Protein in easy to Use Packets

Which one is the healthiest?

Labrada Nutrition, Carb Watchers Lean Body Hi- Protein Meal Replacement Shake 

Price per packet: $2.683
Protein per packet: 40g
Carbs per packet: 12g
Fat per packet: 4.5g
Price per gram of protein: $0.067

Strawberry Ice Cream: LeanPro (cross flow micro ultrafiltered whey protein isolate, cross flow micro ultrafiltered whey protein concentrate, soy protein isolate [non-GMO]), natural & artificial flavors, EFA Plex (sunflower oil, creamer [high oleic sunflower oil, corn syrup solids, sodium caseinate, mono- and diglycerides, dipotassium phosphate, tricalcium phosphate, soy lecithin, tocopherols], MCT oil, flaxseed oil, borage oil), Fiber Plex (polydextrose, Fibersol 2 Fiber, cellulose gum, oat flour, rice bran), vitamin & mineral blend (di-calcium phosphate, magnesium oxide, ascorbic acid, vitamin E acetate, niacinamide, electrolytic iron, zinc oxide, d-calcium pantothenate, pyridoxine hydrochloride, copper gluconate, riboflavin, vitamin A acetate, thiamin mononitrate, folic acid, potassium iodide, cyanocobalamin), beet juice powder, salt, sucralose, acesulfame potassium. Allergen Information: Contains milk, soy.

Conclusion: Contains too much sh*te.

EAS, Myoplex Original Shake Mix

Price per packet: $2.339

Protein per packet: 42g
Carbs per packet: 22g
Fat per packet: 4.5g
Price per gram of protein: $0.056

Whey protein concentrate, calcium caseinate, corn maltodextrin, milk protein isolate, dairy creamer (sunflower oil, sodium caseinate, mono- and diglycerides, potassium phosphate, soy lecithin, tocopherols), oat fiber, natural and artificial flavor, calcium phosphate, vitamin and mineral blend (magnesium oxide, dl-alpha-tocopheryl acetate, ascorbic acid, niacinamide, ferrous fumarate, zinc oxide, calcium pantothenate, manganese gluconate, pyridoxine hydrochloride, copper sulfate, boron proteinate, riboflavin, thiamine hydrochloride, vitamin A palmitate, folic acid, biotin, chromium citrate, potassium iodide, molybdenum amino acid chelate, selenium amino acid chelate, cyanocobalamin), potassium phosphate, medium chain triglycerides, potassium chloride, sodium chloride, xanthan gum, carrageenan, acesulfame potassium, whey protein isolate, potassium citrate, sucralose, l-glutamine, taurine, egg albumin, sodium phosphate and beta-carotene. Contains milk, soy and egg ingredients.

Conclusion: Not buying the oats and n6 oils.

22 Days Plant Protein Power

Price per packet: $3.60
Protein per packet: 22g
Carbs per packet: 9g
Fat per packet: 1.5g
Price per gram of protein: $0.164

Organic whole grain brown rice protein, organic natural flavor, organic guar gum, sea salt, organic stevia leaf extract.

Conclusion: Too expensive and I'm not read up on rice protein. Nothing against rice but I like animals.

Vibrant Health, PureGreen Protein, Version 2.0

Price per packet: $2.776
Protein per packet: 20g
Carbs per packet: 4g
Fat per packet: 1.6g
Price per gram of protein: $0.139

no ingredients listed

Conclusion: Can't choose this one because the ingredients weren't listed. Sorry Vibrant health.

Tera's Whey, Organic Whey Protein

Price per packet: $2.865

Protein per packet: 21g

Carbs per packet: 4g

Fat per packet: 1.5g

Price per gram of protein: $0.136

Organic dairy whey protein concentrate, organic vanilla, organic stevia leaf extract, organic soy lecithin.

Gluten free, rBGH free, non GMO

Packaged in a plant that handles, stores, and processes dairy, egg, soy, and wheat.

Conclusion: Cleanest, endorsed by Jeremy Goldstrich

Garden of Life, RAW Protein, Beyond Organic Protein Formula

Price per packet: $1.92

Protein per packet: 17g

Carbs per packet: 3g

Fat per packet: N/A

Price per gram of protein: $0.113

Brewer's yeast (saccharomyces cerevisiae), lactobacillus bulgaricus, natto.

Contains (fermented) soy.

Contains no filler ingredients, artificial colors or preservatives

Conclusion: Where is the protein coming from? Yeast?

Now Foods, Sports, Whey Protein Isolate

Price per packet: $1.91
Protein per packet: 23g
Carbs per packet: 3g
Fat per packet: 1g
Price per gram of protein: $0.083

Microfiltered whey protein isolate (providing ß-lactoglobulin, a-lactalbumin, immunoglobulins and glycomacro peptides), natural flavors, creamer powder, organic turbinado sugar, betterstevia [organic stevia extract (stevia rebaudiana) (leaf)], sea salt, xanthan gum, purified stevia extract (stevia rebaudiana) (leaf) and soy lecithin (<1 font="">

Contains milk and soy.

Conclusion: Very cheap and ingredients look as solid as it gets.

Champion Nutrition, Ultramet

Price per packet: $2.795
Protein per packet: 41g
Carbs per packet: 20g
Fat per packet: 4g
Price per gram of protein: $0.0682

Peptol EX (proprietary blend consisting of: whey protein isolate, calcium caseinate, milk protein isolate, potassium caseinate, egg albumen, whey protein concentrate, whole milk powder, sodium caseinate, L-glutamine, taurine, and calcium alpha-ketoglutarate), maltodextrin, natural and artificial flavoring, fructose, vitamin-mineral blend consisting of: (dicalcium phosphate, magnesium oxide, potassium phosphate, potassium citrate, choline bitartrate, potassium chloride, vitamin E acetate, ascorbic acid, ferrous fumarate, beta-carotene, boron proteinate, biotin, niacinamide, zinc oxide, manganese gluconate, vitamin A palmitate, calcium pantothenate, molybdenum amino acid chelate, copper gluconate, folic acid, vitamin D3, copper sulfate, pyridoxine hydrochloride, thiamine mononitrate, riboflavin, chromium polynicotinate, selenium amino acid chelate, potassium iodide, cyanocobalamin), canola oil, salt, soy lecithin, xanthan gum, cellulose gum, aspartame*, CitriMax (garcinia cambogia extract), medium-chain triglycerides, carrageenan, bromelain, borage oil, acesulfame-potassium, mono- and diglycerides.

Contains milk, egg, and soy. *Phenylketonurics: This product contains phenylalanine.

Allergy Warning: Produced in a facility that processes milk, egg, soy, peanuts, tree nuts, soybeans, wheat, and crustacean shellfish derivatives.

Conclusion: Currently buying cos all flavours taste great and 42g protein. Changing because it contains fructose, canola, soy and traces of other crap.

Jarrow Formulas, 100% Natural Whey Protein

Price per packet: $1.573
Protein per packet: 17g
Carbs per packet: 6g
Fat per packet: 1g
Price per gram of protein: $0.0925

100% Ultra-filtered Whey Protein from milk, fructose, natural flavor, lecithin (from soy), guar gum, Fibersol-2 (resistant maltodextrin), and lo han guo (momordica grosvenorii).

Contains: Milk and soy.

No wheat, no gluten, no egg, no fish/shellfish, no peanuts\tree nuts.

Contains NO artificial flavors or artificial sweeteners.

This product contains no added L-Tryptophan.

Conclusion: Trying to get away from fructose.

Jay Robb, Egg White Protein

Price per packet: $2.49
Protein per packet: 24g
Carbs per packet: 4g
Fat per packet: 0g
Price per gram of protein: $0.1037

Egg albumin, xylitol, natural flavor, xanthan gum, lecithin, stevia, citric acid, and red beet powder.

(Allergen Information) Contains: Eggs and soy (lecithin). This product is manufactured in a facility that processes other products which may contain soy, dairy, wheat, tree nuts, shellfish, fish, peanuts, and eggs, and may contain traces of all of the above.

Jay Robb Egg White Protein contains None of the following ingredients:

• No MSG
• No Acesulfame-K
• No Artificial Flavors
• No Artificial Sweeteners
• No Artificial Colors
• No Aspartame
• No Sucralose

Conclusion: Egg protein is interesting. Could try a box of this to find out.

Size On for Korea

As of today I weight in at just under 78kg, 14% bodyfat.
The workouts for Korea have been released and the Chikara Nokorimonos team will not make it past day one due to the requirement of 6 muscle ups for the women. So there's one thing left to really gun for and that's event #2


Event #2 is 3 rep max overhead squat with the barbell taken from the deck.

The Target

Size on 12kg up to 90kg in 22 days.

The thinking behind this exercise is bigger people move more weight.

The Plan

Eat 4,000 calories on training days paleo and whey shakes post workout and during the day, casein before bed.
On non training days skip breakfast and eat a normal 1,800 paleo calories.
Plenty of sleep
No met-cons
Creatine
Reps schemes in singles or triples.
Sundays: Rest
Mondays: Rest
Tuesdays: OHS test, C&J test
Wednesdays: Rest
Thursdays: Jerk practice
Fridays: Front Squat 5x3
Saturdays: Deadlift 5x3

Typical Eating Day

coming soon.

2013/05/09 Starting Stats

Clean and Jerk: 82kg
OHS 1 rep max off the rack: 85kg
OHS 3 reps max off the rack: 80kg
Weight: 78kg
BF: 14%


2013/05/14 Week 1 Stats

OHS 1 rep max off the rack: 85kg
OHS 3 reps max off the rack: 80kg
OHS 3 rep max off the deck: 80kg
Weight: 81kg
BF: 14.9%


2013/05/21 Week 2 Stats

Clean and Jerk: ??kg
OHS 1 rep max off the rack: 95kg
OHS 3 reps max off the rack: 90kg
OHS 3 rep max off the deck: 82kg
Weight: 83kg
BF: 15.5%


2013/05/28 Week 3 Stats

Clean and Jerk: ??kg
OHS 1 rep max off the rack: 95kg
OHS 3 reps max off the rack: 90kg
OHS 3 rep max off the deck: 84kg
Weight: 83kg
BF: 15.9%


2013/05/31 Competition Stats

Clean and Jerk: ??kg
OHS 3 rep max off the deck: 84kg
OHS 2 rep max off the deck: 89kg
Weight: 84kg
BF: 16%


*** 2013/06/03 UPDATE ***

Okay so it's just after Regionals and my experiment was a failure.
My target was to put on 12kg but I only managed 6kg. My lifts did go up but not to the 100kg that I was hoping. What I learned was that it's a longer and more gradual process and you can't fast-track getting fat.

I managed to put on 5kg in the first week, then seemed to plateau. Also I wasn't very diligent in getting 5,000 calories in on lifting days. It's a lot of hard work to remember to eat breakfast, chug protein post workout, as a mid-morning snack, after lunch etc.

I also changed my technique from clean and jerk, to clean and dip-drive-pop-head-under to get the barbell to back rack. So I stopped practicing the clean and jerk hence no results there.

Next Step

Putting on a lot of weight fast to lift more weight fast was a quick fix to lift more at Regionals. Now that's done I need to get back to work on the real holes which are flexibility, rack receiving confidence, and proper 1st pull technique off the floor.

Time to go back to paleo with some basic liftting. I expect a slow decline back to around 78kg/13% bodyfat by August.

Milk in Japan

In the Supermarket yesterday I noticed some hippy milk and looked at the label to see what was so different about it. I'm always on the lookout for raw milk because it's so much better for you. I could find it in Scandinavia and it tasted great. Japan has so many different milk brands its hard to keep track, milk in Japan tastes like milk in France. I remember my memory of France was that the milk tasted wrong. Milk in the UK is so much more tastier. They are both pasteurised though, so what is the difference?

Definition of pasteurisation
Heating stuff to kill germs.

Types of milk I've found in Japan
UHT  pasturised - 130°C  for 1second (UHT = Ultra-high temperature)
HTST pasturised - 72°C  for 15seconds (HTST = High-Temperature, Short-Time)
LTLT pasturised -  63°C  for 30 min (LTLT = Low temperature Long Time)

Pasteurisation: This is a comparatively low order of heat treatment, which must be sufficient to destroy all pathogenic bacteria. Pasteurization may be defined as: "Any heat treatment of milk which secures the certain destruction of tuberculosis bacteria without markedly affecting the physical and chemical properties." The term pasteurization was coined to honor the French physician, Louis Pasteur, who in the middle of the 19th century made his fundamental studies of the lethal effect of heat on microorganisms and the use of heat treatment as a preservation technique. Pasteurized products remain perishable and should be treated as such.

LTLT Pasteurization: This method is called the holder method or the low-temperature-long-time method. This is a typical batch method where a quantity of milk is placed in an open vat and heated to 63°C and held at that temperature for 30 min. Sometimes filled and sealed bottles of milk are heat-treated in shallow vats by that method and subsequently cooled by running water. Those posh little 180ml bottles they sell in Japanese department stores are this kind of milk. It tastes like milk in the UK - much tastier.

HTST Pasteurization: The term is an abbreviation of high-temperature-short-time. The HTST process for milk involves heating it to 72-75°C with a holding time of 15-20 seconds before it is cooled. Depending upon the quality of the raw milk and the degree of refrigeration, the shelf life may be from 2 days to 16 days.


Ultra Pasteurization. Not to be confused with UHT (see next). Ultra pasteurization is a process to increase the shelf life beyond what is traditionally expected. Heating milk to 125-138°C for 2 - 4 seconds and cooling it to below 7°C is the basis for the longer shelf life. However, the product is not sterile and will eventually spoil.


UHT Treatment. UHT is the abbreviation for treatment by ultra high temperature. In this method, milk is exposed to a brief, intense heating, normally to temperatures in the range 135-140 °C but for a very short time, a second or less. The treatment kills all microorganisms that would otherwise spoil the product. The process depends upon a fairly complicatedsterilizer/aseptic filling design. The two stages of effective heat sterilization followed by aseptic filling represent an integral system. Frequently the packaging material for UHT milk is cardboard which must be chemically sterilized prior to the filling operation.

Japanese Milk Laws
Raw milk is common all over Asia and is legal in Japan. (Not like Canada where all milk has to be pasteurised). There's only one dairy that does it though: "Omoiyari Dairy".

Conclusion
So I reckon that LTLT (低温殺菌牛乳（ていおんさっきんぎゅうにゅう） teion sakkin gyuunyuu) is the one to buy because it's heated to a lower temperature and will retain the most beneficial bacteria, enzymes and antimicrobial properties.
It's also cheaper than shipping in raw milk from Hokkaido, and they sell it in 1L & 500ml cartons in Azabu Juuban.

Website:  http://www.kisuki-milk.co.jp/product/product1.html 

These guys do a non-homo milk too, but its HTST.

They sell both types in Nissin, Azabu Juuban.


***2012/06/21 UPDATE***

I found "non-homogenised milk" in Hiroo. What is that about?

Milk often is homogenized, a treatment that prevents a cream layer from separating out of the milk. The milk is pumped at high pressures through very narrow tubes, breaking up the fat globules through turbulence and cavitation. 

Creamline (or cream-top) milk is unhomogenized. It is creamier and smoother than regular milk.

Homogenisation is the process where they mix milks from lots of different farms to average out the colour and flavour (because naturally there's a variation in colour and flavour, and consumers - boring as they are - prefer a reliable, familiar product), and they process it to make sure that the cream is thoroughly mixed into the milk. With non-homogenised milk, there's more variation in colour and flavour, and the cream often floats to the top of the bottle to form a clump.

Robert Cohen, Executive Director of the Dairy Education Board, wrote in his article "Homogenized Milk: Rocket Fuel for Cancer," accessed Nov. 28, 2007 on www.health101.org:

"Homogenization is the worst thing that dairymen did to milk. Simple proteins rarely survive digestion in a balanced world.

Milk is a hormonal delivery system. With homogenization, milk becomes a very powerful and efficient way of bypassing normal digestive processes and delivering steroid and protein hormones to the human body (both your hormones and the cow's natural hormones and the ones they were injected with to produce more milk).

Through homogenization, fat molecules in milk become smaller and become 'capsules' for substances that bypass digestion. Proteins that would normally be digested in the stomach or gut are not broken down, and are absorbed into the bloodstream...

Homogenized milk, with its added hormones, is rocket fuel for cancer."

Thomas E. Levy, MD, JD, Associate Professor at Capital University of Integrative Medicine, wrote in his 2001 book, Optimal Nutrition for Optimal Health: The Real Truth About Eating Right for Weight Loss, Detoxification, Low Cholesterol, Better Digestion, and Overall Well-Being:

"So what's the harm in homogenization? Cow's milk contains an enzyme of large molecular size called xanthine oxidase (XO). XO is normally attached to the fat globules in milk. However, when these fat globules are in their natural large-sized state prior to homogenization, they are not easily absorbed by the gut wall. After homogenization, the milk fat is easily absorbed, and the attached XO gains much greater access to the bloodstream. 

Some researchers [such as Dr. Kurt Oster and Dr. Donald Ross]have asserted that XO, after getting into the bloodstream, directly promotes hardening of the arteries by replacing a substance called plasmalogen that is normally found there. The research supporting this connection between XO and hardening of the arteries is not clear-cut, but whether or not there is a definite cause-and-effect relationship between the two should not be a critical factor in deciding whether you should drink milk. This possible XO link to heart disease is but one more potential connection of milk to disease and premature death."

Margaret Moss, MA, Director of the Nutrition and Allergy Clinic in Greater Manchester, UK, wrote in a Jan. 2, 2008 e-mail to ProCon.org that:

"Homogenisation of milk may make coronary heart disease more common and more serious. Fat globules in cows' milk are surrounded by membranes. Some people make antibodies to these membranes. The antibodies cause human platelets to clump together, at least in the laboratory. It is thought that this occurs in real life, encouraging clotting in patients who have the antibodies. The antibodies also bind to natural killer cells, one of whose functions is to reduce inflammation. When the antibodies are bound to them, the action of these cells is suppressed, increasing inflammation. We know that inflammation plays a part in coronary heart disease. Homogenisation breaks up milk fat globules, increasing the surface area of the membrane, which is likely to increase the antibody response. Xanthine oxidase has been suggested as the part of the milk fat globule membrane that causes the formation of antibodies, but other components may be involved."

***2012/06/22 UPDATE***


Is this milk non-homogenised?
I see the 低温殺菌牛乳 kanji so I know it's LTLT pasteurised (66°C), but where does it say it's homogenised. Japanese for non-homogenised milk is 均質化されていない乳 (きんしつばかされてないにゅう). Direct English translations are always the best - Milk that has not been "bewitched" by homogenisation.

Price: forgot

Pasteurisation method: LTLT (66°C for 30mins)

Homogenised: Yes?

Fat: 3.7g/100ml

Non Homogenised "Orache" Milk from the "Natural Mart" in Hiroo

Price: 368yen

Pasteurisation method: LTLT (65°C for 30mins)

Homogenised: No

Fat: 3.7g/100ml

Website: http://www.tannamilk.or.jp/product/milk.html

This is my prized purchase of the day. Looking forward to 2 New York cheesecakes, 4 litres of milk, beer, bacon and eggs, sausages and caramel popcorn tomorrow.

"Natural Mart" in Hiroo

Here's where I sought out and found "Non-homogenised milk".
They also sell "Raspberry Leaf Tea" which is said to bring on labour in pregnant women.
My wife drank 3 cups of the tea and her labour started one week early! Yikes!

Anyway, it's an interesting shop selling a lot of overpriced useless hippy vegan tat, but for some things, like a nice cup of milk its worth the extra few yen for a treat.
Here's the address:
広尾フラワーホーム 1F
５丁目-１９−５ Hiroo, Shibuya, Tokyo 150-0012, Japan
03-6408-2528
"Natural Mart" in Hiroo
http://tinyurl.com/bv5bwr9
http://naturalmart.jp/

Ultimate Nutrition Prostar Whey

Chocolate flavour. Tasted good, a little bit thin. Not nearly as good as Champion Nutrition's taste. Would be an okay substitute though.

Taken after Chins and Dips.