Protein chat on the main messageboard tonight

From: Audrey Wollman Date: 11/06/05 20:41:13 To: sandy newkirk Subject: Re: Fw: Kevin Lawrence- protein Chat Welcome to tonight's chat with Kevin Lawrence "Learning the Fact about Protein". The chat will be starting at 5pm PST/8pm EST. All questions will be directed to Kevin when he arrives. Please type in your questions and hit the Enter key on your keyboard. If this is your first time joining us WELCOME! This chat has been sponsored by the Smart Health Store, please visit them online at www.smarthealthstore.com Ok, Kevin, First welcome! I know most of the members here would like to know just a little about yourself, how can you help others with protein questions? Tell us about your background Wow that's a long story so I'll try to be brief. For the long version you can go to our website. Basically I have been researching protein and it's role in human health fo over 20 years. I have looked at it firstly from the point of vies as to how it is digested and how the human system absorbs it and puts it to use. I have a minor in chemistry from Loyola Univ in LA and have yet to finish my thesis to receive my PhD from CCNH and don't know if I will ever get there. I have had the priveledge of working with some very fine Phds in biochemistry over the years as I formulated products for Great Earth Vitamin Company beginning in 1982 and up to the present. The individuals I have worked with the last ten years have been mostly protein specialists, MDs especially in gut function, nephrology and internal medicine. This has been a passion as I believe that protein metabolism is the absolute primary key to health in all of us. Thanks Kevin, we will start with some questions now ;0) Judy: I was wondering if you can actually get too much protien and if this could cause your liver levels to be elevated? How much would be too much for some people who say have sensitive kidneys and therefore the liver would take over the function of the kidneys and cause elevated liver levels? There is no known level of "too much protein". The idea of excess protein is an old and completely inaccurate idea though it certainly seems to be dying a hard death. If you look at any of the research into this over the last 5 or so years you will see that in fact, a diet high in protein si the recommendation for kidney patients and in fact all persons with any illness - it being more critical for persons in severe states of disease. As to the elevated liver levels, I don't really know what you mean, there is no liver function test that gets out of hand from protein consumption. This being said, if you eat too much protein that doesn't break down well and you do that chronically, you will stress your colonic health and so you do need to be aware of eating more protein from sources that are easily digested so that you don't cause this to happen. As to how much per day - well that's a good one. The government says RDA is 65 grams but that is really maybe just to sustain life. The reality is that you need about 150 to 225 grams of ABSORBED protein per day to supply all necessary metabolic needs completely. Judy E.: Thanks Kevin, I was slacking off on the protein for fear that this was the cause of the elevated liver levels. I have some tests scheduled, guess we will get to the reason soon, meanwhile I will get back to the correct protein intake. DX: You can only absorb _____ gms of Protein at "one sitting"? Kevin Lawrence>This is totally dependent on the kind of protein you are consuming. Here's the deal - you need to break down all protein you eat into micro sized molecules called peptides in order for you to absorb them. If they don't absorb they end up in the colon - not a good thing if done daily over many years. On average, you can figure that you get about 35-40% of most proteins you eat into the blood or absorbed. This is for animal proteins like fish, chicken, egg, etc. If the source is plant such as soy, pea, rice, wheat etc. you can figure that you will only absorb 5-15%, obviously not a sensible source to derive your protein needs. This is the main reason that beans, rice, etc cause gas - it's the undigested protein entering the lower levels of the gut and colon that start fermenting or "spoiling" producing that great old gas problem. I would say that if you eat animal proteins you just need to know that over 50% will not get absorbed and will end up in the toilet. Now if you eat a hydrolyzed protein that is over 50% di and tri peptides, you will absorb all of it and no one knows what that limit would be since there appears to be a practically limitless supply of enzymes and carriers to transport the di and tri peptides into the blood. Hopefully from these facts you can decide what your needs are based on your health, the he I do not recommend ANY plant source proteins at all. They just don't work for humans. Our gut is not designed to do a very good job of absorbing these proteins. And hydrolyzed proteins are the top of the chart for us human types. Kelly: A few months ago I bought a box of Power Crunch bars at Coscto. I've gone back to Coscto a few times and haven't seen them. Will they be selling them anytime soon? They are wonderful. Thank you. They have been a great hit. At present BNRG is only doing road shows in Costco - this means we go into a store for 4 days and then are gone until we come back to that store again. As to being on the regular shelves, we are working on it. Pamela H: Can you clarify or explain what hydrolyzed protein is and give examples? Hydrolysis is the chemical term for the activity of enzymes on protein in the gut to break down the bonds reducing the size of the peptides or molecules down to molecules that are only 2 or 3 amino acids in size. To illustrate that the molecular weight of di and tri peptides is 300-1250 daltons, that's how big they need to be to get into your blood for use by the body. Naturally occuring animal proteins vary from 60,000 to 300,000 daltons a big task for the gut and plant proteins are 60,000 to , in the case of soy, over 750,000 daltons, an impossible task. Further protein breakdown and absorption occurs almost exclusively in the first 6 feet of the small intestine so there isn't a lot of time for this to occur. Unfortunately, I don't know of any sources of true hydrolysate other than that in BNRG products at this point. I believe as consumers become more educated, more products will follow. Martha: What should I be looking for on a label when selecting proteins? Kevin Lawrence> Whey is hands down the best source for us that exists. It's amino acid makeup is more or less the same as red meat which is perfect for humans - it's what we are. But whey has been abused on labels pretty badly. Basically you have whey proein concentrates - about 70-80% protein and, and 5-8% lactose and 5-8% fat. Then there is WPI - whey protein isolate, a purer form of whey as the fat and lactose are removed and you are left with 90-95% protein. However, you still have the problem of reducing those huge peptides down to di and tri peptides. I don't know why anyone would use another protein since you can't get better quality - cheaper yes but really not cheaper when you figure that most of the protein will not be absorbed. Now, let's be clear if you can absorb all of the hydrolysates, you are actually getting more nourishment per dollar with a true hydrolysate. And if it is a true hydrolysate, the manufacturer will disclose on the label what the di and tri peptide content is. You can buy caseins, soy, pea, etc. but most of that is just going in the toilet. One last thing on this, even an ill absorbed protein supplement, except plant proteins, is better for you than not getting enough in your daily food intake. sandy145lbsdown: Is Isolate protein better than other types of Protein...I use Isopure liquid and Unjury protein. These are WPI products (isolates) and they are better than soy, casein, etc. but still have the breakdown issue to deal with. They are superior products to other types of proteins yet still far inferior to hydrolyzed whey which in hypoallergenic on top of being most highly absorbed. Joni Denney: What does BNRG stand for? BioNutritional Research Group Shon: How long does it take for protein to lose it integrity? Can you clarify what you mean by integrity? I think what she means is does it ever expire yep Shelf life Shon: After we mix them Proteins in powder form have incredible shelf life - up to 5 years or possibly 25 years if stored in airtight container and kept in cool dark place though flavor would go south anywhere after 2-3 years under same storage conditions. Protein in other food products won't fare nearly as well due to the added moisture they carry - protein "bars" will begin to have problems anywhere form 8 months up to 18 months. Protein cookies will fare much better due to the medium they are made in such as shortning or baked goods, anywhere from 2 to 4 years though flavor will go south sooner than that. And food forms - you all know how to store beef, eggs, milk etc. - one big thing to know is that heat of any kind over 150F will denature proteins - that is when the heat changes the nature of the molecular bonds so that they are much harder to break apart for absorption. Unfortunately that means our BBQ steaks and fish, etc are more for the taste than nourishment but hey a little of that is no harm no foul, just don't want to be eating those burgers everyday. Tandy: Do you have plans to bring back the strawberry bars or any other flavors? If I told you that I'd have to ____ you. Just kidding. I hate to answer this as the folks in my office will get deluged with "When, when, when....." and so I will say that we are working on a new "Strawberry Shortcake" but R&D has just started on that so don't expect to see it before summer 2006 at the earliest. As to the old berry flavor - no plans to bring it back now but maybe later - it's not a NO yet. Joni Denney: Have you written a book about this protein information or is there a book you recommend? Wow - I really really mean to get it finished but the truth is that running the company does not allow the time right now. It is a passion of mine but I can't do it for this reason. I am looking into finding a ghost writer who can collab- erate with me on this and do all of the actual input into computer. If I can find a good fit for that, it will be sooner than later. As to what books to recommend, I'll have to get back to you on that. brika: Would really like to know your suggestions as to how we are supposed to get in 150+ grams of absorbed protein daily? This data is definitely in the scientific journals but just not in the popular book format. Yes, it always comes to this. Well, first I will have to say that this is the reason I developed the Proto Whey hydrolysate product - initially it was to heal my infant son of a serious malnutrition issue he had at 2 months of age. When we saw how well that worked, I would have to say incredibly, we realized how great it would be for everyone, especially ill and post op and trauma victims. So that is one way. The only other method I know of is what I did personally prior to developing the hydrol. Eat small amounts of protein, especially lean red meat that has been ground very well, egg whites, fish, etc. 6-8 times per day with no less than 1 hour in between meals. Not to easy to do for anyone, even myself when I was competing as a bodybuilder. This is why we have protein supplements. If you can't find a hydrolyzed product you like, then use another high quality (as we discussed earlier) supplement with the best forms being whey based and if they are hydrolyzed, you can consume up to 75-100 grams at a time with now waste. If not a fully hydrolyzed product then at least a whey based supplement with the same small portions taken multiple times throughout the day - no more than 25-30 grams of protein per hour of this typoe of product. Our last question for the night goes to... Pamela H: How long is protein keep it's potency after it is mixed if refrigerated? Is it 20 mins, an hour, 8 hrs? if we are talking about a liquid traditional protein shake, then as long as you keep it refrigerated the protein will keep it's starting value, the sugar and carbohyfrates will cause the drink to lose it's taste value long before the protein would degenerate - in other words, as long as you can take the taste - the protein will be as good as it was when you mixed it. Kevin, we really appreciate you taking time out to come chat with us tonight. If you would like more information about Kevin Lawrence's mission please visit their site for more information. www.bnrg.com or please call 800-494-2674 To try some of the wonderful products Kevin has spoke about tonight please visit our sponsoring site tonight. Smart Health Store. www.smarthealthstore.com Thank you to all and good health!! There have been several request all ready to have you come back as there are many more questions. We hope to have you again another night, good night. Thank you to all and good health!! Tracy, we will have a chat log up soon That would be great. Good night. ----- Original Message ----- From: sandy newkirk To: Audrey Wollman Sent: Sunday, November 06, 2005 9:47 PM Subject: Re: Fw: Kevin Lawrence- protein Chat It does not open for me...can u just copy and paste it ty -------Original Message------- From: Audrey Wollman Date: 11/06/05 19:39:12 To: [email protected]; [email protected]; [email protected] Subject: Fw: Kevin Lawrence- protein Chat Here you go! Enjoy! Warm Regards, Audrey PoCoNo Mt. Cottage Rental http://www.cyberrentals.com/index.cfm/property/127685

Wow!! Thanks for posting the transcript!! I didn't get on the OH boards this weekend and totally missed Amy's invite to the chat. A bit more notice from OH would've been nice. I would've loved to have been there. But getting this transcript is great!! Thanks so much!! Trisha PhoenixWLS Support Group Leader http://health.groups.yahoo.com/group/PhoenixWLS/ "You must begin to think of yourself as becoming the person you want to be."

Thanks Sandy, That was interesting. - Stephanie