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3:41 am
QuoteHousewife question: since I'm not a scientist, I get to ask this question--does this "glutamine peptides" have anything whatsoever to do with L-glutamine? I'm allergic to wheat, and need to know to make adjustments to my supplements.
I use plain old eggs in my smoothies because I heard that egg protein powder is the best to use...isn't that just dried egg white with vitamins in it? If so, why not use the real thing?
MasterNinja:
It's worth a try. Aside from Splenda, I don't know what's in the flavoring. But since it's not supposed to contain carbs or fat, it's basically certain to not be food. Whey is processed...but at least it's something that starts out as food.
Wenchypoo:
No, L-glutamine isn't the same as "glutamine peptides". As I said in the conclusion, "L-glutamine is different than “glutamine peptides”: it’s a single amino acid, and should be fine to consume."
Some people use egg protein for the same reason they use egg whites: fear of fat and cholesterol. The only problem with using raw eggs in your smoothie is that the uncooked proteins in raw egg white bind to the biotin in the yolk, so you won't get any dietary biotin out of the egg. Raw white is also more likely to trigger allergies if you have them or are susceptible.
Conclusion: they're fine every so often, but I wouldn't make raw egg my only dietary source.
JS
1:22 pm
I used Isopure Zero Carb whey powder when I was working and it doesn't contain glutamine peptides, but has "artificial flavors". Two years later, I decided to use up the last few cups by mixing a scoop with my daily greek yogurt. After a few days I realized I *had* to put it in because it tasted so good! I felt compulsive about it. I never noticed that when I was having daily shakes, but it is obvious now that I have been living on a whole food diet for a while. I threw the rest away. It was creepy.
gibsongirl:
I'm sure it's the same flavoring they put in sugar-free candy. Frankly, it's a bit disturbing when white powder dissolved in water tastes like a blueberry donut!
JS
5:49 am
I make whey as a bi product of homemade Greek yogurt, I am not sure what to do with it so mostly the whey goes on the compost heap. Would there be any benefit in drinking it (tastes like hell though)?
Thanks for a great blog. Regards from South Africa.
11:20 am
February 22, 2010
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Hilary:
It's a good protein source, but it's also very much an acquired taste.
I didn't know there were gnolls in South Africa! Though I shouldn't be surprised, as there are plenty of spotted hyenas. Traveling there is on my "someday" list...
JS
12:57 pm
June 5, 2011
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We have family in South Africa. I've yet to visit, but it does look like a lot of fun. All manner of good food and wine to be had.
I recall strings of muslin hanging in the kitchen as a child, my mother, a regular yoghurt maker - we're English, so we just called it yoghurt. Occasionally, it would get a little bacterial mutation, which I later knew the name of from home brewing wine, which turned it really stringy, stretchy and would snap when stretched. We ate it anyway 😀
That whey that drains out can be eaten. Yes, it tastes like ass, but blend it! Banana? Some berries? Whisky? It's good stuff, especially after some strenuous exercise, with something gorgeous to relax.
Living in the Ice Age
http://livingintheiceage.pjgh.co.uk
9:00 pm
Hilary, if you have homemade whey, then you can use it to ferment all sorts of stuff, from fruit, veg, nuts, meat and fish (you can also make whey cheese)
I use whey to make a "sourdough" pancake mix, using buckwheat and amaranth flours, and dessicated coconut.
You can use whey for making pickles, sauerkraut, mustard etc. In fact, and "pickle" or any condiment with vinegar in it, was originally made by fermenting, usually with whey.
Here's an example of a recipe for fermenting fish (I have yet to try this myself).
Lacto-fermented fish
here is a recipe for using whey and celery juice to make your own corned beef (I *will* try this one)…
http://nourishedkitchen.com/home-cured-corned-beef/
There is no end to what you can ferment with whey.
11:07 pm
February 22, 2010
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Paul, Paul N:
There are a lot of historical beverage recipes involving whey, though I haven't tried any.
As you mention, ricotta cheese is actually pressed whey. (And is, therefore, not technically a cheese at all, cheese curds being made from the casein proteins.)
Those are interesting tips on lacto-fermentation with whey: thanks for linking them!
JS
9:34 am
J thanks for the reference to the intestinal effects of Splenda. I interpret the intestinal changes reported as as characterisitcs I would expect with leaky-gut syndrome which may be the origin of many food allergies as well as raising whole body inflammation levels, and lead to exacerbations in variety of inflammatory autoimmune disorders like multiple sclerosis (MS), etc.
6:57 pm
February 22, 2010
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Kenneth:
No one knows exactly what the long-term effects of sucralose are, on the gut or otherwise...but that's certainly a possibility. I can't think of any reason to consume it.
JS
7:25 pm
That rat study says they fed the rats Splenda. Splenda is sucralose bulked out with maltodextrin, dextrose, or both. I want to see a study using sucralose all by itself showing the same results before I start getting scared.
I don't consume much Splenda daily, certainly not the proportion they're talking about here, and I *lost* weight substituting it for sugar. It's not been a 1:1 substitution, however; my total consumption of sweet things has taken a nosedive since I went lower-carb.
I'm not saying it's a perfect situation and perhaps someday I'll ditch the sweet stuff entirely or only get it from fruit; that'll be more likely to happen if I can kick coffee. But for right now I'm coping the best way I currently can.
Still, I'm with you about plain whey. I don't want it pre-sweetened or pre-flavored; I might want to use it in a savory application, and in any case I want control over how much and what kind of sweetener I use when I do use any.
11:27 am
February 22, 2010
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Dana:
I'm sure there's a dose-response curve to sucralose. My own experience is that I get terrible gas from two scoops of sucralose-sweetened whey, but not from the same or greater amount of unflavored whey. However, I can have one scoop without issues (though I've long since consumed or got rid of all such products).
Like anything else that's not good for us, it's a judgment call: is the benefit greater than the harm? Myself, I just use sugar in my (very occasional) coffee...3 grams of it with a meal doesn't matter to me. But then, the equivalent in sucralose probably doesn't matter much either. I'm more concerned about the fact that one can easily consume very large amounts, much like those in the study, simply by drinking diet soda.
JS
what about Selenium? i see bottles of "selenium hydrolyzed vegetable protein chelate" which is now used as an anti-oxidant. now is selenium itself HVPC or do they combine the two to make one formula? is selenium by itself in tablets for example still safe? there are tons of docs out there saying people should take more selenium...
1:19 am
February 22, 2010
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cyprisq:
I don't know what the selenium is doing in HVP...perhaps it's a catalyst?
Anyway, organ meats and shellfish are very high in selenium, followed by most fish. Even pork and beef muscle meat has a significant amount of selenium in it. The only way to avoid selenium is to avoid meat...so anyone eating like a predator should be ingesting adequate selenium.
JS
1:16 pm
I really enjoyed your site on gluten and wheat sensitive issues.What a wealth of information. I had surgery for Chrons disease in 2000. I have been using Isopure flavered protein powder for a while to suppiement my workouts.I have just run out of it.I won't be reordering it thanks to your article. The diet you need to live on for the rest of your life is impossible for me to do. It's impossible for me to gain weight. so I need some sort of protein powder while working out. I found out that digestive diseases are not a disease at all. It's all about chemistry and bacteria. I wish I had discovered Dr Dahlman before my surgery, I would still have all of my small intestine intact and be healed. Anybody with these concerns should check out his website at http://www.drdahlman.com Thanks for the info.
2:22 pm
February 22, 2010
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Jimbodeen:
I also use whey protein as an occasional supplement when I'm trying to gain weight...and sometimes, due to poor planning, the latest package of meat hasn't completely defrosted yet and I need some complete protein in my meal.
Unfortunately, much of Dahlman's stuff is behind his paywall, so I can't vouch for it one way or the other.
JS
5:29 pm
Sucralose is a molases extract. Its not from the devil, rather, a simple process extracts and amps the sweetness. Just because something sounds sciency, doesnt mean its bad for you.
1:58 pm
February 22, 2010
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Youngevity:
Don't presume to lecture me on science. It's been established that sucralose lays waste to our gut flora...and gut flora imbalances are currently being implicated in everything from obesity to IBS to depression.
Furthermore, sucralose is created from sucrose, as its name implies -- not from molasses, which is the remnants of sugarcane after most of the sugar has been crystallized out.
JS
11:19 pm
Nice post, but I’m kind of sad because I just bought a L-glutamine supplement powder a few days ago and it’s pretty much complete and it would be a waste of money to throw it. I think I’m just going to use it all and then avoid it and find a glutamine-peptides free to buy!!
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