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Darkhorse · 03-29-2006, 06:43 PM

2. Nighttime Formula

- Obviously something with casein, egg, or both. Here are the different descriptions:

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Micellar Casein: (Expensive-$10.50 per lb) is derived from milk protein isolate. The process of extraction is a natural and gental removal of all whey protein peptides, which leaves you with a pure Micellar Casein. Micellar Casein is a newer protein product, the process of manufacturing is only a few years old. You will not see many big name manufacturers using this product, mainly because it hurts their bottom line (to expensive). This protein powder can be considered the best of the best and the purest when coming to caseinate proteins. Micellar Casein is completely undenatured and is chock full of sub-fractions and growth factors. This is great for overall muscle tissue repair and helps greatly in recovery. Since Micellar Casein is a caseinate, absorption is slower than whey products, therefore this is a great protein that has anti-catabolic properties as well.

Milk Protein Isolate: ($6.79 per lb) Milk Protein Isolate provides the user with a quick burst of amino acids (whey) as well as a longer lasting, slow digesting protein (casein). Users with find this product possesses a great combination of anabolic and anticatabolic properties.

Calcium Caseinate: ($6.79) Calcium Caseinate protein is extracted from casein through acidification, which in turn, provides the user with a slow digesting protein. This slow digesting time leads to anti-catabolic properties and gives the user a feeling of being fuller longer. Calcium Caseinate, like our other fresh skim milk derived proteins is very high in glutamine, an amino acid essential to muscle building.

Egg White Protein: ($7.49) True Protein’s Egg White Protein is derived from chicken egg whites. It is processed by removing the yolk and then converting the egg white product in powdered form. Many individuals love this product because it allows them to intake more eggs than their body usually allows. Egg White protein gauges very high on the protein effeciancy rating (P.E.R) a 3.9 out of 4.0. Egg White Protein provides an excellent combination and profile of amino acids. Egg White Protein also possesses a high level of sulfur which is essential to various hormonal pathways within the body. This increased production of anabolic hormones leads to increased muscle mass.

The following is an article about milk protein from proteinfactory.com:

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Caseinates, the good, the bad, and the ugly

The Proteinfactory has always been the #1 source for protein knowledge and revelations. Thus, we hope when we give you this knowledge and information you can convert that wealth of information into your supplement regime which will yield new muscle growth. The better understanding of the protein sources you use, equates to a better understanding of how to use those protein sources for greater muscle gains. For example, the basic use of a whey isolate over a whey concentrate will theoretically yield better results because it has a higher biological value, higher protein subfraction contents (Grow factors especially) and over all a higher amino acid profile on gram for gram basis. Thus this leads me to the topic of this article "the difference of the Caseinates. Caseinates can be manufactured into several varieties. Such as calcium caseinate, potassium caseinate, sodium caseinate, fresh curd caseinate, and micellar casein. In this article I will discuss calcium caseinate, fresh curd caseinate and micellar casein. Is it important you know the differences between them? Yes. Each product is different and can effect how much progress you make with your protein supplement.

Casein starts from skim milk solids. Out of these skim milk solids come the proteins whey and casein. Skim milk solids are 80% casein, 20% whey, lactose, and minerals. Manufacturers then add hydrochloric acid to the skim milk to reach the desired ph levels which will separate the specified proteins. (whey and casein). Then the manufacturers begin the processes which turn the casein into their specified products.

The first type of casein to discuss is calcium caseinate. Out of the three types discussed in this article it is the lowest quality version. Calcium caseinate is the most common and most well know source of casein. Calcium caseinate is made by first washing and drying the casein which makes it an acid casein. This process begins to denature the protein. The acid casein is then put into bags and shipped to the United States for further processing. The US manufacturers then continue the process to make calcium caseinate by washing it and drying it again then applying the necessary salts which further denatures the protein and hence left with their final products.

If you have ever tasted calcium caseinate you would know that it taste pretty bad. It has a chalky mildewy taste. That is because of the calcium caseinate has been washed and dried twice and possesses that acidic application. Doesn't sound too good does it. Noted that I will soon post a comparison chart of denaturization of the three types.

Next is Fresh Curd caseinate. Fresh curd is not a new type of casein. Fresh curd has been around for a while but has never been used in the supplement industry. Why? Because it is a tad more expensive than calcium caseinate. Besides that the cosmetic term "Fresh Curd" does not appear to have a pretty bodybuilding sound to it. Having to do with Proteinfactory.com this will be the "new" version of caseinate. Hopefully it will be one to replace calcium caseinate for those seeking a less undenatured version of caseinate. Fresh Curd caseinate goes through the processing as calcium caseinate, thus making it as undenatured. Instead of the caseinate being washed and dried twice it is only washes and dried once. The caseinate is never brought to an acid state. Instead the casein is converted into a wet "curd", has an akali added to it, then dried and the final product is then fresh curd caseinate. The product is very white looking instead of a cream look that calcium caseinate has. Fresh curd also tastes much better than calcium caseinate.

Third and final version is micellar casein. Micellar casein is the highest quality version. With micellar casein washing and drying techniques are not used. Filtration methods similar to whey are used. Thus leaving the casein undenatured. Micellar casein is called "micellar" because the collolidal suspensions in milk are tiny 'Bubbles" This bubble is called "micelle".

Micellar casein is a super high quality protein. Bodybuilders will benefit the most from this version of casein because of the level of undenatured product versus the previous mentioned caseinates, and secondly the level of biological value. (note that a BV comparison chart will soon be posted of the 3 types of casein's. To be sure you are getting Micellar Casein as the protein manufacturer to tell you what country it comes from. If they cant give you an answer and supply you with the Certificate of Analysis then it is just regular calcium caseinate.

Which products should you choose for best muscle growth? If your looking for an inexpensive anti-catabolic protein, then you would think to go with calcium caseinate. But keep in mind that you are losing and potential bioactive peptides because of the highly denatured version of caseinate your using. You are still getting an anti-catabolic effect but at what cost?If you are concerned about denatured protein but still don't want to spend the money on micellar, then you go with fresh curd caseinate. Not only will you be getting a better quality protein but you will get a better tasting mix.

Micellar casein is your top of the line protein. Micellar casein is not a new protein. Micellar has been around as long as calcium caseinate. It just was not marketed as Micellar Casein until a few years ago. I believe the first supplement company to use Micellar Casein was Dr. Scott Connelly from Met-Rx. Back in the early 90's when his first Met-Rx packs came out he was using a combination of milk protein (which he could have called Micellar Casein)whey and egg. He was actually one of the first to use Micellar. I then saw the term "Micellar" used back in 1998 when a protein broker first coined the term "Micellar".

Getting back to the use of Micellar caseinI think for ectomorphs especially it is vitally important because of its anti-catabolic effect. Ectomorphs I believe, have a higher potential to go into a catabolic state. Ectomorphs higher metabolism eats up protein and calories, quickly oxidizing amino acids, and drops them into the catabolic state. Using whey protein only will result in this condition very easily. In research studies it has shown that whey protein can elevate bloodstream amino acids quickly, but can just as quickly drop AA count in the blood leading to the catabolic state. Hence ectomorphs should use the micellar casein. Micellar casein has been shown in studies to stay in the bloodstream for up to 7hrs, thus creating a prolonged anti-catabolic effect. This in turn can let the ectomorph train harder and longer and not have to worry about protein every 2 hours or the dangers of going catabolic. To point out why the anti-catabolic effect is so important you can compare it with the anti-catabolic effect of anabolic steroids. Some theorize that it is the steroids strong anti-catabolic effect that leads to muscle growth and not so much the anabolic effect. The anti-catabolic effect creates a longer window for muscle growth in the body instead of short anabolic stint.

But you ask should I use just micellar casein alone then? My answer is a definite NO!. The one bad thing about the caseins, including micellar, is that they do not possess any growth factors, such as Insulin like growth factors and transferring growth factors. That is one reason, theoretically of course, whey protein ( especially the CFM) works to grow muscle. Whey has a high level of these growth factors and caseins do not. A 50/50 mixture of micellar casein and whey isolate would be one suggestion.

I'm leaning towards an 40/40/20 mixture of Egg/Milk Isolate/Whey Isolate. Only one scoop every night when I don't have time to eat my cottage cheese. Seems to be pretty cheap that way.