msamson11975@yahoo.ca
medicine forum addict
Joined: 03 Jun 2006
Posts: 97
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 Posted: Sat Jun 03, 2006 3:02 am Post subject:
Protein Powder Processing
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Hi everyone,
I'm wondering if anyone has any insight on how harsh the processing is
of various protein powders such as Whey as well as Whole Egg, and Egg
White.
I do understand that there are a tonne of studies that suggest that
whey protein has a high absorption in the body and has all the immune
system enhancing effects.
HOWEVER,
Common sense tells me that whey is made from cooked milk (pasteurized)
which must exert a negative effect on the amino acids. Furthermore, it
is then processed to separate the protein from the carbs and fats.
| Quote: | From my research, this is done by using either acids (hydrochloric?) or
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enzymes. Since I am primarily interested in an Isolate, after this
concentrated protein is separated from the other fats/carbs it is then
put through a CFM filtration that is done under cold conditions.
My question is, after all of this -- how is it possible that a healthy
product exists? Would there not be severe denaturing from the initial
pasteurization, as well as cross linking between amino acids?
With respect to the egg processing. I understand that a similar
process occurs. The eggs are spray dried under heat. With the egg
protein, would the heat and exposure to air heavily oxidize the
cholesterol causing oxycholesterol which is foreign/toxic to the body?
I suppose this wouldn't occur with the egg white powder but then there
is the entire issue with avidin leeching biotin from your body,
although I suppose this is nullified by pasteurization.
Any knowledge on this topic would be greatly appreciated.
Mike |
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