Designer whey protein

[Jay76]

Just look at the ingredients at Designers Whey protein and one of them was "Partially Hydrolyzed whey proteins"

That Hydrolyzed..I have read that is the same as intaking MSG...Excitotoxins..not goot stuff.

Jay :(

[Cilian McHugh]

Are you sure you're not thinking of HPP?

[Jay76]

anything hydrolized is just a hidden name for a flavor inhancer, like aspartame or MSG...no?

Jay

[Charles Long]

I've read the same thing about hydrolyzed stuff so I try to stay away from it.

Charles Long

[Coach Jones]

After checking around a bit, I found a couple of things...

hydrolyzed protein:

A protein obtained from various foods, then broken down into amino acids by a chemical process called acid hydrolysis. Hydrolyzed plant or vegetable protein is used as a flavor enhancer in numerous processed foods like soups, chilis, sauces, stews and some meat products like frankfurters.

This following comes from whole foods.com...

What are "hydrolyzed proteins"?

Hydrolyzed proteins, or protein hydrolysates, are prepared by using food grade acid or enzymes to chemically digest proteins from soy meal, wheat gluten, corn gluten, edible strains of yeast, or other food sources. These protein foods are rich sources of glutamate. When proteins are broken down, bound glutamate is converted into free glutamate. The level of free glutamate resulting from hydrolysis varies from product to product, at levels of 5 to 20 percent. Hydrolyzed proteins can be used in a product as leavening agents, stabilizers (to impart body or improved consistency, etc.), thickeners, a protein source, and as a flavor enhancer. When used in a product as a flavoring agent, hydrolyzed proteins are used in the same manner as MSG in many foods, such as in canned vegetables, soups, and processed meats. However, the amount of free glutamate in hydrolyzed proteins is significantly lower than what occurs in monosodium glutamate.

Other important findings include:

*Severe, poorly controlled asthma may be a predisposing medical condition for MSG symptom complex.
*No evidence exists to suggest that dietary MSG or glutamate contributes to Alzheimer's disease, Huntington's chorea, amyotrophic lateral sclerosis, AIDS dementia complex, or any other long-term or chronic diseases.
*No evidence exists to suggest that dietary MSG causes brain lesions or damages nerve cells in humans.
*The level of vitamin B6 in a person's body plays a role in glutamate metabolism, and the possible impact of marginal B6 intake should be considered in future research.
*There is no scientific evidence that the levels of glutamate in hydrolyzed proteins causes adverse effects or that other manufactured glutamate has effects different from glutamate normally found in foods.

There was aton of info out there, but I didn't find a single piece of REAL information about negative effects of hydrolized protein.

for what it's worth,
-Brandon Jones, CST

[Connie Brown]

I avoid the stuff too.

Much of the evidence against it is in the pre-controlled-study phase of scientific inquiry. That is, the evidence is experiential and has yet to be teased out, variable by variable, and peer-reviewed study by peer-reviewed study.

As far as I recall, all the low-carb MDs with the big books (Eades, Hellers, Bernstein, Schwarzbein, Atkins) and large practices report that their clients experience cravings, setbacks, and what looks suspiciously like not helping with the insulin resistance thing, when using MSG workalikes.

Plus my own preference is "close to the tree" and that ain't it.

I've posted a few times that using powders always seems to give me problems, bloating, digestion and even percieved belly fat - which would support the insulin thing.