I got 3 Question about proteins Read please..

[tehkevroy]

Ok I'm 18 years old 5'9 170lbs I wanna get MASS.. and str ...

I'm taking MUTANT MASS proteins shake they give 52 g proteins for 4scoop..

#1.How many Shake Should I take on Training day (52g proteins per shake) ?

#2.how many Shake should I take during non-training day (52g proteins per shake) ?

#3.Should I take M1T ??

If you anwser this please anwser like the following and help me out please

#1. ....

#2. ....

#3 .....


ill REALLLY appreciated it if you guys can help me cause im stuck at the moment.. thx!

 

[deathdroprob]

Hey man, Im 18 in 10 days (10 DAYS!) Im 6' and 91kgs (200.5 lbs I believe)

#1. You should try to eat the same on training days as your off days. Try no to have too many shakes, as youll get far better results from Lean Protein eg: Meat, Chicken, eggs etc. Try to ahve about 4 or more servings of this a day, then plan your shakes around that. make sure you have lean Protein for each Main meal, breakfast lunch and Dinner. Have a shake Mid Morning, Before workout (I dont do this but I here its good) AFTER WORKOUT, Before bed and 1 more if your feeling hungry. Try to space each meal/shake about 2 hours apart as to much Protein will simply overshoot to your kidneys and bye bye Protein.
A simple answer to your question is about 3-4.

#2. .... As said in #1, simply make your diet for training and non-training days the same, except on training days you can add a littlemore fat and carbs (I do).

#3 I dont know what M1T.... is but, try to limit your Protein intake per meal to about 30-40 grams. I usually aim for 35 grams per serve, any more Is a waste - espescially with Shakes, do yourself a favour and use less powder and save yourself some powder and money, as we all know how dear the shit is

 

[Sim882]

52 grams is way to much, particularly whey. That much would under go gluconeogenesis, a process where it is converted to glucose. I have read some studies suggesting that whey should be consumed through repeated small dosages, otherwise caisin beats it easily for overall protein synthesis.

If your using caisin shakes, I believe given the slower digestion rate, it may be OK to have a larger protein serving, but 52 grams would still be a lot. I would be interested to hear what more experienced people think on this point.

 

[chaos13]

alot of ppl would suggest not taking M1T, they have some bad side effects and the back pumps are pretty intense.

if you are just starting to work out iwould suggest sticking with protein, adding some glutamine and creation. you are still young so you have alot of growth hormone and test flowing thru your body. take advanage of that and hit the gym hard.

 

[holy ghost]

stay away from m1t until you get to 185 10%bf
you are pretty small bro

3 protien shakes ed, why would your off days fluxuate??? LOL!!

your off days are the only time youre GROWING anyway bro!

think about it! do some research before you try drugs.

endogenous glutamine is a waste you can get enough through whey protein

creatine is the only supp you need other than a multivitamin and PROTEIN!

 

[Tatyana]

Protein shakes are supplements to get in enough protein, they do not replace the protein.............

CHEW YOUR MEALS, don't drink them all.

Also, as holyghost said, you will be growing muscle on your off days, so I wouldn't alter what you are eating, maybe even eat a wee bit more.

Also depending on what type of whey you are taking in, i.e) whey isolate, can elicit a pretty big insulin spike, which is great post training, but not always that great when you want to do a 'lean bulk' and not put on that much fat.

 

[Sim882]

Hi Tat,

Does caisein protein elicit the same type of insulin spike.

I'm cutting and my meals are 1500kj's about 380 calories. I often have 30 grams caisin shake + 50 grams flaxseeds + 5 ground cassia. What do you think about this? I actually taste really good (if you lave it in fridge for a while, it has a choc mouse type texture and flavour to it). What is caisein like for insulin.

 

[Tatyana]

Hi Tat,

Does caisein protein elicit the same type of insulin spike.

I'm cutting and my meals are 1500kj's about 380 calories. I often have 30 grams caisin shake + 50 grams flaxseeds + 5 ground cassia. What do you think about this? I actually taste really good (if you lave it in fridge for a while, it has a choc mouse type texture and flavour to it). What is caisein like for insulin.

The full name is actually micellar casein, and I would also be very careful to make sure that you have the real deal, there are very few manufacturers of micellar casein, and it is a more expensive type of whey protein.

If it states that there are various 'fractions' of micellar protein, then it is not true micellar protein (if my memory serves me correctly from a great article I read by Kerry Keyes, protien scientist who works with CNP - Dorian Yates approved)

Micellar refers to the structure, and fat also forms micelles. It is a large molecule with several 'strands' of the protien forming an outer water loving (hydrophilic) portion, so it can be transported in the blood stream,and an inner hydrophobic (water hating) portion (which alot of molecules have).


As it is a BIG molecules of many components, rather than an isolate, it will not elicit as big of an insulin response.

Here is a bit more info and piccies I found of micelles, I find piccies always make things more easy to understand..............


The largest structures in the fluid portion of the milk are casein protein micelles: aggregates of several thousand protein molecules, bonded with the help of nanometer-scale particles of calcium phosphate. Each micelle is roughly spherical and about a tenth of a micrometer across. There are four different types of casein proteins, and collectively they make up around 80 percent of the protein in milk, by weight. Most of the casein proteins are bound into the micelles. There are several competing theories regarding the precise structure of the micelles, but they share one important feature: the outermost layer consists of strands of one type of protein, kappa-casein, reaching out from the body of the micelle into the surrounding fluid. These Kappa-casein molecules all have a negative electrical charge and therefore repel each other, keeping the micelles separated under normal conditions and in a stable colloidal suspension in the water-based surrounding fluid (McGee 19–20).

 

[Sim882]

Thanks again for the info. The insulin producing nature of whey is one of the reasons why I'm suprised the ANPB diet got so much attention of the board - i.e., mean people avoid milk cutting b/c of the insulin factor (well I realise also because of the useless galactase), but that is mainly because of whey, as lactose is low GI.

I had read that miscellar casein > casein casseinate, and did buy ascend miscellar casein. At first I didn't like the taste, but for some reason with flaxseeds and cassia the taste rapidly improves. Also tastes good on oats, making a great breaky. I'm very strange in that I can if I eat something regularly begin to like any food, except brussel sprouts, so for me sweet potato, kangaroo, salmon and pumpkin tastes better than pizza or chips, just because I'm use to it for example.

The full name is actually micellar casein, and I would also be very careful to make sure that you have the real deal, there are very few manufacturers of micellar casein, and it is a more expensive type of whey protein.

If it states that there are various 'fractions' of micellar protein, then it is not true micellar protein (if my memory serves me correctly from a great article I read by Kerry Keyes, protien scientist who works with CNP - Dorian Yates approved)

Micellar refers to the structure, and fat also forms micelles. It is a large molecule with several 'strands' of the protien forming an outer water loving (hydrophilic) portion, so it can be transported in the blood stream,and an inner hydrophobic (water hating) portion (which alot of molecules have).


As it is a BIG molecules of many components, rather than an isolate, it will not elicit as big of an insulin response.

Here is a bit more info and piccies I found of micelles, I find piccies always make things more easy to understand..............


The largest structures in the fluid portion of the milk are casein protein micelles: aggregates of several thousand protein molecules, bonded with the help of nanometer-scale particles of calcium phosphate. Each micelle is roughly spherical and about a tenth of a micrometer across. There are four different types of casein proteins, and collectively they make up around 80 percent of the protein in milk, by weight. Most of the casein proteins are bound into the micelles. There are several competing theories regarding the precise structure of the micelles, but they share one important feature: the outermost layer consists of strands of one type of protein, kappa-casein, reaching out from the body of the micelle into the surrounding fluid. These Kappa-casein molecules all have a negative electrical charge and therefore repel each other, keeping the micelles separated under normal conditions and in a stable colloidal suspension in the water-based surrounding fluid (McGee 19–20).

 

[Tatyana]

Fantastic shift on your taste buds.

I like brussel sprouts.

The only thing I am not keen on are some of the melons, and I always forget which colour.

It is amazing when you start to crave healthy food. I can't imagine going back to eating chips, pizza or burgers all the time.

If I do have a cheat meal, it is most certainly not with a fast food chain, not worth the mega calories.