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naturalrights-retard · 3 months

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STORY AT-A-GLANCE

Traditionally, cheese was made with just four ingredients: milk, salt, starter culture and animal rennet

Rennet is used as a clotting agent to curdle the milk into cheese, separating the liquid parts of milk from the solids. It’s an essential part of the cheese making process

Today, there are four types of rennet used in the cheese making industry: animal rennet, vegetable rennet, microbial rennet, and a genetically modified version called FPC (fermentation-produced chymosin), made by Pfizer

Bioengineered chymosin (FPC) was granted Generally Regarded as Safe (GRAS) status, which exempted Pfizer was exempt from the pre-approval requirements that apply to other new food additives. This despite the fact that studies have detailed concerns about safety

An estimated 90% of North American cheese is made with FPC rennet, and ingredient labels do not distinguish between bioengineered rennet and the original animal-based type so consumers have no way of knowing what they’re eating

In this article let’s dive into why I believe you should only be eating cheese made with ANIMAL RENNET, and how over 90% of the cheese sold in the U.S. does not use this and instead uses a genetically modified version made by Pfizer.

Cheese History

Who doesn't love cheese?! And for good reason — it is not only delicious but also incredibly nutritious. And despite what mainstream tells us, humans have been making and consuming this superfood for over 7,000 years.1,2,3 In fact, cheese serves an important role in human history.

Historians document that milk, dairy and fermented dairy products, like cheese, served as a nutrient-dense calorie source that was storable, allowing some of the first explorers to safely travel and expand communities, creating more demographic shifts and diverse farming communities.

“Dairy provided food security, as it is a nutrient-rich superfood.

Consumption of milk and dairy products would have had many advantages for early farming populations. Milk, yogurt, and cheese are good sources of calories, protein, and fat. They provide a reliable food between harvests or during droughts, epidemics, or famines.

Milk is a relatively pathogen-free source of fluids that could be critical during times of water scarcity. Cheese provides a means of storing these nutrients to be used when milk production is low, and can be easily transported.

Furthermore, fermentation of milk into yogurt or cheese lowers lactose content and allows lactose intolerant individuals to reap the benefits, while maintain, or in some cases enhancing, other essential nutrients such as fat and calcium.”4

But cheese was traditionally made with just these four ingredients:

1.Milk

2.Salt

3.Starter culture, what’s used to make the desired cheese strain (for ex. Muenster versus Swiss)

4.Animal rennet, used as a clotting agent to curdle the milk into cheese, separating the liquid parts of milk from the solids — a very vital part of the cheese making process!

You add culture to milk and let it ferment. Then, you add rennet, which separates the milk into curds and whey. Then you press the curds and age them. And voila — cheese!

Rennet is a complex set of enzymes that are naturally produced in the stomachs of ruminant animals, like cows. The main enzyme present is chymosin, which is a protease enzyme, meaning it breaks down protein. Rennet from animals also contains other enzymes like pepsin and lipase.

So these enzymes in rennet target casein, the main protein in milk. They cause the casein molecules to divide and re-coagulate into even larger clumps, forming cheese curds. So, rennet serves as a vital part of cheesemaking since it helps curdle the milk into cheese, separating the liquid part from the solid part.

Types of Rennet

There are four types of rennet used in the cheese making industry: animal rennet, vegetable rennet, microbial rennet, and FPC (a GMO version).

1.Animal rennet — Animal rennet is the most natural and oldest form of rennet, and what was traditionally used in cheese making. There are milk-clotting enzymes naturally occurring in the stomach lining of ruminant animals. It is well known in the cheese making industry that animal rennet produces a superior flavor, likely because this rennet is a complex set of enzymes (as nature intended), rather than a single isolated enzyme derived in a lab.

Animal rennet is usually 90% chymosin enzyme and 10% pepsin enzyme. The small amount of pepsin will break down the casein protein in milk in a slightly different way compared to just chymosin alone, producing a final product with an enhanced taste.

Cheese made using animal rennet not only tastes better, but it also produces a safer and more natural final cheese product, which will be discussed in depth below.

2.Vegetable rennet — One alternative to animal rennet is vegetable rennet, which unfortunately varies a lot depending on the source, and the term “vegetable rennet” is misused a lot. True vegetable rennet is derived from plants that possess coagulation enzymes. And these plant extracts have been used as milk coagulants since ancient times. Some examples include cardoon thistle, fig tree bark, or nettles.

However, it is well known in the cheese industry that vegetable rennet can negatively impact the final texture and flavor of the cheese.5,6

“Most plant-derived [enzymes] typically exhibit low MCA/PA ratios resulting in poor cheese yield and formation of bitter substances during cheese ripening ... Therefore, most of them are not suitable for cheese production.”7

Which is why most of the cheese with the label “vegetable rennet” isn’t real vegetable rennet. It's either microbial rennet (made from mold) or FPC (the GMO version) since there is no regulation on the terms used for what rennet is used in cheese labeling.

3.Microbial rennet — Another alternative to animal rennet is “microbial rennet,” where the coagulating enzymes are produced by a specific type of mold, fungus or yeast organism grown and fermented in a lab setting (often fed soy). Yum. So while the microorganisms aren’t genetically modified, their food source likely is.

This is considered vegetarian friendly as the enzyme produced by the organism is not derived from an animal. There is again a large consensus in the cheesemaking world that cheeses made with this type of microbial rennet can lead to a final cheese product with a bitter taste. This option is commonly used in “certified organic” and “certified vegetarian” cheeses.

“Microbial [enzymes] are mainly produced by fungi and bacteria in the process of growth and metabolism. Microorganisms have the advantages of a short growth cycle, easy fermentation, and are not limited by space and region of production ...

Therefore, the cost of microbial MCEs is low ... However, it is found that most MCEs [microbial enzymes] have high PA and low MCA/PA ratios leading to low cheese yield and bitterness.”8

4.Genetically modified FPC — To overcome some of the shortcomings of the vegetable and microbial rennets like the potential bitter cheese taste, scientists have leveraged genetic engineering technology to create new, genetically modified species that generate these milk-curdling enzymes.

Introducing the most common alternative to animal rennet in cheese making — FPC, which stands for Fermentation-Produced Chymosin (FPC). (Chymosin referring to the enzyme that curdles milk, and is naturally present in the stomach lining of ruminant animals).

In fact, 90% of the cheese manufactured in the U.S. uses these enzymes from genetically modified organisms.9

FPC was created by the one and only Pfizer (biotech company) and is made possible by using CRISPR gene editing technology10 where the genomes of living organisms are modified. The “safety” of FPC was evaluated by a 90 day trial in rats.11

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How FPC Is Made

Here’s how it is made: The rennet producing gene is taken out of the animal cell’s DNA string and then inserted into the bacteria, yeast or mold host cell’s DNA string in a process known as gene splicing (a type of recombinant DNA technology). Once inserted, the newly placed gene initiates the production of the chymosin enzyme within the host. The host culture is then cultivated and fermented.

These recombinant DNA technologies are relatively new and became popular in the 1980s when the U.S. Supreme Court by a 5-4 vote ruled that new life forms can be patented.12 So then in 1990, in another precedent-setting decision by a U.S. government office, the FDA approved the use of FPC in food. It was the first time a bioengineered product was permitted in food in the U.S. It gets better.

This bioengineered chymosin (FPC) was granted Generally Regarded as Safe (GRAS) status. Meaning, Pfizer was exempt from the pre-approval requirements that apply to other (non GRAS) new food additives.

Since Pfizer demonstrated what is often referred to as “substantial equivalence,” the FDA concluded that bioengineered chymosin was substantially equivalent to calf rennet and needed neither special labeling nor indication of its source or method of production.

In case you didn’t know, this “GRAS” label is a little hand wavy and just a big loophole. In general, federal law requires the FDA to ensure that food additives are safe and mandates a rigorous pre-market safety review process. But the loophole = GRAS.

The GRAS Loophole

Forty-three percent of food additives are designated “GRAS” and don’t get FDA oversight. Essentially, we must trust that food companies will conduct unbiased safety determinations before adding these new GRAS substances to our food.

“According to the FDC Act, food additives that are non-GRAS need approval prior to marketing. In contrast, GRAS substances do not require approval or notification to the USFDA prior to marketing.”13

Meaning the public and other regulatory agencies lack the data needed to assess the safety of some chemicals in our foods. In 2014, Former Deputy FDA Commissioner for Foods Michael Taylor commented on FDA’s failure to regulate food chemicals, saying:14 “We simply do not have the information to vouch for the safety of many of these chemicals.”

GRAS may have started out with good intentions, but it has turned out to be a giant loophole for food companies to get a free pass to use chemical additives in our food with little to no oversight. And of course, there is no other developed country in the world that has a system as archaic as GRAS for approving food additives. Okay tangent aside, back to FPC.

FPC Cheese Is Except From GMO Labeling

Even though the organisms that produce this FPC are genetically modified, dairy products using this technology are exempt from having to label their products as “GMO.” In fact, FPC is just listed as “microbial rennet” or “vegetable rennet” on labels. (The source of the rennet is not required to be listed). So it is a little deceiving.

The “Non-GMO” national project does not agree with this FPC technology and believes this is a high-risk ingredient. Moreover, FPC is not permitted in USDA Organic cheeses. And here is a comment from the American Cheese Society:

“FPC rennet is a genetically modified organism (GMO). According to the culture companies, 90% of North American cheese is made with FPC rennet. But ingredient labels do not distinguish between this type of microbial rennet and the original non-GMO type.

And the fact that use of FPC-type microbial rennet is not labeled a GMO leaves those who oppose GMOs in the dark when it comes to choosing cheese.”

And once again, FPC is used in 90% of the cheese made in the U.S.! These alternative rennet methods are up to 2X cheaper than using animal rennet, since it speeds up the aging process to make cheese ready for market faster, which means more profits.

They also allows cheese companies to market to vegetarians (since animal rennet, derived from the stomach of a ruminant animal, would not be allowed). But is FPC safe?

Safety Concerns of GM Enzymes

Well, again, this technology is new. So there are no long term studies evaluating the safety of eating a small amount of this genetically modified food additive every single day.15 But there are two main concerns: 1) toxicity and 2) digestive issues since these rennet alternatives can serve as an allergen.16

Toxicity Concerns

Toxicity meaning that the enzyme solution contains bio toxins from the genetically modified host (mold or fungus) that is being cultured and fermented in the lab. The producers of these enzymes claim the final FPC enzyme solution is highly purified, but some people react as though they still contain some of the allergens from the host microorganisms themselves.

In fact, traces of the genetically engineered bacteria have been found in enzymes.17 A few quotes from the literature regarding these toxicity concerns. I don’t know about you, but I have no desire to consume bio toxins from genetically modified organisms!

“Genetically modified food enzymes are currently produced from GMOs. Safety concerns have been raised regarding potential contamination of food with bacterial toxins or mycotoxins, allergens, or uncharacterized extraneous substances as impurities.”18

“Because these enzymes are purified from microbial sources, toxic substances might be present in enzyme preparations/isolates. The toxic substances are basically bacterial toxins and mycotoxins, which might cause problems/risks related to the health of consumers.

Safety legislation is also very much attentive regarding the allergenic properties of manufactured enzymes, as it is well known that enzymes are potent inhalative sensitizers.

Apart from that, numerous uncharacterized extraneous substances/ impurities of microbial/biological origin may also be present in the enzyme preparation, which is also a matter of prime concern while evaluating the safety of commercial enzyme products.”19

“While food enzyme preparations are considered unlikely to cause any acute toxicity, genotoxicity, or repeat-dose oral toxicity, it is the fermentation product(s) of microorganisms from the manufacturing process that is/are of interest due to the potential presence of secondary metabolites that may induce toxicity when ingested (eg. aflatoxins, fumonisins and/or ochratoxins).”20

So, some are concerned about continuous ingestion of these bio toxins over time, and the negative health consequences those would have over the course of years. And unfortunately, there isn’t much regulation here. “Currently, the companies themselves are responsible for the quality control of their products.”21 Gee, that’s not helpful!

Allergens and Digestive Issues

So as a result of a small amount of these toxins potentially showing up in the final cheese product (and slight structural changes in the final proteins), the cheese can now serve as an allergen and can cause an allergic reaction, or digestive and respiratory issues.22

Stomach upset or discomfort

Runny nose, increase in mucus production

Consumers then may think they can’t digest cheese — but hey, maybe it is just the cheese that was made! It may not be the dairy itself, but the microorganism residues that elicit an allergic response, or irritate the gut lining.

I personally do not digest cheese that is made with this FPC (which again can be “vegetable rennet” or “microbial rennet” on labels). I get stomach upset and a disruption of my normal bowel movements. So something isn’t going right there! I can only digest cheese made with animal rennet, so I am very picky with what cheese I consume day to day!

GMO Cheese May Compromise Your Gut Health

One of the biggest issues here is the potential disruption of the gut microbiome.

“Lastly, the case study highlights the issues related to the dissemination of [antimicrobial resistance] genes due to their potential acquisition by the human commensal flora, via direct food consumption and by environmental bacteria through contact with soil and water surfaces or food waste. This is especially the case as a living GMM [genetically modified micro-organism] was found in a FE [enzyme] preparation.”23

In addition, allergic responses from ingesting the biotoxin residues or modified protein structures.

“A known safety risk linked to industrial enzyme use is respiratory allergy and for most proteases there is also some potential for skin and eye irritation … Enzymes present a risk of a respiratory allergy (e.g. Aspergillus-derived enzymes in bakers’ asthma) and it is well described in the scientific literature ...”24

“Genetic modification of enzymes may also change their allergenic properties, posing new potential health risks. For instance, type I sensitization was found in a study of 813 exposed industrial workers using genetically modified enzymes.”25

So, it is documented in the literature, I experience it personally, and have heard from multiple other people — some people have digestive issues digesting the microbial and vegetable rennets. But do just fine with cheese made in a traditional manner with animal rennet. There are consequences when we try to outsmart nature!

Our Cheese

So, if you have previously had digestive issues or allergy-like reactions to cheese, the type of rennet may have been the issue, not the dairy itself! KNOW YOUR DAIRY!

Our cheese at Nourish Cooperative is not only made with raw, A2A2 milk, but we ONLY use animal rennet in all of our cheese varieties — leading to easier to digest, NON GENETICALLY MODIFIED, nourishing and delicious cheese. We prefer that cheese is made the traditional way, as nature intended. So if you don’t digest other cheeses well, you can likely digest ours just fine! KNOW YOUR FARMER AND KNOW YOUR CHEESE INGREDIENTS!

We are soon accepting new members to our farm cooperative, where we ship the best cheese (along with meat, dairy and sourdough) to all 50 states. Join the waitlist here: nourishcooperative.com.

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tomboyfriends · 6 months

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hey, do you have any advice for women trying to build muscle? I'm specifically looking to build some muscle in my chest.

Ok, so I'm going to be completely honest with you and tell you that I am less than one year into seriously weight training. I am by no means an expert nor am I a health professional. With that in mind, I'll tell you what I know. :) You are free to message me as well if there's anything more you would like to know. It's impossible to cover everything in one post but I will do my best to be helpful. There is quite frankly SO MUCH to learn about growing muscle, but it is doable. If you have a curious and open mind and love to research then those are amazing assets to have because there are always ways to refine your technique and improve diet and rest. These might seem pretty basic so maybe you already know a lot of this (I don't know your experience level so I'm gonna talk as if speaking to a total newbie) but I'll cover what I think is important. Eat lots of protein. Shoot for 0.7-0.8g of protein per pound of lean body mass. If you are already pretty lean you can use your normal weight but if you are obese then you should try to figure out how much of your weight is fat and calculate your lean body mass from there. Protein powders such as whey protein and pea protein are very helpful and can be more affordable than other sources. Some people will say 1g of protein per pound of body weight but honestly it may be a bit overkill. Try to eat your protein not all in one sitting otherwise your body will convert a bunch of it into energy instead of muscle. Have some of your daily protein with each meal instead, you can break it into snacks as well. Train hard, REST HARDER. If you don't rest your body will not be able to create more muscle. Get at least 8 hours nightly, more is probably better. After working out, do not exercise the same muscles you trained for a minimum of 48 hours. Use this time to exercise different muscle groups, or rest. Technique/form >>> lifting heavy. Form is important for safety and to also ensure you are stimulating the targeted muscles instead of inadvertently using other parts of the body to get the work done. Control the eccentric (lengthening the muscle) phase of an exercise by performing it slowly for 1-3 seconds. Concentric (shortening/contracting the muscle) phases can be done explosively and quickly but you must always be in control of the weight and not use momentum to move the weight around. Rest 1-3 minutes (some people say minimum 2 minutes, you can also rest longer if needed) between sets to make both your muscles AND nervous system enough time to recover. STOP THE WORKOUT IF YOU ARE EXPERIENCING PAIN/NAUSEA/LIGHTHEADEDNESS/FEELING FAINT/ANYTHING ELSE YOU'RE CONCERNED ABOUT. Some discomfort is okay, but as soon as you feel pain in your muscles or joints or anything else that is serious you have to stop or you may seriously harm yourself. It is important to be in contact with your primary healthcare provider and adapt your workouts to your own specific health needs. BE PATIENT. Women can expect to gain about one pound of muscle per month through weight training. You should not weight train solely for muscle gain, but also for the health benefits in improved cardiovascular health, improved mental health, increased energy and strength, better sleeping habits, and good diet (lots of proteins and veggies). Record the types of exercises you do, how many sets and reps you did, and how much weight you used for those sets and reps. Weight training is built upon the concept of progressive overload, which means increasing training volume (weights * sets * reps) over time, by increasing one (or more) of those variables (so upping the weight, sets, and/or reps). In order to utilize progressive overload effectively, you MUST record your progress so that you are not guessing how much you lifted the last session and end up potentially stunting your progress. When you're putting in this much time and effort you do not want to wing it and waste a workout session. --

Now, you want to build chest muscle. I personally work more on leg and arm muscles but I do work out my entire body. I'm saying this to convey that I am not the most experienced. However, this is what I know. You should try to get around 10 sets of chest exercises weekly to stimulate muscle growth (standard across the board for muscular hypertrophy in any muscle group). You can do more (I do bc I have a lot of free time) but don't burn yourself out, because consistency is arguably the most important factor when it comes to muscle growth. You have to commit for several months and then years. 10 sets of 5-8 reps (repetitions) weekly should cause muscular hypertrophy (muscle growth). You can do all ten sets in one session, or break it down into two sessions where you do five sets each. It all depends on your personal schedule. Start light in order to get accustomed to whichever chest exercises you choose first, and then lift the heaviest you can without breaking form/cheating the rep. It is completely possible to work out your chest muscles without doing bench presses. HOWEVER, in the event that you do bench presses, here are some safety tips. NEVER use clips to secure weights on either side of the barbell when you are performing bench presses without a spotter, otherwise you may become stuck when failing a bench press and will be unable to free yourself because the weights are unable to slide off onto the floor, lightening the bar. Bench pressing without a QUALIFIED spotter (not some gym rando you don't know) is not ideal, however it can be hard to get a spotter so that's why I'm giving you this tip in case you decide to solo bench press anyway. Personally I almost never bench press and opt to use the machines which are much safer to use solo. Personally I use pec/chest fly machines and chest press machines to work out my chest, along with shoulder presses to stimulate part of the upper chest (but of course those are mostly for my shoulders). On youtube there are a bunch of demonstration videos (including by women) so you can look at those if you need more guidance than the instructional stickers on the sides of exercise machines. Remember to get good stretches of the chest muscles under tension on chest fly machines (cable machines are good too) bc that stimulates the muscles a bunch and results in good growth. Incline chest presses are good too. You can use pushups to stimulate muscle growth in the chest, HOWEVER it is not possible to utilize progressive overload using calisthenics (exercises with (little to) no external weights/objects) unless you like... idfk wear a backpack with weight on it or something. So you can use this to grow chest muscle initially, however your growth would end up plateauing after a certain point. If you have any more questions just let me know, again I'm not a pro but I'm glad to help in any way I can. There is so much more I could have added but I hope this post has helped you at least even a little bit. Edit: This ask refused to publish a few times because of how damn long my post was lmao

#detransfem #ask #ok xavery #fitness #women's health

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slavicafire · 10 months

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what are the benefits of whey protein as opposed to like, beef jerky? or other high protein foods? random q i know but i also find it horrendous and have given up on it lol

it is horrendous.

the benefits that cause me to lean towards whey more are mostly personal - the general findings when it comes to beef protein and whey protein is that they are very similar in effect. I recommend checking out this study or this study if you're curious about more exact data, especially including digestibility and aminoacid composition comparisons.

personally, I drink whey protein mostly when I wasn't able to - due to time or other constraints - actually prepare a well-balanced meal: and so the main benefit is that it's very quick to prepare, you can have it on the go easier than foods you have to prepare/open and chew etc, and that it doesn't throw off the balance with its other ingredients, should a particular balance be something you want. that is, to get the same amount of aminoacids from beef jerky rather than whey, I'd have to also yield to consuming much more sodium - and sometimes even fat, depending on the brand, and that's not even mentioning preservatives and other less than fun things they add to typically comercially available beef jerky, at least here. whey is much more neutral.

the other very simple reason is the price - to get the same amount of protein from beef or other types of animal products I'd have to pay much more.

also, one glass of whey makes me feel full and uninterested in food for some time, allowing me to focus on the workout or errands. beef jerky, on the other hand (especially now that I'm trying to limit my meat consumption) just induces a blood rage within me prompting me to devour anything and anyone in vicinity, preferably raw.

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ayin-me-yesh · 1 year

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Something I see online that's frustrating to me is you'll get people telling the vegan activists who promote veganism as a universal ideal that there are disabled people who can't have a vegan diet, but then a lot of the people who point this out don't seem to know what conditions actually cause that. And then you end up having arguments about that so I want to actually point out a few examples

I think the number one example where there's no way to safely, healthfully avoid having to consume animal products is haemodialysis for kidney failure. People on dialysis need more protein than other people because they lose protein and blood cells during the dialysis process, and they are required to have a low potassium diet because their kidneys can't filter potassium. This means legumes and soy aren't viable alternatives. [x] "Renal dietitians encourage most people on haemodialysis to eat high-quality protein because it produces less waste for removal during dialysis. High-quality protein comes from meat, poultry, fish, and eggs." [x] If you can't meet your protein needs with these foods for whatever reason, you'll be prescribed whey protein powder, which is made from dairy. [x]

Ketogenic diets are also high in animal proteins. They're innately low carb and high in fat, which means legumes and other meat alternatives aren't a great fit. "The ketogenic diet can boost insulin sensitivity and cause fat loss, leading to significant health benefits for people with type 2 diabetes or prediabetes." [x] PCOS, a common condition effecting about 10% of people who menstruate, is also often treated with a low carb, high protein diet because it involves insulin resistance. [x]

Ketogenic diets may also be recommended to treat seizures in epilepsy. [x] It is most frequently used for focal seizures in children, infantile spasms, Rett syndrome, tuberous sclerosis complex, Dravet syndrome, Doose syndrome, and GLUT-1 deficiency. In these conditions, ketogenic diets can reduce or even eliminate seizures.

People with food allergies can find it difficult to afford safe and healthy food in general. [x] The inability to rely on cheap, plant-based proteins like canned beans or dried lentils can be a general hardship, especially when disabilities themselves can limit job opportunities or the capacity to work.

Intestinal disorders are another factor that can make vegan diets difficult. Foods high in insoluble fibre, like beans and other legumes, as well as nuts and seeds, can cause Crohn's flare ups in some people. [x] Seeds, nuts, and legumes can also be trigger foods for people with ulcerative colitis. [x] IBD flare ups are not like a run-of-the-mill case of intestinal discomfort. They can land people in the hospital and require major surgery. [x]

For allergies, the main factor that can make a vegan diet difficult isn't allergy to specific vegetables, but to specific plant proteins. Someone who is allergic to soy, peanuts, or other legumes will have more limited options for meeting their daily protein requirements on a vegan diet. People with allergies to a broad spectrum of legumes may not have any reasonable substitution options. Substitutions can also increase the price point and make a vegan diet too expensive for people in poverty who also have allergies. Poor people with food allergies may find it difficult in general to afford a safe and healthy diet. [x]

For some people, including some disabled people, a vegan diet may in fact be ideal. Vegan diets can certainly be part of a healthy diet when trying to reduce bad cholesterol [x], treat high blood pressure [x], or treat earlier stages of kidney disease. [x] And while insulin resistance may be best treated with a ketogenic diet in some people, others do seem to benefit from a plant-based diet instead. [x] A person's diabetes specialist and trained dietitians can help them figure out which is best for them, potentially based on other factors like whether or not they have high blood pressure or bad cholesterol, or whether their diabetes risks are linked to PCOS or other known metabolic conditions.

Achieving sustainable food production and equal access to a safe, nutritious, well-balanced diet is fundamental to us all. But there's simply no one-size-fits-all ideal human diet, and that's something everyone needs to take into account.

#disability #ableism #dialysis #epilepsy #diabetes #allergies #long post #food tw #diet tw

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a-student-out-of-time · 1 year

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Forgive anon's ignorance, Masa, but what are lysozyme and lactoferrin used for?

Uhhh...Nakamura?

Lactoferrin is a multifunctional protein of the transferrin family, and is found in whey milk produced by most mammals. Lysozyme is a ~14 kDa protein present in many mucosal secretions and tissues of animals and plants, and plays an important role in the innate immunity, providing protection against bacteria, viruses, and fungi.

Both can be added to baby formula for health benefits if the mother isn't able to nurse.

#danganronpa #nwpm #neo world program monitor #masa esumi #kyoji nakamura #a student out of time #DR #The Price of Fate arc

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xdreamvillebri · 7 months

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ALL THAT YOU NEED TO KNOW ABOUT GOLD STANDARD WHEY PROTEIN

Whey protein powder contributes to the required nutritional boost. You will be able to work out this website for long amounts of time with greater outcomes and less fatigue if you use whey protein powder regularly.

Is Gold Standard whey protein good? The burning question about Gold Standard whey is taking a toll. With numerous flavors and rising purchases of the product,ALL THAT YOU NEED TO KNOW ABOUT GOLD STANDARD WHEY PROTEIN Articles more and more people are curious about it. In this article, we shall understand the nuances of the much renowned Gold Standard whey.

WHAT IS WHEY PROTEIN?

Starting from the basics, let me first introduce you to whey. Whey is one of the milk proteins, formed at the end of the curdling process. It is the white residual. Whey is a dairy protein rich in three macronutrients namely carbohydrates, fats, and proteins. History tells us that whey was discarded earlier as a waste. However, with the advancement of the medical world, the benefits of whey protein have been realized. Hence, it is now manufactured as a supplement. In fact, whey protein is the most popular and most consumed dairy protein.

Whey protein is a high-quality and complete protein. It includes twenty-two basic amino acids, the building block of the human body. Since the whey protein is complete with all amino, it is especially helpful to athletes and sportsmen. Whey protein supports muscle recovery and aids the process of rebuilding muscles.

Next, whey protein is special because it is rich in BCAAs, that is, branched-chain amino acids. BCAAs refer to the combination of three essential amino acids, which make up one-third of skeletal muscle. This three essential amino include leucine, isoleucine, and valine. BCAAs via whey protein help to replenish muscles after a workout. They support muscle recovery and rebuilding.

#youtube

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thegymvine · 1 year

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The Best Chocolate Whey Protein Powders (Ranked)

Whey protein supplements are becoming popular for those looking to conveniently increase their protein intake. They are a wonderful addition to any well-balanced diet, that can help you achieve your fitness goals. During my weightlifting journey, I have tried many chocolate whey protein powders and have figured out what factors to look out for:

Value: Protein prices can fluctuate but generally brands can have ranges that they stick between.

Protein per serving (30g)

Taste

Fat and carbohydrate content: Low-quality whey protein will have high amounts of fat and carbohydrates and represents the amount of processing used to make the powder.

Mixability in water and milk: How easily the powder mixes in liquids without lumps.

Allergens: Whey protein obviously contains dairy and so may not be suitable for those with lactose intolerance.

These factors matter whether you're looking to build muscle, lose weight or just stay healthy.

Chocolate is typically a good flavour option for whey protein as it is made to be palatable to a wide range of people. Also, chocolate flavours are not usually too sweet or bland, when compared to other flavours.

If you have not tried any of the powders in this list, then you should consider trying them as I would recommend all of them for their unique benefits.

1. Optimum Nutrition (Double Rich Chocolate)

Out of all the brands I have tried, this one was the best overall. Its excellent taste and mixability easily justify its slightly higher price point. Moreover, this whey has an excellent nutrition profile, packed with a whopping 24g of high-quality protein per serving with low carbs and fat for guilt-free consumption.

Value: 3/5

Protein per serving (30g): 24g

Fat per serving (30g): 1.4g

Carbohydrate per serving (30g): 1.6g

Taste: 4/5

Mixability in water: 4.5/5

Mixability in milk: 3.5/5

Overall ranking: 4.4/5

2. MyProtein Impact Whey Protein (Chocolate Smooth)

The is a chocolate protein powder with a premium taste, similar to a chocolate milkshake. Mixes excellently in water and milk for a smooth consistency. This could have easily taken the top spot if it wasn't for its low protein per serving of 19g.

Value: 3.5/5

Protein per serving (30g): 19g

Fat per serving (30g): 1.9g

Carbohydrate per serving (30g): 1.9g

Taste: 4/5

Mixability in water: 4.5/5

Mixability in milk: 4/5

Overall: 4.2/5

3. PhD 100% Whey (Belgian Chocolate)

PhD's whey protein powder is a great choice for those looking for better value. You'll also love that this protein powder has only 1g of carbs per 20g serving, making it a no-brainer for those looking to lose weight. I personally loved the smell of this one and how well it mixed without lumps.

Value: 4/5

Protein per serving (30g): 20g

Fat per serving (30g): 1.5g

Carbohydrate per serving (30g): 1g

Taste: 4.5/5

Mixability in water: 4.5/5

Mixability in milk: 4/5

Overall: 4.2/5

4. PBN - Premium Body Nutrition Whey Powder (Chocolate)

PBN whey is the best budget-friendly choice, able to compete with even the best on this list. I was pleasantly surprised by the high protein per serving content and overall it has a great nutrition profile. However, I found that this protein struggled slightly with mixability and had a boring taste.

Value: 4.5/5

Protein per serving (30g): 23g

Fat per serving (30g): 1.8g

Carbohydrate per serving (30g): 2.1g

Taste: 3.5/5

Mixability in water: 3.5/5

Mixability in milk: 3.5/5

Overall: 4.0/5

5. Protein Works - Whey Protein 80 Powder (Chocolate Silk)

Protein Works' chocolate whey powder is a great choice, with a good nutrition profile. It suits all needs including muscular repair and weight loss and will help you achieve your goals. Its taste is too sweet, in my opinion, but if you can ignore that, this is a powder that mixes well.

Value: 3.5/5

Protein per serving (30g): 20g

Fat per serving (30g): 1.8g

Carbohydrate per serving (30g): 2.1g

Taste: 3.5/5

Mixability in water: 4.0/5

Mixability in milk: 3.5/5

Overall: 3.9/5

6. Peak Supps Whey Protein Powder Concentrate (Chocolate)

Peak Supps prides itself on the quality of its whey protein, claiming its whey is sourced from grass-fed cows. I found that this protein mixes well with 50/50 water/powder by volume, providing a clean, premium-tasting protein shake. If you don't mind the price, this is a great quality protein powder, that feel extra healthy.

Value: 3/5

Protein per serving (30g): 23g

Fat per serving (30g): 2.3g

Carbohydrate per serving (30g): 1.8g

Taste: 3/5

Mixability in water: 3/5

Mixability in milk: 3.5/5

Overall: 3.2/5

7. Amfit Nutrition Whey Protein Powder (Chocolate)

This is another budget option that has good protein per serving. Also, its fat and carbohydrate content is perfectly average for protein powders on the market. Others would say that this is too sweet and artificial tasting and I would have to agree. Another gripe I had with this protein is that it takes a bit more effort to remove lumps.

I also had problems resealing the bag it came in, but nothing major.

Value: 4.0/5

Protein per serving (30g): 22g

Fat per serving (30g): 1.8g

Carbohydrate per serving (30g): 2.3g

Taste: 3.5/5

Mixability in water: 3.5/5

Mixability in milk: 3.5/5

Overall: 3.8/5

8. Bulk Essential Whey Protein Powder (Chocolate)

This would be a great protein powder as it tastes great, but its carbohydrate content is way too high at 8.2g per serving. This is much higher than its competitors and I would not recommend this to someone trying to lose weight. It is a shame as this is a great-tasting protein powder that mixes reasonably well with whatever you put it in.

Value: 4.0/5

Protein per serving (30g): 19g

Fat per serving (30g): 1.2g

Carbohydrate per serving (30g): 8.2g

Taste: 3.0/5

Mixability in water: 3/5

Mixability in milk: 3.5/5

Overall: 3.7/5

9. Warrior, Whey - Protein Powder (Chocolate)

For those on a tighter budget, this is a less popular choice, but a good one nonetheless. It is a high-protein powder with slightly higher fat and carb content than most. Its taste and smell are not extraordinary like the powders higher on this list, but it gets the job done. I would describe the shake consistency as a bit gritty and thick, but at this price point, it's hard to complain.

Value: 4.0/5

Protein per serving (30g): 22g

Fat per serving (30g): 2.3g

Carbohydrate per serving (30g): 2.9g

Taste: 3.5/5

Mixability in water: 3.0/5

Mixability in milk: 3.5/5

Overall: 3.6/5

10. My Sports Fuel Premium Protein (Double Chocolate)

As by far the cheapest on this list, the My Sports Fuel Whey Protein powder surprised me the most. The double chocolate flavour has a taste similar to Ovaltine. I would stick to water for this shake as the grittiness can be overwhelming went mixed with milk. I would say others will either love or hate this protein powder with no in-between. However, at its price, there is little harm in trying this brand as you may love it.

Value: 4.5/5

Protein per serving (30g): 24g

Fat per serving (30g): 0.2g

Carbohydrate per serving (30g): 3.8g

Taste: 3.0/5

Mixability in water: 3.0/5

Mixability in milk: 2.5/5

Overall: 3.3/5

Best for taste: Optimum Nutrition (Double Chocolate)

Best for value: PBN - Premium Body Nutrition Whey Powder (Chocolate)

Best for mixability: MyProtein Impact Whey Protein (Chocolate Smooth)

Best for protein, fat and carb content: PhD 100% Whey (Belgian Chocolate)

Disclaimer: Some of the links on this page are affiliate links. I will receive a commission if you purchase something through my affiliate links.

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boltnutrition · 1 year

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FOAMING IN YOUR WHEY PROTEIN SHAKE: IS IT CAUSING YOU A CONCERN?

When you mix whey protein powder with water or milk, do you notice that it forms a lot of foam? Does this bother you? If so, you’re not alone. In fact, this is a common concern among many people who use whey protein powder.

In this article, we’ll take a look at what whey protein is and why it foams when mixed with liquid. We’ll also address the concerns that many people have about the foaming and whether or not there is cause for concern. So, if you’re wondering about the foaming in your whey protein shake, read on!

What is Whey Protein?

Whey protein is a kind of protein supplement that is a derivative of milk. It is a mixture of proteins left over after the process of cheese-making. Since whey protein is a complete protein, it has every necessary amino acid your body requires. Whey protein is popular among those who exercise and is often consumed in a shake mix.

Whey Protein and Foaming When powdered whey protein is mixed with water or milk, it tends to form a lot of foam. This is due to the proteins and fats that are naturally present in the protein powder. Those proteins and fats react with the liquids and create a foamy consistency.

Why Does Whey Protein Foam?

There are a few reasons why whey protein tends to foam. First, the proteins, or amino acids, in whey protein are polar molecules, which means they dissolve better in water. This causes them to form a foam as they mix with liquid.

Second, it can be anything from the aggregation of sugars or fat particles in the powder to the size of the protein particles themselves, which can cause foam. Lastly, adding flavoring to the powder can also increase the foaming, as certain flavorings also contain proteins that help create foam when mixed with liquids.

Should You Be Concerned About the Foaming in Your Whey Protein Shake? The short answer is, no. Foaming is a normal part of mixing whey protein into liquid and is actually a sign that the powder is dissolving properly. Therefore, there is no cause for alarm when it comes to foaming in your shake.

Obviously if the powder is clumping up or if the shake is simply too foamy then it could be a sign of low or bad quality protein or something else is going on. In this case, it may be a good idea to refer to the label of the whey protein or contact the company or manufacturer to determine if there is an issue with the powder.

To Wrap it Up Foaming in your whey protein shake is normal and shouldn’t pose any health concerns. The foaming is a result of proteins and fats in the powder reacting with liquid, and should be looked at as a sign that the powder is dissolving properly.

Of course, if the protein powder is clumping or the shake is overly foamy, then it may be time to refer to the label or contact the company or manufacturer.

#what is whey protein #what is whey #what is whey protein isolate #what is whey protein made of #what is the best whey protein #what is whey protein made from #what are the benefits of whey protein #whey protein shake #whey protein powder for weight gain

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art-of-manliness · 1 year

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Podcast #878: The Fitness Supplements That Actually Work

In your journey towards becoming stronger, fitter, and healthier, there often comes a point where you wonder if taking some supplements will help your progress along. But what fitness supplements are actually effective and worth investing in? Here to answer that question is Layne Norton, a powerlifter and doctor of nutritional science who has a passion for debunking health-related myths and promoting evidence-based recommendations. He’s also, full disclosure, the owner of a supplement company himself. But I don’t have any financial connection to Layne’s company and we keep this conversation neutral and high-level. In our conversation, Layne argues that there are three top-tier research-backed supplements to consider — whey protein, creatine, and caffeine — and we unpack how to use each of them for optimal results. We discuss whether plant proteins are sufficient for building muscle, whether it’s true that creatine causes bloating, acne, and hair loss, how to best time your caffeine intake to energize your workouts, and much more. At the end of our conversation, Layne shares some additional supplements that seem promising for enhancing your health and fitness. Resources Related to the Episode * Layne’s previous appearance on the AoM podcast: Episode #475 — How to Lose Weight, and Keep It Off Forever * Layne’s supplement company: Outwork Nutrition * AoM Article: A Primer On Muscle-Building Supplements — Which Work and Which Don’t? * AoM Article: Creatine — A Primer on Its Benefits and Use * AoM Article: How to Use Caffeine to Optimize Your Workouts * AoM Article: Chugging Your Protein — It’s Whey Easier Than You Think * AoM Podcast #285: The Real Science of Nutrition and Supplements Connect With Layne Norton * Layne on Instagram * Layne‘s website Listen to the Podcast! (And don’t forget to leave us a review!) Listen to the episode on a separate page. Download this episode. Subscribe to the podcast in the media player of your choice. Listen ad-free on Stitcher Premium; get a free month when you use code “manliness” at checkout. Podcast Sponsors Click here to see a full list of our podcast sponsors Transcript Coming Soon The post Podcast #878: The Fitness Supplements That Actually Work appeared first on The Art of Manliness. http://dlvr.it/SkZff1

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fuckyeahilike · 1 year

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The thing about vegetarians is because they are a cult when you leave them you go through a process of shunning, like Jehovah's Witnesses who leave their church. You get death threats, you lose everything and everyone that tied you to the movement. It's a cult, and so the diet is always more important than you. You don't just go to mass and stand up and say "This isn't working for me, guys, for these reasons such and such. You understand, right?" One day you just stop going, because you know explaining yourself is neither here nor there. Nobody wants to hear your logic and reason. It’s a cult, it runs on emotions.

You won't find that kind of attitude with Carnivore dieters, because everybody would love to have a salad. There is no ideology behind it, no one's performing, everyone I see doing it arrived at this diet out of desperation, going against all the societal pressure and standard medical advice that in due course of time they have come to realize nearly killed them. They tried Carnivore because what the hell, might as well if you're going to die of diabetes anyway, and then it worked. So you keep on going because you keep on getting better. You’d kill for a salad, though. Let’s not get started on what they would do for a dessert.

There's nothing that a Carnivore would like more than to go off this very restrictive diet that they're only doing for health reasons, and because their disabilities and chronic pain so demand it. So if you are one of the lucky few (you bastard) whose gut has healed enough that you can actually include some plant foods back and perhaps, idk, do Keto instead, people will only resent you if they're jelly. As long as you're not making yourself sick again you get no judgement.

That's because it's a diet, not a cult. People do it for their health, not for reasons.

youtube

Twice Vegan, Not Going Back | Dr. Shawn Baker & Jon Venus

Jon Venus was a vegan bodybuilder and public figure mostly known for his entertaining Youtube videos. He used to eat a 100% plant-based diet and has built a large following online showing the world what is possible with the vegan lifestyle. He adamantly insisted plant-based protein is better than whey when it comes to hitting the gym. He is now exploring what health benefits can be had introducing animal foods back into his diet.

#shawn baker #Jon Venus #carnivore diet #health #videos #vegetarianism is a religion #vegetarianism #food

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crappy-homestuck-confessions · 2 years

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Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese.[1] Some cheeses have aromatic molds on the rind, the outer layer, or throughout.

Over a thousand types of cheese exist and are produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged for. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is produced by adding annatto. Other ingredients may be added to some cheeses, such as black pepper, garlic, chives, or cranberries. A cheesemonger, or specialist seller of cheeses, may have expertise with selecting the cheeses, purchasing, receiving, storing and ripening them.[2]

For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs.

Cheese is valued for its portability, long shelf life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese.[3] Hard cheeses, such as Parmesan, last longer than soft cheeses, such as Brie or goat's milk cheese. The long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable. Vacuum packaging of block-shaped cheeses and gas-flushing of plastic bags with mixtures of carbon dioxide and nitrogen are used for storage and mass distribution of cheeses in the 21st century.[3]

What in the WORLD

#not a confession #mod anu #I almost wasn't going to post this #Then i did because it was so funny and random #Who just send us a wikipedia paragraph on cheese

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yesastradairy · 1 year

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5 reasons why children should drink milk daily

Within the framework of the celebration of World School Milk Day, a date established by the Food and Agriculture Organization of the United Nations (FAO) with the aim of promoting the habit of consuming this food and celebrating its benefits in children. school programs, specialists warn about the need to continue promoting its consumption in schoolchildren in our country, not only at breakfast, but also as an excellent alternative within the school snack, due to its high contribution of vitamins and nutrients, which favor its development and growth

Cow milk in Chennai

And it is that despite the efforts, Chile has not managed to recover the low consumption of dairy products that it has presented in recent years, which is well below the minimum recommended by national and international health organizations, such as the WHO. This was also demonstrated by the National Food Consumption Survey (ENCA), which indicates that in our country 330 ml of dairy products are consumed per day, barely half of what is recommended by dietary guidelines. In addition, according to a study by INTA and Tetra Pak, children and young people only cover 40% of their calcium needs, which can cause growth problems in the child and affect bone health in the future and favor motor disability. A2 Cow milk in Chennai

In children, a period characterized by accelerated growth and development, protein needs increase, so a high-quality protein source is needed, essential for the formation of muscles, bones and tissues, synthesis of hormones and enzymes, among other important functions. Hence, dairy products promote proper growth and development of children and adolescents. Milk is the most important source of calcium in the diet, and the consumption of calcium in the recommended amounts is ultimately related to the formation of healthy and strong muscles and bones." 5 benefits of drinking milk in children Milk is one of the most complete and healthy foods, and the ideal is for children to consume three glasses a day. Among its great benefits are: 1. Important source of nutrients Milk is an excellent source of vitamins and nutrients that help the growth and development of children. Thus, a glass of milk (200 ml) provides: 30% of the recommended daily dose of Calcium, a nutrient that helps form and maintain strong bones and teeth. In addition, it plays a role in nerve function, muscle contraction, blood clotting and wound healing, and the maintenance of normal blood pressure; 11% of the recommended daily dose of Potassium, necessary for the tone and contraction of muscles and which also regulates the balance of body fluids, helping to maintain normal blood pressure; 20% of the daily dose of Phosphorus, a nutrient that helps strengthen bones and generates energy in the cells of the body; 16% of the recommended daily dose of Proteins, that build and repair muscle tissue, form the structure of our cells and are a source of energy in intense exercise; 16% of the daily dose of Vitamin D, which promotes the absorption of Calcium and increases mineralization and bone density; 10% of the required daily amount of Vitamin A, which helps regulate cell development, maintain the integrity of the immune system, good vision and healthy skin; 12% of Vitamin B12, which helps rebuild red blood cells that carry oxygen from the lungs to the muscles and the nerve impulse that travels through the neurons; 24% of the recommended daily dose of Riboflavin or Vitamin B2 and 10% of the dose of Niacin, the latter important for the normal functioning of many enzymes and is related to the metabolism of carbohydrates and fatty acids.

A2 Milk in Chennai 2. Avoid oral problems Milk, along with proper dental care, can help protect against dental diseases, such as cavities and gum problems. Casein (a milk protein) reduces the adhesion of caries-causing bacteria to tooth surfaces, while other whey proteins such as lactoferrin and lysozyme, along with antibodies also found in milk, can promote oral health through its strong antibacterial activities. 3. Helps to hydrate Milk contains electrolytes that help replace sodium lost through sweat and also, because it is made up largely of water, it helps to cool the body and maintain the balance between water and electrolytes. 4. Helps to sleep better Milk contains a series of components that provide the body with nutrients, which help to quickly fall asleep, as well as ensuring that it is deep throughout the night. Part of its compounds such as water, proteins, minerals, amino acids, carbohydrates, in addition to being easily assimilated by the human organism, play an important role in sleep regulation.

A2 Cow Milk in Chennai 5. Helps strengthen bones Its high calcium content allows the development and strengthening of bones in children, avoiding future diseases such as Osteopenia and Osteoporosis, ensuring their normal growth and resistance.

#Cow Milk in Chennai #a2 milk in chennai #a2 cow milk in chennai

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