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apsimokėtų imti šituos baltymus http://shop.kulturizmas.net/dymatize-elite-12-xt-2kg  ?

lexusrx rašė:

LoL rašė:

Sveiki, metu svori ir noriu i mityba imesti Scintec Nutrition 100% Whey Isolate. Ka manot apie tai? Ar verta?

Isoliatas visad gerai.
Siek tiek daugiau baltymu,maziau riebalu na ir zinoma be Aspartamo butu Eurosup ProtiMax

gal galit pasakyt kas tas aspartamas? labai tingiu googlint ;/

emexas rašė:

saldiklis

dekui

Ailan rašė:

emexas rašė:

saldiklis

jo tikrai trūksta eurosup'e ,ir apskritai skoniai labai nieko gero, proteinas labai putoja jei geri su vandeniu, tiesiog labai...

Fruktozes truputi gali isimest, labai pagyvint skoni turetu.

nepurtyk ir neputos, gali bandyt su sakute gal issimaiso.

valba10 rašė:

Ailan rašė:

IzI rašė:

Fruktozes truputi gali isimest, labai pagyvint skoni turetu.

o putojima ta baisų?)))

Na nieko cia tokio, gali ismaisyti ir palaukti truputi.

skonis kiekvieno skirtingas reikalas, vienam per saldus, kitam pats tas, treciam jau truksta saldumo. nusipirkai isgersi, kita karta imsi kita
nu su sakute maisyti proteina tai nzn, cia namie gali zaisti normalus zmones visi turi gertuves pareini i rubine po sales ir iskali.

del skonio dar, visi giria ta on gold, pusbrolis nesportuoja uzmaciau banke namie ir pasemiau sakau isgersiu as.
ten dvigubas sokoladas - nu jis man turbut vienas prasciausiu pagal skoni, turbut  tik uz nutrisport geresnis.

zaliasss rašė:

valba10 rašė:

Ailan rašė:

o putojima ta baisų?)))

Na nieko cia tokio, gali ismaisyti ir palaukti truputi.

skonis kiekvieno skirtingas reikalas, vienam per saldus, kitam pats tas, treciam jau truksta saldumo. nusipirkai isgersi, kita karta imsi kita
nu su sakute maisyti proteina tai nzn, cia namie gali zaisti normalus zmones visi turi gertuves pareini i rubine po sales ir iskali.

del skonio dar, visi giria ta on gold, pusbrolis nesportuoja uzmaciau banke namie ir pasemiau sakau isgersiu as.
ten dvigubas sokoladas - nu jis man turbut vienas prasciausiu pagal skoni, turbut  tik uz nutrisport geresnis.

pritariu, neseniai dakaliau 10 lbs paka, pervertintas produktas, su vandeniu geriant sokolado prieskoni turintis skiedalas

LoL rašė:

Sveiki dar karta. Atrodo issirinkau proteina kuri noreciau pirkti, bet galvoju reikia su jumis pasikoncultuoti. Sumasciau imti WPC 80. Kokia jusu nuomone apie ji? Ar esat kas bandes? Kaip skonis?

Skonis ir kiti aspektai turbut gausiau aprasyti sioje temoje uz bet koki kita proteina, siulyciau perzvelgti tema pries koncultuojantis

Jis isvis jokio skonio neturi

Raimis18 rašė:

Gal gali parasyt ar ten yra Acesulfame K ir Sucralose ar kokiu kitu saldikliu, kad neieskot per 250 psl?
Bandziau googlint, nesigavo.

boozer rašė:

LoL rašė:

Sveiki dar karta. Atrodo issirinkau proteina kuri noreciau pirkti, bet galvoju reikia su jumis pasikoncultuoti. Sumasciau imti WPC 80. Kokia jusu nuomone apie ji? Ar esat kas bandes? Kaip skonis?

Skonis ir kiti aspektai turbut gausiau aprasyti sioje temoje uz bet koki kita proteina, siulyciau perzvelgti tema pries koncultuojantis

Nera nei vieno E (saldikliai, dazikliai, tirstikliai, tirpikliai) sojos ir kitu ingridientu, kurie budingi daugumai brandiniu proteinu

Cia pasvarstymai apie WPC ir WPI.
Boozer, kokiu budu gaminti tie, kur tu parduodi?

Is cia:
http://forum.bodybuilding.com/showthrea … amp;page=1

Originally Posted by Will Brink
Pro's and con's of concentrates:

First Generation whey protein powders contained as low as 30-40% protein and contained high amounts of lactose, fat, and undenatured proteins. They were considered a "concentrate" and were used mostly by the food industry for baking and other uses. Modern concentrates now contain as high as 70-80% plus protein with reduced amounts of lactose and fat. Many people are under the impression that a WPC is inherently inferior to an isolate.

This is simply untrue. Though WPCs will contain less protein on a gram for gram basis than an isolate, a high quality WPC contains all sorts of interesting compounds not found in the isolates. Good concentrates contain far higher levels of growth factors, such as IGF-1, TGF-ß1, and TGF-ß2.

They contain much higher levels of various phospho lipids, and various bio active lipids, such as Conjugated Linoleic Acid (CLA), and they often contain higher levels of immunoglobulins and lactoferrin. Although data is lacking as to whether or not these compounds found in a good WPC will effect an athlete's muscle mass or performance, studies do suggest these compounds can improve immunity, intestinal health, and have many other effects that both athletes and "normal" people alike may find beneficial.

The drawbacks of WPCs are they have slightly less protein gram for gram than an isolate, and contain higher levels of fat (though these fats may in fact have beneficial effects) and higher levels of lactose. People should not be under the impression that a well made WPC is inherently inferior to a WPI and may in fact be a superior choice, depending on the goals of the person.

For example, some people don't tolerate lactose well or are trying to watch every gram of fat in their diet, etc. while other may want the potentially beneficial effects of the additional compounds found in a high quality concentrate.

The pro's and con's of isolates, and the micro filtered vs. ion exchange debate.

WPI's generally contain as much as 90-96% protein. Research has found that only whey proteins in their natural undenatured state (i.e. native conformational state) have biological activity. Processing whey protein to remove the lactose, fats, etc. without losing its biological activity takes special care by the manufacturer. Maintaining the natural undenatured state of the protein is essential to its anti-cancer and immune stimulating activity.

The protein must be processed under low temperature and/or low acid conditions as not to "denature" the protein and this becomes an even greater concern when making high grade isolates vs. concentrates. WPI's contain >90% protein contents with minimal lactose and virtually no fat. The advantage of a good WPI is that it contains more protein and less fat, lactose, and ash then concentrates on a gram for gram basis.

However, it should be clear to the reader by now that whey is far more complicated than simple protein content, and protein content per se is far from the most important factor when deciding which whey to use. For example, ion exchange has the highest protein levels of any isolate. Does that make it the best choice for an isolate? No, but many companies still push it as the holy grail of whey.

Ion exchange is made by taking a concentrate and running it through what is called an "ion exchange" column to get an "ion exchange whey isolate." Sounds pretty fancy but there are serious drawbacks to this method. As mentioned above, whey protein is a complex protein made up of many sub fraction peptides that have their own unique effects on health, immunity, etc. Some of these subfractions are only found in very small amounts.

In truth, the subfractions are really what ultimately makes whey the unique protein it is. Due to the nature of the ion exchange process, the most valuable and health promoting components are selectively depleted. Though the protein content is increased, many of the most important subfractions are lost or greatly reduced.

This makes ion exchange isolates a poor choice for a true third-generation whey protein supplement, though many companies still use it as their isolate source due to the higher protein content. Ion exchange isolates can be as high as 70% or greater of the subfraction Beta-lactoglobulin, (the least interesting and most allergenic subfraction found in whey) with a loss of the more biologically active and interesting subfractions.

So, the pros of an ion exchange whey is for those who simply want the very highest protein contents per gram, but the cons are that the higher protein content comes at cost; a loss of many of the subfractions unique to whey. Not an acceptable trade in my view considering the fact that the actual protein differences between a micro filtered type isolate is minimal from that of an ion exchange.

This segues us nicely into looking at the micro filtered whey isolates. With the array of more recent processing techniques used to make WPI's - or pull out various subfractions - such as Cross Flow Micro filtration (CFM®) ultra filtration (UF), micro filtration (MF), reverse osmosis (RO), dynamic membrane filtration (DMF), ion exchange chromatography, (IEC), electro-ultrafiltration (EU), radial flow chromatography (RFC) and nano filtration (NF), manufacturers can now make some very high grade and unique whey proteins. Perhaps the most familiar micro filtered isolate to readers, would be CFM®*.

Although the term "cross flow micro filtered" is something of a generic term for several similar ways of processing whey, The CFM® processing method uses a low temperature micro filtration techniques that allows for the production of very high protein contents (>90%), the retention of important subfractions, extremely low fat and lactose contents, with virtually no undenatured proteins. CFM® is a natural non-chemical process which employs high tech ceramic filters, unlike ion exchange, which involves the use of chemical regents such as hydrochloric acid and sodium hydroxide. CFM® whey isolate also contains high amounts of calcium and low amounts of sodium.

To sum this section up:

- The pros of concentrates is there may be higher levels of various -and potentially beneficial - growth factors, lipids, phospholipids, and other potentially interesting compounds. The cons are lower protein gram for gram than isolates, and higher levels of fat and lactose that some people may wish to avoid. Like all whey proteins, not all concentrates are created equal in their levels of the above mentioned compounds of interest.

- The pros of Ion exchange isolates is extremely low fat and lactose levels, with the highest protein levels (on a gram for gram basis). The cons -which outweigh the pros in my view - is the loss of important subfractions in favor of higher amounts of Beta-Lac.

- The pros of well made micro filtered isolates, is a high protein content (90% or above), low lactose and fat levels, very low levels of undenatured proteins, and the retention of important subfractions in their natural ratios. There really are no cons per se, unless the person wants the additional compounds (e.g., higher levels of growth factors, CLA, etc.) found in a well made concentrate.

* = CFM® is a trade mark process (hence the annoying trade mark sign next to when ever I write CFM) of Glanbia Nutritionals, a large dairy company out of Ireland with offices in the US.

wpc-80 gaminama ultrafiltracijos budu, wpi-90 mikrofiltracijos. Kiek zinau dauguma europos gamyklu gamina siais metodais