TASTES AMAZING, MIXES EASILY, TAKE ANYTIME & DAY. FOR COMPLETE WORKOUT RESULTS.
Whey protein is a crucial component for muscle growth, however to really maximize growth, you require more than just whey. You need a precise blend of performance proteins. Whey is a very quick-digesting protein. The fast rate of digestion is one of whey’s be advantages, but on its own, this quality can actually be a downfall. Since whey digests so quick, it rapidly boosts muscle protein synthesis (MPS). Notwithstanding, it only boosts MPS for a short measure of time.Research demonstrates that when you include medium-digesting and slow-digesting proteins to whey, muscle protein synthesis remains raised for longer than when utilizing whey alone. Since muscle protein synthesis prompts muscle growth, elevating muscle protein synthesis for longer can significantly affect your overall gains. In fact, research recommends that athletes who add moderate-digesting casein protein to a whey protein shake around their exercise enjoy greater muscle growth over time than people taking whey alone. This research is the very reason we suggest taking a blend of quick-digesting whey isolate, medium-digesting egg whites, and slow-digesting micellar casein. Many supplement manufacturers lace their protein powders since high-quality protein is very expensive to make. They often apply a trick called “nitrogen spiking.” Nitrogen spiking, also called “amino spiking” or “protein spiking,” is a way to manipulate tests used to quantify the protein content of protein powders. The present technique used to survey the amount of protein in a protein powder includes measuring the nitrogen content, which is then converted into protein amount. Nitrogen is used since protein is made of amino acids strung together in a chain, much like a pearl necklace, and every amino acid contains nitrogen. If manufacturers add loose amino acids to a powder, they can trick tests and deliver less unadulterated protein than their products claim.
DON’T BUY SPIKED PROTEIN! INCREASE YOUR PROTEIN SYNTHESIS WITHOUT EXTRA AMINO ACIDS.
Many people believe that extra amino acids in their protein powder are beneficial. The significant problem, nonetheless, is that certain amino acids are not added to make the protein powder more effective. Rather, they’re basically added for their nitrogen. Most single amino acids, such as taurine and glycine, are much less expensive than whey protein, casein protein, milk protein, or egg protein. Even highly helpful amino acids like BCAAs and glutamine are cheaper than protein powder. Thus, by adding a cluster of cheaper amino acids to their protein powders, supplement manufacturers can boost their nitrogen content, which technically means they boost the amount of protein per serving, at least indicated by the nitrogen test. Since the added amino acids are not complete proteins, the protein substance of a spiked protein powder is not really what a nitrogen test claims it is. For instance, a whey protein powder may claim to contain 20 grams of protein per scoop. However, if the manufacturer added 5 grams of glycine per serving, then you are only getting 15 grams of actual whey protein and 5 grams of glycine, which would read as 20 grams of protein per serving. A much more serious problem arises when proteins are spiked with amino acids that aren’t utilized as building blocks to form proteins in the body. Taurine is such an amino acid. Taurine assists with energy production, so you might first be excited to see a high quantity of it in your protein. In any case, if 5 grams of taurine has been added to your protein powder that claims to contain 20 grams of protein per serving, you are only getting 15 grams of real protein and 5 grams of taurine. So the extra taurine comes at the expense of total protein. If your favourite protein powder lists BCAAs, glutamine, beta-alanine, betaine (Trimethylglycine/, short TMG), or creatine, you might think it’s an incredible product as a result of the additional nutrients. Yes, your protein contains these performance nutrients, but you may be getting them at the expense of the protein, not in addition to the protein. Every one of those ingredients are nitrogen-containing compounds that count towards the total protein amount presented. You might be getting up to 10 grams less protein per serving than recorded on the label. The uncontrolled utilization of nitrogen spiking is the main reason why we list the exact amount of each protein in every 32.6 gram serving of Niyro™ Protein. Whey protein isolate makes up 12.15 grams, micellar casein makes up 12.5 grams, and the remaining 2.7 grams comes from egg white protein (egg albumen). That totals 27 grams from complete proteins with no additional amino acids or filler nutrients.
MUSCLE / STRENGTH / DEFINITION
- UNBELIEVABLE TASTE TECHNOLOGY*
- ADVANCED DIGESTIVE ENZYMES*
- EXTREME MUSCLE PROTEIN SYNTHESIS*