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The Science Behind Maximus Whey


The Science Behind

Maximus Whey Protein Beverage Mix


Unfortunately, not everyone gets enough dietary protein. We live in a fast-paced environment where it can be difficult to eat properly. People are cutting down on the consumption of meat, the major source of dietary protein. Many people today are very active, which puts extra stress on body systems and increases the demand for protein. Protein is so critical that your body will actually scavenge protein from less important areas (such as muscle) to meet the needs of the systems your body requires to stay alive.

Maximus Whey Protein is an excellent yet economical choice for people who are interested in the benefits of quality protein supplementation. Supplementation with Maximus Whey Protein can help to stabilize the fluctuations in blood sugar levels caused by eating meals loaded with carbohydrates. Researchers have also shown that protein supplementation has positive effects on the immune system by raising the level of glutathione, an important anti-oxidant.

Maximus is made from whey protein, which has been shown to be utilized by the body in an extremely efficient manner. Maximus Whey Protein has no artificial sweeteners and is a terrific supplement for anyone seeking to naturally and safely balance his or her nutrition levels, establish a healthier lifestyle or allow for enhanced muscle metabolism.

Whey Protein

Whey protein powder is derived through dehydration of the clear fluid (whey) recovered from cheese processing. Supplementation with whey protein has gained a great deal of popularity during the last 10 years, among athletes and non-athletes alike.

Protein supplementation is most often associated with the heavy weight training required for sports and bodybuilding. Dietary protein is necessary as a source of the amino acids required for the synthesis of new muscle protein and for the repair of muscle damage caused by exercise. A lack of sufficient protein in the diet forces the body to not only stop building muscle, but to actually break down muscle to meet nutritional requirements. Athletes have higher protein requirements than non-athletes, due to increased levels of physical activity, and must consume supplemental protein in order build muscle and to avoid muscle breakdown (catabolism). Published studies indicate that protein supplementation also yields increased physical endurance and recovery from exercise, allowing increased training and performance results.

Protein supplementation provides a variety of health benefits to both athletes and non-athletes: 1) It serves as a quick and easy source of a vital nutrient for those people who find themselves too busy to eat properly or those who donít want to consume meat; 2) Researchers have repeatedly established in published reports that dietary whey protein enhances the response of the cellular immune system. Proliferation and function of lymphocytes, neutrophils and macrophages are all stimulated by protein supplementation. Stimulation of the immune system may help to reduce the incidence and severity of infection and disease; 3) Balancing carbohydrate and protein levels in the diet is known to effectively modulate plasma insulin levels. Insulin is the enzyme responsible for removal of sugar (from carbohydrates) from the blood. This sugar must then be used immediately as energy, or it is stored as glycogen or fat. Carbohydrates obtained from eating unbalanced meals end up being stored as fat. Protein supplementation eliminates the spikes in insulin levels associated with an unbalanced diet, which ultimately results in decreased fat accumulation. The elimination of insulin spikes also abolishes the energy depression often experienced following a largely carbohydrate meal; 4) Protein supplementation is also valuable for women, as reports indicate that it may lead to increased osteoblast proliferation and activity, and therefore higher bone density.

There are two forms of whey protein available for use as protein supplements, differing in the degree of processing that they undergo and the amount of protein they contain. Whey protein concentrate is the form most widely used in protein supplements, and is standardized to 80% protein content. Whey protein concentrate can be further processed via cold microfiltration to produce whey protein isolate, which is standardized to 90% protein.

There are many other types of protein available (egg, vegetable, soy, beef and milk), but it is essential to use a protein supplement that can be easily and efficiently utilized by the body. Protein consists of amino acids linked together to form peptides of various lengths. The human digestive system is best able to absorb shorter peptides, while larger protein molecules may pass through the body undigested. Protein sources are tested for Biological Value (BV) as a dietary supplement based on the amount of nitrogen (protein) that can be absorbed in the intestinal tract and deposited in tissues. Whey protein isolate has the highest BV of all sources tested, at 159, followed by Whey Protein Concentrate, at 104. To put these numbers into perspective, egg whites have a BV of 88, chicken meat has a BV of 79, and casein has a BV of 77.

Maximus Whey Protein is made from a blend of Whey Protein Isolate and Whey Protein Concentrate to ensure the most cost effective BV.

Dosage

Maximus Whey Protein can be mixed into a beverage (a juice containing simple sugars is recommended), or it can be mixed into a meal.. <

For athletes interested in lean muscle gains during intense training, one scoop (41 g) should be taken in the morning just after waking, one scoop within an hour after a training session, and one scoop just before retiring. Additional protein may be required for large athletes, those involved in sports which place extreme stress on muscles (strength athletes), or for those who donít get much protein in their diet.

Recent reports indicate that the daily requirement for athletes is as much as 2.2g of protein per kg of body weight. For everyone else just looking for a healthier lifestyle and diet, one scoop should be taken with breakfast and one scoop just after (or with) the dayís biggest meal.

Safety

Whey protein is a safe and natural nutrient. There are no reports of adverse side effects due to protein ingestion at recommended levels. All raw ingredients are obtained from reputable North American sources.

References
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  • Abbas, et al., 1991. Cellular and Molecular Immunology. W.B. Saunders Company, Toronto.
  • Boirie, et al., 1997. Slow and fast dietary proteins differently modulate postprandial protein accretion. Proc Natl Acad Sci USA 94:14930-14935.
  • Bounous and Kongshavn, 1978. The effect of dietary amino acid profile on immune reactivity. Immunology 35:257-266.
  • Bounous, et al., 1981. Influence of dietary lactalbumin hydrolysate on the immune system of mice and resistance to Salmonellosis. J Infect Dis 144:281.
  • Bounous and Kongshavn, 1982. Influence of dietary proteins on the immune system of mice. J Nutr 112:1747-1755.
  • Bounous, et al., 1983. Influence of dietary protein type on the immune system of mice. J Nutr 113:1415-1421.
  • Bounous and Kongshavn, 1985. Differential effect of dietary protein type on the B-cell and T-cell immune response in mice. J Nutr 1403-1408
  • Bounous, et al., 1985. Mechanism of altered B-cell response induced by changes in dietary protein type in mice. J Nutr 115:1409-1417.
  • Horton, 1995. Commercial utilization of minor milk components in the health and food industries. J Dairy Sci 78:2584-2589.
  • Kingsbury, et al., 1998. Contrasting plasma free amino acid patterns in elite athletes: association with fatigue and infection. Br J Sports Med 32:25-32.
  • Mayer and Kemper, 1991. Acesulfame K. Marcel Dekker, Inc., New York.
  • Mittleman, et al., 1998. Branched-chain amino acids prolong exercise during heat stress in men and women. Med Sci Sports Exerc 30:83-91.
  • Sears, 1995. Enter the Zone. Regan Books, New York.
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  • Takada, et al., 1996. Whey protein stimulated the proliferation and differentiation of osteoblastic MC3T3-E1 cells. Biochem Biophys Res Commun 223:445-449.
  • Takada, et al., 1997. Effects of whey protein on calcium and bone metabolism in ovariectomized rats. J Nutr Sci Vitaminol 43:199-210.
  • Wagenmakers, 1998. Muscle amino acid metabolism at rest and during exercise: role in human physiology and metabolism. Exerc Sport Sci Rev 26:287-314.
  • de Wit, 1998. Marschall Rhone-Poulenc Award Lecture. Nutritional and functional characteristics of whey proteins in food products. J Dairy Sci 81:597-608.
  • Wong, et al., 1997a. Influence of whey and purified whey proteins on neutrophil functions in sheep. J Dairy Res 64:281-288.
  • Wong, et al., 1997b. Effects of purified bovine whey factors on cellular immune functions in ruminants. Vet Immunol Immunopathol 56:85-96.
  • Wong, et al., 1998. Immunostimulation of murine spleen cells by materials associated with bovine milk protein fractions. J Dairy Sci 81:1825-1832.
  • Yun, et al., 1996. Isolation of mitogenic glycophosphopeptides from cheese whey protein. Biosci Biotechnol Biochem 60:429-433.
  • Evaluation of Certain Food Additives and Contaminants. 1991. 37th Report of the Joint FAO/WHO Expert Committee on Food Additives, Geneva. Report No. 806.
  • Toxicological Evaluation of Certain Food Additives and Contaminants, International Program on Chemical Safety (IPCS). 1983. WHO Food Additives Series. 18:11.
 




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