The fitness marked is increasing rapidly and therefore the demand for high quality proteins is rising. High quality proteins, accompanied with publicly available laboratory rapports that justify the quality are very expensive to produce. It becomes a huge problem that manufactures produce less-than- perfect proteins to meet the growing demand and protein “spiking” becomes the norm. Simply put, protein acid spiking is when a manufacturer is mixing bad quality protein with cheap amino acids. If a protein powder is significantly cheaper than other protein powders of the same size, then it’s likely amino spiked.
Always demand a FULL laboratory analysis rapport, like the one VERELST Pharma provides.
The PhD team of VERELST PHARMA has designed the most unique formulation blend from protein and metabolized ingredients.
PROTEIN PLUS + contains a combination of:
1. extremely high hydrolyzed protein (full laboratory analysis available below)
2. all necessary ingredients in their metabolized form, especially balanced to support protein synthesis.
99 % of all supplements on the world market are made in China under very questionable circumstances. This also includes all different kind of protein powders, that have even been found to contain high levels of toxic substances. There is no guarantee regarding the content, regardless what is mentioned on the label.
VERELST Pharma nutritional supplements are ALL manufactured in Europe under very strict Pharmaceutical and laboratory GMP standards.
Our production cleanroom and storage facilities are also registered with FDA (American Food and Drug Administration). The products are presented in sterile package, as capsules in blisters or Mylar sachets, with batch numbers and expiry date also printed on the blister or sachet. They are all guaranteed free of contaminants and the label specifications accurately represent its contents.
We are the first in the world to provide a FULL publicly available laboratory analysis certificate for our proteins.
Our analysis also tests to differentiate between complete proteins with all the essential amino acids or pure nonessential amino acids (read protein spiking).
THE CHEMICAL CONSTITUTION OF A PROTEIN DETERMINES ENTIRELY ITS BIOLOGICAL VALUE. OUR PROTEIN HAS A BIOAVAILABILTY VALUE OF OVER 95% WHICH IS THE PUREST EVER DESIGNED.
What is a protein?
Proteins are absolutely essential in the human diet for an enormous variety of different functions. Unlike carbohydrates or fat, humans cannot survive without protein. Proteins simply support everything like growth and repair, skin, hair, muscle maintenance and generation. They form the structure of all living cells, control hormones, enzymes for metabolic function etc.
Protein is made from long chains of twenty different types of amino acids, the building blocks of life. There are two categories of amino acids in the body. The first category are the non-essential amino acids, which means your body can make them itself from other biological molecules. The second category includes the EIGHT essential amino acids, the ones that your body cannot make, and therefore must be obtained from food.
All proteins in different foods are made as a combination of these twenty amino acids. If all eight essential amino acids are in perfect balance we call this a high purity protein. For example, an egg has the most perfect amino acid balance and therefore is the most perfect protein of any food, followed by meat, fish and dairy products. The lowest quality protein sources are vegetables, soy, rice, nuts etc.
The digestion of proteins involves breaking down these long chains of amino acids and make them available to enter your cells. Most people have problems to digest proteins or they experience an allergic reaction. Protein intolerance occurs when your body is unable to digest certain proteins, inflammation and swelling will occur in your intestines which results in bloating and nausea, stomach pain and cramps. More serious life- threatening reactions are mostly the result of the immune system that mistakenly identifies a particular amino acid sequence in a protein as a threat, which activates an allergic reaction.
And what is a “hydrolysed” protein and why it is superior to any other form of protein?
The benefits of hydrolysed protein can't be overstated to:
· burn fat
· build lean muscle
· increase energy
· prevent disease
· boost the immune system
· slow down the ageing process
· decrease performance recovery time
· decrease inflammation and oxidative stress
In general, hydrolysing a protein is actually a technique where the long chain of the amino acids is cut down in smaller segments, similar to what happens naturally by the enzymes in our digestive system. This means that people with a reduced digestive capacity for certain proteins, like an intolerance, malabsorption disorders or food allergies etc. can easily absorb hydrolysed protein with no effort because the hydrolysed protein is already broken down in smaller pieces. (It is actually like a pre-digested protein).
The extremely fast digestion highly increases the incorporation rate of amino acids into skeletal muscle, accelerating recovery time and muscle mass gains.
Important for diet is that hydrolysed protein affects the Cholecystokinin hormone that increases the sensation of fullness. Feeling fuller on much less calories makes it easier to lose fat and keep it off.
Important for elderly people.
Elderly people often suffer from chronic inflammatory responses due to disease, physical inactivity and/or the ageing process itself which results in decreased muscle protein synthesis. To limit gradual muscle loss and to optimally preserve muscle mass an extra source of extremely pure and easy to digest protein source is an absolute must. Our protein package is optimized to meet these conditions.
Protein spiking, what is it?
Simply put, protein acid spiking is when a manufacturer is mixing bad quality protein with cheap amino acids. A simple protein test is done by a “nitrogen” test, adding cheap free-form amino acids gives a higher but false reading. For example, 25-gram, that contains high quality 80% pure protein but includes 10 gram cheap amino acids ends up with only 10-gram pure protein, but they do charge for 25-gram! Hence the reason, not one company we contacted could or would present a full analysis laboratory rapport that, except from all values also determines each separate amino acid value.
Is Amino Spiking the new norm?
Unfortunately, the answer is yes and even more worrying it is a rapidly increasing phenomenon where ruthless protein manufacturing companies only have their own financial interest in mind. Independent laboratory analysis confirm the growing trend. Labels claiming over 90% pure protein even fail to reach 25%! Good quality protein is expensive to produce. If a product is presented as a fantastic bargain, it is not worth spending any money on it at all!