Podcasts about Casein

In this episode of The Milk Check, Ted Jacoby III welcomes Lloyd Metzger and TJ Jacoby of Valley Queen Cheese Company for a deep dive into the science, functionality and future of dairy proteins. The conversation starts at the molecular level – the difference between casein and whey – and builds toward the real-world implications for product developers, processors and nutrition brands. We cover: Why casein is built to carry calcium (and whey isn’t) How heat and pH change protein behavior Fast versus slow digestion and why both matter The role of whey protein in muscle maintenance, aging and GLP-1 nutrition What pro cream really is and why its value may be underestimated Why cellular agriculture is more niche than threat If you work in dairy, food formulation or nutrition, this is a protein conversation worth digesting. Got questions? We'd love to hear them. Submit below, and we might answer it on the show. Ask The Milk Check TMC-Intro-final[00:00:00]Ted Jacoby III: Hi everybody, and thank you for joining us today for this very special recording of the Milk Check Podcast. Today, our topic is: what is the future of dairy proteins? And we have two very special guests. The first is Lloyd Metzger, VP of Quality and Technical Services for Valley Queen Cheese Company, and formerly Professor of Dairy Science at South Dakota State University. And the second, particularly special to me, is my son TJ Jacoby, Whey Technologist for Valley Queen. A South Dakota State graduate. Someone who has been interested in dairy proteins since his first biology class in high school. Guys, thank you for joining us today and welcome to The Milk Check. Lloyd Metzger: Glad to be here. TJ Jacoby: Good to be on, Dad. Ted Jacoby III: It’s December 18th, 2025. Milk production in the US is up 4%. Milk production in Europe is up something similar. Milk production in New Zealand is up. Milk production in Argentina is up. We are definitely in an [00:01:00] environment today where the supply of milk and dairy is overwhelming demand, at least for the moment. Cheese prices are near historical lows. Butter prices are near historical lows. Nonfat milk, skim milk powder prices are on the low end of the range. This market is a market that feels heavy, and I think most people out there would say, it almost feels like even though we’re at lows, we may actually go lower before we go higher. And yet, on the other hand, there are whey proteins, Josh, if I’m not mistaken, whey proteins just hit historical highs. Josh White: Maybe the highest prices we’ve ever seen for whey protein isolate and WPC 80. Ted Jacoby III: So, we have an environment where the demand on the protein side is extremely strong, and the trends on protein consumption are extremely strong and really feel like they’re gonna be around for quite some time. We’ve got baby boomers retiring and whether it’s because of GLP-1s or it’s just a general knowledge and understanding of what human nutritional needs are as people age, they know that they need more protein in their [00:02:00] diet. So, it begs the question: what is going on with dairy proteins and whey proteins and how is this going to evolve in such a unique market where demand is so strong for protein right now? And so, I’m gonna ask the question first. What’s the difference at a molecular level between whey proteins and milk proteins? Because when we’re in an environment like we are now, where you’ve got the demand really, really high, you also have a market that’s gonna start looking for alternatives, simply because prices are so high. What is the difference between milk proteins in general and whey protein specifically? Lloyd Metzger: It’s important to talk about from a functional perspective how the proteins are different. I’m sure we’ll get into the nutritional differences between those proteins as well. It’s important to understand what’s driving those differences in functional characteristics. And it’s really all about calcium. The casein system is designed to carry calcium. The whey protein system is not designed to carry calcium. That differentiates the two groups of [00:03:00] proteins and makes their properties very different. TJ Jacoby: I’ll explain it like this. Milk proteins, there’s two classes of proteins, right? There’s casein and then there’s whey. The casein is used to make cheese, and then the whey protein is what comes off. So, the whey protein is everything that is not used to make cheese. So, the reason why casein proteins works so well for cheese because those proteins like to fall together in these spheres, they like to stick to one another. They like to stick to one another ’cause they have certain groups that latch onto the calcium and then they bridge with phosphate. When they do, they have multiple proteins, different types of casein proteins that bridge together with phosphate and then based on their repulsion forces, they stick together. Calcium and phosphates really help it stick when we make cheese. The outside of that casein, micelle, that ball, when we make cheese, that outside is stripped off, it becomes hydrophobic, and that causes those spheres to stick together. That’s a huge functional property of casein. Whey [00:04:00] protein is the opposite. Whey protein is really hydrophillic. It’s very polar. So, they like to float around in solution and stay floating around in solution. And they don’t like casein. It likes to stay separate from casein. And so, when you make cheese, it readily is released into the whey stream because it likes to stick with the water. In the same way, those kind of stick together with these sulfur groups. But when you heat it up, they unfold. And when they unfold, now there’s certain reactions that can take place. So, those are the two major differences between casein and whey. Lloyd, what did I miss? Lloyd Metzger: I would try to simplify it a little bit. The difference between casein and whey protein is casein is what’s trapped when we make cheese. And whey protein is the soluble protein that’s left over in the water phase of cheese. Cheese making is a dehydration process. We concentrate the fat and protein that’s in milk, the casein version of protein in milk. But you gotta look at the properties of those two [00:05:00] systems and the groups of protein. So, the casein protein is actually really stable to heat, but it is not stable to pH. So, casein will always coagulate at low pH. So, you lower the pH of milk, you get a yogurt-like product. That’s all the casein that’s coming out of the system. Whey proteins don’t mind a low pH, and they’ll stay soluble at a wide range of pH. But now, when you get to temperature, the complete opposite happens. Casein can handle super high temperatures and be very stable. Whey proteins can not handle high temperature at all, they start to gel. I think it’s important to look at the two different groups. Now you get into the functional differences between those two and the very different properties you have between those. Lloyd Metzger: That’s why you get all these products that are very different from each other. Why cheese is so much different than whey protein. And then you have these dairy products that are a combination that have the two together. So like when we make yogurt, we end up with the two products together and get this property that’s partway in between the two proteins. Ted Jacoby III: [00:06:00] Based on what you’re describing, when we’re talking about milk proteins, MPC 80, for example, there’s a higher level of calcium, I take it in milk proteins than compared to whey proteins. Is that true? Lloyd Metzger: Absolutely, but let’s remind everybody: milk protein is both casein and whey protein together at the normal ratio that’s in milk. So, of the protein, 80% is casein, 20% is whey protein. So, when you say milk protein, you’re actually meaning 80% casein and 20% whey protein. Now, when we talk about cheese or casein, we’re basically a hundred percent casein and 0% whey protein. Now, when we talk about whey protein, we’re essentially a 100% whey protein, no casein except for one fragment of casein that actually gets solubilized, as TJ described, and now actually becomes part of whey protein. Something that a lot of people don’t understand is that about 15% of what we call whey protein is actually a piece of casein that gets lost in the whey and now gets [00:07:00] captured and harvested in the whey protein manufacture process. But again, it’s important to remember milk protein is a 80 / 20 combination of casein and whey protein together. So, when you’re talking about milk protein, you’re actually talking about whey protein and casein together. Ted Jacoby III: It’s funny, I just learned something never really quite had my head around, and that’s that 80 / 20 ratio, that 80% of all the protein in milk is actually either alpha or beta casein. Correct? Lloyd Metzger: There’s actually four different casein fractions that are involved that make up that 80% of the total protein. Ted Jacoby III: Okay. The casein molecule isn’t really any bigger than most of the whey protein molecules, but they tend to clump together in those micelles. And so, they act as one big humongous mass compared to whey proteins. Correct? TJ Jacoby: Whey proteins may be collected like in pairs like two at a time, but casein proteins, there’s hundreds, right? Lloyd, that will just clump together. Thousands. TJ Jacoby: So, these spheres are absolutely massive protein complexes, but in fact there are a lot of little individual [00:08:00] proteins that make it up and they’re all bridged together with calcium and phosphate. Lloyd Metzger: It’s a packaging system that was designed to package up calcium and phosphorus. So, the whole casein system was designed by nature as a delivery vehicle for calcium and phosphorus, because calcium is not soluble by itself. Calcium phosphate is essentially rock. It’s the material that makes up eggshells. Think, think about a ground up eggshell that calcium phosphate complex is not soluble and it will sink to the bottom of your container of milk if you didn’t have the protein complex to hold it in solution. The analogy I use is it’s basically a kidney stone. Think about how much fun milking a cow would be if all the calcium and phosphorus was in the form of a kidney stone as you’re trying to milk the cow. All that calcium and phosphorus can be solubilized with the casein system and put it into solution and then make it so you can deliver that in a nutritional product. Ted Jacoby III: That makes perfect sense. That’s really cool. I think you guys also already touched on the differences in solubility as you were [00:09:00] describing the different proteins. But there’s differences in digestibility as well. What’s the source of that difference? TJ Jacoby: I’ll take this one. Returning back to the infant stage, I feel like we could set this up in light of why nature created these proteins. Dairy is the fundamental human food for infants. You have babies that can live up to a year off of just their mother’s milk. All the proteins that are found in there, those building blocks to grow an infant, can be boiled down to those two protein streams: whey protein and casein protein. The purpose of the casein protein for the infants is it’s fast acting. It’ll go right into the gut, and the gut is full of enzymes, but also really, really low pH, so low that it actually causes even those whey proteins to unfold. And It allows the stomach enzymes to break it up super, super fast and be absorbed. It’s considered one of the most bioavailable proteins known to man. It’s designed for that, that’s why nature created whey protein. Well, whey protein itself is also very nutritious. It has one of the highest concentrations of [00:10:00] essential amino acid, and the second highest known to man of branch-chain amino acids. That means it doesn’t have to be processed through the liver before it can be used by the human body. If your body’s actively using and consuming protein whey protein’s really good because it can be absorbed into your system and go right to the muscles. 33% of your muscle is branched chain amino acid. That’s what’s getting broken down while you’re working out. And then in the elderly, that’s what’s getting broken down that’s causing some muscle degeneration. Whey protein can help fortify that very quickly. However, all protein that is consumed in the body could also easily be processed through the liver with time. And so, if you have time, that’s where the casein comes into play. The casein, when it hits that acidic environment in the gut, it immediately clumps together. It actually creates cheese curds in the gut. And the reason why that’s so important is it slows down digestion so that slowly over time, that will be absorbed into the system. So it’s not [00:11:00] like a rush of energy right after the baby eats and then it goes away right away. Instead, it slows it down. The casein itself also likes to trap other nutrients. The casein in the gut will house the fat and the vitamins and the nutrients so that it’s slowly absorbed over the course of the next few hours before the baby’s next feeding. Ted Jacoby III: As a result of those digestibility differences, what are the differences in the amino acid profiles between casein and whey proteins? The body’s gonna need to break down most of that casein in order to absorb it. When the body breaks down that casein, what are the differences in the way that it absorbs some of those amino acid profiles and short-chain protein strands from the casein versus what’s readily bioavailable from the whey proteins? TJ Jacoby: Casein does not have the same percentage of those essential amino acids. It’s not as high, but it’s designed to be slow absorbing. Protein itself, it almost doesn’t matter the amino acid structure, as long as your body has enough of those vitamins and nutrients to absorb and to restructure it to [00:12:00] a different protein within the liver — that’s what your body needs. Most of us, the protein doesn’t have to be fast-acting. It’s not like our muscles are actively breaking down all the time. It can slowly be absorbed, be processed through the liver, and then used for almost any other function as long as we have all the vitamins and minerals that we need. Lloyd Metzger: Part of this huge shift we’re seeing in demand for protein, especially whey protein, this started 25, 30 years ago with bodybuilders and wanting to build muscle mass. And the realization that TJ mentioned: branch-chain amino acids are very important if you wanna rapidly put muscle mass on. It is also very important if you’re elderly or if you have sarcopenia where you’re starting to lose muscle mass. In those nutritional states, it’s really important to have high-level branch-chain amino acids, so you can put muscle on. Or if you’re on a GLP-1 medication where you’re not gonna be able to eat very much, you need a very efficient source of protein to build muscle mass. So there’s certain nutritional states where it is important to have branch-chain amino acids [00:13:00] and be able to get those from a protein like whey protein that has ’em at a very high level. But for the normal person, it’s not really all that relevant. You could get the protein you need from any protein that provides all the essential amino acids. Now, most plant proteins don’t do that. We’re talking about the difference between casein and whey protein. Both of them are an order of magnitude higher in nutritional quality than plant proteins because they have all the essential amino acids. And to TJ’s point, as long as you have the essential amino acids, the body can produce the non-essential amino acids from those essentials. Essential ones are amino acids the body can’t produce. You have to have those in the food you’re consuming to be able to produce the components you need. Josh White: We’ve got listeners from the dairy side of the equation and listeners from the utilization side that are making different products. And some of those customers are currently faced with the reality that a part of the equation for their adoption of whey proteins as an ingredient has shifted. The competition level’s very [00:14:00] high. They’re having more difficulty accessing some of it. And the price has changed quite a bit. And I think that when you’re talking about these products going into CPG applications as a lower inclusion rate ingredient, but with a lot of label power, being able to put whey protein, for instance, on that label, there’s several of them out there that are struggling to determine what the functional differences might be between the various dairy proteins. And what I’m afraid that is happening is some of these companies that are on the lower end of the value scale and can’t afford to keep up with all of the great products that are demanding whey protein or even milk protein, are gonnastart exploring alternatives outside of our space. and I think that we don’t want that, right? And what we’re seeing is this popularity of whey protein is driving a lot of customers for R&D projects to be asking us specifically for whey protein. And so help us understand what applications might make sense to use one, the other, or both. Lloyd Metzger: It completely depends on the product that [00:15:00] you’re after and the characteristics of the product that you want. Something like a beverage can go two different directions. So, if you’re gonna retort the beverage and put a lot of heat on it, you can’t do that with most whey proteins. They’re gonna gel. The most comparable protein to whey protein would be an egg protein. And everybody understands what happens when you heat eggs; they turn into a gel. So, whey proteins will happily do that. If you have a high enough concentration and you expose them to enough heat. Casein actually helps to protect whey protein from that coagulation. A lot of these high-protein beverages, they’re oftentimes a combination of casein and whey protein. They might alter the ratio a little bit from the 80 / 20. They might bump the whey protein up a little bit and have a 60 / 40 casein to whey protein. And so you’ll see ranges in that ratio of casein to whey protein, depending on the characteristics of the product that you’re actually after. The heat is a big piece of that. And then we go to pH as a big piece of what changes the functionality of casein to whey protein and makes you [00:16:00] change those ratios. Yogurt is another great example. You’ve got these super, super high-protein yogurts and a lot of cases they fortified with quite a bit of whey protein to be able to have more protein and still have the characteristics that you want in that product. In the protein bars, there’s all kinds of whey proteins there. In that application, you actually don’t even solubilize the protein. There’s hardly any water in that bar. It’s really almost a dry protein that has a plasticizer with it, some carbohydrates that actually make that edible. You’re almost eating a dry product. There’s a lot of food chemistry that goes into which product category you’re putting it in. There’s not this straight fast rule that you use whey proteins in this, you use casein and that. It depends on what food chemistry you use and how you put the blend together and then what processing you couple with that to get the characteristic that you’re actually after. Josh White: Can we spend a minute or two talking about the acidified products? They’ve gained a lot of popularity. The market potential is quite large. Can we talk a bit about the [00:17:00] differences between the clear WPIs and our traditional products? Lloyd Metzger: I wanna clarify the question. Are you talking specifically about whey protein only in the clear whey protein beverages versus the normal whey protein beverages? Ted Jacoby III: Yes. Lloyd Metzger: We really start to get into the weeds because we’ve got different whey products. So we’ve got whey protein concentrate. And then that comes in various forms. WPC 34 or WPC 80 are the most common. The 80 and the 34 correspond to how much protein on a dry basis those two products have. And they have whey proteins in the normal ratio that would be in the starting whey. Then we get into a group of products called whey protein isolates. And whey protein isolates go through an additional manufacturing process that allows you to purify the protein further and they’ll have more than 90% protein on a dry basis. And you may start to alter the ratio of the various whey proteins that were present in the starting whey. Now, when [00:18:00] we get into the clear whey protein isolates, we really start to alter the ratio of the proteins that are in there. We’ll also start to change some of the mineral profile of the components that are in that product. And then when we use those isolates in a formulation, we gotta be careful about all the other ingredients ’cause they’re gonna have an impact on whether or not the product is actually clear and whether or not it can be stable to heat. So, you can actually make whey protein stable to heat by controlling the mineral profile and controlling some of the processing conditions. You’re now taking a category of dairy ingredient and you’re starting to use technology IP to be able to provide specific functional characteristics that aren’t normally part of that ingredient. All of these may be called the same thing, and the basic consumer has absolutely no idea what the differences between all these things are. And when they’re looking at a label, they’re probably looking for the word whey protein, and that’s all they’re looking for. Josh White: As we’ve seen the market tighten up, we’ve seen [00:19:00] more inquiries and exploration about the use of pro cream,also called WPPC, also called WPC 70, so many different names. Definitely, in our experience, there’s quite a uniqueness as we originate this product from different manufacturers. Perhaps we can talk a bit more about what this product is and how it differs from the other proteins in the complex. Lloyd Metzger: I talked about WPC 80. That’s just the normal whey protein that we concentrate out of whey. And then, I mentioned whey protein isolate. To convert WPC 80 to a whey protein isolate, you use a filtration step called microfiltration. And in that microfiltration step, you remove any protein that is interacting with fat and take that out of the system. So, if you start with a normal WPC 80 and we’re gonna change it into a WPI. We are gonna go through a microfiltration process and we’re gonna lose about 25% of the protein that was there and all of the fat that was there. And [00:20:00] we’re gonna make a WPI out of that. And that WPI is gonna have about 75% of the protein we started with. The protein that we harvest out of that is actually pro cream. pro cream is just a byproduct of converting WPC 80 into WPI, and it’s gonna have about 25% of the mass of the protein that you started with, and all of the fat that was in that starting WPC 80 material. So that’s why you see it called high-fat WPC 30, and if you dry that down, it’s about a WPC 60. You can take that and blend that with WPC 34. You can do all kinds of things with that ingredient. Manufacturers are always trying to find a home for that. ’cause you’ve got a very high value product that’s easy to market in WPI. Ted Jacoby III: Lloyd, that pro cream, our hunch is there’s a lot more value in that pro cream than the market currently has its head around. Lloyd Metzger: they’re the same proteins that are in WPI, they’re just interacting with a fat. Now the fat [00:21:00] is very unique in that there’s quite a bit of phospholipid fat in there. And so there’s a lot of literature and research being done on the potential health benefits for brain development of phospholipids for infants as well as elderly to help with memory retention and actually help to prevent some Alzheimer’s effects. So, you see some companies starting to market that component that they’ve isolated. I think there is a lot of potential value there. But we’re in the early stages of where that’s gonna go. And you have some companies leading the way that are producing very specialized pro cream type products that are being used in infant nutrition or elderly nutrition. TJ Jacoby: But Lloyd, how do those phospholipids affect the shelf life of pro cream? Lloyd Metzger: They don’t help. The phospholipids are unsaturated fats or partially unsaturated and unsaturated fats are very easy to oxidize, so if they’re not handled properly, you’ll get very stale and oxidized off flavors in the product. It’s something you gotta be careful of. Ted Jacoby III: Oxidized fats, [00:22:00] another way to call that. That’s rancid, right? Yes. Lloyd Metzger: On its way to rancid. Josh White: Another selling point that people will make of the benefits of pro cream are IgGs. Can you guys explain a bit more of what that is to the layman? Lloyd Metzger: So, immunoglobulin is a protein that’s also present in milk. It’s really high in colostrum. It’s at very low levels in milk about 72 hours after the cow was started milking, the levels drop way down, but there is still a low level there. Those immunoglobulins are a very large protein. So when you go through your WPI manufacturing process, they’re gonna partition with that fat and that protein portion that you’re capturing. So they’re gonna go in that pro cream. Looking at the composition of IgG in the different waste streams, you’ll find it’s elevated in that pro cream portion. Now I’d be a little concerned about what kind of shape that IgGs in because you’ve seen a lot of heat [00:23:00] and different manufacturing conditions through that process. So you’d really have to be careful about what kind of claims you’re making based on what kind of shape that IgGs in. Mm-hmm. TJ Jacoby: For an infant, those IgGs will go right into the bloodstream. It’s whole proteins, but for us, it actually has to break up the protein entirely before it can be absorbed into our system. So what kind of functional benefits does IgG bring for an adult? I’d be curious to see what that literature entails. Mike Brown (2): Over the last couple decades, DNA technology has been used more and more to produce valuable proteins, often for medical use like insulin. Are we gonna see a point with the cost benefit of that kind of technology we’ll reach where we can actually use that to produce these whey proteins rather than using a cow? Lloyd Metzger: There’s different levels of concern depending on the particular protein. An individual protein and an individual soluble protein like beta-lactoglobulin and alpha-lactalbumin that are in [00:24:00] whey, those have more potential to be produced in a fermentation type process. ’cause they’re an individual protein. You can over express it, you can get a lot of that produced. But when you get to the complexities of multiple proteins that are in whey, that’s when it really becomes uneconomical to do that from a fermentation standpoint. ’cause you’ve gotta produce all of those individually, try to put ’em together, then purify ’em. What people forget is how efficient the cow is. The cow is essentially a walking fermentation tank that feeds itself, controls its own temperature, cleans itself up. All you’ve gotta do is get the milk out of it. When you look at all the steps that go into the process and what it takes to produce it, it’s really hard to beat the efficiency of a cow. Ted Jacoby III: Lloyd, am I right in assuming that the threat of cellular agriculture to dairy would come in the development of specific protein chains and amino acids, but probably not in terms of the complete [00:25:00] protein profile that is delivered in milk proteins and whey proteins. Lloyd Metzger: Correct. And it would be the very high-end, expensive. So the lactoferrin. It would be your first one or some of the IgG, anything that is at low concentration and very high value. Because even if you did everything perfectly, you’re probably still talking $25 to $30 a pound in the manufacturer and isolation process. Well, we we’re really excited about $11 whey protein isolate. Right? You know, and that’s still half the price. Ted Jacoby III: Makes sense. Lloyd, TJ, this was an absolutely fantastic discussion. This was exactly what I wanted to get out of it. I can tell you I learned quite a bit today and I’m sure our listeners will too. Thank you so much for joining us. We really appreciate it. Lloyd Metzger: No problem. Happy to do it. TJ Jacoby: Truly special to be on today, Dad. I grew up listening to a lot of these podcasts, right? Now we’re here, now we’re on it together with you. So, no, it was truly special.[00:26:00]

Welcome back to the mic, Adam Peek here! That was a fantastic chat with Clara and Benoît from Lactips. They're doing some seriously innovative stuff over in France, tackling the microplastics problem head-on with a bio-based, water-soluble, and fully biodegradable material made from milk protein.If you're in the packaging space, this is the kind of game-changing innovation you need to be paying attention to. It hits the trifecta: Performance, Planet, and Policy.Here's a breakdown of what we discussed and why Lactips is a company to watch:

Epi 3Welcome back to The Cutting Edge! In this episode, Mel sits down with Dr. Omar Beidas, MD FACS (Plastic Surgeon) and Ashlyn Douglass-Barnes, LCSW (Bariatric & Trauma Therapist) for a deep dive on one of the most overlooked steps in plastic-surgery readiness after weight loss: protein intake, healing nutrition, and how your body actually recovers after surgery.If you're preparing for skin removal surgery, tummy tuck, arm lift, back lift, breast lift, lipo, or ANY post-weight-loss plastics… this episode is your new bible.We cover the exact protein targets, why low protein causes wound-healing complications, how seromas form, how drains work, why compression affects blood pressure, and why your surgeon keeps yelling “Get your protein in!”Plus: weird protein sources, vegetarian struggles, bug-based protein (yes, really), GLP-1 nausea tips, food noise vs cravings, and why bariatric patients struggle with solid protein.

In diesem Video erkläre ich Dir den echten Unterschied zwischen Whey-Protein und Casein-Protein – wissenschaftlich fundiert, aber praxisnah erklärt.Du erfährst, welches Protein wann, warum und für wen optimal ist, für Muskelaufbau, Regeneration oder Diätphasen.Die wichtigsten Stellen im Video:00:00 - Intro01:09 - Begriffsbestimmung03:30 - Hauptfraktionen05:20 - Funktionen im Körper08:18 - VorteileHat Dir das Video gefallen?Dann lass uns einen Kommentar mit Deinem Feedback da.Feinste Grüße und alles Gute für Dich,Chris :D 

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3121: Christian Finn breaks down the science behind whey and casein protein for weight loss, revealing that the difference between fast and slow-digesting proteins may not matter as much as commonly believed. Whether you choose whey or casein, consistent training and hitting your daily protein and calorie targets remain the most important factors for fat loss and muscle preservation. Read along with the original article(s) here: https://muscleevo.net/casein-whey-weight-loss/ Quotes to ponder: “Whether they took whey or casein, everyone in the study lost roughly the same amount of fat.” “If you want to take whey, take whey. If you want to take casein, take casein.” “Mixing nutrients, such as eating protein with carbohydrate and fat, changes the rate at which amino acids reach the bloodstream.” Episode references: The Power of Now: https://www.amazon.com/Power-Now-Guide-Spiritual-Enlightenment/dp/1577314808 Learn more about your ad choices. Visit megaphone.fm/adchoices

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3121: Christian Finn breaks down the science behind whey and casein protein for weight loss, revealing that the difference between fast and slow-digesting proteins may not matter as much as commonly believed. Whether you choose whey or casein, consistent training and hitting your daily protein and calorie targets remain the most important factors for fat loss and muscle preservation. Read along with the original article(s) here: https://muscleevo.net/casein-whey-weight-loss/ Quotes to ponder: “Whether they took whey or casein, everyone in the study lost roughly the same amount of fat.” “If you want to take whey, take whey. If you want to take casein, take casein.” “Mixing nutrients, such as eating protein with carbohydrate and fat, changes the rate at which amino acids reach the bloodstream.” Episode references: The Power of Now: https://www.amazon.com/Power-Now-Guide-Spiritual-Enlightenment/dp/1577314808 Learn more about your ad choices. Visit megaphone.fm/adchoices

Send us a text!Watch this episode on YouTubeThis week, invites are out for the “awe dropping” iPhone event! Also: Touch ID and bumper cases making a comeback like it's 2013, how to combine emojis, the first ergonomic dual-ultra-widescreen setup, Twitter versus Mastodon and Leander's review of PowerBeats Pro 2!This episode supported by:Listeners like you. Your support helps us fund CultCast Off-Topic, a new weekly podcast of bonus content available for everyone; and helps us secure the future of the podcast. You also get access to The CultClub Discord, where you can chat with us all week long, give us show topics, and even end up on the show. Support The CultCast at support.thecultcast.com — or unsubscribe at unfork.thecultcast.comCultCloth will keep your iPhone, MacBook, display, guitars, glasses and lenses sparkling clean! For a limited time use code CULTCAST at checkout to score a two free CarryCloths with any order $20+ at CultCloth.coEasily create a beautiful website all by yourself, at Squarespace.com/CultCast. Use offer code CultCast at checkout to get 10% off your first purchase of a website or domain.This week's stories:Apple invites the world to ‘Awe dropping' eventGet ready for the next “Awe dropping” Apple September event, featuring the exciting iPhone 17 series and more new products.iPhone 17 Air could revive Apple's bumper caseIn a nod to the iPhone 4, Apple experimented with a bumper case for the upcoming iPhone 17 Air that only covered its edges.Foldable iPhone might bring back Touch IDThe first foldable iPhone — set to debut in September 2026 — will reportedly feature Touch ID, C2 modem and five cameras.Combine emoji to make your own fun creations in iOS 26The best Apple Intelligence feature gets even more fun: You can combine two or more emoji into your own custom creation in iOS 26.Double the fun: 10 best dual-monitor setupsFor many folks, two displays beats one display. See these 10 takes on the best dual monitor setup, the most popular configuration.Under Review: Beats PowerBeats Pro 2These Bluetooth earbuds feature a heart rate monitor, Apple's H2 chip, active noise canceling with transparency mode, IPX4 water resistance, up to 45-hour battery life (with wireless charging case) and Apple and Android compatibility.

An update on natural thyroid availability and the FDAA correction on disseminated sarcoidosis and stressI'm a former smoker. Should I be concerned about beta carotene in the Alpha Base multivitamin?A comment from a user of lithium orotate for the last eleven yearsDoes long-term use of Horse Chestnut cause a thiamin deficiency?

Mit Miriam zusammenarbeiten https://miriamwechner.com/

Alan Bray was born in Waterville, Maine, and grew up in Monson, a small slate-quarrying town set in the northern reaches of the Appalachians. Bray attended the Art Institute of Boston before graduating from the University of Southern Maine; he received his MFA in painting from the Villa Schifanoia in Florence, Italy. It was during this formative time in Florence that he was exposed to casein tempera on panel. Bray's work has been the subject of no less than 25 solo exhibitions and is included in the public collections of the Portland Museum of Art, ME; DeCordova Museum and Sculpture Park, MA; the Farnsworth Museum of Art, ME; Arnot Art Museum, Elmira, NY; Zillman Art Museum, ME; Leigh Yawkey Woodson Art Museum, WI; Lyman Allyn Museum of Arts, New London, CT;  Maine Savings Bank Collection, Memphis Cancer Center, Kohlberg, Kravis, Roberts, Menlo Park, CA; among others. The artist lives and works in Sangerville, Maine. As both a naturalist and a painter, Bray is drawn to what often goes unnoticed. “I paint what is right around me,” he says. “Occasionally it's a big subject, but more often it's a bird's nest or a farm pond.” Like the subtle geometry of his compositions, Bray's preference for modest, unassuming subjects—backwater meanders over mountaintop vistas—is deliberate and quietly profound. He has become an expert observer of bogs and shorelines, rock slides and fallow fields, daybreaks and dusks, the shifting edges of seasons. In the overlooked landscapes of his native Maine, Bray uncovers a deep sense of spirituality that gives his work its quiet power—transformative in its presence, not merely descriptive. Bray paints in casein, a milk-based tempera that has virtually no drying time. Necessarily, his paintings are technically complex because they consist of thousands of tiny brush strokes, built up in layers, out of which the images – the vision – advance from the foundation of a mirror-smooth, absolute void of white ground. It is a method of painting that follows directly from his method of exploring his subjects. Alan Bray, Neighbors, 2025 Casein on panel, 11 x 14 in. Alan Bray A Whisper Breaks the Silence, 2024 Casein on panel, 15 x 20 in. Alan Bray Refuge, 2024 Casein on panel, 16 x 20 in

Send us a textThis week Cameron and Laura sit down with LaDonna Foley of Foley Farm Toggenburgs as we discuss the casein alleles in dairy goats.Find Foley Farms Toggenburgs on the internet HERE: https://ladonnafoley.wixsite.com/foleyfarms

T. Colin Campbell explains why nutritional science focuses on the holistic interaction of nutrients rather than individual components. Learn about the comprehensive approach to nutrition. #HolisticNutrition #NutritionalScience #WholeFoods

Thanks a ton for supporting RP and tuning into the podcast! Want to get even more jacked? Grab the RP Hypertrophy App for your training, and maximize your gym efforts with the RP Diet Coach App to nail your nutrition. We only back what we use—VersaGrips are a game changer. Snag a pair and save 15% w code MIKE15! https://www.versagripps.com/pages/drmike   0:18 Taking weight loss drugs 1:30 Nick's great advice 3:41 Training changes 6:00 Hydration considerations 10:26 Alcohol is a bad idea 16:21 Food late at night 20:03 Casein and ozempic 22:45 Junk food warning 30:39 Fatigue issues 34:20 Muscle loss 41:06 Obesity rates falling

Alle Informationen zur Carnivoren Ernährung unter www.carnitarier.de.Herzlichen Dank an unsere WERBEPARTNER:https://www.carnivoro.eu/collections/all-products: Supplemente rund um die Carnivore Ernährung Mit dem Gutscheincode CARNITARIER erhältst du 10 % Rabatt auf deinen ersten Einkauf! Affiliate Link: www.carnivoro.eu/carnitarierin https://www.kaufnekuh.de/de: Fleisch aus artgerechter Haltung mit fairen Preisen für Landwirte Mit dem Gutscheincode CARNITARIER erhältst du 10 € Ermäßigung auf deinen Einkauf ab 50 €. _____________________________________________________________Folge 168: Dr. Sophia Vlad – Neurodermitis beim StillkindDr. Sophia Vladimirova, Anaesthesistin, über das Wunder der Heilung von Neurodermitis bei ihrem Sohn während der Stillzeit. Nachdem ihr Sohn, den sie noch gestillt hat, am ganzen Körper eine schwere Neurodermitis entwickelte, während sie noch stillte, begann sie, sich mit Ernährung auseinanderzusetzen.Sie kam auf die Wichtigkeit, Fleisch und damit Nährstoffe zu sich zu nehmen und weniger Antinährstoffe aus Pflanzlichem zu konsumieren. Nachdem sie mit Carnivore begonnen hatte, entwickelte sich die Neurodermitis bei ihrem Kind komplett zurück. Sie stellte aber auch fest, dass Eier problematisch sein können sowie das Casein aus A1-Milch. ___________________________________________________________ Fleischzeit ist der erste deutschsprachige Podcast rund um die carnivore Ernährung. Hier erfahrt ihr Tipps zur Umsetzung des carnivoren Lifestyles, wissenschaftliche Hintergründe zur Heilsamkeit sowie ökologische und ethische Informationen zum Fleischkonsum. Eine Übersicht über alle Folgen findet ihr hier: www.carnitarier.de/fleischzeitpodcast Andrea Siemoneit berichtet nach über drei Jahren carnivorer Ernährung über ihre Erfahrungen und Erkenntnisse. Außerdem interviewt sie andere Carnivoren und Wissenschaftler. Ihr findet sie auf Instagram unter https://www.instagram.com/carnitarierin/ Handbuch der Carnivoren Ernährung: https://carnitarier.eu/collections/bucher ⎯ #carnitarier #carnivoreernährung #neurodermitis #stillen #a2milch #eier #allergene #infektanfälligkeit #fleisch #nährstoffdichte  Haftungsausschluss:Alle Inhalte im Podcast werden von uns mit größter Sorgfalt recherchiert und publiziert. Dennoch übernehmen wir keine Haftung für die Richtigkeit, Vollständigkeit oder Aktualität der Informationen. Sie stellen unsere persönliche subjektive Meinung dar und ersetzen auch keine medizinische Diagnose oder ärztliche Beratung. Dasselbe gilt für unsere Gäste. Konsultieren Sie bei Fragen oder Beschwerden immer Ihren behandelnden Arzt.

Summary In this episode, Chase and Coach Chris discuss various health and fitness topics, including the differences between protein powders, the impact of aging on muscle mass, the importance of strength training for bone health, and how to manage junk food cravings. They emphasize the significance of consistency in nutrition and exercise, and the need to create a supportive environment for healthy choices. Chapters 00:00 Introduction and Personal Updates 02:03 Protein Powders: Whey vs. Casein vs. Plant-Based 08:37 Muscle Mass and Aging: Myths and Realities 15:37 Measuring Food: Scales vs. Liquid Measuring Cups 19:53 Strength Training and Bone Health 25:32 Managing Junk Food Cravings SUBMIT YOUR QUESTIONS to be answered on the show: https://forms.gle/B6bpTBDYnDcbUkeD7 How to Connect with Us:  Chase's Instagram: https://www.instagram.com/changing_chase/ Chris' Instagram: https://www.instagram.com/conquer_fitness2021/ Facebook Group: https://www.facebook.com/groups/665770984678334/ Work with Conquer Fitness and Nutrition for 1:1 Coaching: https://api.leadconnectorhq.com/widget/bookings/consultation-call-with-chris  Join The Fit Fam Collective (Free 7-day Trial then $37/month): https://info.conquerfitnessandnutrition.com/fit-fam-collective

Time Stamps:0:00 - Introduction0:41 - creatine 1:12  - Branch chain amino acids 1:53 - Caffeine 2:25 - Electrolytes2:57 - Collagen 3:45 - Whey protein 4:36 - Vitamin D5:09 - Gatorade5:58 - Tart cherry juice7:09 - Extreme endurance 8:21 - Beta alanine8:50 - Casein protein Welcome back to CBG Radio! Today, we're diving into an important topic for all you fitness enthusiasts out there. While it's never our intention to dismiss any individual or approach, Coach Justin and the CBG team are dedicated to providing you with the most accurate information on supplements for optimizing performance. In this episode, Justin will be breaking down the best to worst supplements tailored for those of you hitting intense WODs 4-5 times a week. Whether you're looking to boost energy, enhance recovery, or build muscle, we'll cover what you need to know to make informed choices. __________________________________The CBG Radio Team-YouTube: CBG YouTube-Instagram:  CBG InstagramJoin our FREE Nutrition Facebook Page https://www.facebook.com/groups/cbgnutritiontribeWant to lose body fat, build muscle, and look like you Crossfit?Book a Call With Us!

My free omega-3 guide (the ultimate blueprint for choosing a fish oil supplement) Discover my premium podcast, The Aliquot Dr. Luc van Loon is a renowned figure in the realm of exercise science, particularly celebrated for his deep understanding of protein metabolism, resistance training, and the nuanced role of collagen supplements in sports nutrition. Our conversation is an in-depth discussion on optimal protein intake & distribution strategies for stimulating muscle protein synthesis with delightful detours into insightful discussion of un ique topics like the timing of cold-water immersion. Timestamps: (00:00) Introduction (06:00) Why do we need protein? (07:04) How the protein RDA (0.8 g/kg) was established  (11:34) Protein turnover in organs (brain, liver, etc.) (14:54) How much protein do you really need? (19:42) Recommended protein intake when dieting for weight loss (20:59) How the body adapts to higher protein (24:30) Anabolic resistance (27:29) Protein requirements for overweight & obese individuals (29:42) Gaining strength vs. muscle mass (34:04) Optimal protein distribution (37:49) 20g vs. 100g protein post-workout (Luc van Loon study) (40:45) Can evening protein consumption stimulate muscle protein synthesis overnight? (45:29) How does time-restricted feeding affect muscle protein synthesis? (51:51) Protein before vs. after exercising (53:41) How does spreading out protein intake affect hypertrophy? (56:39) Protein shakes vs. animal protein (59:42) Protein supplementation for weight loss & recomposition (1:00:58) Casein vs. whey protein for stimulating muscle protein synthesis (1:03:53) Factors that influence protein's anabolic potential (1:04:58) Raw eggs vs. cooked — what's better for hypertrophy? (1:08:51) Plant vs. animal protein (1:11:52) Plant-based protein powder (1:16:31) Whey protein isolate vs. concentrate (1:17:20) How resistance training changes the leucine threshold (1:20:31) Do high-protein diets cause atherosclerosis? (1:28:29) How muscle adapts to repeated bouts of resistance training (1:31:09) Optimal resistance training frequency (1:33:06) Advice for elderly who want to start resistance training (1:35:33) Hormonal changes & resistance training (1:40:53) Does cold water immersion blunt muscle protein synthesis? (1:50:03) Does collagen increase connective protein synthesis in muscle? (1:57:45) Signaling roles of collagen peptides (2:00:15) How hydrolyzed collagen powder affects pain perception (2:01:37) Benefits of smaller peptides in hydrolyzed collagen (2:03:41) Collagen's impact on skin health (2:07:30) Amino acids from hydrolyzed collagen powder (2:12:14) Luc's exercise routine & diet Show notes are available by clicking here Watch this episode on YouTube

Ready to play a game? It might hurt your feelings but your hosts are confident that anyone considering or currently taking supplements should take a listen. Marianna and Tony have ranked the top 20 most popular gym supplements from S tier (the best) to F tier (the worst). Where will your favorites fall when reviewed using science and logic? Tune in to find out and learn what is best for your personal journey! All Training Programs: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Access to all complete 12-week training programs HERE⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠ FS Premium: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Sign up for Fitness Stuff PREMIUM here!!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Bonus episodes EVERY Friday answering your questions Weekly Legion supplement giveaways Access to ALL advanced 12-Week Training Programs Exclusive discounts to brands like Oura Ring, Marek Health, ⁠⁠⁠Examine.com⁠⁠⁠ Other resources: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Fitness Stuff Calculators (Calorie, Protein, etc.)⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Legion Athletics: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Take 20% off Legion Athletics Supplements with code “FSPOD” at checkout here.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ TIMESTAMPS: (8:58) Whey, Casein, & Collagen Protein (13:05) Ashwaghanda (17:28) Magnesium (20:54) Green's Powders (27:52) Mushrooms (33:19) Pre-workout (37:58) Viagra (43:19) Fat Burner (45:30) Ephedrine (48:53) Berberine (Nature's "Ozempic") (53:03) Electrolytes (57:16) Multivitamins (01:01:17) BCAA's (1:03:42) L-Glutamine (01:03:12) Creatine (01:06:20) Vitamin-D (01:10:54) Probiotics (01:15:32) Peptides (01:18:15) Testosterone Boosters (01:20:56) Fish Oil / Omega-3

Jeff Byers is the co-founder and CEO of Momentous, a wellness company offering the highest quality supplements and nutrition designed for everyday performance. Previously, Jeff was the founder of Amp Human, a high-performance wellness brand. In 2021, Jeff led a merger between Amp Human and Momentous, with both brands becoming one under the latter's identity with the goal of providing a diverse, best-in-class product suite. Before his business career, Jeff attended the University of Southern California, where he was a two-time captain and a multiple-year starter for their championship football team. While playing, he graduated with his undergraduate degree in three years and proceeded to earn his master's in business administration before entering the NFL. He had a four-year career in the NFL, mostly for the Carolina Panthers. In today's episode we cover: - The manufacturing process of supplements and the importance of third-party testing. - Misinformation and deceptive marketing in the supplement industry. Momentous supplements and their commitment to quality and research. - Basics of supplementation, including protein powders and complete amino acid profiles. - Sourcing high-quality ingredients and ensuring transparency in the supplement industry. - Rigorous standards for third-party testing and certifications in supplements. - Sourcing and quality of fish oil supplements, and the importance of omega-3s. - Benefits of creatine for brain health, cognitive function, and general health. - The potential for new research and better curation in the supplement industry. Go From "Average" Coach To Top 1% Of Human Performance Coaches In The World! Sign Up Now: https://www.neuroathletics.com.au/nacc Sponsors for today's episode: - InsideTracker - Use code LOUISA20 for 10% off - https://insidetracker.com/louisa - Get up to 20% discount on the best supplements from Momentous at https://livemomentous.com/neuro - Apollo Neuro - Use code NEURO40 and get $40 off - https://apolloneuro.com/ Sign up to The Neuro Athletics Newsletter: https://bit.ly/3ewI5P0 Connect with Jeff: LinkedIn: https://www.linkedin.com/in/jeff-byers-06726331 (00:00) Preview and Intro (03:23) Defining Human Performance (06:10) Supplements and its Role in Sports Nutrition (08:53) Plant Protein vs. Whey Protein (11:25) Importance of Leucine and Casein (13:06) The Unregulated Supplement Industry (15:57) Why Ingredient Quality and Sourcing Matters (19:53) Importance of Ingredient Transparency (20:52) Third-Party Testing and Certifications (23:31) Understanding Supplement Labels (25:55) Barriers to Entry in the Supplement Industry (29:05) Proprietary Blends in Supplements (31:48) Benefits and Issues with Fish Oil Supplements (34:28) Sourcing Fish Oil (38:02) Omega-3 Fatty Acids and Their Importance (43:08) Benefits of Creatine (46:47) How To Use Creatine Properly (50:02) The Future of Supplements and Related Research Learn more about your ad choices. Visit megaphone.fm/adchoices

Jeff Byers is the co-founder and CEO of Momentous, a wellness company offering  the highest quality supplements and nutrition designed for everyday performance.Previously, Jeff was the founder of Amp Human, a high-performance wellness brand. In 2021, Jeff led a merger between Amp Human and Momentous, with both brands becoming one under the latter's identity with the goal of providing a diverse, best-in-class product suite. Before his business career, Jeff attended the University of Southern California, where he was a two-time captain and a multiple-year starter for their championship football team. While playing, he graduated with his undergraduate degree in three years and proceeded to earn his master's in business administration before entering the NFL. He had a four-year career in the NFL, mostly for the Carolina Panthers.In today's episode we cover:The manufacturing process of supplements and the importance of third-party testing.Misinformation and deceptive marketing in the supplement industry.Momentous supplements and their commitment to quality and research.Basics of supplementation, including protein powders and complete amino acid profiles.Sourcing high-quality ingredients and ensuring transparency in the supplement industry.Rigorous standards for third-party testing and certifications in supplements.Sourcing and quality of fish oil supplements, and the importance of omega-3s.Benefits of creatine for brain health, cognitive function, and general health.The potential for new research and better curation in the supplement industry.Go From "Average" Coach To Top 1% Of Human Performance Coaches In The World!Sign Up Now: https://www.neuroathletics.com.au/hybridcoachingprogramSponsors for today's episode:InsideTracker - Use code LOUISA20 for 10% off - https://insidetracker.com/louisaGet up to 20% discount on the best supplements from Momentous at https://livemomentous.com/neuroApollo Neuro - Use code NEURO40 and get $40 off - https://apolloneuro.com/Sign up to The Neuro Athletics Newsletter: https://bit.ly/3ewI5P0Connect with Jeff:LinkedIn: https://www.linkedin.com/in/jeff-byers-06726331(00:00) Preview and Intro (05:38) Defining Human Performance(08:25) Supplements and its Role in Sports Nutrition(11:08) Plant Protein vs. Whey Protein(13:40) Importance of Leucine and Casein (15:21) The Unregulated Supplement Industry(18:12) Why Ingredient Quality and Sourcing Matters(22:08) Importance of Ingredient Transparency(23:07) Third-Party Testing and Certifications(25:46) Understanding Supplement Labels(28:10) Barriers to Entry in the Supplement Industry(31:20) Proprietary Blends in Supplements(34:03) Benefits and IsThe Neuro Athletics Newsletter Instagram: @louisanicola_Twitter : @louisanicola_YouTube: @Louisa NicolaThe Neuro Experience Podcast is proud to have hosted: Dr Andrew Huberman, Dr Gabrielle Lyon, Dr Layne Norton, Thomas DeLauer, Shawn Stevenson, Dr. Rocio Salas-Whalen, Saad Alam, Uma Naidoo, Dr. Lanna Cheuck, Angela Lee Pucci, Jillian Turecki, Dr. Jordan Feigenbaum, Dr. Darren Candow, Dr. Sue Varma, Evy Poumpouras, Dr Casey Means, Renee Deehan, Dr Chris Palmer, Dr Charles Brenner.

Andrea dives into the world of protein powder supplements, addressing the overwhelming choices in health food stores and social media. She breaks down various types of protein powders—whey, casein, pea, hemp, soy, and chia—discussing their benefits and potential downsides to help listeners make informed decisions based on their individual needs. Andrea also offers practical advice on selecting high-quality brands and shares a fun summer giveaway exclusively for her podcast listeners. Tune in for a comprehensive guide to choosing the right protein supplement and elevating your fitness journey with confidence.Andrea's Protein Recommendations: 1. Collagen:  https://a.co/d/03HlLdS12. Casein: https://a.co/d/09nDWAQj3. Whey: https://justingredients.us/collections/protein-powderUse code AndreaDFH for 10% off Download Andrea's Make Fit Simple APP for a 14 day free trialhttps://www.deliciouslyfitnhealthy.com/app-sales-page-1Follow the Make it Simple Podcast@make.it.simple.podcast Have a suggestion for a topic click HEREHave a suggestion for a guest click HEREFollow Andrea on Instagram@deliciouslyfitnhealthy@dfh.training.picsTraining & Coachinghttps://www.deliciouslyfitnhealthy.com/linksVisit Andrea's Websitewww.deliciouslyfitnhealthy.comProduced by Light On Creative Productions

This week, Kelley is back with another solo episode to answer all of the questions you all submitted through instagram! On today's episode she is getting personal talking all about the details of her baby shower and why she was hesitant to have one at all with this pregnancy. Plus answering all of your questions on the realities of what's really hiding in our food and supplements.Kelley dives deep into the truth about whether or not we should be eating soy, and even more specifically who soy could be problematic for. From there, she gets detailed on WHY dairy is inflammatory and causes gut issues, even thought its a controversial topic because so many people are actually addicted to dairy. Finally, Kelley wraps up the episode by teaching you what you need to be looking for in your supplements, why some supplements actually may do more harm than good for your health and how to read ingredient labels so that you can be your greatest health advocate! To connect with Kelley click HERETo book a lab review with Kelley click HERE

Text me what you thought of the show

Our guest this week is Inja Radman, co-founder of New Culture Food, a company with a mission to provide the world with dairy-free cheese, beginning with mozzarella, that actually tastes and performs like the milk-based originals. Even those with lactose or dairy sensitivities have a love-hate relationship with the current options of faux cheese, usually made with nut and seed milks. New Culture's breakthrough came by breaking the bio-chemical code of milk cheeses and to zero in on casein as the key. Casein is what makes cheese perform like cheese, as Inja explains in this fascinating conversation. Where will it lead, and when will this breakthrough, game-changing product be available to the general public? Listen in as Inja explains it all.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

I'm joined by Archaeologist and Natural Builder Caroline Nicolay for a brilliant chat. We go in on - Archeology, Making your own pigments, Lime, Casein, "Iron age" Roundhouses and loads more!Episode LinksBOOK - Sally Coulthard - A Brief History of the Countryside in 100 Objects - https://tinyurl.com/bdh7rn2fCaroline's website - https://www.pariogallico.com/Clayfest - https://www.ebuki.co/events/clayfest-2024Tammy Hodekiss - https://www.youtube.com/watch?v=YRPYS4LuKjgBOOK - The Natural Paint Book - https://books.google.co.uk/books/about/The_Natural_Paint_Book.html?id=rwkprjb5r3oC&redir_esc=yCasein paint recipe - https://naturalearthpaint.com/blogrecipe-natural-casein-paint/How to make Casein - https://www.ehow.com/how_8474158_make-casein-glue.htmlBecky Little - https://www.rebearth.co.uk/Becky Little Building Sustainability Podcast - https://www.buildingsustainabilitypodcast.com/mud-the-ultimate-building-material-becky-little/Daniel Postma - https://www.archaeobuild.com/en/Daniel Postma building Sustainability Podcast - https://www.buildingsustainabilitypodcast.com/historical-turf-construction-daniel-postma-/Scottish Crannog Centre - https://crannog.co.uk/Connect with me:IG - @jeffreythenaturalbuilderTwitter - @JNaturalBuilderFacebook - JeffreythenaturalbuilderLinkedIn - JeffreythenaturalbuilderSupport this podcast - https://www.patreon.com/buildingsustainability Support the show and get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

In this episode of The Jordan Syatt Mini-Podcast, I answer questions from the listeners with my trusty podcast producer, Tony.  We discuss what to watch out for with big-box supplement stores, which supplements I like to use and recommend, how to avoid white-knuckling your hunger while you're on a cut, and the guess-and-check-method of calculating your calories.  We also talk about the difference between whey protein and casein protein, why most people eat too little on a cut, Tony's new matcha habit, and the meaning of Hanukkah. Looking for a reputable science-based source of supplements that don't hide behind "proprietary blends"?  Check out Legion Athletics (20% OFF YOUR FIRST ORDER WITH CODE "SYATT" AT CHECKOUT):  https://legionathletics.com/products/supplements/ .Check out my FREE Calorie Calculator: https://bit.ly/freecaloriecalcDo you have any questions you want us to discuss on the podcast? Give Tony a follow and shoot him a DM on Instagram:  https://www.instagram.com/tone_reverie/ .I hope you enjoy this episode and, if you do, please leave a review on iTunes (huge thank you to everyone who has written one so far). Finally, if you've been thinking about joining The Inner Circle but haven't yet... we have hundreds of home and bodyweight workouts for you and you can get them all here: https://www.sfinnercircle.com/ .

RP Diet Coach app   RP Hypertrophy App    0:28 Holiday food is too much 5:08 Casein pudding is gross 7:35 Active rest can be difficult 11:01 Don't schedule too many training sessions 15:41 Appropriate workout length 25:04 Don't pick gyms and activities that are far 33:18 Don't depend on training partners 45:02 Avoid excessive warmups 50:52 Cool downs are BS 55:47 Don't be afraid to replace exercises 57:49 Starting with too much volume 1:02:42 Have a plan for the next step

It is well documented that Whey is an excellent protein source for exercise performance...but what about Casein?? Which should you be taking? Should you be taking both?We aim to demystify the data and the 'media speak' on this subject so you as a runner can make an informed decision on which...if either...is best for your running goals. A BIG thank you to our Show Sponsor AMAZING JANE ACTIVE WEAR. Please use discount code RHH10 for 10% off ALL purchases at www.amazingjane.com SHOW NOTES(06:14)Defining Whey and Casein and outlining their relevance to sports performance:Whey and Casein are the two types of protein found in milk with Casein making up 80% of the protein and Whey making up the other 20% (11:02)Considering whether Whey and Casein should be taken together or separately to gain optimal benefit from each(19:49)FEMALE FCTORSThe ISSN (International society of sports nutrition) released a Position Stand earlier this year (2023) on the nutrition concerns of the female athlete, which contained excellent guidelines on protein intake around the menstrual cycle and peri/menopausal phases of life. Several highlights from this paper include:Peri and post-menopausal women, regardless of sport, should aim for the upper end of the range of current recommended guidelines which is 1.8 – 2.2g per Kg of body weight per dayThe ISSN suggest meals being moderate in protein (∼0.3 g protein per Kg of body weight) but eaten every 3 hours to maximise muscle protein repair and remodelling during prolonged (>24 h) recovery periodsEating protein rich foods as close to the end of exercise as possible will support muscle building. The ISSN suggest 6-10g protein per kg of body weight(25:27)Outlining additional protein recommendations for the mid-life female runner and highlighting protein rich foods with a high content of leucine(37:18)Emphasising what to consider when purchasing a whey or casein supplement powder including:The reasons for taking oneTaste Always read the label before purchasing Marketing and Sales Spin (46:21)KEY TAKEAWAYSFirstly, just as a reminder….Whey and Casein are the two types of protein found in milk with Casein making up 80% of the protein and Whey making up the other 20% Casein is slowly released and induces a prolonged release of amino acids whereas Whey is a soluble and rapidly-digested protein so is more fast actingIt is thought that Whey is best consumed immediately after exercise to promote MPS whereas Casein is best taken before sleep to support overnight muscle recovery and muscle adaptationIf a casein or whey supplement powder is what is most practical for you then we would recommend you choose the best quality powder you can afford to optimise absorption and bioavailability of the AAs contained within Always read the label before purchasing - to ensure the ingredients are natural. Look out for bulking agents, chalks and sweeteners including artificial sweeteners – AVOID THEM. Finally, just remember that although casein and whey have been well researched for their positive effects on athletic performance, the current cornerstone approach of any skeletal muscle hypertrophy (building) diet is to have a sufficient overall protein intake alongside regular exercise training! Download our FREE E book

In our latest Quickie Episode, we delve into the complex world of dairy. The question "Is dairy good for you?" has sparked debates for years, leaving many of us unsure about whether to embrace it or avoid it entirely. Listen here as we embark on a journey through the current research landscape, exploring the potential benefits and concerns associated with dairy consumption. From the intriguing concept of "leaky brain" to the microbiome-modulating effects of dairy products, she breaks down the science and offers practical insights. Topic: Dairy's Impact on Health Dairy's reputation as both beneficial and harmful is confusing Listener question: Does dairy cause leaky brain? Introduction to leaky brain concept - parallels to leaky gut Role of blood-brain barrier in allowing specific substances into brain fluid Mention of dairy-derived peptides affecting mood, particularly in infants Research Insights on Dairy Mention of the systemic review in 2020 on dairy's effects on gut microbiome Dairy products (milk, yogurt, kefir) positively influence gut microbiome Dairy's potential positive impact on mood and inflammation Mention of dairy-derived hormone secretion and immune system response Discussion of potential for casein to cross blood-brain barrier and its link to autism (limited human studies) Overall population studies suggest dairy consumption correlates with lower inflammation levels Individual Variability and Dairy Clarification: Focus on protein elements of dairy rather than lactose Reference to lactose intolerance (enzyme deficiency) Dairy allergy/sensitivity as an immune-mediated reaction Personal examples of clients benefiting from dairy-free diets for conditions like autism, eczema, autoimmune disorders Dairy Inclusion and Exclusion Highlighting dairy's nutritional value: protein, fat-soluble vitamins, prebiotics, calcium Warning against blanket dairy exclusion without reason Emphasis on controlled experiments: eliminate dairy, observe effects, reintroduce Promoting overall gut health as a factor in dairy tolerance Balanced Dairy Consumption Emphasis on responsible dairy consumption if tolerated Mention of osteopenia/osteoporosis risks due to calcium deficiency Addressing misconceptions about dairy's negative impact Reminder of potential reversibility of dairy intolerance Dairy Fat and Organic Choices Importance of fat content in dairy for nutrient absorption and blood sugar control Recommendation: Choose full-fat or at least low-fat dairy Suggestion to consider organic dairy for improved quality Closing Thoughts Dairy's gray area: not all good or bad, varies by individual Encouragement to test dairy tolerance before excluding it Empowered Nutrition Health's approach to supporting clients with digestion, metabolism, and hormones Audience invited to send questions to the podcast We believe this episode will help you navigate the often confusing world of nutrition, providing you with a balanced perspective on the role of dairy in your diet. As always, your feedback is invaluable to us. If you enjoyed this episode or have any questions, we encourage you to leave us a positive review on your preferred podcast platform. Your support helps us continue creating content that empowers you on your health journey. If you have questions you'd like us to address in future Quickie Episodes or in-depth discussions, feel free to reach out to us at podcast@empowerednutritionhealth.com. Thank you for being a part of the Empowered Nutrition community. Here's to your health and happiness! References used:  https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8502778/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6313445/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7524346/  https://www.mdpi.com/2072-6643/12/10/3157  Interested in our Lean for Life Membership? Help yourself feel aligned using our three phase approach: Lean for Life Membership called Heal, Optimize , and Refinewhere you will be empowered to reverse previous metabolic damage with the assistance of our team of Registered Dietitian Nutritionists. Check out more details on our website! Want to learn more about our one-on-one Empowered Nutrition coaching? Book a free chemistry call to discuss your story and see if we're a good fit. Enjoying the podcast? Please review the Empowered Nutrition Podcast on Apple Podcasts or wherever you listen! Then, send me a screenshot of your positive review to podcast@empowerednutrition.health as a DM on Instagram (@empowerednutrition.health).Include a brief description of what you're working on with your health and/or nutrition and I'll send you a free custom meal plan! Do you have questions you would like answered on the Empowered Nutrition podcast? You can propose your questions/ideas here or reach out to me at podcast@empowerednutrition.health Follow us on: Facebook | Instagram | Pinterest

0:27 Mike's post show recovery 2:10 Nick's kids cheat meals 4:25 Mike's cheat meal rules 8:30 Protein powder intro 9:58 Whey protein explained 16:40 Casein vs whey before bed 18:05 Nick's casein pudding 22:03 Casein explained 29:30 Lactose intolerance 32:00 Beef protein powder 34:40 Vegan and soy protein 38:43 Nick's kids genetics and young bodybuilding 47:13 Protein summary 49:11 Gross eating

Climax Foods Unveils the First Plant-Based Casein That Works Just Like Dairy by Anna Starostinetskaya at VegNews.com   Original post: https://vegnews.com/2023/6/climax-foods-plant-based-casein  Related Episodes: 533: Could Precision Fermentation Save the Food System? 171: Technical Outrage: Innovation to Reduce Animal Use 327: Shifting to a Better World 351: “Processed” is a Useless, Empty Descriptor of Food 379: The Significant, Unalloyed Goodness of Replacing Animal Agriculture   Book: After Meat: The Case for an Amazing Meat-Free World.   Launched in 2000, VegNews is the largest vegan media brand in the world. They have a best-selling plant-based magazine, and they create amazing content from food and fashion to travel, celebrity interviews, beauty and health info, a meal planner, and vegan travel excursions. Their Guide section on their website is full of great information and they have an online shop where you can find cookbooks, foods, kitchen tools, vegan meal delivery services. They also have a website, VeganWeddings.com. Please visit www.VegNews.com for a wealth of resources.    How to support the podcast: Share with others. Recommend the podcast on your social media. Follow/subscribe to the show wherever you listen. Buy some vegan/plant based merch: https://www.plantbasedbriefing.com/shop    Follow Plant Based Briefing on social media: Twitter: @PlantBasedBrief YouTube: YouTube.com/PlantBasedBriefing  Facebook: Facebook.com/PlantBasedBriefing  LinkedIn: Plant Based Briefing Podcast Instagram: @PlantBasedBriefing #vegan #plantbased #plantbasedbriefing #dairy #vegancheese #casein #precisionfermentation       

Cheese Is Made From Milk Which Contains Casein And Why Proteins That Can Result In Serious Health Problems Milton Mills, MD • https://www.preventionofdisease.org/milton-mills #MiltonMills  #DiseasePrevention  #Vegan Milton Mills, MD practices urgent care medicine in the Washington DC area, and has served previously as Associate Director of Preventive Medicine and as a member of the National Advisory Board, for Physicians Committee for Responsible Medicine (PCRM).  He has been a major contributor to position papers presented by PCRM to the United States Department of Agriculture regarding Dietary Guidelines for Americans, and has been the lead plaintiff in PCRM's class action lawsuit that asks for warning labels on milk. Dr. Mills earned his medical degree at Stanford University School of Medicine, and completed an Internal Medicine residency at Georgetown University Hospital.  He has published several research journal articles dealing with racial bias in federal nutrition policy. He frequently donates his time via practicing at free medical clinics, and travels widely, speaking at hospitals, churches and community centers throughout the country.  He was featured in the recent attention-getting film “What the Health,” and will also appear in the upcoming film “The Silent Vegan.” A major focus of Dr. Mills' patient advisement as well as his lecturing, is the use of nutritional measures to reduce the risk of major chronic diseases. He notes that the scientific research literature shows plant-based diets as supporting better overall immune system function, and during work with HIV-positive and AIDS patients at clinics, he's observed that those who go vegetarian seem to improve, with increased energy and higher T-cell counts.  He therefore hopes throughout the future to examine further the relationships between diet and immune functionality, particularly the effects of plant-based eating choices upon outcomes forHIV-positive patients. To Contact Dr. Milton Mills go to https://www.preventionofdisease.org/milton-mills Disclaimer:Medical and Health information changes constantly. Therefore, the information provided in this podcast should not be considered current, complete, or exhaustive. Reliance on any information provided in this podcast is solely at your own risk. The Real Truth About Health does not recommend or endorse any specific tests, products, procedures, or opinions referenced in the following podcasts, nor does it exercise any authority or editorial control over that material. The Real Truth About Health provides a forum for discussion of public health issues. The views and opinions of our panelists do not necessarily reflect those of The Real Truth About Health and are provided by those panelists in their individual capacities. The Real Truth About Health has not reviewed or evaluated those statements or claims. 

How Casein In Dairy Products Impacts Cancer Kristi Funk, MD • http://www.pinklotus.com/powerup/drkristifunk • Book - Breasts: The Owner's Manual: Dr. Thomas Campbell • https://nutritionstudies.org/ • Book – The China Study Solution Dr Robert L. Bard, MD • http://www.bardcancercenter.com • Book – The Prostate Cancer Revolution #PlantBasedDoctors#Diet, #Lifestyle #Cancer  Kristi Funk, MD is a board-certified breast cancer surgeon & physician, international keynote speaker, women's health advocate and author of; Breasts: The Owner's Manual: Every Woman's Guide to Reducing Cancer Risk, Making Treatment Choices, and Optimizing Outcomes In this national bestseller! Breast cancer surgeon Dr. Kristi Funk offers a comprehensive and encouraging approach to breast care and breast cancer. Empowered with facts and strategies to understand your breasts, reduce your cancer risk, and open your eyes to interventions and treatments. In 2009, Dr. Funk opened the Pink Lotus Breast Center in Beverly Hills, which at the time became the first breast cancer center of its kind, fusing state-of-the art screening, genetic testing, diagnosis and surgical treatment with preventive strategies and holistic, compassionate care – all under one roof.  You can follow or connect with Dr. Funk on pinklotus.com/powerup/drkristifunk Dr. Thomas Campbell II  has been learning, writing, presenting, or practicing in the area of nutrition and lifestyle for 20 years. He is co-author, with his father T. Colin Campbell, PhD, of The China Study, The Most Comprehensive Study Ever Undertaken of Nutrition Ever Conducted and the Starting Implications for Diet, Weight Loss, and Long-Term Health. The book has been a worldwide bestseller, having been translating in dozens of languages and sold throughout the world. It has inspired politicians, professional athletes and millions of others to consider plant-based nutrition. In 2015, he published The Campbell Plan, which is called The China Study Solution in paperback. This is a practical "how-to" guide to implement a whole-food, plant-based diet, including over 50 recipes.  To Contact Dr Thomas Campbell II, M.D. go to nutritionstudies.org  Dr Robert L. Bard, MD,is an author of; The Prostate Cancer Revolution: Beating Prostate Cancer Without Surgery and an internationally known and recognized leader in the field of 21st Century 3-D ULTRASONOGRAPHIC VOLUMETRIC DOPPLER IMAGING. In the Book The Prostate Cancer Revolution there is a new world of medical options for the 200,000+ men diagnosed annually with prostate cancer. The Prostate Cancer Revolution explains how imaging breakthroughs provide peace of mind, tumors and their blood supply are precisely identified, if a biopsy is necessary, needle samples are taken only from the known tumor(s) for highly accurate findings, advanced imaging is used to plan and deliver minimally invasive, painless outpatient targeted treatments that destroy tumors without urinary or sexual side effects. To Contact Dr Robert L. Bard, go to bardcancercenter.com Disclaimer:Medical and Health information changes constantly. Therefore, the information provided in this podcast should not be considered current, complete, or exhaustive. Reliance on any information provided in this podcast is solely at your own risk. The Real Truth About Health does not recommend or endorse any specific tests, products, procedures, or opinions referenced in the following podcasts, nor does it exercise any authority or editorial control over that material. The Real Truth About Health provides a forum for discussion of public health issues. The views and opinions of our panelists do not necessarily reflect those of The Real Truth About Health and are provided by those panelists in their individual capacities. The Real Truth About Health has not reviewed or evaluated those statements or claims. 

Answering all your question's from my IG Q&A this past week:1. Best sources of casein + is it important before bed?2. Is eating all your calories in a 4-6 hour window better than over 12 hours?3. How to go about finding a therapist (love this one)4. What is IIFYM + can you do it for 5x/week and get results?5. Weight loss tips for a chronic yo-yo dieter+ so much more in between.Follow me on instagram for more nutrition + fitness related content: @lukesmithrdCheck out my website HEREFill out a 1:1 Coaching Application HERETIA for listening!

Here's more of the basic lecture on digestion and absorption, so you can manipulate it for better health, or at least ask better nutrition and supplementation questions. From Guinness to whey protein, plenty of examples crop up. This is Part Two of a classroom lecture from a "Nutrition 101" course.

Dr. Ami Kapadia, MD, ABFM, ABIHM: https://www.amikapadia.com/ Dr. Rebecca Sand, ND, LAc: https://www.drrebeccasand.com/ Dr. Ilana Gurevich, ND, LAc: https://www.naturopathicgastro.com/ - Kids, nutrition and constipation - Celiac and constipation - Food sensitivity and kids with constipation - Constipation, dairy, and food allergies - Constipation and comprehensive elimination diet - Comprehensive elimination diet options - Lactase deficiency as an underlying cause of constipation in children - Casein intolerance as an underlying cause of constipation - Concomitant conditions that present with constipation in children - Food allergy testing vs food elimination testing - Testing for food allergies in constipation with kids - Discussion on drugs for allergies in children - Supplement discussion for allergies in children

To Apply For Coaching With Our Team: CLICK HERERead Our Free Blogs: CLICK HEREFollow Our Team On Instagram:- ELEVATED COACHING SYSTEMS TEAM PAGE- JEREMIAH- ANDREA- NATALIE- JULIE

In this episode of the Biohacking Beauty podcast, talks about the importance of hormones. He also shares his approach to improve the overall gut health and what comes next after improving it. He then shares what Casein and Gluten and his take when it comes to food sensitivity tests. Dr. Kim specializes in hormone replacement therapy, chronic disease management and lifestyle. In 2012, his passion for patient care and compounding led him to Robinson Drug and Compounding Center. John Kim is the owner and head clinical pharmacist.  What we discussed: 0:00 - Intro 5:01 - Should all age groups have their hormones checked?  8:25 - Why is it hard to balance out hormones? 12:15 - What's the approach with leaky gut or gut function in general? 17:00 - What are some of the tools provided to patients who feel overwhelmed?  20:45 - What is Casein and Gluten? 25:57 - Should we follow a total elimination diet or just a gradual elimination diet? 28:00 - Dr. John's take on food sensitivity test 32:20 - What comes next after balancing the gut microbiome?  41:25 - Do females feel uncomfortable when talking about Testosterone?  43:42 - What are the tests done to identify insulin resistance? 45:50 - Recommendation in terms of wearables 50:00 - Dr. John's take on using olive oil 53:00 - Why should we take care of our skin? 56:55 - Should wellness approach be done individually? Find more from Young Goose: Website:https://www.younggoose.com/ ( https://www.younggoose.com/) Instagram:https://www.instagram.com/young_goose_skincare/ ( @young_goose_skincare)  To know more about Dr. John: Website: https://drkimwellness.com/blogs/news (https://novoslabs.com/) Instagram: https://www.instagram.com/dr.john.pharmd/?hl=en (@dr.john.pharmd) Get 20% off your first purchase by using code PODCAST20 at www.younggoose.com

Is coolsculpting legit? Is rest-pause training beneficial? Does casein before bed help with fat loss? Are there any side lateral raise alternatives? Should you build your metabolism before cutting? What's the best way to deal with “off,” nonproductive days and a lack of motivation? Is there any truth to the idea of vegetables or whole grains being harmful to health? All that and more in this Q&A podcast. Over on Instagram, I've started doing weekly Q&As in the stories, and it occurred to me that many podcast listeners might enjoy hearing these questions and my short answers. So, instead of talking about one thing in an episode, I'm going to cover a variety of questions. And keep in mind some of these questions are just for fun. :) So if you want to ask me questions in my Instagram stories, follow me on Instagram (@muscleforlifefitness), and if I answer your question there, it might just make it onto an episode of the podcast! If you like this type of episode, let me know. Send me an email (mike@muscleforlife.com) or direct message me on Instagram. And if you don't like it, let me know that too or how you think it could be better. --- Timestamps: 0:00 - My free meal planning tool: buylegion.com/mealplan 2:49 - Is coolsculpting real? 3:56 - Is there any merit to the carnivore diet claims? 5:42 - What are your favorite shoes for lifting? 7:31 - Is casein before bed good for weight loss? 12:00 - Is rest-pause training good for your shoulders? 13:27 - Can you make more fun flavors of your plant protein? 14:18 - Can you take Recharge with Pulse? 14:49 - What are some movement patterns for side delts? 16:20 - What are your thoughts on the no vegetables and whole grain thinking? 17:51 - Should I start cutting or build my metabolism first? 21:39 - How do you address off days when you're not motivated or productive at work? --- Mentioned on the Show: Want a free meal planning tool that figures out your calories, macros, and micros, and allows you to create custom meal plans for cutting, lean gaining, and maintaining in under 5 minutes? Go to https://buylegion.com/mealplan and download the tool for free!

Study Reveals Shocking Results: Cow's Milk Ranks As The Number One Cause Of Fatal Anaphylaxis  From Switch4Good.org. Original post: https://switch4good.org/study-yields-shocking-results-cows-milk-ranks-as-the-number-one-cause-of-fatal-anaphylaxis/  Switch4Good is an evidence-based nonprofit dedicated to rattling accepted norms around dairy and health. They're working to abolish the current system of dietary racial oppression, and promoting solutions for climate change. They have a fantastic podcast hosted by Olympic medalist Dotsie Bausch and Baywatch actress/health coach Alexandra Paul - they'll inspire and educate you to start living better and feeling better.    How to support the podcast: Share with others. Recommend the podcast on your social media. Follow/subscribe to the show wherever you listen. Buy some vegan/plant based merch: https://www.plantbasedbriefing.com/shop    Follow Plant Based Briefing on social media: Twitter: @PlantBasedBrief YouTube: YouTube.com/PlantBasedBriefing  Facebook: Facebook.com/PlantBasedBriefing  LinkedIn: Plant Based Briefing Podcast Instagram: @PlantBasedBriefing   #vegan #plantbased #veganpodcast #plantbasedpodcast #plantbasedbriefing #DairyFree #nondairy #lactosefree #milk #dairy #lactoseintolerance #allergies #dairyallergies #whey #casein  #peanutallergy #treenutallergy #anaphylaxis    

“The dairy-free trend is on the rise, as is the prevalence of lactose-free products. Here's the thing: they're not the same. Lactose-free products still contain dairy and many of the health issues associated with it”  From Switch4Good.org. Original post: https://switch4good.org/whats-difference-between-dairy-free-lactose-free/  Hope for the Animals Podcast (Reason for Vegan Series): https://hopefortheanimalspodcast.org/reason/  Switch4Good is an evidence-based nonprofit dedicated to rattling accepted norms around dairy and health. They're working to abolish the current system of dietary racial oppression, and promoting solutions for climate change. They have a fantastic podcast hosted by Olympic medalist Dotsie Bausch and Baywatch actress/health coach Alexandra Paul - they'll inspire and educate you to start living better and feeling better.    How to support the podcast: Share with others. Recommend the podcast on your social media. Follow/subscribe to the show wherever you listen. Buy some vegan/plant based merch: https://www.plantbasedbriefing.com/shop    Follow Plant Based Briefing on social media: Twitter: @PlantBasedBrief YouTube: YouTube.com/PlantBasedBriefing  Facebook: Facebook.com/PlantBasedBriefing  LinkedIn: Plant Based Briefing Podcast Instagram: @PlantBasedBriefing   #vegan #plantbased #veganpodcast #plantbasedpodcast #plantbasedbriefing #DairyFree #nondairy #lactosefree #milk #dairy #lactoseintolerance #allergies #dairyallergies #whey #wheyprotein #casein #perfectday    

How can dead hangs reduce shoulder pain? Is genetic testing worth it for health purposes? How can you get biceps veins and increase vascularity? Are there limits to progressive overload? Should you use a sauna before or after training? Does cryotherapy improve recovery? How can you stay satiated while on a diet? How can you model healthy behavior for kids? All that and more in this Q&A podcast. This podcast is a Q&A, but it's a bit different from the kind you'll typically find here on Muscle For Life. In my usual Q&A episodes, I take a question from email or Instagram and then fully answer it in an episode of the podcast every week. However, over on Instagram, I've started doing weekly Q&As in the stories, and it occurred to me that many podcast listeners might enjoy hearing these questions and my short answers. So, instead of talking about one thing in an episode, I'm going to cover a variety of questions. And keep in mind some of these questions are just for fun. :) So if you want to ask me questions in my Instagram stories, follow me on Instagram (@muscleforlifefitness), and if I answer your question there, it might just make it onto an episode of the podcast! If you like this type of episode, let me know. Send me an email (mike@muscleforlife.com) or direct message me on Instagram. And if you don't like it, let me know that too or how you think it could be better. Timestamps: 0:00 - Find the Perfect Strength Training Program for You: www.muscleforlife.show/trainingquiz 2:02 - Why is Legion's Casein+ the only thing I taste while having covid? 2:52 - Do you recommend genetic testing for health reasons? 5:11 - Is vegan protein a source of vegetables? 7:48 - What are your thoughts on the Will Smith and Chris Rock incident? 8:18 - What do you think your shoulder pain was a result of? 11:39 - How can I feel full during a calorie deficit? 15:54 - Is there a limit to progressive overload? 17:08 - Do you have any advice for modeling healthy behaviors for kids? 18:56 - Do you recommend any fat burners that actually work? 20:17 - How to increase bicep veins and visual vascularity? 20:52 - Does cryotherapy work? 22:52 - What are your predictions for the year 2030? 23:06 - What are your most recommended history books? 25:05 - Should I use the sauna before or after workout? 25:25 - If you could only choose one Legion product what would it be? 23:44 - Should I take Pulse before all my workouts or just lifting? 27:07 - What do you love most about your wife? Mentioned on the Show: Find the Perfect Strength Training Program for You in Just 60 Seconds: http://www.muscleforlife.show/trainingquiz

In this week's episode of the podcast, we dive in DEEP on 5 more listener questions, highlighted by my own personal strategy that allows me to drink beer while continuing to lose weight :) This week's questions: 1. What is a good rate of weight loss? 2. How do I improve calorie counting accuracy? 3. How are you planning on fitting beers into the tailgate schedule while cutting this fall? 4. How do you know what type of protein powder is best? Whey or Casein? 5. How long does it take to get big naturally? Subscribe to the podcast: https://chrisgatesfitness.com/podcast/ Learn about online fitness coaching: https://chrisgatesfitness.com/coaching/

Nutrition expert Danny Lennon:▹ Effects on building muscle▹ Casein vs. whey before bed▹ Whey vs. EAAs▹ Training fasted vs. fed▹ Effects on losing weight▹ Different metabolic effects▹ Influence on NEAT and appetite regulation▹ Effects on mental energy and health▹ Influence on circadian rhythm▹ Sharper mind through intermittent fasting?▹ Optimal hypertrophy vs. health (mTOR cancer risk)More about Alpha Progression:https://alphaprogression.com/apphttps://facebook.com/groups/alphaprogressionapphttps://instagram.com/alphaprogressionMore about Danny:https://www.instagram.com/dannylennon_sigmahttps://sigmanutrition.comDEUTSCHErnährungsexperte Danny Lennon▹ Einfluss auf Muskelaufbau▹ Kasein vs. Whey vorm Schlafen▹ Whey vs. EAAs▹ Training auf nüchternen Magen▹ Einfluss auf Gewichtsverlust▹ Unterschiedliche Stoffwechseleffekte▹ Auswirkung auf NEAT und Appetitregulation▹ Einfluss auf mentale Energie und Gesundheit▹ Auswirkung auf circadianen Rhythmus▹ Besserer Fokus durch Intermittierendes Fasten?▹ Optimale Hypertrophie vs. Gesundheit (mTOR Krebsgefahr)Mehr über Alpha Progression:https://alphaprogression.com/apphttps://facebook.com/groups/alphaprogressionhttps://instagram.com/alphaprogressionMehr über Danny:https://www.instagram.com/dannylennon_sigmahttps://sigmanutrition.com

Episode 91: Nutrition Introduction. Sapna Patel and Danish Khalid present the basics of macronutrients and the definition of basic energy expenditure (BEE), they explain basic concepts on macronutrients. Introduction: Unable to control the epidemic of obesity By Hector Arreaza, MD.  Today is April 27, 2022. In this episode, we will cover the very basics of classic nutrition. As we know, obesity is reaching epidemic proportions in the United States. Regardless of all the advances in science, we have not been able to control one of the most detrimental diseases in our communities. Obesity is among the most difficult to treat chronic diseases. There are countless recommendations about what to eat and not to eat, best workouts, miraculous shakes, magical weight-loss supplements, innovative devices, promising programs, novel medications, and the latest surgeries, however, we still have millions of patients who are suffering every day the consequences of undiagnosed and untreated obesity. We are hoping this is the first of multiple episodes addressing the problem of obesity, we hope you enjoy it.  This is Rio Bravo qWeek Podcast, your weekly dose of knowledge brought to you by the Rio Bravo Family Medicine Residency Program from Bakersfield, California. Our program is affiliated with UCLA, and it's sponsored by Clinica Sierra Vista, Let Us Be Your Healthcare Home. This podcast was created for educational purposes only. Visit your primary care provider for additional medical advice.___________________________Nutrition Introduction. By Sapna Patel, MS4, and Danish Ross University School of Medicine. Comments by Hector Arreaza, MD.  Obesity is a disease when the patient has excessive body fat resulting in “sick fat disease” with metabolic consequences or “fat mass disease.” Excessive body fat is caused by genetic or developmental errors, infections, hypothalamic injury, adverse reactions to medications, nutritional /energy imbalance, and/or adverse environmental factors. Let us talk about one of the pillars of the treatment of obesity. S: Hi, my name is Sapna Patel. I am a 4th-year medical student. I am passionate about fitness and cooking. I have been active all my life doing soccer, taekwondo, kickboxing, and weightlifting. I am joined here today with Danish. D: Hi, my name is Danish. I am also a fourth-year medical student. I have a background in mixed martial arts, boxing, and karate. And just like Sapna, I too am passionate about fitness, and nutrition. S: Today we are here to talk about nutrition. One of the most neglected subjects in medicine, yet the most important subjects. As we speak, we are sitting in Kern County, which has the highest obesity rate in the whole state of California with more than 60% of the population considered overweight. Poor nutrition is the leading cause of people being overweight and obese, and in turn, obesity leads to various other medical conditions. It is important to educate ourselves on nutrition, not only as medical professionals but as someone who lives in the most obese country. And it is as simple as knowing how to balance calories and macronutrients. D: To maintain a healthy weight and lifestyle over time, it is important that we maintain caloric balance. Oftentimes we tend to overeat, tipping us into a caloric surplus. This leads us to being overweight and obese which are the most important factors associated with poor health outcomes. It is associated with premature mortality as well as increased incidence of cardiovascular disease, diabetes, hypertension, cancer, and other important conditions. Calculating total energy expenditure for recommended daily caloric intake is based on age, sex, weight, and activity level.Basal Energy Expenditure (BEE) (male/female): 66.5 + (13.5/9.5 x weight (kg)) + (5/2 x height (cm)) - (7/5 x age).S: Another easier way to know your basal energy expenditure, is to use the table made by the USDA guideline which has an average estimate energy expenditure per day based on age, sex, activity level. Or a lot of bodybuilders use a rough calculation for basal energy expenditure which is: Formula = BW (lbs) x 14-16 (where 14=moderately active, and 16=very active) For example, one of my goals is to increase muscle mass. And based on the calculations, my BEE is 1458 kcal/day with my current activity level. Thus, if I wanted to gain muscle without gaining fat, I would have to keep to this number. Whereas, Danish I know you have a different goalD: Yes so, one of my goals is to achieve fat loss. For me, my basal energy expenditure is 2400 kcal/day with my current activity level. However, this number is to maintain my current weight. If I need to lose weight, I will have to subtract calories from my daily balance. Typically, I would subtract 500 kcal/day, as this allows for a fat loss of 1 pound per week or 3500 kcal/week. Many should aim for 0.5 pounds to 2 pounds per week, but nothing more than 2 pounds as this could lead to undesirable appearances such as excess skin. If you are looking to gain weight, it is the same concept, however the opposite. You add calories instead. Of course, it is not as simple as just over-eating. That is where macronutrients come in, it is important to balance your proteins, fats, and carbohydrates. S: On that note, let us talk about macronutrients. Macronutrients are the chemical compounds consumed in the largest quantities and provide bulk energy. The three primary macronutrients include proteins, carbohydrates, and fats. Let us start with protein. D: Protein should make up 10- 35% of total caloric intake, as recommended by the United States Dietary Guidelines. Or consume 0.8-1.2 grams of your body weight in pounds. Common sources of dietary protein include whole foods such as fish, eggs, lean meat, vegetables (specifically peas, lentils, soybeans), and protein powders such as casein, whey, and soy. S: So, for me being a vegetarian, I must only rely on eggs, vegetables, and milk proteins.In terms of milk protein, there are two different types, rapidly versus slowly digested. Rapidly digested milk proteins are what we see termed whey or soy protein. Whereas slowly digested milk proteins are termed casein.Whey hydrolysate and soy are digested and absorbed quickly, only 90 mins after you consume whey. It delivers essential amino acids, branched-chain amino acids, and leucine, making it the perfect end to your workouts, as it will kickstart the muscle repair and rebuilding process. Casein protein provides your body with a slow, steady release of amino acids, and stay elevated in your blood for 4-5hrs after you consume it. making it ideal before fasting situations, such as sleep. The peptides found in casein work similarly to ACE-I (angiotensin converting enzyme inhibitors) and lower blood pressure and reduce the formation of blood clots.  It also contains several bioactive peptides that are beneficial to your digestive system.D: Let's move on to fats. Fat should make up 20- 35% of total caloric intake, as recommended by the United States Dietary Guidelines. The type of fat consumed is more important than the amount of total fat. There are technically 4 types of fats: saturated, trans, mono- and polyunsaturated fats. Saturated and trans fats contribute to coronary heart disease, while mono/polyunsaturated fats are protective. The major sources of saturated fats include butter, ghee, ice creams, sausages, bacon, and cheese with the list going on.  The major sources of trans fats include margarine and partially hydrogenated vegetable fats. Guidelines recommend limiting consumption of saturated and trans-fat to under 10% of calories per day. The major sources of mono/polyunsaturated fats include omega-3, fish oil, avocados, nuts, and seeds. Furthermore, some evidence shows that long-term consumption of fish oil and n-3 fatty acids reduces the risk of cardiovascular disease. So, the next time you are out shopping, keep an eye on those fats. S: Last but not least, carbohydrates. As recommended by US Dietary Guidelines, carbs should make up 45-65% of total caloric intake. Here quantity and type of carbohydrate matter because they can have different effects on postprandial (after meal) glucose levels, termed glycemic index. Studies have shown that diets with a high glycemic index (foods that increase your blood sugar levels substantially) have been associated with developing type 2 diabetes mellitus and coronary heart disease. One important way of achieving a healthy diet is to replace carbohydrates having a high glycemic index (e.g., white rice, pancakes) with a low glycemic index (e.g., fruits, vegetables).  Additionally, adding sugars should be limited and comprise no more than 10% of total calories consumed. These added sugars often come from sweetened beverages and almost all processed foods. They should be substituted with naturally occurring sugars in fruits or milk. S: As you can see, nutrition is not as simple as just eating the right things. It includes knowing your caloric balance and having the appropriate number of macronutrients. However, it does not just stop there. There is no “whey” we can fit all this information into just one podcast so stay tuned as we continue to further discuss nutrition. D: Before we leave, just a few tips. With any goal, diet is 80% of the work whereas exercise is 20%. If your diet is not healthy, it will not matter how much you work out. And lastly, keep consistent and be disciplined. Good day to you all. 

This week Joe brings back his wildly popular "Overrated/Underrated segment"! TOPICS INCLUDE: Putting the liquid in the shaker BEFORE protein powder Casein protein before bed Trap 3 Raise Decline Bench Press Squats for building speed "Zone 2" Cardio Tabata Intervals BMI (Body Mass Index) Magic Spoon cereal Training multiple times per day Torque Fitness "Tank Sleds" Agility/C.O.D Training 1 RM's / Maxing Out Nootropics Saying "Thank You" IMPORTANT LINKS CPPS certification [*Use coupon: VARSITY] ReBuilt 2.0 DeFranco's Nutritional Supplements Torque Tank™ M1 Push Sled Magic Spoon [*Use coupon: JOED] 

We kick off today's episode with a small fix to an answer we provided during episode #61 Q&A regarding adding additional sets as a method of increasing stimulus. We also touch on RP's “Compound-Isolation Sandwich Training” and decide whether cycling carbohydrates during periods of overfeeding has applicable utility.In coordination with the upcoming Evolved and Paragon training cycles that Bryan provides, we cover what you need to know about metabolic training, whether systemic or local. And how these might be incorporated into your training.Bryan Updates: 1. Diet starting 2. Metabolic Cycle (discuss later in the episode)3. Blood Work / DEXA 4. Mouth procedure 5. Nasal breathing6. HRV questions/insights *Random readings super low; scheduled readings super high 7. Interesting tidbit on Casein absorption speed (from SBS)Aaron Updates:1. Tweaked something in my back last Wednesday, haven't trained since.Oddly, the most painful thing is being seated2. Had an opportunity to get paid to give a presentation to a team of nutrition coaches.3. First time as a paid educator.The correct URL for Beardsley's post: Original Question from 3 episodes ago: Do you consider adding a set for an exercise as a way to “increase stimulus?” Just add a few sets as needed over the course of a meso. Kind of like what Chris Beardsley put together in this infographichttps://www.instagram.com/p/CYtjD7hgZAJ/Additional Q from an Instagram DM I recently watched this video by Dr Mike called compound isolation sandwich training: https://youtu.be/UhLCTU_6iFYThe jist was to do a compound first, then isolation, and then another compound with more than one degree of freedom E.g. hack squat, leg extension, then barbell squat. He said that having more than one degree of freedom was important such that other muscles couldn't take over and reduce load to target muscles, in this example the extra degrees of freedom from the squat ensures the quads are still working hard whereas, on a leg press, the glutes may take over and do most of the work reducing quad stimulus.  I'm wondering though, that due to the instability of a movement with more degrees of freedom, it would be harder to push that exercise to failure safely and therefore that may be less stimulus than a more stable exercise.This is a very nuanced question and I know they are both great approaches and will get good results. But I was curious about your thoughts, do you think one is superior and why? And learning a little more about degrees of freedom would be super interesting. Thanks for listening!Coaching with Aaron ⬇️https://strakernutritionco.com/metabolic-performance-protocolDone For You Client Check-In System for Online Coaches ⬇️https://strakernutritionco.com/macronutrient-reporting-check-in-template/Paragon Training Methods Programming ⬇️https://paragontrainingmethods.comFollow Bryan's Evolved Training Systems Programming ⬇️https://evolvedtrainingsystems.comFind Us on Social Media  ⬇️IG | @Eat.Train.ProsperIG | @bryanboorsteinIG | @aaron_strakerYT | EAT TRAIN PROSPER PODCAST

This week we bring you an excerpt from our live Clinic Chat Q&A with our members. In this episode, Dr. T answers questions about: Are there egg alternatives that provide the same level of nutrients?  Can casein cause leaky gut? Is there a link between Meniere's disease, Labyrinthitis, and Vertigo? Links mentioned in this episode:  Migrai-Neverland membership where you can ask questions and participate in the chat, as well as get access to our many resources including our Gut Health Workshop: http://mymigrainemiracle.com/join US Wellness Meats: http://www.grasslandbeef.com?affId=207409  Ancestral  Supplements: https://amzn.to/3tZjXw3  Thank you for sharing your success stories with us at info@mymigrainemiracle.com!  And thank you so much for leaving a 5-star review for our podcast!