{"id":12783,"date":"2021-08-30T14:38:58","date_gmt":"2021-08-30T12:38:58","guid":{"rendered":"https:\/\/www.ericfavre.com\/lifestyle\/uk\/?page_id=12783"},"modified":"2021-09-06T12:23:22","modified_gmt":"2021-09-06T10:23:22","slug":"isolat","status":"publish","type":"page","link":"https:\/\/www.ericfavre.com\/lifestyle\/uk\/home\/sport-nutrition\/food-supplements\/goals-dietary-supplements\/muscle-mass-gain\/protein-powder\/isolat\/","title":{"rendered":"Isolat : The Protein Rolls Royce (Lactose Free)"},"content":{"rendered":"\t\t
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\r\n Commercial proteins <\/strong>are extracted from 3 food sources: milk, soy \r\n and egg.\r\n <\/p>\r\n

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  • \r\n Milk provides casein and whey protein.\r\n <\/li>\r\n
  • \r\n Egg provides ovalbumin\r\n <\/li>\r\n
  • \r\n Soy provides soy protein\r\n <\/li>\r\n <\/ul>\r\n

    \r\n Each protein is characterised by its aminogram. This reveals the exact \r\n composition of the 20 amino acids that make up living matter. Some amino \r\n acids are rarer than others, but the most interesting protein is the one \r\n whose ratios are closest to the needs of the human body.\r\n <\/p>\r\n

    \r\n In general, Whey has the best aminogram\r\n <\/p>\r\n

    \r\n HOW IS IT OBTAINED?\r\n <\/h2>\r\n

    \r\n Different processes allow the production of different types of whey of \r\n different qualities. These processes can be mechanical or chemical but \r\n all aim to isolate the protein from less interesting constituents while \r\n preserving its fragile qualities.\r\n <\/p>\r\n

    \r\n Whey Isolate is the highest quality protein on the market. \r\n Microfiltration provides a much higher protein content than simple \r\n filtration, which produces concentrated whey.\r\n <\/p>\r\n

    \r\n This microfiltration process is called CFM for "Cross Flow Micro \r\n filtration". It brings together a series of processes aimed at filtering \r\n whey protein through increasingly fine ceramic filters to remove as much \r\n residual carbohydrate and fat as possible.\r\n <\/p>\r\n

    \r\n This filtering is done without the use of solvents and at low \r\n temperatures, so there is no degradation of the proteins, which makes \r\n Whey Isolate the best protein today.\r\n <\/p>\r\n

    \r\n WHAT ARE ITS CHARACTERISTICS?\r\n <\/h2>\r\n

    \r\n The properties of Whey Isolate are no longer in question and many \r\n sportsmen and women are now judged only by it.\r\n <\/p>\r\n

    \r\n It has a powerful anabolic action on the growth of muscle tissue. It is \r\n currently the purest and most concentrated protein, containing 90% to \r\n 95% protein per 100 grams of dry extract.\r\n <\/p>\r\n

    \r\n It is free of lipids and carbohydrates, which means it can also be used \r\n during a dry period. With an excellent aminogram, the peptides pass \r\n quickly into the bloodstream and into the muscles. With an excellent \r\n aminogram, the peptides are quickly absorbed into the bloodstream and \r\n the muscles. Combined with a biological value of over 120, the \r\n effectiveness of whey isolate is unmatched, making it ideal for muscle \r\n development.\r\n <\/p>\r\n

    \r\n It prevents subcutaneous water retention. It is low in sodium, which \r\n makes it an indispensable asset in dry training.\r\n <\/p>\r\n

    \r\n It is also low in lactose and therefore does not cause any recurrent \r\n digestive problems. It is recommended for people with a sensitive or \r\n easily irritated digestive system.\r\n <\/p>\r\n

    \r\n WHAT DOES IT DO FOR THE METABOLISM?\r\n <\/h2>\r\n

    \r\n Whey Isolate is appreciated for its rapid absorption and assimilation. \r\n It is of particular interest during the open anabolic window, just after \r\n training. During this period, the amino acids reach the muscle cells \r\n faster.\r\n <\/p>\r\n

    \r\n Anabolism is therefore much quicker and catabolism is consequently \r\n slowed down.
    Whey Isolate is an excellent source of fast-release \r\n protein, very effective for developing dry muscle mass!\r\n <\/p>\r\n

    \r\n With very little lactose, lipids and carbohydrates it is a very useful \r\n protein during dieting to develop and maintain quality lean muscle mass!\r\n <\/p>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

    Commercial proteins are extracted from 3 food sources: milk, soy and egg. Milk provides casein and whey protein. Egg provides ovalbumin Soy provides soy protein Each protein is characterised by…<\/p>\n","protected":false},"author":71,"featured_media":27973,"parent":12734,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"template_UK.php","meta":[],"_links":{"self":[{"href":"https:\/\/www.ericfavre.com\/lifestyle\/uk\/wp-json\/wp\/v2\/pages\/12783"}],"collection":[{"href":"https:\/\/www.ericfavre.com\/lifestyle\/uk\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ericfavre.com\/lifestyle\/uk\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ericfavre.com\/lifestyle\/uk\/wp-json\/wp\/v2\/users\/71"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ericfavre.com\/lifestyle\/uk\/wp-json\/wp\/v2\/comments?post=12783"}],"version-history":[{"count":6,"href":"https:\/\/www.ericfavre.com\/lifestyle\/uk\/wp-json\/wp\/v2\/pages\/12783\/revisions"}],"predecessor-version":[{"id":12825,"href":"https:\/\/www.ericfavre.com\/lifestyle\/uk\/wp-json\/wp\/v2\/pages\/12783\/revisions\/12825"}],"up":[{"embeddable":true,"href":"https:\/\/www.ericfavre.com\/lifestyle\/uk\/wp-json\/wp\/v2\/pages\/12734"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ericfavre.com\/lifestyle\/uk\/wp-json\/wp\/v2\/media\/27973"}],"wp:attachment":[{"href":"https:\/\/www.ericfavre.com\/lifestyle\/uk\/wp-json\/wp\/v2\/media?parent=12783"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}