonella (/750g) Not detected Yeasts and moulds (cfu/g) <10 Coliforms (/g) Not detected E. Coll. (/g) Not detected Coagulase Positive Staphylococci (/g) Not detected Listeria species (/50g) Absent Quality Assurance The product is made in accordance with good manufacturing practice and under conditions that comply with Australian State and Federal regulations prescribed for diary produce. The product is produced to ensure set standards for pesticides, additives, heavy metals and detergents are met. CSEP® is a registered mark of the Calgon Carbon Corporation. She is not a red meat eater - digestive reaction, but wants to boost protein intake and reduce some adipose tissue that has accumulated ........ Appreciate comments Jorge Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 19, 2006 Report Share Posted December 19, 2006 Hi Jorge, Lactose intolerance is alleviated or eliminated by improving the bowel culture with inulin. The improved bowel culture eats the lactose before one reacts to it. Not sure how your wife will react to different wheys, but many of them are well tolerated by severely milk sensisive individuals. Her thyroid problems by the way just might be indicative of estrogen dominance, which could be alleviated with natural progesterone cream > Posted by: " Jorge Roshkov " jroshkov > Mon Dec 18, 2006 3:55 am ((PST)) > > Duncan, have been following the discussion on Undenatured whey with > interest, specifically the references to soy and effects on the > thyroid - amongst other problems, particularly with the 'nads in > males..... My wife is lactose intolerant, and gets severe stomach > pains on ingesting milk products, but also has thyroid problems, so > soy is hardly an alternative. In regards to whey, is the process of > 'continuous chromatographic separation' the method that is used to > produce undenatured whey - they claim that it contains all the natural > bits of whey... > > CSEP WHEY PROTEIN ISOLATE > Whey Protein Fraction Profile ß-Lactoglobulin 56-60% > > ?-Lactalbumin 9-11% > GMP (Glycomacropeptide) 28-32% > BSA (Bovine Serum Albumin) 1% Serum albumin and lactalbumin are both unusually low for an undenatured whey isolate; perhaps half the lactalbumin and 90% of the serum albumin, both of which are the primary glutathione precursors, have been removed and sold or broken by pasteurization. The composition of glycomacropeptide is unknown so we don't know if this component produces glutathione. Compare it to the Jarrow concentrate profile: 20% alpha-lactalbumin, 10% Serum Albumin, 10% immunoglobulin, 51% beta-lactoglobulin, 7% minor fractions (beta-microglobulin, lactoferrin, lactoperoxidase, lysozyme, lactolin and relaxin). > Amino Acid Profile Amino Acids per 100g Protein > Branch Chain Amino Acids > > Isoleucine 6.6g > Leucine 9.6g > Valine 6.2g > Other Essential Amino Acids > Lysine 9.3g > Methionine 2.3g > Phenylalanine 2.5g > Threonine 7.3g > Tryptophan 2.4g > Other Amino Acids > Alanine 5.0g > Arginine 1.9g > Aspartate 10.8g > Cystine 1.9g > Glutamate 18.8g > Glycine 1.1g > Histidine 0.9g > Proline 6.1g > Serine 4.6g > Tyrosine 2.7g > > > > Nutritional Information > (As per the manufacturers product specificatons) A > highly soluble (90% db) whey protein product > manufactured in Australia by continuous > chromatographic separation. It is highly digestable > and is virtually carbohydrate free. It has high > glycomacropeptide (GMP). > > Typical Composition > Protein (TNx 6.38) > (As is) 91.5% > (Dry basis) 95% > Moisture 4.0% > Fat 1% > Ash 3.0% > Lactose 0.1% > Lethicin 0.5% > > > > Typical Physical Properties > Colour > Pale Cream > Flavour Clean > Scorched particles (50g) Disc A > pH 7 > > Typical Microbiological Estimates > Aerobic Plate Count (cfu/g) > <5,000 > Salmonella (/750g) Not detected > Yeasts and moulds (cfu/g) <10 > Coliforms (/g) Not detected > E. Coll. (/g) Not detected > Coagulase Positive Staphylococci (/g) Not > detected Listeria species (/50g) Absent > > > Quality Assurance > The product is made in accordance with good > manufacturing practice and under conditions that > comply with Australian State and Federal regulations > prescribed for diary produce. The product is > produced to ensure set standards for pesticides, > additives, heavy metals and detergents are met. > > CSEP® is a registered mark of the Calgon Carbon > Corporation. > > > > She is not a red meat eater - digestive reaction, > but wants to boost protein intake and reduce some > adipose tissue that has accumulated ........ > > Appreciate comments > > Jorge > The cheap whey concentrate/isolate mix I have here to refer to has 2.7 g of arginine per 100 g. CSEP has 1.9 I think the different profile might arise with the pasteurization temperature and the necessity of working harder to reclaim useful peptides from a broken product, like I've seen in whey from the E.U. If you're in Australia this product might represent the best you can do, but if you're in the USA, choose the Jarrow concentrate or the Now isolate. Duncan Crow http://members.shaw.ca/duncancrow Quote Link to comment Share on other sites More sharing options...
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