NanoPro^PRP FAQ

Here are some common foods and their levels of protein:

Food Amount of Protein

• 3 oz. broiled ground beef 21 grams
• 3 oz. roasted ham 18 grams
• 3 oz. veal -broiled 23 grams
• 3.5 oz. roasted chicken 27 grams
• 3.5 oz. baked/roasted salmon 27 grams
• 3.5 oz. tuna canned in water 28 grams
• 1 beef frankfurter 6 grams
• 1 oz. sliced ham 5 grams
• 1 large boiled egg 6 grams
• 1 cup of milk 8 grams

Whole milk is only 6.25% protein. The two proteins that make up milk are casein (approximately 80%) and whey protein (approximately 20%). Whey is a complete protein, meaning it contains all essential and non-essential amino acids vital to your metabolism and good health. It is often referred to as the "Gold Standard" of protein as it is the most nutritious protein available.

Studies have shown that undenatured whey protein can increase our blood levels of glutathione. Glutathione is an antioxidant which is essential to a healthy immune system. As we get older glutathione levels decrease and our immune system weakens. At the University of Nebraska Medical Center scientists were able to extend the life span of hamsters by 60% by supplementing their diet with whey protein. So, whey protein is not only good for building and repairing muscles, it just may also extend your life!

The concentration of PRPs in whole colostrum powder is between 1-3% of the total powder weight. Most manufacturers of colostrum powders remove the PRP fraction, lactose, minerals and water, using ultra-filtration technology, to elevate the protein content of the powder. This then reduced the immune balancing effectiveness of the colostrum powder.

NanoPro^PRP colostrum is fortified to typically provide 6.1% PRP!

Beta Lactoglobulin is an excellent source of branched chain amino acids that help maintain muscle strength and spare glycogen during exercise. Beta lactoglobulin is often the most abundant component of whey protein, making up 50-55% of composition.

Alpha lactalbumin is the second most abundant whey protein component, making up approximately 20-25% of the whey protein. It is a rich source of essential amino acids and is capable of binding with calcium. High in tryptophan, alpha lactalbumin also assists in sleep regulation and mood improvement.

Immunoglobulins, the predominant component of colostrums, make up approximately 10-15% of the whey protein. Immunoglobulins provide immunity enhancing benefits.

Bovine Serum Albumin (BSA) is a large sized protein with fat binding properties and a good essential amino acid profile that makes up approximately 5-10% of the whey protein.

Glycomacropeptide (GMP) helps control and inhibit the formation of dental plaque and dental cavities.

Lactoferrin makes up approximately 1-2%, and primarily helps to inhibit the growth of bacteria and fungi due to its ability to bind iron. Lactoferrin also promotes the growth of beneficial bacteria in the intestines. Additionally, it is a natural anti-oxidant found in many body secretions such as tears, blood, breast milk, saliva and mucus.

Lactoperoxidase & Lysozyme make up approximately 0.6% of whey, and help inhibit the growth of iron dependent bacteria while supporting immune activity.

Colostrum and WPC fats include phospholipids, sphingolipids and conjugated linoleic acid. Key lipid components of cell membranes, sphingolipids are highly bioactive and known to be involved in regulation of cell growth, cell differentiation and apoptosis (programmed cell death). Studies have indicated that sphingolipids suppress carcinogenesis, and in particular, colon cancer. Belgian company Marc Boone NV has now even filed a patent for products enriched in phospho- and sphingolipids! (PCT Patent Application WO 02/34062)

Conjugated Linoleic Acid also known as CLA, reduces the fatty acid uptake from the blood. This means that less ’fat’ is incorporated in the fat cells. CLA also inhibits both the proliferation and differentiation of "pre-fat cells". Furthermore, CLA enhances skeletal muscle cellular function by stimulating the transfer of fatty acids within the mitochondria, which are the sites within cell where the energy molecule ATP is made, thus turning fat into energy.

CLA also offers protection against muscle catabolism, known as the "anabolic" or muscle sparing effect.

And according to Unilever Health Institute and Dutch TNO Nutrition and Food Research, CLA has been shown to boost the human immune system and stimulate the antigen-specific antibody production after Hepatitis B.

There are no documented side effects of whey protein as such in healthy individuals. Those with milk allergies, which make up 1 % of the population, may be allergic to either casein proteins or whey proteins, or both. If you are allergic to dairy proteins please consult with your health professional prior to consuming any type of whey protein.

Please note that true milk allergy should not be confused with the much more common lactose intolerance discussed fully below.

Lactose Intolerance

Current data show that the main milk sugar, called lactose, interacts with the absorptive cells of the intestine to increase their permeability to calcium.

To minimize this occurrence, lactose digesting enzymes can be added to the whey or colostrum and/ or low lactose formulas, less then 1%, can be used, as in NanoPro^PRP.

Prior to taking whey protein, pregnant women should consult their health professional to be sure whey protein is right for them.

Prior to taking whey protein and/ or colostrum, pregnant women should consult their health professional to be sure whey protein and colostrum are right for them.

There are, however, three formulas that are commonly used:

#1) The minimum is usually .9 gm for every kilogram of lean body mass (total weight minus fat). A kilogram is 2.2 pounds. A 200 pound man, 25 % fat, would have a lean body mass of 150 pounds. Divided by 2.2 lbs, his lean body weight in kilogram is 68.2 kg. When multiplied by .9 we arrive at a minimum protein requirement of 61 gm.

#2) To ensure that the body is in a positive muscle building state, in other words, that it is burning fat--not muscle, you should ingest at least .9 grams of protein per lean pound of body weigh (fat free body weight).

For example, a 200 lb. man with 12% body fat requires 158 grams of protein daily. 200 X .12 = 24 lbs > 200 - 24 = 176 lbs > 176 X .9 = 158 gm

#3) The latest study from the International Journal of Sports Nutrition says that people involved in strength training should get 1.6 - 1.7 grams protein per kilogram (2.2 pounds) of bodyweight per day. That is .7 grams per pound. Therefore, a 200 lb man (200 * .7) would need 140 grams of protein; slightly less than the first formula.

As an estimate we figure that you should consume between .7 - .9 grams of protein per pound of body weight. These numbers vary based on the amount of body fat you have. Women have higher body fat than men, so they should be on the lower end of the scale. Here are some examples:

• 150 pounds = 105 - 135 grams of protein a day
• 160 pounds = 112 - 144 grams of protein a day
• 170 pounds = 119 - 153 grams of protein a day
• 180 pounds = 126 - 162 grams of protein a day
• 190 pounds = 133 - 171 grams of protein a day
• 200 pounds = 140 - 180 grams of protein a day
• 220 pounds = 154 - 198 grams of protein a day
• 240 pounds = 168 - 216 grams of protein a day
• 260 pounds = 182 - 234 grams of protein a day

However, many body builders and weight lifters consume 1 gram of protein per pound of bodyweight. It's easier to calculate, and you don't consume much more than you actually need. You will also be sure you always have adequate protein for increased muscle growth. Still, some lifters on “mass cycles” consume up to 1.5 grams or more per pound of bodyweight per day.

• Right before a workout when your body needs protein for recovery and growth. Having the amino acids in your blood stream is key at this point.
• First thing in the morning as your body has just gone though 8 hours or so of not having food.
• Between meals when you need a quick pick up without the let down of sugar or caffeine.
• 30 minutes before meals to lower appetite.
• Before you go to sleep to prevent the protein breakdown that naturally occurs when we sleep, especially if you are trying to build muscle mass.

Another way that whey protein helps manage weight is by promoting satiety, or a feeling of fullness. One recent study showed that whey protein was superior to casein, the other protein in cow's milk, in promoting satiety.

The amino acids in protein may also help keep your blood sugar levels stabile. This is important because it keeps you feeling good all day and stops your craving for food that occurs when your blood sugar level drops. If your diet is too high in carbohydrates your blood sugar levels go though peaks and valleys. You go from a burst of energy and feeling full to a lull and being hungry. In addition, if you are dieting, getting 20 grams of protein from a protein shake that has less than 200 calories is better than getting your protein from a big meal which may have hundreds of calories.

Is the source of the milk from herds that are fed antibiotics, hormones, antibiotics, chemicals or genetically modified organisms and plants? Are they feed unnatural or man-made substances? Is there a history of bovine disease with the milk cows?

Are the delicate milk peptides subject to high heat? Does the isolation method destroy the immune peptides.

Is the blend rich in the immune peptides?

What is the nature and quality of other ingredients added?

Are there added synergistic nutrients, like soluble prebiotic fiber, reduced glutathione and organic selenium to increase the antioxidant, immune and detoxification functions of undenatured whey?

Have they been fortified even further with the addition of colostrum?

Protein BV:

• Whey Protein Blends 104-159
• Whole egg 100
• Cow's milk 91
• Egg white 88
• Fish 83
• Beef 80
• Chicken 79
• Casein 77
• Soy 74
• Rice 59
• Wheat 54
• Beans 49

If you don't have enough lactase and thus the lactose is not digested properly, the undigested milk sugar moves into the large intestine, where it is consumed by bacteria that live in your digestive tract. There, the lactose can cause your gastrointestinal tract a lot of problems. It can pull water from the bloodstream into the gut and cause diarrhea. As the bacteria digest the lactose, they produce acids and gas that can cause bloating, cramping and flatulence.

Because of heredity, about 75% of adults in the world have trouble digesting lactose. The exceptions are northern and some central Europeans, several people from Africa and some people from India. The remainder of the world's population has difficulty digesting lactose.

The National Institutes of Health estimate that 30-50 million Americans are lactose-intolerant -- about 20% of Caucasians, 70% of African-Americans and American Indians, and 50% of Hispanic-Americans. Intermarriage between races has decreased the number of people who can't digest milk.

Many people who think they have difficulty digesting milk really don't have a problem. Recent studies have shown that lactose intolerance may be confused with other digestive disorders such as acid indigestion, ulcers, irritable bowel syndrome and intestinal gas. Taking drugs to ward off muscle pain, such as ibuprofen and aspirin, can also upset your stomach. Lactose intolerance is a trendy condition of the '90s. But just because your stomach hurts, don't automatically assume it's because of milk intolerance.

You can improve your ability to digest lactose just the way you can train your muscles. People can increase their tolerance to milk products by eating fermented products such as cottage cheese, yogurt and hard cheeses, or taking probiotics. Whey concentrates are available that have lactose digestive enzymes added.

Completely avoiding milk products may make your problem worse. You need to take in some milk products to maintain the lactose-consuming bacteria. If you totally avoid these foods, you suppress these bacteria while the number of gas-producing bacteria increases. When this happens, you become much more sensitive to lactose in the future.

Those with severe verified lactose intolerance should follow the advice of their health professional. But for those with only suspected lactose intolerance or mild lactose intolerance, slowly adding whey protein blends, especially those which are fortified with lactose digesting enzymes and/or low in lactose, may be the best solution.