NPI - Native protein isolate - Pronativ® low lactose

THE BEST PROTEIN SUPPLEMENT ! Why?

Let us begin with the presentation of the process wich obtains the protein.
Probably,we all know that the Whey Protein is produced from milk.But probably what alot of people don't know is how this transition happens,from milk in a powdered whey protein.
Things work like this:the cow milk is heated or treated with acid,or enzymes,or other chemicals,known as the cheese making process,wich separates its solid protein (from wich a large number of other dairy products are obtained) from its liquid protein (the whey).
The curd,which accounts for most of the casein protein, is removed,in time if all these processes leave some amount of soluble protein,only then the liquid whey turns into the whey protein supplements we know.This whey is sprayed inside a large heated steel tube to "dump" the whey,
extremely negative thing that distorts, damages and degrades amino acids.Then,the dry whey is filtered to remove lactose, carbohydrates and fat.This is done using filters with larger or narrow meshes, or using enzymes that destroy certain components.
During the process, some of the proteins are decomposed on smaller compounds and even on free amino acids. Finally, the result is the whey protein powder that we love so much, but not necessarily that we want it to be or the quality standard (in no case even ...).

NATIVE PROTEIN ISOLATE - THE NEW SENSATION?

A new supplement this time from milk, not from whey, called ironically "native whey," is obtained by a process different from that of ordinary whey powder we know.The native protein (native according to dex can be translated by natural, pure, uncombined with other substances, the form closest to nature and nature) simply escapes the process of making the cheese, with several stages, all negative, about which I have discussed a little bit above and we convinced how much it distorts and affects the final product. The native protein is obtained directly from the milk which is then filtered. Filtering by membrane is used as a type of filtration, which is very common in this field.
For that matter, filtering has two stages, both at 15 ° C in the Lactalis laboratories - microfiltration and then ultrafiltration - all to keep intact the native form of the protein and especially a high level of beneficial peptide microfractions and other positive elements in milk.
The final result is an intact and "more" complete protein if you excuse your native (closer to the original protein form), the protein that has an amino acid profile slightly different from that of regular whey, according to a study published in BMC Nutrition.
Practically, and in short, ordinary protein powders are obtained from whey, concrete whey is a by-product resulting from milk processing usually at high temperatures which inevitably leads to denaturation and qualitative losses, while Native Protein Isolate (Native Protein ) is directly obtained from milk at low temperatures and a practically non-existent level of denaturation.
Another important thing in the case of native protein is that this milk comes from France, from the world's number one processor of Lactalis milk, and comes from happy, open-air and sunless grass vaccinations that do not eat hormones or antibiotics are administered. How many products can we say? Zero hormones, zero antibiotics, grass-fed vaccinations and sunbathing, zero chemicals through rigorous tests, low carbohydrate levels, low fat levels, extremely low lactose levels.
If the native protein has all these advantages and characteristics, the whey protein comes from milk and cheese, and it contains cheeses, different chemicals while whey is exposed several times at high temperatures which inevitably reduce beneficial natural properties and distorts the protein.

Okay, okay, exciting, but do I have any advantage?

What are the advantages? That is to say, there are minor differences in the lower processing temperature, not the process of obtaining the cheese and the resulting slightly different amino acid profile.
Many would say - nothing impressive. Let's look at it a little before we get a better understanding of the differences. First, the native protein in milk contains more BCAAs, and more BCAAs more leucine, about 15-16% more leucine than regular whey protein. And about leucine we've already discussed here. 8% more glutamine and 25% more arginine than whey protein products.
But it also contains higher levels of cysteine ??or tryptophan. If the first (and the native protein contains not less than 40% higher cysteine) is a precursor to glutathione, a powerful antioxidant of the body, the second increases serotonin, also known as the hormone of happiness. Reverting to the fact that processing takes place at low temperatures, this comes with the benefit of a completely undetected protein, left intact and unaffected by processing.
For this reason, the native protein contains a much greater amount of beneficial peptide microfractions, such as glycomacropeptides (glycomacropeptides) or immunoglobulins (immunoglobulins). If the latter tell us directly from what they are doing, that is, they improve our immunity, which is little or even very important, glycosacropeptides increase the level of cholecystokinin, a hormone that promotes satiety and goes to the appetite level and, last but not least, stimulates fat digestion and what interests us, proteins, supporting secretion of pancreatic enzymes and bile.
Last but not least, we can assume that the maximum level of a TGF-1 or TGF-2 growth factor protein protein is found in the native, the least denatured, native protein. We also have a higher level of lactoferrin in the native protein, an iron compound found only in milk, and is a multifunctional protein with a complex role in several important physiological processes. And as the last thing I will mention, I remind that whey protein powders are obtained from whey, a by-product of milk processing - the taste is not exactly the same in color or color. Here the native protein shines because it is directly obtained from the original milk product, the taste is more "clean", closer to milk.

IN CONCLUSION

In conclusion, I do not know how to say simpler and use as few words as possible, to be precise, concrete and exact: Native Protein Isolated, our native protein product, is basically a superior protein product, from countless points of view .

If you are looking for the best protein product as a nutritional supplement that you can buy it is undoubtedly Native Protein Isolated.

Nothing complicated, simply, the best protein product that money can buy.

If you want to buy this product make sure the PRONATIV® brand is specified on the packaging!

Nutritional information per 30g neutral flavor (black cookies):

Energy 488 kJ / 117 kcal
Fat 0,6 g (0,7 g)
Of which saturated 0,1 g (0,2 g)
Carbohydrates 0,9 g (2,2 g)
Of which sugars 0,9 g (1,1 g)
Protein 28 g 94% (27 g 89%)
Salt 0,08 g (0,09 g)

*The salt content is exclusively due to the presence of naturally occurring sodium.

Amino acid profile of milk protein per 100 g:

Leucine (BCAA) 11,8 g
Isoleucine (BCAA) 5,4 g
Valine (BCAA) 5,2 g
Tyrosine 3,6 g
Proline 4,6 g
Phenylalanine 3,6 g
Glycine 1,8 g
Tryptophan 2,3 g
Histidine 2,0 g
Arginine 4,7 g
Serine 4,3 g
Aspartic acid 11,1 g
Threonine 5,0 g
Methionine 2,3 g
Cysteine 2,8 g
Lysine 9,6 g
Alanine 4,7 g
L-glutamine* 17,4 g

*L-glutamine values based on glutamic acid content.

Suggested use: Mix 30 g (2 cups) with 200-250 ml of liquid (water, skimmed milk, etc.) and consume 1-3 times a day.

2 kg (66 servings).

WARNINGS

Food supplements should not be used as a substitute for a balanced and varied diet and a healthy lifestyle. Do not exceed the stated recommended daily dose. Keep out of reach of young children. Store tightly closed in a cool and dry place.