Monser V Protein

Cohn Fractionation
Monster V (albumin) Protein
Extreme Slow Release Anti-Catabolic Protein
The New King of Slow Release Proteins

I’m starting to sound like a broken record here but once again the Proteinfactory.com is proud to announce yet another totally new source of protein. The new protein is called, “Monster V Protein”. And I decided to give it that name because this protein is a beast, a juggernaut, a jack of all trades, it has a ton of great muscle building advantages to it. So I just couldn’t focus on one property of this new protein and then focus the name around that, so I had to give it a title that exemplifies “large and powerful”. So Monster V Protein is its name!
Monster V Protein is a 100% made in America protein. This is important to know today because most of the dietary supplements sold today, like the preworkout supplements that get your wired, contain ingredients made in China. I never recommend using anything from China. Monster Albumin Protein is a high quality bovine sourced albumin concentrate. It is NOT anything like the “out-dated”, “try to resurrect dumb idea because they have no research and development department with brains” beef protein that is sold right now by a couple of supplement company’s. Monster Albumin is a beast of a protein powder.
Here are its main advantages to help you grow to muscle.
1) Monster Albumin Protein is THE slowest releasing protein available today. It is twice as slow as casein.
2) It’s the completely undenatured
3) It has an extremely high amino acid content
4) It acts as a nutrient transporter, great for pumping nutrients to the muscle.


King of Slow Release Protein
Monster Albumin protein is now the ultimate slow digesting anti-catabolic protein. When someone calls me up and asks for a recommendation of a protein formula I usually tell them to go with a combination of proteins sources and not just one like whey protein only. First I will recommend a combination of whey and casein. Something like 50% CFM whey isolate and 50% Heliogen Casein. This way the person gets a fast and slow digesting protein. Now if a person asks me to formulate a night protein or sometimes a breakfast formula I will steer them to a formula with more slow release proteins. Something like 100% IPI or 50% casein, 25% egg, 25% Whey. Whats the advantage of a slow release protein? Slow release protein provides the body with a slow digestive rate of amino acids into the blood stream. This results in an anti-catabolic or anti-muscle wasting effect. You can theorize that one reason anabolic steroids work so well is NOT the fact that they are so ANABOLIC but the fact that it keeps the body out of a catabolic state 24-7. While on steroids the body is in a constant state of anti-catabolism. Dr. Carlon Colker, probably the best sports nutrition guru on the planet (and creator of what I think is the best anti-catabolic supplement on the market Myo-T12, www.myo-t12.com) lectured one time on how he feels CATABOLIC hormones in your body as MUCH stronger than ANABOLIC hormones. And I believe he is right. Think about it. How long does it take for you to gain a measley pound of muscle in the gym. 4,5, 6 months? Then you get the flu and how long does it take the body to shrink your muscles down to nothing and zap your strength, 2, 3, 4 DAYS!!. If you can somehow make your body more anti-catabolic your potential to grow muscle will be even greater in the long run, than quick anabolic bursts from anabolic steroids or fast digesting protein. Monster Albumin Protein is now King of Slow release proteins. And from a layman stand point its very easy to understand. The larger the protein molecule the longer it takes the body to break the protein down and digest it. The slower the digesting the protein the more anti-catabolic it will be. Protein molecules are measured by molecular weight. Good quality hydrolyzed protein (like mine) will can have an molecular weight average of about 5 kilodaltons, which is extremely fast digesting, good for postworkout. Whey protein has an average molecular weight of 18 Kilodaltons. This is considered a fast digesting protein. Egg white protein has an average molecular weight of 45 kilodaltons. Egg white protein is considered a moderate digesting protein. Casein protein, the ONLY slow digesting protein to date (until now haha!) has an average molecular weight of 30 kilo Daltons. Now get ready for this! Monster Albumin Protein has an average molecular weight of 60 kilodaltons, double the size of casein! Thats mean it takes the body twice as long to break down and twice as long to digest making it super anti-catabolic. Easy enough to understand? I thought so. So forget all these other supplement company’s protein powders that they claiim to have some sort of time released protein and all that other bullshit. Unless they can tell you what the molecular weight of is on their protein supplements, then they cant hold a candle to my new Monster Albumin Protein in terms of slow rate of absorption. Monster Albumin protein will give you a super anti-catabolic effect. Using it 3 to 4 servings a day can leave your body potentially anti-catabolic all day long.

Real Undenatured Protein.
Undenatured! Most protein novices that I speak to one of the first things they ask about is, “Are your proteins undenatured?”. Right away I know this person really doesn’t know to much about whey protein or proteins in general. So let me set the record straight. All dairy and egg protein powders are denatured. Does this shock you? It shouldn’t. Here in the united states we have laws that the government created so that the foods you eat don’t kill you. The USDA regulates dairy and egg producers and makes sure they follow the law and pasteurize their products. Pasteurization kills the stuff that can kill you. Salmonella, e coli, listeria, and other nasty microbial varmints. Pasterurization involves heat to kill microbials and heat denatures the protein. Theres no way around this. The whey protein you have been using has been subjected to pasteurization. I don’t care what you read on the internet about cold processed and all this other jazz. Its simply not true. Pasteurization is the LAW! So does this mean the protein you have been drinking is krap. Hell no. Just because its pasteurized doesn’t mean its worthless. Its still great to drink and a great source of protein. So whats my point? The bad thing about pasteurization is that it does destroy to some degree protein subfractions. Protein subfractions do possess muscle building properties.
So whats the good news about Mostern Albumin Protein. Because monster albumin protein is not a dairy or egg product it is not subjected to heat pasteurization. It goes through another process that does not destroy any protein subfractions. It’s a REAL 100% undenatured protein. Need proof? Lets compare egg white protein vs. monster albumin protein. Immunoglobin G (Igg is a main protein subfration found in protein powders. Chemical analysis shows that Monster Albumin protein contains 10% IgG. Egg white protein there is ZERO IgG.

Previously I mentioned the “process” that is used to make Monster Albumin Protein. The process was invented back in the 1940 by Dr. Cohn from Harvard University. He found a way to separate the albumin in the blood. Then when this albumin was given to wounded G.I.’s it helped expand the volume of blood and led to an speedier recovery. Monster Albumin Protein is this fractionated protein from blood plasma using this Cohn process. Its remarkable that us muscle hungry bodybuilders now have access to this process that was used to expand the volume of blood more quickly.

Amino Acids.
Monstern Albumin Protein is jacked up on Amino Acids. Compared to Whey protein Monster Albumin Protein has….
• 113% more Arginine
• 50% more Methionine + cystine
• 65% more Histidine
• 91% more Phenylalanine + tyrosine
Compared to Egg Protein.
• 45% more Leucine
• 117% more Lysine
• 75% more Threonine
• 127% more Cystine



How to use Monster Albumin Protein.
For maximum anti-catabolic effect I suggest using Monster Albumin Protein at least 3 times a day. Definitely use Monster Albumin Protein at night. It will be much more effective than any slow release protein you have used previously. If you weigh under 200lbs I suggest using about 30 to 40 grams. (1/3 cup) If you weigh over 200lbs I suggest using ½ cup. The other option is to use Monster Albumin Protein with another protein. The taste of Monster Albumin is not that great. That’s the only drawback. Therefore we put together a already made product containing Heliogen Casein, and Egg protein to improve the flavor. Granted you can still buy it 100% straight up if you wish. But for you more novice supplement users or those who need something to taste half way decent (like myself). We created a formula called, Monster Albumin Protein Blend. You can actually save some money buying in 5lbs unit sizes

Interesting ... I want to investigate this one further when you have it added to the site.

One question ... how is egg white protein considered a medium speed of digestion protein when list egg white proteins avg molecular weight as 45 kilodaltons and casein's (a known slow digestion protein) as averaging 30 kilodaltons in size. The egg white is larger and yet digests more quickly ... does this have anything to do with casein's "clotting" in the gut?

I will definitely be giving this a try.

Thanks Alex, always providing good stuff!

PF previously had a beef isolate (according to old posts), what makes this protein different than the previous offering?

Alex,
It sounds like a protein I need to include in my daily arsenal, I look forward to trying.

Yes you can say that because casein does curd in the stomach you can theorize that it is slower digesting than egg. But believe it or not from the research we have found is that the molecule for egg white is larger than casein. Learn something new everyday huh? so maybe egg IS digested slower than casein. 45,000 daltons is larger than 30,000 daltons. plain and simple.

We had a beef protein isolate many years ago..maybe 8. This product is not a beef protein isolate. its a blood protein (albumin) protein. It comes from the blood, not that beef. The biggest thing is the fact that it is 100% undenatured as opposed to all other proteins that are not.

I have a great interview with Dr. Weaver, creator of this product. Its a short interview but very very interesting and exciting to read. I'll post it in a few days.

your welcome "D". I am always trying to make proteins better. This Monster V protein is very interesting because of the one fact that it is completely undentared. All proteins are bioactive. and #2 its has a MW of 60 to 60 kDaltons. I think everyone should try it for at least 1 month. I have not been on it yet. The taste sucks, i'll be honest. So like I said Im going to formulate a formula with whey and egg and use a special flavor system to make it drinkable

Well this is super exciting. Not only are these products amazing by themselves, in combinations would provide synergistic results.

i've come to trust in what u provide..information and quality wise. therefore, this will be another innovation i'll be looking forward to indeed

Alex,

Is this new Monster Albumin protein coming from the same company that makes the Super Plasma?

Do you have plans to include it in the customization lab?

We will try to include it in the protein lab because you really only need 25% of it in formulas. Dr. Weaver, the creator of this product gave me an interview that I will be posting tomorrow. He says a combination of whey protein and Monster V will make the perfect protein combo. Me personally I think this formula of Monster V, egg, casein, and whey will make the perfect formula. I also think it will give people a great opportunity to drink a protein that is completely undenatured because the superplasma is very expensive. This is some very exciting stuff for the protein industry. I cant wait to take it myself. Just a warning to everyone though this product does not taste good. We already tried to flavor it at 100% using our normal flavors and it didnt work. So today we will make some formulas and see how it goes.