520

hey dj. dont u think that 55g of fast digesting proteins might be a bit much for one serving?

the 55g was weight by scale not actual protein content..actual protein content would be 15g 520, 20g iso and 9 g pp..total 44g. combined with oatmuscle this combo seems to work amazingly well for me so far pwo.djones

Dumb question, but I'm still learning the how and whys of protein, so bear with me. Why use PeptoPro and 520 together? Is there something about the 520 (other than the fact that it's whey and Pepto is Caesin) that makes it worthwhile to include? Does it hit you even faster than PeptoPro?

i think because 520 is a great product for a lower price than peptopro. thats why i use it.

and because the amino acid profile is different. and peptopro is absorbed faster due to the lower MW also peptopro has more peptides than 520.

but for some reason the 520 taste worst!

The peptopro is manufacturer using a debitterized process. It has something to do with the Proline amino acid. Not sure of all the details, but that is why the peptopro is not as harsh

whats up fit? the reason i use different types of protein together is just that, different types of protein. ive found that i respond much better when i combine protein types. i dont know if they work synergisticly or what, it just seems to work better in this combination. also, as hard as this may be to believe, i actually enjoy the taste of hydro..go figure..HEY ALEX CHECK THIS EXPLANATION Reduced Bitterness of PeptoPro Protein
Casein contains a high level of proline. Proline bonds cannot be accurately or effectively cleaved with enzymes currently found on the market. Hydrolysation of casein with normal enzymes forms proline rich peptides (5-10 amino acids) which cannot be further hydrolyzed as no existing commercial enzyme can cleave these proline bonds. Hydrolysation of caseinates with normal enzymes therefore leads to an extremely bitter casein hydrolysate containing many long, proline rich, bitter peptides (green line in HPLC Graph, middle). The bitterness of these Proline rich Peptides is due to the nature of the protein where the Proline is located in the middle of the peptide chain. In the second hydrolysation step, the debittering enzyme specifically hydrolyses the bitter proline rich peptides (blue line, bottom). In this second step the PeptoPro Protein casein hydrolysate with its special characteristics is produced....ps. im really not smart enough to have written this its taken from pf's product description of pp..thought id better come clean..djones

Hi DJ!

Well that makes sense, and I'm impressed that you can drink it! I tried it once and almost yakked. I always wondered why Pepto Pro was made from Casein, which is digested slowly, as opposed to Whey, which is digested fast, but now that you've explained the de-bitterization process, that's the answer. It doesn't sound like it would be possible to apply that process to whey. Thanks for the insight!

Bump ... just to get Bullz bs removed from the latest entry posted ...

One more again ....