The Beef Protein Fad

[The Solution]

Damn...collagen.


That sucks.

Might as well just eat Jell-O.

or the scraps from a pig basically.
thats why it is dirt cheap and low grade.

[Curt James]

I have got one before and it's great actually 0 problems

Really? Your turn came early. I was nearly 53. The doctor first mentioned it when I turned 50, I think.

Glad you had no problems, Bob!

[The Solution]

I value my health too much. Only get it once.

Really? Your turn came early. I was nearly 53. The doctor first mentioned it when I turned 50, I think.

Glad you had no problems, Bob!

[JRob]

I'm glad you have shared this Bob. You've certainly got my attention.

As the Sales Manager for Essentia Metabolic Proteins, and also playing a large role in new business development and R&D, I think I'll be able to shed some truth on this topic if I may.

While if I were typing this years ago, I would certainly agree with the above, but in this day now...the advancements in beef protein technologies have reached far beyond this.

What you're seeing isn't a fad, but more of an evolution in animal protein science.

As the world's largest manufacturer of pharmaceutical grade serums, plasmas and beef protein, we've now taken this once berated category and have completely re-written it. While people will continue to rebel the thought of change, this category will continue to grow at a yearly rate of 150%. Maybe this will be help tell the story as people see more and more companies investing into this material. With all of the "shadiness" that can go on in this industry, would you be willing to bet that each company coming out with a Beef Protein Isolate™ product is rolling the dice and investing in "collagen"?

Yes, there is "natural occurring" collagen in Beef Protein Isolate™, just as there is in that steak you ate the other night

In perspective, when whey had first started out, you were dealing with an incredibly low concentrate touted as the best thing ever created. The public laughed and balked at the idea that drinking the permeate, or waste stream of cheese, mixed up with water would be beneficial to them.

Look at where whey is now positioned! But what about the Beef?

We have essentially taken this untouched area and have gone far past making the necessary improvements to take beef protein to the point it now is...and we're just getting started. As the only USDA recognized source of Beef Protein Isolate™, collagen or gelatin products being labeled as Beef Protein Isolate, will be no more.

On and end note, for the record...no hides, hooves, tails, ears and any additional throw away, non beneficial parts you can think of are being used in the production of our Beef Protein Isolate™.

[The Solution]

^^ THe amount of actual BCAA's in each serving is half of that of whey, which does not make it a legit source of BCAA's, You do not even get enough Leucine using beff protein isolate to help stimulate MPS to its furthest degree.

[kSwiZZLe]

Beef protien (steak) seems to keep me lean; doesn't fill me out much. It's harder for the body to metabolize thus it does not assimilate to the body as readily as a lighter source of protien.

Except for Beef Brisket...must be because of the breakdown that occurs in the slow boiling process.

[JRob]

You do not even get enough Leucine using beef protein isolate to help stimulate MPS to its furthest degree.

Your civil reply is appreciated Bob (as I'm sure you know some people get really upset over Beef Protein and it no longer being what it once was). However, this is inaccurate. In vitro cell culture work illustrating mTOR activation 2/10/30/60min post consumption of BPI will prove otherwise. We had presented this as part of our poster at the ISSN conference this past June in Austin, TX.

Additionally, University human studies will also be nice to reference and take a look at once published.

[The Solution]

Your civil reply is appreciated Bob (as I'm sure you know some people get really upset over Beef Protein and it no longer being what it once was). However, this is inaccurate. In vitro cell culture work illustrating mTOR activation 2/10/30/60min post consumption of BPI will prove otherwise. We had presented this as part of our poster at the ISSN conference this past June in Austin, TX.

Additionally, University human studies will also be nice to reference and take a look at once published.

saw this posted on another board.

Collagen is not a complete protein source, and is high in glycine, proline, arginine, and hydroxyproline. Collagen is a support tissue protein that has no use in products for athletes. All these labels are just fancy words for what beef protein really is: collagen, left over scraps, and cow plasma (a component of blood).

Below is an amino acid breakdown of an unnamed whey protein product vs. an unnamed beef protein product vs. gelatin:



The first thing you should notice is the glaring similarities between beef protein isolate and gelatin. They are nearly identical, so for the purposes of comparisons between whey and the other two, we will simply compare whey vs. beef protein.

Notice that there are some massive differences. The whey product has much more of the essential amino acids and BCAAs (34.96 grams in whey vs. 19.4 grams in beef protein isolate per 100 g). The amount of essential amino acids and BCAAs are what we really want to consider when we look at different sources of protein as athletes when it comes to determining what is best for our lifestyles. These are the amino acids that aid in recovery, muscle protein synthesis, etc.

Another massive difference is the amount of glycine in beef protein (beef protein isolate contains 20.1 grams of glycine, more than 14 times the amount of glycine in whey protein). Glycine is a filler amino acid added into products to cheapen the cost of the product. Glycine comes up on lab tests that test for protein content based on nitrogen content as protein, which allows companies to pad the amount of protein in their product by stuffing them with glycine. Think of the companies that always have buy 1 get 1s on their proteins, and you will notice glycine is almost always added into their protein matrix.

If that doesn’t have you sold, this should. This is a comparison of the various protein sources we have been discussing using the Protein Digestibility Corrected Amino Acid Score (PDCAAS). The PDCAAS is a method utilized by the FDA and the World Health Organization that measures the quality of protein based on the amino acid requirements of humans and their ability to digest these protein sources (2). A value of 1.00 is the highest possible PDCAAS score.



As previously discussed, most of beef proteins contain mainly collagen and gelatin, thus they have a PDCAAS of zero. These products are not beneficial for athletes.

References:

1. EASTOE, J. E. (1955). The amino acid composition of mammalian collagen and gelatin. The Biochemical journal, 61(4), 589-600.

2. Recent developments in protein quality evaluation

3. Schaafsma, G. (2000). The protein digestibility-corrected amino acid score. The Journal of nutrition, 130(7), 1865S-7S.

4. http://cancersupplementcenter.com/PD...r-01-28-08.pdf

you get almost 3x the amount of Amino Acids per serving for a cheaper product (Whey protein or blend) compared to a Beef Protein.

I sure as hell would not want to spend the same amount on a tub of protein to get 1/3rd the amount of BCAA's , which would be basically having to triple scoop to even reach a decent BCAA amount or get adequate amount of leucine. for the consumer that would be quite a large dose of extra money to reach that standard.