When Buying Protein Powder; Look For This

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th===> To download the map for Flicka gym parking, please visit this link: http://MakersBody.com/Flicka.html

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Without further ado here's today's blog post...I hope you enjoy :)


Whey is the watery part of milk left over once the curd is separated in the process of making cheese.

Separation of whey from curds

As a fluid product, whey accounts for 80-90% of the total amount of milk and contains important nutritional components, most notably protein, but also vitamins, minerals, lipids and some lactose. When it’s separated from the curd in connection with cheese production, it contains small cheese “fines” which are strained out in a whey strainer.

The whey is then spun in a centrifuge to remove even more cheese fines and some of the fat. To clean it up even further and make it even more concentrated in protein, it must be filtered with a very fine sieve known as an ultra-filter.

An industrial ultra- and micro-filter machine

During ultra-filtration, substances with a low molecular weight pass throw the membrane in the filter and a concentrate is obtained. On one side you have a permeate that is free of protein and is used to make lactose (often used in food and pharmaceutical industries), and the other is all protein (your beloved whey protein mostly free of lactose).

Now, in order to make whey into a valuable end product that we all can enjoy, it must be carefully micro-filtered to remove any harmful bacteria. The whey will pass through a special micro-filter whereupon bacteria and spores are separated. A micro-filter with a very, very small pore size of 0.7 microns or less is used which can remove virtually all bacteria and spores.  This process also separates any denatured (altered/cooked) whey proteins from undenatured proteins such that the result is a high quality whey protein rich in alpha-lactalbumin and beta-lactoglobulin (two special proteins found in whey that have immunological benefits) and low in fat.  Undenatured whey proteins obtained in this manner also have better solubility, which means it dissolves easily in any fluid added to it.

With Prograde Protein, this micro-filtration is also done at a low temperature to prevent any damage to the protein (denaturation) and/or oxidation to any of the fat contained within. The final product is one you can enjoy that’s safe, tasty, easily mixable and healthy for everyone in your family.



CONSUMER ALERT: Not All Protein Powders Are Created With Safe Ingredients. Do Not Consume Any Whey Protein Until You Read This Completely

===>http://progradenutritionals.com/protein-powder.html

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http://MakersBody.com/Flicka.html

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4 Wild Substances That Fight Belly Fat

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Most of us don’t just want to lose “weight”. We want to lose body fat. This is what really concerns us, cosmetically speaking, at least.

Body fat, referred to by scientists as adipose tissue, is the stuff that can hide shapely, defined muscles from view, make your bikini fit awkwardly (or not at all), put rolls on your belly, and so on. To lose body fat and prevent it from finding you again, you must burn more of it than you store. When you achieve this scientists say you are in negative fat balance, and it can be a very positive thing. Indeed, if you stay in negative fat balance long enough, then you will unquestionably lose body fat.

The supermarket is a great place to go for things that can increase body fat. But it’s also home to some of nature’s most powerful tools for helping you lose it. In this exclusive report we reveal 4 natural “slimming secrets” that can immediately increase your calorie-burning rate, the first and most critical step toward achieving a negative fat balance and fitting into your swimsuit properly again.

1.   Coffee (caffeine)
While the proportions may shift from moment to moment, your body always burns a mixture of three fuels: carbohydrate, fat and protein. Thus, if you increase your overall calorie-burning rate (a.k.a. metabolic rate), it’s pretty much guaranteed that your fat-burning rate will go up, bringing you that much closer to the negative fat balance territory where real slimming occurs.

About 75% of the caffeine consumed in the United States comes from coffee, a product that no supermarket can be considered complete without. Caffeine is recognized worldwide for its ability to enhance alertness and performance. However, it also displays fast-acting calorie-burning properties. For instance, a study involving lean and overweight (obese) subjects reported that a single 100-mg dose of caffeine (equivalent to a little over 1 cup of coffee) was enough to raise their calorie-burning rate by up to 4% for 2.5 hours.

While a 4% increase may not seem like a big deal, it can turn into one. The scientists who conducted the study explain, “…if it is assumed that there is no compensatory increase in food intake, the increase [in calorie-burning rate] after caffeine would represent an energy deficit of 75-110 kcal/day. These changes may be small but over several months could accumulate and lead to substantial changes in body weight.”

But wait. Regular coffee drinkers know all too well that you can become tolerant to its energizing effects over time. Won’t the same thing happen here? Fortunately, evidence suggests that caffeine’s calorie-burning effects persist with repeated exposure. Case in point: The subjects in the above study were all mild to moderate consumers of caffeine, consuming anywhere from 250-500 mg per day, equivalent to ~3-6 cups of coffee. Yet they all enjoyed a calorie-burning boost from the relatively small dose given to them.

2.   Hot Pepper (capsaicin)
The waiter places a delicious meal in front of you that includes a spicy curry sauce. You devour it. For the next 30 minutes your calorie-burning rate is cruises at 10% above baseline, equivalent to burning an additional 129 Calories per day, or 27% of the caloric value of the entire meal. Sounds too good to be true? This fictitious scenario became a reality at Kyoto University in Japan when scientists gave young women a 481-Calorie meal consisting of a yellow curry sauce containing 3 mg of capsaicin.

Capsaicin is the compound responsible for the sharp, and for some of us, intolerably painful, sensation produced by eating hot red peppers. It’s also to blame for the beads of sweat that appear on your forehead as you do so. Thus, it may come as no surprise to learn that deep inside the body capsaicin can increase your calorie-burning rate by stimulating a process known as thermogenesis. Thermogenesis essentially involves the release of calories in the form of heat. Once released, they can no longer be stored as body fat. In addition to increasing thermogenesis, capsaicin has been found to improve meal satiety (i.e. how full you feel after eating), thereby reducing your risk of overeating. In animal studies it has been reported to increase calorie-burning rate and reduce body fat. 

Of course, the single most powerful way to increase your calorie-burning rate and get into negative fat balance is to exercise. Here, too, capsaicin may boost your slimming efforts. When scientists gave healthy subjects capsaicin an hour before performing low-intensity exercise (stationary cycling), they burned more fat. The increase was impressive enough that the scientists suggested capsaicin be used as an adjunctive therapy in the treatment of elevated blood lipid levels and/or obesity.

3.   Cinnamon
Cinnamon often serves as a flavorful addition to carbohydrate-rich meals. How great is it, then, to learn that it may help “push” more of those carbohydrates into lean muscle and away from fat cells (adipose tissue)?

Most of the carbohydrate calories you eat are eventually converted into glucose (a.k.a. blood sugar). The hormone insulin helps direct glucose into your body’s cells, including muscle cells. The more sensitive your muscle cells are to insulin, the more efficiently they can scoop up glucose and store it for later use, such as providing your muscles with energy during exercise. All other things held constant, this leaves less glucose available for your fat cells, which might otherwise use it to make body fat.

Of the many plants studied to date, cinnamon has been reported to be among the most powerful in terms of its ability to enhance insulin sensitivity and keep blood glucose levels in check. When added to a carbohydrate-rich meal, it reduces the rise in blood glucose normally experienced afterwards. While the effects on insulin sensitivity may take a couple of weeks to manifest, the improvements in blood glucose control appear virtually immediately.

So cinnamon increases insulin sensitivity and improves blood glucose regulation. Great. However, does this mean it can help you lose body fat more quickly? In fact, this ancient spice might help you do more than that. Dr Richard Anderson (Ph.D.) at the US Department of Agriculture has conducted numerous studies on cinnamon.  He says that if cinnamon is consumed long-term, it can enhance lean body mass (this includes muscle) and reduce body fat, something he and his scientific colleagues demonstrated in a study performed in 2006.

4.   Green Tea
White, green and black varieties of tea all contain caffeine (anywhere from ~14-61 mg per 6-8 oz serving). But it’s green tea that seems to get the most attention from scientists when it comes to burning fat. And its fat-burning effects are due to more than its caffeine content.

In one frequently cited study, healthy young men were given a green tea extract three times per day. Their 24-hour calorie-burning rate was 3.5% higher than that of subjects taking a placebo. This was equivalent to burning an additional 200 Calories per day -more than enough to eventually produce substantial weight loss and reductions in body fat.

Not only did green tea cause the subjects to burn more calories, but a larger proportion of the calories burned were determined by the scientists to have come from fat. That is, green tea was pushing them closer towards negative fat balance territory, if not pushing them right into it. Based on the scientists’ comments (they used the term “remarkable” to describe green tea’s effects), they seemed to be quite impressed. Indeed, green tea’s thermogenic effects in this study were as powerful as much larger doses of caffeine.

Your friend,

Tyron


New Clinical Trial Reveals Nutrient Which Helped Participants Lose 3X More Weight Than Average.  The Average Weight Loss Of People Who Took This Nutrient Was 30 Pounds In Just Three Months. Check it out by clicking the link below.


===> http://progradenutritionals.com/prograde-metabolism.html
 

SCIENTIFIC EVIDENCE

Dulloo et al. (1989). Am J Clin Nutr 49:44.

Matsumoto et al. (2000). J Nutr Sci Vitaminol (Tokyo) 46(6): 309.

Shin and Moritani (2007). J Nutr Sci Vitaminol (Tokyo) 53(2): 124.

Hlebowicz et al. (2007). Am J Clin Nutr 85: 1552.

Solomon and Blannin (2009). Eur J Appl Physiol 105(6): 969.

Ziegenfuss et al. (2006). J Int Soc Sports Nutr, 3:45. Dr. Anderson’s comments were provided during personal communications conducted in March 2010.

Chim et al. (2008). J Anal Toxicol, 32(8): 702.

Dulloo et al. (1999). Am J Clin Nutr 70: 1040.

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Antioxidants Like Green Tea May Slow Down Aging

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Green tea and antioxidants are wildly popular right now, and for good reason.  The health benefits of green tea seem to keep growing every day.  It is a highly researched nutrient at the moment; and, one of the things being researched is how it slows down the aging process.

Green tea has been used for hundreds of years as a medicinal agent and of course as a beverage.  A question that is asked quite often is, "Is black tea the same as green tea?"  The general answer is "no" and the reason why is that generally black tea is produced by oxidizing young tea leaves, where green tea is produced from steaming the leaves at very high temperatures.  This inactivates the oxidizing enzymes which keeps the beneficial polyphenol intact.  

Now this doesn’t mean black tea is bad for you, but generally green tea has a higher polyphenol level because of the way it is processed and produced.  Now that we have this question out of the way, let’s get to how green tea slows down our aging process. 

Some of the benefits of green tea and its antioxidant properties are to improve cardiovascular health, prevent and reduce the risk of various diseases, as well as anti-inflammatory properties. 

 

We, of course, can’t ignore all the research on how green tea and green tea extracts help with boosting your metabolism and weight loss.  

A recent study indicates that green tea may protect DNA from damage associated with the aging process.  This placebo-controlled study included 18 healthy individuals that were randomly assigned to receive two cups of green tea or water every day for 4 weeks.

 

The results of the study found a 20% reduction in various levels of DNA damage.  DNA damage is our primary cause of accelerated aging and disease, so it is important that we keep our DNA as healthy as possible.

What this study indicates is that regular consumption of green tea or green tea extracts that contain these powerful polyphenols may protect against damage to your DNA and slow down your aging process.  

If you don’t like the taste of green tea, you can also consume this powerful nutrient in the form of supplementation which can be found in Prograde Metabolism and Prograde Longevity. 

 Yes green tea ice cream has benefits too :)
(I know there were some of you that wanted to hear that, you're welcome)

Your friend,

Tyron

New Clinical Trial Reveals Nutrient Which Helped Participants Lose 3X More Weight Than Average.  The Average Weight Loss Of People Who Took This Nutrient Was 30 Pounds In Just Three Months

 

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Two Healthy Fat Loss Recipes For You

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When it comes to eating right and knowing what to cook, I understand it can be a struggle. Let the following two healthy fat loss recipes help you make that job just a little bit easier :) 

Recipe #1

Asparagus, Grape Tomatoes, Portobello Mushrooms and Sliced Almond with Whole Wheat Rotini
Provided by Michelle Kirk

Ingredients:

    * 1 box (375g or 5 cups) whole wheat uncooked Rotini pasta
    * 2 cups (500 mL) grape tomatoes cut into halves
    * 1/2 cup (125 mL) fresh basil, chopped
    * 6 tablespoons (75 mL) extra virgin olive oil
    * 1 medium onion, diced
    * 2 cups (500 mL/3 large) Portobello mushrooms, chopped
    * 3 to 3 1/2 cups (750-875 mL/1 bunch) asparagus, chopped
    * 1 cup (250 mL) sliced almonds
    * 4 cloves garlic, crushed
    * 1 tablespoon (15 mL) ginger, minced
    * 1/2 teaspoon (2 mL) pepper
    * 1/4 teaspoon (1 mL) crushed red pepper
    * 1/2 teaspoon (2 mL) salt (optional)
    * Parmesan cheese to sprinkle

Directions:

1. Bring large pot of water to a boil for cooking the pasta.

2. While waiting for the water to boil, halve grape tomatoes and chop
basil. Mix together in a small bowl, adding two tablespoons (25 mL)
of extra virgin olive oil. Set aside.

3. Dice onion and chop mushrooms. Chop asparagus into 1 inch pieces
(2.5 cm). Discard the coarse woody ends of asparagus stalks. Crush
garlic and mince ginger.

4. Add Rotini to boiling water. Follow package directions for
doneness. Most whole wheat Rotini requires about 12 to 13 minutes
of cooking time.

5. While the pasta is cooking, in another saucepan sauté onions in 1/4
cup (50 mL) of extra virgin olive oil for one to two minutes at
medium heat.

6. Add the mushrooms, asparagus, almonds, pepper and crushed red
pepper to the saucepan. Sauté for about six minutes or until the
asparagus is tender yet crisp.

7. Add garlic and ginger to saucepan and sauté for another one to two
minutes. Be careful not to let the garlic burn.

8. When the pasta is cooked, drain the water and add pasta back into
the large pot. Add bowl containing grape tomatoes mixture along
with the sautéed vegetables and almonds. Mix all ingredients
together gently.

9. Serve topped with Parmesan cheese.

Serves 6 people

Recipe #2

Egg White "Fried" Rice
Provided by Leigh Peele

A lot of people never thought about adding egg whites to rice, but the
combination is amazing. You can add all types of veggie combos to
this spice palette too. This can work with snap peas, peppers,
edemame, broccoli, etc. Try this, you will not be disappointed.

Recipe Notes And Tips

1. You can use any type of rice you want for this recipe. White and
"sushi" rice create a great sticky and starchy texture that I
enjoy. More wild rices will provide a tougher texture.

2. If you want to kick up the flavor and caloric burn, use fresh
veggies. I personally only use fresh with this meal and it does
make a difference. Of course, I realize not everyone has time for
that. This meal was made in mind for ease and simplicity, but that
doesn't mean it can't be upgraded in sophistication and flavor. You
could easy change it to wild rice, swap the peas for edemame, and
have a completely different meal.

3. I am not carbphobic or think "white" anything is evil. White
rice is generally easier to digest and hinders less nutrient uptake
than brown rice. Glycemic changes are minimal with mixed meals (i.e. protein, fat and carbs). Take home point, choose your rice for taste and how it works with your digestive system best.

4. If you are vegetarian, this is great for getting a lot of
protein and variety in one meal.

Ingredients:

1/2 cup white rice
3 tbsp light "butter"
2 garlic cloves, chopped
1 cup carrots (small dice, frozen)
1 cup green peas (frozen)
3 large egg whites
1 tsp onion powder
1 tsp salt
1/2 tsp pepper

Directions:

1. Prepare rice as directed on package, omitting any salt or
butter. Set aside and keep warm. Works best if rice is a tad on the
soft/sticky side.

2. In a large skillet, heat up 1/2 of the butter with minced garlic
on medium-low. After two minutes, add in carrots. Cover and let
cook/simmer for 5-6 minutes.

3. Remove cover and add the remaining butter, peas, onion powder,
salt, and pepper. Cook for 2 more minutes.

4. Add rice and the egg whites. Keep moving and mixing the food
around until all the egg is cooked. Serve warm.

Yields 2 servings

Serving: Calories- 358.54, Protein- 13.99 g, Fat- 9.36 g, Carbs-
54.58 g, Fiber- 7.11 g, Sodium- 1417.18 mg

Entire Recipe: Calories- 717.08, Protein- 27.98 g, Fat- 18.72 g,
Carbs- 109.17 g, Fiber- 14.21 g, Sodium- 2834.37 mg

To get other recipes like these visit http://www.bodybyeats.com/. The Body By Eats cookbook collection is unique and designed specifically to help make your dieting and training life easier. There is literally something for everyone! Best of all, you can get one cookbook or you can get them all. The choice is yours and the recipes speak for themselves.

All Of The Cookbooks Contain The Following:
o-Measurement in grams and cups.
o-Caloric amounts for servings and entire recipe.
o-Macronutrient measurement for Protein, Fat, and Carbohydrates.
o-Clear and easy to follow instructions.
o-Extra focus on whole foods.
o-Beautiful pictures.
o-Recipes that focus on making the best decisions for body composition.
o-Recipes which put protein intake at the forefront of people's minds.

Also every book also has vegetarian and gluten-free options. 

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