Protein absorption

[MS]

Ginger can also be used as a meat tenderizer. The two main proteases in ginger are structurally and functionally very similar to papain, bromelain, actinidin, and protease omega. From recollection, I believe all of these enzymes can inhibit steroid absorption, so it might be a good idea to avoid them if you're on an oral cycle. A better way to increase the protein digestibility of meat is to marinate it, then cook it, rather than just taking enzymes with your meal. This is possibly why these "supplements" fell out of favor....not as effective as good old fashioned marination.

Same deal for other proteins, eg hydolyzed whey is better absorbed than whole whey. This does not necessarily make the proteins "better" though. For instance there may be times when a slow digesting protein is "better" than a rapidly absorbed protein, and different enzymes yield different oligopeptides which may be better absorbed or have other desirable biological activity.

There is no doubt that milk is insulogenic, and this may be why Blair thinks it's a 'good carb', however I am more cautious in recommending milk as a great carb source because there is some evidence that milk/dairy carbs also induce a relative insulin resistance. In other words, dairy products may directly cause your pancreas to produce more insulin than is required for absorption of the carbs it contains. High insulin levels are something this ageing bodybuilder wishes to avoid. But no one knows for sure!

 

[macrophage69alpha]

take protein with ginger and then without.. most people notice the difference almot immeadiately.

 

[MS]

What kind of difference macro?

 

[Nelson Montana]

I find Ginger to be great for bloating and a "nervous" stomach .

MS: Good points, although I wouldn't think the insulin sensitivity is much of a concern, especially if you keep sugar and hi-gly carbs in their place.

Blair used some whey in his formula but was well aware of the slow digestive properties of milk, (and cream) making it more "anti-catabolic". I still believe whole egg is the optimum protein source since it's the closest amino acid ratio to human mothers milk. Whey is popular partly because it tastes good and mixes well. The supplement companies made it out to be superior but the reasoning was based not so much on science but on profit margins. Whey is cheap. It's the stuff that they throw away when making cheese, now it's the most expensive protein product available.

 

[Nelson Montana]

I find Ginger to be great for bloating and a "nervous" stomach .

MS: Good points, although I wouldn't think the insulin sensitivity is much of a concern, especially if you keep sugar and hi-gly carbs in check.

Blair used some whey in his formula but was well aware of the slow digestive properties of milk, (and cream) making it more "anti-catabolic". He also used whole egg which I still believe is the optimum protein source since it's the closest amino acid ratio to human mothers milk. Whey is popular partly because it tastes good and mixes well. The supplement companies made it out to be superior but the reasoning was based not so much on science as it was on profit margins. Whey is cheap. It's the stuff that they throw away when making cheese, now it's the most expensive protein product available.

 

[MS]

Without a doubt ginger settles my stomach (whether or not I've eaten any protein).

 

[Ulter]

I love ginger root. I never used it before MP came up with it for the AF Store. I can eat protein and not feel it anymore.

Hey there Mentor.

 

[MR. BMJ]

Yep, I like taking ginger with my protein meals, but I wasn't aware that it might inhibit the absorption of oral anabolics. Thanks for the heads up MS (if it is indeed true, which I know you didn't totally imply it was). Ginger has helped me keep the bloat down definately. To tell you the truth, I really can't say for sure if it really speeds up the digestion process because of the "settling" affect it has on the gut. I know it does help with F-L-A-T-U-L-A-N-C-E...I can tell a big difference in this regard. This tells me that it does have a chance of speeding up the digestion----->absorption rate, however I have a feeling it may not be by much. I can tell most when having large amounts of whey mixed with water. It doesn't seem to help much with cottage cheese and chicken very much to me though. However, I do find that the more I take without experiencing complications (3-4 grams as opposed to the usual 1-2 grams recommended), that it makes a difference as well. It may be that some people are not taking enough. The stuff is dirt cheap, so it makes experimenting nice.

In regards to the milk topic...I don't drink much milk anymore, even when bulking. Instead, I just incorporate cottage cheese into my daily patterns instead. I just do not like lactose, and i'm not even intolerant to it. It does make a shake taste 100% better than water though. I respond VERY good to whey, and it still continues to be my favorite. then it goes chicken breasts, cottage cheese, eggs, red meat.

I get a major blood sugar drop exactly at a 1/2 hour each time after I drink milk. Nothing seems to prevent this. I have tried mixing it with different fats, protein, fibers, carbs, etc...you name it! If I remember correctly, the half hour mark is also common in some of the milk studies i've read as well (have to check to be exact).

Dammit...I have this cool milk study dealing with absorption rates but can't find it!

BMJ

 

[rez]

MS Consider taking the protein shakes wih milk. Rheo Blair felt that lactose is the ultimate carb and helps is the assimilation of proteins. Although I can't provide any studies to back this up, I believe he was right. Besides, who am I to argue with a genius?

.

does this apply to yoghurt as well - so the lactose in yoghurt is also a good carb?

 

[Nelson Montana]

rez: It would apply, but yogurt isn't exactly a high protein food. I guess if you mixed in some protein powder it would work , but I wouldn't imagine that being too palatable.

Yogurt falls under the catagory of what I call a "fake health food." Most of the dubious benifits of the friendly bacteria are long gone after it's been on the store shelf for a few days. Yogurt is essentially a glass of sour milk with 6 teaspoons of sugar.