Over eons time, long before modern food fractionating and synthetic food capabilities, people ate foods exactly as they were found in nature. This is the model we should strive for, if we understand the obvious truth that health is best served by living life the way we have been genetically. This was typical of those really original food that they were even. Natural integrity provides nutritional and health benefits that are much better food fractions. Science is the only full view of the complexity of natural food and therefore can not be relied on to produce food from chemical ingredients.
Food is definitely a place where nature knows best. Through these arrangements, doctors and nutritionists at Wysong use their 25 years of research and experience to develop a complete Protein Shake (WPS) to provide a convenient, concentrated and delicious high protein supplement and meal replacement . Modern diets with their concentration of sugars and carbohydrates provide calories, but not necessary protein and micronutrients for optimal health, growth or maintenance of muscle. For dieters, high-quality protein converts fat stores as soon as carbohydrates and increase muscle mass, resting calorie consumption has increased - resulting in the loss of fat while resting.
For athletes, maintaining a proper balance of nitrogen in protein helps tissue repair and improve performance. Growth and body building, high-quality protein is essential because muscle itself is mainly protein. The sick, the entire high-quality protein and nutraceuticals WPS are essential to help prevent catabolism (breakdown of tissue) and to provide fuel for immunological proteins needed to fight pathogens. For the elderly, full of high-quality protein is essential as digestive efficiency decreases with age and muscle wasting and weakness reduces the ability to live a full life and increase the risk of injuries and bone fractures due to falls.
WPS is designed with the health and respect for nature as the number one pay. Is designed to work with your body, instead of trying to force something unnatural metabolic state as a drug. ELEMENTS AND HEALTH QUALITY WPS WPS meal replacements and diet features three components: 1 Macrocomponents: milk protein, egg protein, colostrum (first milk) 2 Microcomponents: amino acids, vitamins, minerals, probiotics and enzymes 3 Sweeteners: Natural strawberry and banana Whole Milk Although milk is composed of water, carbohydrates (lactose), fat, protein, minerals, and various unknown factors, characteristics and importance of milk are larger and more complex than the sum of its individual components.
Dried whole milk WPS each part is in addition to water, the concentration of proteins. A variety of special proteins found in milk, primary group, which is casein. The amino acid composition of casein, which is important for growth and development. In comparison with various other proteins, food, are highly digestible caseins. However, compared to other milk proteins, are absorbed more slowly (2-3 hours), thereby releasing a beneficial amino acids over a longer time.
This helps to reduce muscle breakdown and increase protein synthesis. Whole milk contains a high content of glutamine, which helps muscle synthesis (see Glutamine on Pg. 3). High quality, easily digestible protein in milk is one of the main reasons why it is important to nutrition. Another important class of milk protein is whey protein, B-lactoglobulin and vi-lactalbumin, which greatly enhances hormonal and cellular responses of the body. Most importantly, whey protein contains a high concentration of branch chain amino acids (BCAA see page 3) and immunoglobulins in addition to key enzymes, hormones, growth factors, nutrient transporters and resistance factors for the disease (see below colostrum).
In earlier times, the food energy for human food was at a premium. Milk fat was ready source of such energy and dairy farmers were paid the premium for the milk fat content of milk produced. In today's society, dietary fat, especially saturated fat, is considered to have a negative impact on health. Since the fifty years ago cows producing is greater than 4% of milk fat have been at the forefront of the herd, the average fat content of the milk liquid used in the United States today is less than 2%.
Greater emphasis has been placed on a low fat and high protein. However, the percentage of milk fat and milk protein percentage of positive correlation. In addition, the milk fat consists of a complex mixture of lipids. The dominant fatty acids in milk are long-chain fatty acids myristic, palmitic and stearic. Stearic acid was shown to have a neutral effect on cholesterol, increase or reduction of LDL-cholesterol. Furthermore, 21% of milk fat comes as monounsaturated fatty acids, which are the most widespread is oleic acid, the heart-healthy monounsaturated fat also found in the olive oil.
Recent studies have shown that a number of other fat components of milk, for example, butyric acid, conjugated linoleic acid (CLA), and sphingomyelin may have the potential to protect against most of chronic diseases such as cancer and cardiovascular diseases. CLA, abundant fatty acids in milk fat, has received considerable attention because of its association with such positive effects on health, such as anticarcinogenic, anti-atherogenic and anti-diabetogenic activity. Recent studies have shown an association between CLA intake and reduced risk of breast cancer in postmenopausal women.
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