Youngguns
03-05-2009, 01:32 PM
The vast majority of bodybuilders use whey protein shakes now and again, and for some, it's a daily routine to slam down this cost effective, simple, quick digesting protein. But what protein should you use? Once you look into the market of supplements it can really make your head spin, until now.
What do we look for in a protein shake? We want it to be pure, healthy, and last but not least, to taste great. Many protein blends on the market are packed with undesirable ingredients such as artificial sweeteners (excitotoxins, which kill brain cells) and a sub-par nutrient profile.
So what can we do about it? How can we find a protein that doesn't cost an arm and a leg, gives us optimal health, tastes great and doesn't kill brain cells? The good news is I've found the answer to these questions, the bad news is you're only finding out now!
I know what you're thinking, "youngguns, out with it already!", well, alright. Here is the secret to getting a great tasting protein shake, with added health benefits, that's cheap, and will surely curb your sweet tooth cravings, even while strict dieting.
I present to you, the substance that has been used for thousands of years, Non-sweetened organic cocoa powder. That's it, a spoonful of cocoa powder into any non-flavored protein you desire. Now, I'm not advertising but simply suggesting a company where you can obtain flavorless protein, if you already have a company where you can purchase it and trust them, go for it! I personally really enjoy cold filtrated protein isolate, or ion-exchange isolate. I've been getting my protein from Trueprotein.com for many years now, and they're a fantastic company with exceptional service.
It's a win-win situation, you're not only helping yourself by cutting out artificial "brain cell destroyers" but you're getting all of these great benefits. And it tastes like chocolate pudding! That's right, just one scoop of organic cocoa, and your protein powder.
So here's a toast to better health! Cheers!
Health benefits of cocoa consumption
Chocolate and cocoa contain a high level of flavonoids (http://en.wikipedia.org/wiki/Flavonoid), specifically epicatechin (http://en.wikipedia.org/wiki/Catechin), which may have beneficial cardiovascular (http://en.wikipedia.org/wiki/Circulatory_system) effects on health.[6] (http://en.wikipedia.org/wiki/Cocoa#cite_note-autogenerated3-5)[7] (http://en.wikipedia.org/wiki/Cocoa#cite_note-Taubert-6)[8] (http://en.wikipedia.org/wiki/Cocoa#cite_note-autogenerated1-7) The ingestion of flavonol-rich cocoa is associated with acute elevation of circulating nitric oxide (http://en.wikipedia.org/wiki/Nitric_oxide), enhanced flow-mediated vasodilation (http://en.wikipedia.org/wiki/Vasodilator), and augmented microcirculation (http://en.wikipedia.org/wiki/Microcirculation).[9] (http://en.wikipedia.org/wiki/Cocoa#cite_note-8)
Prolonged intake of flavonol-rich cocoa has been linked to cardiovascular health benefits,[6] (http://en.wikipedia.org/wiki/Cocoa#cite_note-autogenerated3-5)[7] (http://en.wikipedia.org/wiki/Cocoa#cite_note-Taubert-6)[8] (http://en.wikipedia.org/wiki/Cocoa#cite_note-autogenerated1-7) though it should be noted that this refers to raw cocoa and to a lesser extent, dark chocolate, since flavanoids degrade during cooking and alkalizing processes. Milk chocolate's addition of whole milk reduces the overall cocoa content per ounce while increasing saturated fat levels, possibly negating some of cocoa's heart-healthy potential benefits. Nevertheless, studies have still found short term benefits in LDL cholesterol (http://en.wikipedia.org/wiki/Low_density_lipoprotein) levels from dark chocolate consumption.[10] (http://en.wikipedia.org/wiki/Cocoa#cite_note-9)
Hollenberg and colleagues of Harvard Medical School studied the effects of cocoa and flavanols on Panama's Kuna Indian population, who are heavy consumers of cocoa. The researchers found that the Kuna Indians living on the islands had significantly lower rates of heart disease and cancer compared to those on the mainland who do not drink cocoa as on the islands. It is believed that the improved blood flow after consumption of flavanol-rich cocoa may help to achieve health benefits in hearts and other organs. In particular, the benefits may extend to the brain and have important implications for learning and memory.[11] (http://en.wikipedia.org/wiki/Cocoa#cite_note-10)[12] (http://en.wikipedia.org/wiki/Cocoa#cite_note-11)
Cocoa also contains large amounts of antioxidants (http://en.wikipedia.org/wiki/Antioxidants) such as epicatechins and polyphenols. According to research at Cornell University, cocoa powder has nearly twice the antioxidants of red wine (http://en.wikipedia.org/wiki/Red_wine), and up to three times the antioxidants found in green tea (http://en.wikipedia.org/wiki/Green_tea). [13] (http://en.wikipedia.org/wiki/Cocoa#cite_note-12) Cocoa also contains magnesium (http://en.wikipedia.org/wiki/Magnesium), iron (http://en.wikipedia.org/wiki/Iron), chromium (http://en.wikipedia.org/wiki/Chromium), vitamin C (http://en.wikipedia.org/wiki/Vitamin_C), zinc (http://en.wikipedia.org/wiki/Zinc) and others.
Foods rich in cocoa appear to reduce blood pressure but drinking green and black tea may not, according to an analysis of previously published research in the April 9, 2007 issue of Archives of Internal Medicine[7] (http://en.wikipedia.org/wiki/Cocoa#cite_note-Taubert-6), one of the JAMA/Archives journals.[14] (http://en.wikipedia.org/wiki/Cocoa#cite_note-13)
A 15-year study of elderly men[15] (http://en.wikipedia.org/wiki/Cocoa#cite_note-14) published in the Archives of Internal Medicine (http://en.wikipedia.org/wiki/Archives_of_Internal_Medicine) in 2006 found a 50 percent reduction in cardiovascular mortality and a 47 percent reduction in all-cause mortality for the men regularly consuming the most cocoa, compared to those consuming the least cocoa from all sources.
http://en.wikipedia.org/wiki/Cocoa
What do we look for in a protein shake? We want it to be pure, healthy, and last but not least, to taste great. Many protein blends on the market are packed with undesirable ingredients such as artificial sweeteners (excitotoxins, which kill brain cells) and a sub-par nutrient profile.
So what can we do about it? How can we find a protein that doesn't cost an arm and a leg, gives us optimal health, tastes great and doesn't kill brain cells? The good news is I've found the answer to these questions, the bad news is you're only finding out now!
I know what you're thinking, "youngguns, out with it already!", well, alright. Here is the secret to getting a great tasting protein shake, with added health benefits, that's cheap, and will surely curb your sweet tooth cravings, even while strict dieting.
I present to you, the substance that has been used for thousands of years, Non-sweetened organic cocoa powder. That's it, a spoonful of cocoa powder into any non-flavored protein you desire. Now, I'm not advertising but simply suggesting a company where you can obtain flavorless protein, if you already have a company where you can purchase it and trust them, go for it! I personally really enjoy cold filtrated protein isolate, or ion-exchange isolate. I've been getting my protein from Trueprotein.com for many years now, and they're a fantastic company with exceptional service.
It's a win-win situation, you're not only helping yourself by cutting out artificial "brain cell destroyers" but you're getting all of these great benefits. And it tastes like chocolate pudding! That's right, just one scoop of organic cocoa, and your protein powder.
So here's a toast to better health! Cheers!
Health benefits of cocoa consumption
Chocolate and cocoa contain a high level of flavonoids (http://en.wikipedia.org/wiki/Flavonoid), specifically epicatechin (http://en.wikipedia.org/wiki/Catechin), which may have beneficial cardiovascular (http://en.wikipedia.org/wiki/Circulatory_system) effects on health.[6] (http://en.wikipedia.org/wiki/Cocoa#cite_note-autogenerated3-5)[7] (http://en.wikipedia.org/wiki/Cocoa#cite_note-Taubert-6)[8] (http://en.wikipedia.org/wiki/Cocoa#cite_note-autogenerated1-7) The ingestion of flavonol-rich cocoa is associated with acute elevation of circulating nitric oxide (http://en.wikipedia.org/wiki/Nitric_oxide), enhanced flow-mediated vasodilation (http://en.wikipedia.org/wiki/Vasodilator), and augmented microcirculation (http://en.wikipedia.org/wiki/Microcirculation).[9] (http://en.wikipedia.org/wiki/Cocoa#cite_note-8)
Prolonged intake of flavonol-rich cocoa has been linked to cardiovascular health benefits,[6] (http://en.wikipedia.org/wiki/Cocoa#cite_note-autogenerated3-5)[7] (http://en.wikipedia.org/wiki/Cocoa#cite_note-Taubert-6)[8] (http://en.wikipedia.org/wiki/Cocoa#cite_note-autogenerated1-7) though it should be noted that this refers to raw cocoa and to a lesser extent, dark chocolate, since flavanoids degrade during cooking and alkalizing processes. Milk chocolate's addition of whole milk reduces the overall cocoa content per ounce while increasing saturated fat levels, possibly negating some of cocoa's heart-healthy potential benefits. Nevertheless, studies have still found short term benefits in LDL cholesterol (http://en.wikipedia.org/wiki/Low_density_lipoprotein) levels from dark chocolate consumption.[10] (http://en.wikipedia.org/wiki/Cocoa#cite_note-9)
Hollenberg and colleagues of Harvard Medical School studied the effects of cocoa and flavanols on Panama's Kuna Indian population, who are heavy consumers of cocoa. The researchers found that the Kuna Indians living on the islands had significantly lower rates of heart disease and cancer compared to those on the mainland who do not drink cocoa as on the islands. It is believed that the improved blood flow after consumption of flavanol-rich cocoa may help to achieve health benefits in hearts and other organs. In particular, the benefits may extend to the brain and have important implications for learning and memory.[11] (http://en.wikipedia.org/wiki/Cocoa#cite_note-10)[12] (http://en.wikipedia.org/wiki/Cocoa#cite_note-11)
Cocoa also contains large amounts of antioxidants (http://en.wikipedia.org/wiki/Antioxidants) such as epicatechins and polyphenols. According to research at Cornell University, cocoa powder has nearly twice the antioxidants of red wine (http://en.wikipedia.org/wiki/Red_wine), and up to three times the antioxidants found in green tea (http://en.wikipedia.org/wiki/Green_tea). [13] (http://en.wikipedia.org/wiki/Cocoa#cite_note-12) Cocoa also contains magnesium (http://en.wikipedia.org/wiki/Magnesium), iron (http://en.wikipedia.org/wiki/Iron), chromium (http://en.wikipedia.org/wiki/Chromium), vitamin C (http://en.wikipedia.org/wiki/Vitamin_C), zinc (http://en.wikipedia.org/wiki/Zinc) and others.
Foods rich in cocoa appear to reduce blood pressure but drinking green and black tea may not, according to an analysis of previously published research in the April 9, 2007 issue of Archives of Internal Medicine[7] (http://en.wikipedia.org/wiki/Cocoa#cite_note-Taubert-6), one of the JAMA/Archives journals.[14] (http://en.wikipedia.org/wiki/Cocoa#cite_note-13)
A 15-year study of elderly men[15] (http://en.wikipedia.org/wiki/Cocoa#cite_note-14) published in the Archives of Internal Medicine (http://en.wikipedia.org/wiki/Archives_of_Internal_Medicine) in 2006 found a 50 percent reduction in cardiovascular mortality and a 47 percent reduction in all-cause mortality for the men regularly consuming the most cocoa, compared to those consuming the least cocoa from all sources.
http://en.wikipedia.org/wiki/Cocoa