SUPREME CHOCOLATE 85 -1980 g

Description

A slow release, perfect anabolism

The ideal source of milk proteins

Casein proteins are the main source of milk proteins. The digestive process of casein proteins is quite long. This allows for a slow release of amino acids, which can last up to seven hours. This gradual release gives casein proteins a low insulin index, resulting in increased blood levels of amino acids for a very long time window. This feature makes casein proteins particularly interesting for promoting anabolism and counteracting catabolism.

The creamy protein supplement

We have overturned it, changed it completely, improved in quality, taste andsolubility, while keeping the target reached unchanged: refined tastecombined with a well-calibrated and optimized formulation. hence the new Supreme Chocolate 85, formulated for athletes who wish to consume a protein supplement without sacrificing the delicious taste of a delicate chocolate and white chocolate cream.

Supreme chocolate 85 assures the sportsman:

• High protein content:85 gof protein per 100
• Time release blend with 50% fast release and 50% sustained release protein
• Reduced intake of carbohydrates and fats
• Without aspartame or synthetic dyes
• Naturally thick and creamy with no artificial thickeners
• Low in lactose
• High and balanced intake of BCAAs and other essential amino acids
• Excellent digestibility and assimilation

Fast Proteins: Whey proteins Isolate by microfiltration

Whey protein, or whey protein, is made up of various protein fractions, including:

• Beta-Lactoglobulins> the main protein fraction rich in branched chain amino acids and with the highest biological value in nature (104)
• Alpha-Lactalbumin>a protein fraction that is digested and
• Bovine albumin peptides, are rich in glutathione precursors, one of the most important endogenous antioxidants
• Bioactive immunoglobulinsthat strengthen the immune system
• Lactoferrin and lactoperoxidase>protein molecules that improve the immune response

The isolated whey proteins present in the Supreme Chocolate 85 blend are obtained through a cold filtration process using physical filters and sieves that allow the isolation of protein fractions with low carbohydrate and fat content, and greater bioavailability since all fractions proteins maintain their bioactivity unaltered.

Slow proteins: micellar caseins

They represent the main protein fraction of milk and are made up of tiny micelles, hydrophobic three-dimensional structures, which take longer to digest, up to 7 hours compared to whey. This means that they are able to provide the body with a slow and constant release of amino acids, counteracting the breakdown of muscle proteins following a prolonged fast. this protein fraction is obtained by separating casein from lactose, fats and whey through microfiltration, a low temperature process in which ceramic filters are used that do not alter the proteins, while eliminating the more voluminous agglomerates of fats that do not they can be removed by simple filtration. Micellar casein tends to rebuild itself into micelles once rehydrated and being less soluble by its chemical-physical nature, it is digested more slowly. for this reason the product can be taken without problems, even before going to bed.

To recreate the product according to the nutritional values expressed on the label, pour 30g of supreme chocolate 85 in 200ml of water and shake moderately. being devoid of any artificial thickener, to enjoy a drink with a creamier consistency, simply dissolve the preparation in 150ml of water.
By virtue of its technical characteristics it is an ideal supplement in diets aimed at weight control and the development of lean mass. particularly versatile, it can be consumed at different times of the day to enrich a meal that is particularly deficient under the amino acid profile. it is advisable not to exceed the recommended daily dose, remembering that supplements are not intended as a substitute for a varied diet.

Science

> Slow but steady growth

Milk proteins are 20% contained in whey and 80% in casein.
Unlike whey, which is soluble in liquids and consequently digested and absorbed quickly, casein is configured as tiny micelles, or globules, insoluble, which tend to aggregate in the stomach, giving rise to a much longer digestion.
The complete absorption of some types of casein proteins can take up to 7 hours.
this is one of the main properties of casein.
Research confirms that the slower digestion rate allows casein to promote muscle growth by blocking protein breakdown.
Inhibition of protein breakdown is important as muscle growth can occur if protein synthesis occurs faster than protein breakdown.

For example…

To illustrate this, imagine building a brick wall on the border between your property and that of your neighbor, who tries to destroy it.

The wall represents the muscle tissue and the building blocks the amino acids that compose it. if every time you add 2 bricks (protein synthesis or growth) your neighbor removes 3 (catabolism), the wall goes down; if on the contrary for every 3 bricks added the neighbor removes 2, the wall grows.
Casein can increase muscle mass by limiting the loss of amino acids.
Recent research from the university of texas medical school indicates that casein, in addition to limiting the destruction of muscle tissues, may come closer than previously thought to the ability of whey to stimulate protein synthesis.

> Casein and Glutamine

Of all the protein powders available, casein has the highest concentration of glutamine, an amino acid that is extremely useful to bodybuilders.
While whey offers the benefit of a higher branched-chain amino acid content, casein contains significantly higher doses of glutamine than all other protein powders.
Glutamine helps to increase the concentrations of leucine (a branched-chain amino acid) in muscle fibers, stimulating protein synthesis and, consequently, muscle growth.
Since the function of the immune system is linked to glutamine, the intake of supplemental glutamine prevents it from being removed from the muscle fibers and, in this way, fights catabolism. it also increases growth hormone levels and can even promote weight loss by increasing the elimination of calories and body fat both at rest and during exercise.

> Micellar Casein

It is usually produced by separating the casein proteins contained in milk from lactose, lipids and whey proteins by ultrafiltration and microfiltration.
.The ultrafiltration process uses pressure to separate proteins from other milk components through a porous membrane
Microfiltration is a low temperature filtering process using ceramic filters; eliminates fats that ultrafiltration cannot separate and does not damage casein proteins.
After this process, the ideal option when you need a fast digesting protein source, for example after training or in the morning as soon as you get up.

Ingredients:
ultra-filtered total milk protein, whey protein isolate by microfiltration (milk), Dutch cocoa powder *, whole milk powder **, soy lecithin, xanthan gum, potassium chloride, silicon dioxide, flavorings, sucralose.

* chocolate / hazelnut wafer flavor
** white chocolate flavor

How to use:
pour 30 g – equal to 3 scoops – of supreme chocolate in 200 ml of water and shake vigorously until the product is completely dissolved. supreme chocolate, thanks to its rich taste and its natural creaminess, is the ideal snack at any time of the day or before bedtime.