Podcasts about Whey

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]

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Nachdem wir uns in der letzten Episode mit Sulla und dessen Diktatur beschäftigt haben, befassen wir uns nun mit einem Mann, der nahezu alle Römer an Bekanntheit und Popularität überstrahlt: Gaius Julius Caesar. Wie ging es nach Sullas Tod weiter, wie kam Caesar an die Macht und wie sah das Ende der Römischen Republik aus? Darum geht es heuteUnterstütze unseren Podcast gerne mit einem Einkauf auf www.godsrage.com – Nahrungsergänzungsmittel wie Whey oder Kreatin für wahre Krieger. Außerdem gibt es den besten Merch, damit du Flagge zeigen kannst! Hosted on Acast. See acast.com/privacy for more information.

Episode: 2538 Engineering Cheese Through the Millenia.  Today, say "cheese."

Im schicksalhaften Jahr 1212 treffen die katholischen Königreiche Nordspaniens, namentlich Aragorn, Kastilien und Navarra auf die Almohaden, in einem zähen Ringen um Macht, Territorien und Glauben. Wie es dazu kam und wer in der Schlacht siegte, darum geht es heute.Unterstütze unseren Podcast gerne mit einem Einkauf auf www.godsrage.com – Nahrungsergänzungsmittel wie Whey oder Kreatin für wahre Krieger. Außerdem gibt es den besten Merch, damit du Flagge zeigen kannst! Hosted on Acast. See acast.com/privacy for more information.

Whey sabor Krispy Kreme?

Dans cet épisode de 3 minutes Prépa Physique, (re)découvrez ce qu'est la whey..en seulement 3 minutes !Si vous souhaitez aller plus loin, voici une ressource complémentaire : Les protéines sont-elles dangereuses pour les reins ?↳ Tous les lundis à 8h, je vous livre les notions essentielles de la préparation physique issues de mon expérience de vingt ans dans le haut niveau en 3 minutes top chrono !

Er war Ritter, Anführer, Nationalheld - El Cid. Wer der Mann war, und was er tat, darum geht es heute.Unterstütze unseren Podcast gerne mit einem Einkauf auf www.godsrage.com – Nahrungsergänzungsmittel wie Whey oder Kreatin für wahre Krieger. Außerdem gibt es den besten Merch, damit du Flagge zeigen kannst! Hosted on Acast. See acast.com/privacy for more information.

A new book, The Wisconsin Whey, explores the world of artisan cheesemaking in the Driftless Zone. Author Kristin Mitchell joins us with more. The post The Wisconsin Whey: Cheesemaking in the Driftless appeared first on WORT-FM 89.9.

Einst beherrschten sie ein unbedeutendes Herzogtum in Deutschland, später geboten sie über zahlreiche Throne Europas: Sachsen-Coburg-Gotha. Wie es dazu kam, darum geht es heuteUnterstütze unseren Podcast gerne mit einem Einkauf auf www.godsrage.com – Nahrungsergänzungsmittel wie Whey oder Kreatin für wahre Krieger. Außerdem gibt es den besten Merch, damit du Flagge zeigen kannst! Hosted on Acast. See acast.com/privacy for more information.

 Kion Angelo Keely His main role with Kion. (2:01) How often do people cut corners? (4:05) The two paths with supplement companies —and why Kion chose the boring route. (9:10) Beating everyone with quality and education. (11:40) His greatest blind spot. (13:23) Essential amino acids vs. Whey protein powder for overcoming anabolic aging. (16:30) What makes one Omega-3 better than another? (24:10) The scientific breakdown of Omega-3s and why they are important to add to your diet. (26:08) How inflammation works, and how Omega-3s help the body heal faster. (29:44) Eating fish vs. taking a supplement, and what is the proper dose? (37:05) How to know if you have rancid fish oil. (39:12) Where they source their fish. (43:13) Busting the argument of the Omega-3 and 6s balance. (44:05) The two supplements that have a profound impact on longevity. (48:53) The hidden benefits of creatine. (49:41) The risks in the creatine space. (53:23) Leading from the front. (58:04) Methylation issues and creatine. (59:41) The Zion formula. (1:01:19) The BEST tasting coffee. (1:03:40) Top sellers. (1:10:00) Related Links/Products Mentioned Get 20% off Kion at getkion.com/mindpump Visit Pre-Alcohol by ZBiotics for an exclusive offer for Mind Pump listeners! ** Promo code MINDPUMP25 for 15% off first-time purchasers on either one-time purchases, (3, 6, 12-packs) or subscriptions (6, 12-pack) ** November Black Friday Deals (Nov. 1-15th): Sitewide 60% off. That includes every single MAPS program, bundle, MOD and guide. Enter the raffle now to win HUGE prizes: Bundles give you 10 entries, MAPS program gives you 3 entries, MODs or guides give you 1 entry. For programs go HERE. Enter the code BLACKFRIDAY at checkout.  Mind Pump Store Use protein powder? New report reveals that some have high levels of lead Mind Pump # 2432: The Truth About Essential Amino Acids with Angelo Keely Stimulation of muscle protein synthesis with low-dose amino acid composition in older individuals Omega-3's could protect women against Alzheimer's New research reveals how creatine supports a sleep-deprived brain Mind Pump Podcast – YouTube Mind Pump Free Resources Featured Guest/People Mentioned Angelo Keely (@angelokeely) Instagram Website https://www.angelokeely.com/ Kion (@kion) Instagram Dr. William Seeds (@williamseedsmd) Instagram Featured Guest/People Mentioned Angelo Keely (@angelokeely) Instagram Website Kion (@kion) Instagram Dr. William Seeds (@williamseedsmd) Instagram  

Eine Republik in Aufruhr, Römer, die Römer töten - die Römischen Bürgerkriege, die letzten Atemzüge der Republik. Wie zwei Brüder versuchten, diese zu reformieren, wie die Gewalt Einzug in die Politik hielt und wie ein Mann zum Alleinherrscher wurde, darum geht es heute.Unterstütze unseren Podcast gerne mit einem Einkauf auf www.godsrage.com – Nahrungsergänzungsmittel wie Whey oder Kreatin für wahre Krieger. Außerdem gibt es den besten Merch, damit du Flagge zeigen kannst! Hosted on Acast. See acast.com/privacy for more information.

Stephen Grootes profiles Louise Dawood, Founder of Curd and Whey, as she shares her journey into the art of luxury cheese making. From sourcing the finest local ingredients to perfecting age-old techniques, Dawood reveals how passion, patience, and precision have turned her boutique creamery into one of South Africa’s most talked-about artisan cheese brands The Money Show is a podcast hosted by well-known journalist and radio presenter, Stephen Grootes. He explores the latest economic trends, business developments, investment opportunities, and personal finance strategies. Each episode features engaging conversations with top newsmakers, industry experts, financial advisors, entrepreneurs, and politicians, offering you thought-provoking insights to navigate the ever-changing financial landscape.    Thank you for listening to a podcast from The Money Show Listen live Primedia+ weekdays from 18:00 and 20:00 (SA Time) to The Money Show with Stephen Grootes broadcast on 702 https://buff.ly/gk3y0Kj and CapeTalk https://buff.ly/NnFM3Nk For more from the show, go to https://buff.ly/7QpH0jY or find all the catch-up podcasts here https://buff.ly/PlhvUVe Subscribe to The Money Show Daily Newsletter and the Weekly Business Wrap here https://buff.ly/v5mfetc The Money Show is brought to you by Absa     Follow us on social media   702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/CapeTalk 702 on YouTube: https://www.youtube.com/@radio702   CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/Radio702 CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

This episode is brought to you by Caldera Lab, Legion Athletics and Cured Nutrition. In this high-energy episode, I sit down with Carl Daikeler, co-founder and CEO of BODi (formerly BeachBody), to uncover what it truly takes to stay fit, healthy, and motivated at any age—especially after 40. Carl shares the honest truth about hating workouts, why consistency trumps complexity, and how his own struggles inspired the creation of Shakeology and countless effective fitness programs. From breaking the myth of “more is better” to championing the power of 25-minute workouts, Carl explains how to build muscle, lose fat, and achieve longevity without perfection. He reveals how accountability, community, and mindset drive real transformation—and how the best way to help yourself might be by helping someone else. Whether you're looking to get shredded, manage weight over 40, or just finally stick to a routine, this episode is packed with practical, sustainable advice. Follow Carl @carldaikeler Follow Chase @chase_chewning ----- 00:00 – Intro and why this episode matters 01:18 – Carl's mission: help people get healthy with minimal daily effort 03:35 – The water ski test for longevity at 61 04:23 – Accountability: the real key to transformation 06:04 – Starting small: 100 squats, 50 pushups, save a life 07:53 – Why leading by example isn't enough—lead by invitation 10:22 – Carl admits he hates working out (and how he still does it daily) 13:09 – Shakeology: solving his own problem with vegetables 16:06 – The importance of quality and integrity in supplements 17:34 – The Body difference: short, effective workouts that stick 19:42 – Physical poverty: Carl's metaphor for neglecting your body 23:50 – Just show up: the spoon and starfish stories 26:12 – Why helping others makes you more accountable 27:18 – How Carl shaped company culture around health 30:25 – Reducing temptation: removing the sugar minefield 34:25 – Fitness by decade: what changes in your 30s, 40s, 50s, and 60s 36:14 – Stop over-optimizing: why you don't need gadgets to succeed 37:30 – Power 90 to P90X: the foundation of scalable fitness 40:08 – Quantified vs qualitative health: how you feel matters 42:51 – Wine bottles to weights: Judy's lifestyle transformation 44:23 – Blue Zones, simplicity, and living past 100 45:47 – Carl's “secret sauce” for longevity: Don't quit 49:59 – Keeping it simple: what makes Body programs work 52:26 – Time under tension and progressive overload: the winning formula 53:22 – Fitness seasons: when to go hard, when to scale back 56:12 – The power of community and hybrid workout calendars 57:00 – Red flags in fitness: obsession with one modality 59:20 – Belvital: a hormone health game-changer for women 01:00:54 – New P90X Generation Next and what's coming in 2026 01:02:33 – What “Ever Forward” means to Carl 01:04:10 – Final thoughts: save a life, invite someone to start ----- Episode resources: Get 20% off the Hair Care system with code EVERFORWARD at https://www.CalderaLab.com  BOGO sale on Whey+ protein powder, 20% off entire first purchase with code EVERFORWARD at https://www.LegionAthletics.com  20% off Serenity Gummies with code EVERFORWARD at https://www.CuredNutrition.com/everforward  Watch and subscribe on YouTube

Sie waren einer der wichtigsten Orden im Heiligen Land, fochten in Kreuzzügen und in Kriegen gegen das Osmanische Reich: Die Johanniter. Wer sie waren, wie sie kämpften und was aus ihnen geworden ist, darum geht es heute.Unterstütze unseren Podcast gerne mit einem Einkauf auf www.godsrage.com – Nahrungsergänzungsmittel wie Whey oder Kreatin für wahre Krieger. Außerdem gibt es den besten Merch, damit du Flagge zeigen kannst! Hosted on Acast. See acast.com/privacy for more information.

Decision fatigue is real—especially in the supplement aisle. Today I'm breaking down the big protein powder families (whey, casein, plant blends, beef, collagen, and the newer essential amino acid powders) so you can pick what actually fits your body, goals, and budget—without huff-and-puff rage-quitting your cart. We're covering:Whey vs why isolate, and why I've changed my opinion on dairy-based protein powders Plant-based blends: why pea + rice (and fermented options) can fix chalky, bloaty vibes but how to get around it Lesser known but popular in the natural-health world: Beef protein (you heard me right) Collagen 101: skin/joints/gut perks—but why it's not your main protein sourceThe new Amino Acid Powders on the market, and why they could be a better pick for some Practical picks by goal: recovery, easy digestion, skin/hair/nails, or minimal caloriestoday's feel good thing Who this episode is for:You're confused by labels (isolate, concentrate, fermented, hydrolyzed, marine vs. bovine)You want easier recovery, steadier energy, or support as you ageYou struggle with digestion on typical powders and need gentler optionsBrands/terms mentioned (not sponsored):New Zealand whey isolate, fermented plant proteins (e.g., Genuine Health, Progressive in Canada), beef protein isolate, bovine & marine collagen, essential amino acid powders (e.g., PerfectAmino, Promino, Designs for Health).

Nutrition today feels more like a battlefield than a science. Vegans swear by plants, carnivores praise meat, and everyone has “evidence” to prove the other wrong. In this episode, we cut through the noise with nutritionist Sangeetha Aiyer, exploring what truly nourishes the human body, beyond trends, labels, and diet wars.In this episode, Dr Vignesh challenges dietary extremism, and Sangeetha debunks popular misconceptions around diet trends, metabolic health, and builds lifestyle awareness suited to one's body type and daily activity.Episode Highlights:Nutrition is just one pillar of healthNutritionist on Extreme diets like vegan & ketoUnderstanding body constitution (prakriti)Protein diversity, plate proportions, and mindful eating India's rising triglyceride and cholesterol issues Practical guidance on improving nutrition Timestamps:00:00 - 10:30: Vegan vs Non-Vegetarian10:30 - 25:00: Which Diet Works for me?25:00 - 35:00: Common Myths around Nutrition35:00 - 43:30: How we cook our Food 43:30 - 01:09:00:Thermic Value of Our Food01:09:00 - 01:23:30: Cholesterol and Nutrition 01:23:30 - 01:40:30 Plate Proportion for Indians 01:40:30 -01:46:30: Plant, Whey & Other Proteins 01:46:30 - 01:49:15: Picking Battles and Beliefs 01:49:15 - 01:36:41: Reaching Sangeetha AiyerBook a Consultation with Dr. Vignesh DevrajIf you're interested in a one-on-one Ayurvedic consultation with Dr. Vignesh Devraj, you can schedule your session through this link: https://calendly.com/drvignesh/30-minute-session-with-dr-vignesh-devraj-md-ay-ist For those facing financial difficulties, we offer limited free consultations. You may apply using the form here: https://docs.google.com/forms/d/e/1FAIpQLSd29nHcrC1RssR-6WAqWCWQWKKJo7nGcEm8ITEl2-ErcnfVEg/viewform About the GuestSangeetha Aiyer is a certified nutritionist and founder of Rewrite Your Story, a platform dedicated to reversing metabolic syndrome. With over 18 years of study and 4 years of hands-on practice, she has guided more than 2000 individuals with her approach, which goes beyond calorie counts and BMI, focusing instead on holistic well-being.Twitter/X : @saaiyerInstagram @sangeethaaiyerWebsite : www.rewriteyourstory.inEmail : sangeetha@rewriteyourstory.in Balance the Mighty Vata – Online Course Now AvailableAyurveda's unique strength lies in its deep understanding of Vata—the dynamic force behind Prana (life energy), the nervous system, and our emotional well-being. Managing Vata is often considered the most challenging yet crucial part of healing.To help guide you through this, I've recorded a comprehensive workshop titled “Balancing the Mighty Vata”—featuring over 6 hours of in-depth content and practical guidance you can integrate into daily life.

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 

SummaryChase and Chris are back for another Coaches Roundtable Q&A—and they're calling out the biggest lie we tell ourselves this time of year: “I'll start after the holidays.” If you've ever hit pause in November and hoped to restart in January, this episode is your wake-up call. The guys also break down machine workouts vs. Smith machine, clear protein vs. whey, and what gear to prioritize when building your home gym. Plus, they call out sneaky marketing tricks from popular meal brands and protein companies.Get ready for some tough love, practical tips, and a few hilarious moments (including a story about blended chicken shakes

On this episode of Vitality Radio, Jared breaks down the often-confusing world of protein supplements. From whey and pea protein to collagen, rice, and bone broth, he explains the unique strengths and limitations of each option—taste, digestibility, amino acid profile, and more. You'll discover why not all proteins are created equal, and why some leave gaps in nutrition or cause digestive struggles. Jared also introduces Rebuild+, Vitality Nutrition's new functional beef bone broth protein, crafted from meaty grass-fed beef bones to naturally add BCAA's and collagen, and hydrolyzed for optimal absorption. This episode will help you understand how protein truly works in the body and what to look for in a powder that fuels strength, supports tissue repair, and actually tastes amazing!Products:Rebuild+ Functional Bone Broth ProteinVisit the podcast website here: VitalityRadio.comYou can follow @vitalitynutritionbountiful and @vitalityradio on Instagram, or Vitality Radio and Vitality Nutrition on Facebook. Join us also in the Vitality Radio Podcast Listener Community on Facebook. Shop the products that Jared mentions at vitalitynutrition.com. Let us know your thoughts about this episode using the hashtag #vitalityradio and please rate and review us on Apple Podcasts. Thank you!Just a reminder that this podcast is for educational purposes only. The FDA has not evaluated the podcast. The information is not intended to diagnose, treat, cure, or prevent any disease. The advice given is not intended to replace the advice of your medical professional.

  In this episode of The Heart to Heart podcast, host Dr. Mike Hart interviews Alex Leaf, an independent nutritional researcher renowned for debunking nutritional misinformation on social media. The discussion covers topics such as the benefits of collagen for skin health, the potential advantages of ketogenic diets for athletes, and the truth behind various nutrition myths including the effects of soy on testosterone and semen retention. Alex also shares his insights on intermittent fasting, ideal protein intake, and the debate over seed oils. The conversation concludes with their thoughts on cardiovascular health markers and the relevance of particle size in LDL cholesterol.    Alex Leaf is an independent nutritional researcher, scientific communicator, and educator specializing in human health and performance. With a decade of experience translating complex science into actionable insights, Alex rose to prominence as a researcher and writer at Examine.com before joining Ari Whitten's Energy Blueprint. His work spans peer-reviewed publications—including contributions to the ISSN position stand on ketogenic diets—and teaching in the Master's program in Human Nutrition and Functional Medicine at the University of Western States. Follow him here: Website: alexleaf.com Instagram: @AlexJLeaf   Links: IVF and Abstinence Studies Systematic Review on Ketogenic Diets in Athletes Whey Protein vs. Beef Protein Show Notes: 00:00 – Welcome back to the Hart2Heart Podcast with Dr. Mike Hart 02:30 – Collagen and skin health 08:30 – Ketogenic diets for athletes 14:00 – Protein intake for athletes 18:00 – Intermittent fasting vs caloric restriction 25:00 – Seed oils: myths and facts 30:00 – Semen retention: debunking the myths 35:00 – Soy and hormones 38:30 – Soy consumption and hormonal effects 39:30 – Whey protein: benefits and misconceptions 42:30 – Post-workout nutrition myths 45:00 – Insulin sensitivity and carbohydrate timing 54:00 – Protein intake strategies 57:00 – Calories and diet composition 57:14 – “A calorie is a calorie, but depending on your diet's composition, you'll absorb and utilize very different amounts of calories from food.” 01:01:00 – Debating dietary approaches 01:05:00 – Cardiovascular health markers 01:12:00 – Conclusion and contact information   — The Hart2Heart podcast is hosted by family physician Dr. Michael Hart, who is dedicated to  cutting through the noise and uncovering the most effective strategies for optimizing health,  longevity, and peak performance. This podcast dives deep into evidence-based approaches to  hormone balance, peptides, sleep optimization, nutrition, psychedelics, supplements, exercise  protocols, leveraging sunlight light, and de-prescribing pharmaceuticals—using medications only when absolutely necessary.   Beyond health science, we tackle the intersection of public health and politics, exposing how  Policy decisions shape our health landscape and what actionable steps people can take to reclaim control over their well-being.   Guests range from out-of-the-box thinking physicians such as Dr. Casey Means (author of "Good Energy") and Dr. Roger Sehult (Medcram lectures) to public health experts such as Dr. Jay Bhattacharya (Director of the National Institutes of Health (NIH) and Dr. Marty Mckary  (Commissioner of the Food and Drug Administration (FDA) and high-profile names such as  Zuby and Mark Sisson (Primal Blueprint and Primal Kitchen).   If you're ready to take control of your health and performance, this is the podcast for you. We cut through the jargon and deliver practical, no-BS advice that you can implement in your daily life, empowering you to make positive changes for your well-being.   Connect on social with Dr. Mike Hart: Instagram: @drmikehart Twitter: @drmikehart Facebook: @drmikehart  

In this episode, Rick sits down with executive coach and Alloy franchisee, Rami Odeh, to discuss 5 essential supplements that you should be taking.These supplements are essential for improving physical performance, brain health, and overall well-being.They also explore common myths surrounding supplements and why consistency is more important than occasional use for achieving long-term results.This episode is perfect for anyone looking to optimize their fitness journey with the right supplements and avoid the confusion that comes with the overwhelming number of options available.Want to learn which supplements truly deliver? Listen now and boost your fitness results today!Key TakeawaysIntro (00:00)Supplements and their importance (01:58)Benefits of supplementation and personal experiences (04:11)Detailed discussion on creatine (07:11)Whey protein and its role in muscle building (12:44)Omega-3s and their impact on heart health (17:22)Vitamin D and its role in mood and immune system (20:53)Multivitamins and greens for comprehensive health (26:06)Additional supplements and their specific benefits (34:00)Conclusion and final thoughts (34:11)Additional Resources:- Alloy Personal Training- Learn About The Alloy Franchise Opportunity---------You can find the podcast on Apple, Google, Spotify, Stitcher, or wherever you listen to podcasts.If you haven't already, please rate and review the podcast on Apple Podcasts!

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

#veganprotein #veganproteinpowder #naturalglaucomatreatmentDr Michael Lange and Dr Susan Summerton host "ask the dr" today on 9/13/25. Dr Lange and Dr Summerton invite everyone to come out to their 20th annual Fall Festival at the Lange Eye Institute on October 4, 1--2. They start the show off discussing the powers of both Lumenis Opti Light and Opti Lift. This is the one two punch to fight against dry eye by addressing blocked meibomian glands and lower lid laxity. The Lange Eye Institute has been getting amazing results using both Opti Light and Opti Lift procedures on their patients with MGD and dry eyes. Dr Lange also mentions there is an added aesthetic benefit from the Opti light and Opti lift procedures. Dr Summerton goes over a recent study proving the positive benefits on lower lid laxity and dry eye utilizing Lumenis Opti Lift. Both doctors go over the different types of sunglasses available for protection while driving, playing sports or on the water. Glaucoma is the "sneak thief of sight" and must be treated medically however the doctors discussed some natural approaches to help slow down some of the field loss associated with glaucoma. They discussed some clinical studies on cardiovascular exercise lowering intraocular pressure and preserving visual field loss. Dr Lange promotes Fortifeye Eye Pressure and Neuro Cognitive Support supplement for glaucoma and glaucoma suspects. He states this does not replace glaucoma treatment and can be used in conjunction with current treatment. A large portion of today's show discussed the powers of the right form of protein. Dr Lange and Dr Summerton spoke about the Fortifeye Vegan Super Protein and how it is comparable to whey protein in amino acid content and protein power. Fortifeye Vegan Super Protein is a plant-based protein sourced from Canada and America not any from China. The doctors state that most Americans are not getting enough high-quality protein and we all need to eat more protein. Fortifeye Vegan Super Protein or Fortifeye Super Protein is a way to get more super clean protein. call 866 503-9746 for Fortifeye Vitamins and 352 753-4024 to the Lange Eye Institute. #veganprotein #veganproteinpowder #naturalglaucomatreatment #glaucomaawareness #veganlifestlye #veganlife #optilight #optilift #lumenis #lumenisoptilight #lumenisoptiliftSupport the show: https://www.drmichaellange.com/category/ask-the-doctor/See omnystudio.com/listener for privacy information.

Episode focus: What GLP‑1 actually is (your body already makes it), when/where it's released, why food noise exists, and practical ways to nudge the same mechanisms without a prescription. Listen for: simple definitions, meal/lifestyle plays that boost satiety signals, and a week‑by‑week experiment plan. Quick Summary GLP‑1 (glucagon‑like peptide‑1) is a peptide hormone your gut releases after you eat. It helps meals feel calmer by slowing stomach emptying, supporting insulin only when glucose is high, and signaling the brain to turn down cravings. Release is biphasic (two waves): a quick early wave soon after food hits the upper small intestine, and a later, longer satiety wave 30–120+ minutes after—especially when meals include protein, some fat, and fermentable/viscous fiber. Food noise is multi‑factor: hyperpalatable foods, fast eating/liquid calories, sleep debt and stress, microbiome shifts, and environment/cues. Meds mute it fast; habits keep it quiet. What it is: a gut‑made peptide hormone that coordinates the after‑meal response. Where it's made: special gut cells called L‑cells (mostly in the ileum and colon). When it's released: Early wave: minutes after you start eating. Late wave: 30–120+ minutes later as nutrients and fiber fermentation products reach the lower gut. What it does: Slows the stomach so fuel trickles in (you feel fuller, longer). Supports insulin only when glucose is high (smaller spikes, gentler landings). Signals the brain via the vagus nerve to turn down “keep eating” urges. Why meds feel stronger: prescription GLP‑1s are engineered to last much longer than your natural hormone. Food/lifestyle can raise your own signals but won't extend them like a drug. Why Food Noise Gets Loud (and Stays Loud) Hyperpalatable foods (sweet+fat+salt+crunch) keep reward circuits fired up. Removing them for 7–14 days usually turns the volume down. Sleep debt & stress: more ghrelin (hunger), less leptin (satiety), and higher reactivity to cues. Meal speed & form: soft/ultra‑processed textures and liquid calories outrun gut signals. Microbiome: low‑fiber patterns → fewer short‑chain fatty acids → weaker late satiety wave. Environment: visual cues, routines, social context, alcohol, and easy access keep the cycle going. Food Levers (Evidence‑Aligned, Practical) 1) Protein‑forward meals (especially breakfast) Aim ≥30 g protein. Whey (if tolerated) is a strong pre‑meal option: 20–30 g, 15–30 min before a carb‑heavy meal. Why it works: raises satiety hormones (including GLP‑1 and PYY) and lowers “hunt for more” at the next meal. 2) Viscous & fermentable fibers Viscous (slows the meal): oats/barley (beta‑glucan), legumes, chia/flax, okra, eggplant. Fermentable (late‑wave satiety): beans/lentils; cooked‑then‑cooled potatoes/rice (resistant starch); green bananas/plantains; Jerusalem artichokes/asparagus (inulin). Supplements (optional, measured): Psyllium 5–10 g in 12–16 oz water 10–15 min pre‑meal (start with 2–3 g). PHGG (partially hydrolyzed guar gum) 5–10 g/day (gentle fermentable fiber). Glucomannan or inulin/FOS (build slowly; watch GI tolerance). 3) Some fat with meals Sources: eggs, salmon, olive oil, avocado, nuts/seeds. Why it works: helps release bile and triggers fullness signals; supports slower stomach emptying when paired with protein and fiber. 4) Bitter & spicy nudges (optional) Bitter greens (arugula, radicchio), citrus pith, dark cocoa. Capsaicin (chili peppers) or capsinoids (non‑pungent pepper extracts). Start small to check tolerance. 5) Meal order & pace Water/salad/broth first, then protein + veg, then starch. Minimum 15–20 minutes per meal; chew well. Optional: 1–2 tsp vinegar in plenty of water before higher‑starch meals (skip if reflux or enamel sensitivity). Lifestyle Levers (That Amplify Satiety Signals) Vigorous exercise windows: hard sessions can suppress appetite acutely for 1–3 hours; follow with protein + viscous fiber to extend satiety. Sleep 7–9 hours: normalizes hunger/satiety hormones and reduces cue‑reactivity. Early time‑restricted eating: a daytime 8–10 hour window often eases appetite even at similar calories. Environment design: strip hyperpalatables, reduce visible cues, pre‑portion foods, limit variety within a meal.  

The protein powder boom, anchovies, ancient Roman recipes, and more! Whey, the liquid byproduct of cheese making, was once considered waste. It's now a key ingredient in the protein powders that dieters and weightlifters are downing in ever-greater amounts — and that means big changes for the dairy industry, reports Kevin Draper. Horror film producer turned food historian Christopher Beckman chronicles the anchovy's place in the European cooking canon. Sally Grainger reinterprets Roman recipes taken from Latin texts. As students head back to school, we catch up with Jack Bobo, Executive Director of the UCLA Rothman Family Institute for Food Studies. Sign up for our weekly Good Food newsletter and connect with host Evan Kleiman on Substack.  

We had a really fun conversation once again on our Free For All Friday show. We started off the conversation discussing what’s been going on recently with One World Whey. We talked about the misleading claims of the product and our reaction to how they’re dealing with it. Needless to say we are not happy […] The post Thoughts On One World Whey, Kate’s Saliva & Stool Test Results, Starting A 3 Month Parasite Cleanse, Listener Questions & More! appeared first on Extreme Health Radio.

This week's Addicted to Fitness features a product review of a special type of protein powder. Nick and a special guest co-host describe the difference between clear protein powder and traditional protein powder and perform a taste test of SEEQ Clear Protein Powder live on the podcast. Follow the podcast profile on Instagram @TheATFPodcast. Give it a listen and let us know what you think by leaving a rating & review in Apple Podcasts. Visit addictedtofitness.libsyn.com to listen to our entire archive. Like & Follow the Addicted to Fitness Podcast Facebook page (Facebook.com/addictedtofitnesspodcast). Follow Nick & Elemental Training Tampa on Facebook (www.facebook.com/ElementalTampa) and Instagram (www.instagram.com/ettampa/) to participate in free live workouts. Follow the podcast profile on Instagram @TheATFPodcast and send Nick a DM if you're interested in receiving a customized workout plan or visit shannonjb.com to learn more about Shannon's wellness coaching program.

I have had a lot of requests lately to share how to simplify healthy eating, so of course I wanted to create a helpful podcast on this topic. In this episode, I will share my definition of healthy eating, what macronutrients are, and why our bodies need them, and a sample day with balanced meals.Note -This information provided in this podcast is for general information purposes only and is not intended as a substitute for professional personalized advice, diagnosis, or treatments. Everybody's nutritional needs are different. This podcast in intended to inspire healthy eating and learning how to make it fun. It also shed's light on how what we eat impacts not only our physical body, but also our mental and spiritual health too.In this episode:- What is healthy eating really?- What are real, whole foods?- What are macronutrients? - Why does our body require macronutrients to function optionally? What does each macronutrient provide to the body?- Carbohydrates - body's main source of energy. Best sources: veggies, fruit,sweet potatoes, potatoes, grains, legumes, oats, quinoa, brown rice, buckwheat, barley, coconut flour, almond flour and oat flour- Protein - building blocks of muscle, helps repair, helps with satiety, hormones and enzymes. Best sources - animal protein/meat - chicken, red meat 1x week, turkey, fish, salmon, shrimp, scallops, crab. Dairy sources: greek yogurt, cottage cheese. Eggs & Whey protein powder. Plant-based: tofu, legumes, lentils, chickpeas, black beans, tofu, edamame, quinoa, chia seeds, hemp seeds, flax seeds. - Fats - essential for brain health, hormonal health and vitamin absorption (D,E,K,A). Best sources: avocado, olive oil, olives, coconut oil, nuts and seeds (walnuts, almonds, cashews, brazil nuts, sunflower, pumpkin, chia, flax, hemp seeds), salmon, nut butters, grass fed butter, ghee and mct oil.- What is a good balance or ratio for each macro? Remember ratios can shift depending on the individuals goals/lifestyle/training etc.- Sample day - food choices and options - what I typically eat in a day- Why making a plan that works for you helps you simplify eating healthy more consistently - I share what works for our family- How to build a meal - a simple guide to portion sizes without stress- Healthy plate method- What healthy eating does for our bodies physically, mentally and spiritually or energetically - they are ALL CONNECTED.Reminder healthy eating isn't about being perfect, it's about being consistent and intentional. It's about listening to your body and honouring your needs. When you fuel yourself with love and balance, you become more connected, more energized, and more intune with your higher self. Until next week, shine on my friends. I am so grateful that you are here. 

Summer Stack — The Best Supplement + Program Combos for Results Summer Stack — The Best Supplement + Program Combos for Specific Results. (1:31) #1 - For muscle mass: Whey protein + creatine. (4:51) Program: MAPS Anabolic #2 - For targeted sculpting: Essential amino acids (for calorie restriction), creatine, and whey protein. (10:21) Program: MAPS Symmetry  #3 - For mobility: Omega 3s + water. (17:19) Program: MAPS Prime Pro #4 - For athletic performance: Creatine, caffeine, and beetroot powder. (23:18) Program: MAPS Performance #5 - Stress reduction: Ashwagandha + magnesium. (27:00) Program: MAPS 15 #6 - Fat loss: Green tea extract (EGCG) + essential amino acids. (31:10) Program: MAPS HIIT Related Links/Products Mentioned Visit Our Place for an exclusive offer for Mind Pump listeners! **Promo code MINDPUMP at checkout to receive 10% off sitewide. Our Place offers a 100-day trial with free shipping and returns. ** Special Promotion: Summer Stack ** 50% off the selected MAPS programs using the code STACK at checkout. ** Mind Pump # 2497: The Amazing & Weird Side Effects of Creatine Mind Pump # 2432: The Truth About Essential Amino Acids with Angelo Keely Mind Pump # 1790: The Secret to an Attractive & Functional Body The Effect of Omega-3 Fatty Acids on Rheumatoid Arthritis Possible Effects of Beetroot Supplementation on Physical Performance Through Metabolic, Neuroendocrine, and Antioxidant Mechanisms: A Narrative Review of the Literature Visit Organifi for the exclusive offer for Mind Pump listeners! **Promo code MINDPUMP at checkout for 20% off** Therapeutic effect of high-dose green tea extract on weight reduction: A randomized, double-blind, placebo-controlled clinical trial Mind Pump Podcast – YouTube Mind Pump Free Resources  

Chicken wing with whey and relish

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Sketch Spreadsheet by Will Runt: https://docs.google.com/spreadsheets/d/1e2HYV7-VcnAV08wyHA7OFbqh_UCnVDUheiNFiqxPX_Y/edit?usp=sharingThink Tank Institute: https://lookerstudio.google.com/s/kH2int_ZkuIPants Illustrated: https://www.instagram.com/pants.illustrated?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Andy's appearance on "Unconventional Pathways" https://open.spotify.com/episode/13Vvnv8E0ws4mHOQV1JTLS?si=QbBr7oIySE-ESOYeruvScgAndy's appearance on Pitch Bleak on Youtube: https://youtu.be/grK7kSL_T2g?si=sVX-s1mhXx9ZhQDfThere's never been a better time to order Gustav & Henri from Andy and Pete's very own online shop.You can support the pod by chipping in to our patreon here (thank you!)Join the other TITTT scholars on the TITTT discord server hereHey, why not listen to Al's meditation/comedy podcast ShusherDon't forget TITTT Merch is now available on Red Bubble. Head over here and grab yourselves some material objectsYou can find us on twitter at @twointankAndy Matthews: @stupidoldandyAlasdair Tremblay-Birchall: @alasdairtb and instaAnd you can find us on the Facebook right here Hosted on Acast. See acast.com/privacy for more information.

Milan Jovanović , online fitnes trener sa preko 10 godina iskustva koji deli naučne i empirijski proverene činjenice iz oblasti treninga, ishrane i zdravog načina života._______________________________________________________________________________________________Sponzori ⚡️Crux suplementi: Ja koristim Ashwagandu pred svako snimanje podkasta ili pred neku meni lično važnu aktivnost koja zahteva moj fokus i energiju. Pružite prirodnu snagu svom umu i telu:

Dr. Nicholson details the high points of his presentation, including a milk price outlook, implications of changes to milk and milk component pricing that will take place in June, and changes in butterfat value over time. As a result of the pricing changes, milk component values are expected to decrease. (3:15)Net impacts on milk prices for a dairy will depend mostly on where they're located, but also a little bit on how their milk is currently priced. Dr. Nicholson expects a decrease of around $0.32/cwt for dairies in his area. The panel discusses how a dairy might shift management and feeding to try to increase milkfat to recoup that loss. Dr. Zimmerman asks if the pricing changes will affect fat and protein pricing equally or differently. Butter and other non-fat solids are all going to have the same impact every month. But protein is slightly different because the formulas for protein pricing use both the price of cheese and the price of butter, and those factors interact. Brian comments the impacts for a cheese and powder type of dairy stand to be quite different from a fluid milk dairy. Chuck talks about some of the background as to why dairy cooperatives and dairy producers voted in favor of the milk pricing changes. (8:16)The panel discusses the impact of cheese demand on component pricing and production. Billions of dollars worth of cheese processing capacity are coming online in the next couple of years, so demand should remain strong. Tariffs are definitely bringing a lot of uncertainty to the market. Some of the new cheese plants have a lot of whey processing capacity on the back end to add value. Whey products are one of our major exports. (13:54)Brian talks about the shift in what's considered an acceptable butterfat percentage over the span of his career. The panel talks about the influence of genomics and feeding management on that trend. Dr. Lock talks about a recently completed study in his lab feeding fresh cows two different levels of metabolizable protein and supplementing 0%, 1% or 2% of a 60:30 palmitic-oleic fatty acid blend. Cows fed a higher level of metabolizable protein and a 2% fatty acid blend produced 9.5 kilograms more energy-corrected milk in the first three weeks of lactation. He mentions the protein had more of an impact on milk fat than he had anticipated, that protein and fat supplementation showed additive positive effects, and there was a carryover effect after supplementation ceased. (21:04)Dr. Lock summarizes some recent work on feeding high oleic soybeans to lactating cows. The panel chats about roasting vs. not roasting soybeans, transportation costs and economics. Dr. Lock's group is now looking at feeding the oil from high-oleic beans to see how the response differs, if at all, from feeding the beans. (25:42)Dr. Nicholson predicts a pretty good margin year for 2025, forecasting about $3 above the average long-term margin, even with the upcoming milk pricing changes. The big wild card is exports and trade policy, which could have a significant impact on what margins look like going forward. (31:32)Panelists share their take-home thoughts. (33:36)Scott invites the audience to Bourbon and Brainiacs at ADSA in Louisville - a bourbon tasting with all your favorite professors! Sign up here: https://balchem.com/anh/bourbon/ (37:55)Please subscribe and share with your industry friends to invite more people to join us at the Real Science Exchange virtual pub table.  If you want one of our Real Science Exchange t-shirts, screenshot your rating, review, or subscription, and email a picture to anh.marketing@balchem.com. Include your size and mailing address, and we'll mail you a shirt.

Cheesy and Fondue go out of their "whey" to talk about cheese byproduct. We learn about edible packaging, spa treatments, road brine, and more. And of course we tell a very cheesy joke!Find us at www.justcheesy.com and everywhere you enjoy social media! https://linktr.ee/JustCheesy ***Newsly is the sponsor of this episode! Go to https://newsly.me to download the free app and listen to articles, podcasts and digital radio! Get a FREE 1-Month Premium Subscription by using promo code CHEESY. Start listening today! *** Why is cheddar the most dangerous of all the cheeses? Because it is very sharp! Show Notes https://thecounter.org/whey-disposal-reuse-cheese-dairy-byproduct/amp/https://www.susannekaufmann.com/collections/key-ingredient-wheyhttps://www.foodandwine.com/grains/wheat/we-tried-3-edible-cutlery-brands-heres-what-we-found?https://www.adirondackalmanack.com/2020/02/brine-the-salty-flavor-of-road-safety.htmlhttps://www.myswitzerland.com/en-us/experiences/whey-bath-alpine-wellness-in-the-great-outdoors/?https://hypebeast.com/2025/6/self-packing-cheese-biodegradable-packaging-whey-waste-decomposes-ogilvy-colombia-nestlehttps://www.packagingdive.com/news/packaging-innovations-nestle-sig-proampac-scotts-miraclegro/748705/https://arxiv.org/pdf/2105.14287https://www.mdpi.com/2079-6412/11/9/1056?https://flavorfulz.com/about/

I'm joined today by Oliver Amdrup-Chamby, the co-founder of Puori and a true trailblazer in supplement transparency and quality. We break down everything you need to know to become a more informed consumer, from how to avoid hidden contaminants like heavy metals, pesticides, and microplastics, to why oxidation in fish oil is such a big deal, and the real story behind protein powders—especially the plant-based ones. Listeners of this podcast get 20% off of Puori protein, a one-time purchase or if you choose the already discounted subscription, you get almost a third off the price! Visit Puori.com/NAT and use my promo code NAT.   What we discuss: Supplements: contamination, purity, and Danish regulation ... 00:08:46 Fish oil: contaminants, microplastics, and oxidation ... 00:12:37 Fish oil quality: what to look for ... 00:15:19 Protein needs, trends, and bioavailability ... 00:24:08 Whey protein vs. plant protein ... 00:27:30 Making protein accessible for families ... 00:31:56 Heavy metals in protein powders ... 00:37:04 Sourcing and batch-level testing ... 00:41:19 Flavorings, sweeteners, and ingredient transparency ... 00:52:10 Tips for selecting clean protein and fish oil ... 01:07:36 Encouraging transparency and consumer advocacy ... 01:11:14   Our Amazing Sponsors: Profound Health -  - Nature's Marvels have been making bioregulators for over a decade, working directly with Prof. Khavinson, the pioneer of Bioregulator science! They're manufactured in the UK. They're GMP and HACCP certified and FDA-compliant. Whatever your health needs, there's a bioregulator for you. Head to profound-health.com and use code NAT15 for 15% off your first order. CAROL Bike - With its cutting-edge, science-backed method, CAROL Bike can boost your VO2max by 12% in just 8 weeks—essentially rewinding your fitness clock by a decade. The folks at CAROL Bike are offering a 100-day FREE trial! Visit http://carolbike.pxf.io/Nat or use code NAT100 for a free 100-day trial. Quantum Upgrade - Imagine plugging yourself into a limitless power source. It's been rigorously tested and shown to improve blood flow, reduce stress, and even boost cellular energy by up to 29%. Try it today at quantumupgrade.io/NAT and start running life, instead of life running you. Use my code NAT15 to get a 15-day free trial on the All-in-One Frequency Bundle. Good through June 1st, 2025   Nat's Links: YouTube Channel Join My Membership Community Sign up for My Newsletter  Instagram  Facebook Group

In this episode, we're talking all things grassfed whey—a supplement we recommend to nearly every client for good reason. From weight loss and lean body mass to metabolic and immune health, the benefits of whey are powerful and broad spectrum. We break down what whey protein is, how it's made, and why we choose to use a whey concentrate over an isolate. We dive into the synergistic compounds found only in whey concentrates that are low heat processed like lactoferrin, CLA, and immunoglobulins—and how they go beyond muscle to support immune resilience, gut lining integrity, and even antioxidant production via glutathione synthesis. We're thrilled to unveil Whey Protect—our upgraded version of Naturally Nourished Grassfed Whey, now with added serum bovine immunoglobulins to further support immunity and reduce inflammation. We touch on how our formula stacks up in purity compared to mainstream brands and discuss the Clean Label Project's recent findings on heavy metals in popular protein powders. Plus, we share our favorite ways to incorporate Whey Protect into your daily routine for optimal health! Also in this episode:  Whey Protect Now Available - use code NN Whey for 15% off!  Episode 288: Whey Protein: lactoferrin, immunoglobulins, BCAAs and more!  Episode 368 What's up with Armra Colostrum? Serum Bovine Immunoglobulins vs. Colostrum What is whey and how is it made?  Comparing whey concentrate to whey isolate Compounds that make whey a superfood Immunoglobulins (IgG, IgA, IgM) – Immune Defense & Gut Health Lactoferrin – Iron-Binding Protein with Antimicrobial Power Glycomacropeptides (GMPs) – Gut & Brain Health Serum Albumin – Antioxidant & Detox Support Growth Factors (IGF-1, TGF-β) – Muscle Growth & Tissue Repair Why are are adding Serum Bovine Immunoglobulins to Whey Protect Gut Health & Leaky Gut Repair Immune System Resilience Detoxification & Inflammation Control Recovery from exercise induced stress Whey and muscle protein synthesis, workout recovery & fat loss Whey Protein Supplementation Enhances Whole Body Protein Metabolism and Performance Recovery after Resistance Exercise: A Double-Blind Crossover Study The Effect of Whey Protein Supplementation on the Temporal Recovery of Muscle Function Following Resistance Training: A Systematic Review and Meta-Analysis Inulin-type fructans and whey protein both modulate appetite but only fructans alter gut microbiota in adults with overweight/obesity: A randomized controlled trial - PubMed Cocoa and Whey Protein Differentially Affect Markers of Lipid and Glucose Metabolism and Satiety Effects of whey protein and resistance exercise on body composition: a meta-analysis of randomized controlled trials  Whey and antioxidant production Whey Protein Supplementation Improves Nutritional Status, Glutathione Levels, and Immune Function in Cancer Patients: A Randomized, Double-Blind Controlled Trial Concerns with heavy metal toxicity & why you don't need to worry about this with Whey Protect!  Lead and cadmium found in muscle-building protein powders, report says | CNN 2024-25 Protein Powder Category Report How to use Whey Protect Banana Bolt Smoothie Matcha Green Smoothie Cinnamon Almond Keto Shake Cherry Vanilla Nirvana Smoothie How to Make a Keto Protein Shake and The Importance of Protein Easy Keto Green Smoothie (with super foods!) What makes Whey Protect Superior? Grass-fed, low-heat whey concentrate → Preserves bioactive compounds Contains ImmunoLin® serum bovine immunoglobulins → Supports immunity & gut health Rich in cysteine & glutathione → Powerful antioxidant support Boosts muscle growth & recovery → High leucine for optimal muscle synthesis Clean, third-party tested → No heavy metals or contaminants Sponsors for this episode:  Whey Protect: introducing our new Grassfed Whey with added serum bovine immunoglobulins to meet your protein goals and protect the body against infection, toxins, and regulate inflammatory response!   We saw the demands with sales increase of our GI Immune Builder and wanted to incorporate the therapeutic benefits of immunoglobulins in a daily easy to use product that can be used for enhanced immune function, metabolic results, and gut health.   Our Grassfed Whey has always been a top selling product in the Naturally Nourished line due to our quality sourcing and low heat processing to retain antioxidants and beneficial immune compounds such as lactoferrin and immunoglobulins. We wanted to ensure when you take our whey that you are providing your body with a shield of defense against pathogens (bacteria, virus, parasites, mold), toxins, and oxidative stress. Meet Whey Protect, our reformulated and enhanced Naturally Nourished Grassfed Whey.   We've added 350mg serum bovine immunoglobulins to each scoop to ensure you and your family receive a clinical impact to Protect you while helping you reach your daily protein goals with ease.    You're just a scoop a-WHEY from: Muscle gains  Immune resilience Improved bone density Gut health Lower toxicity Enhanced antioxidant status Reduced inflammation Weight loss with satiety and appetite regulation   Added Value at no added cost! We are thrilled to offer you this amazing upgrade at the same price, plus save during our launch sale! Use the code NNWHEY for 15% off    This episode is sponsored by Wild Foods, a company that puts quality, sustainability, and health first in all of their products. They have everything from coffee to turmeric to medicinal mushrooms, and every single product is painstakingly sourced from small farms around the globe. They take their mission seriously to fix the broken food system, and believe real food is medicine. They've partnered with us to give you guys an exclusive discount, so use the code ALIMILLERRD for 12% off your order at WildFoods.co! 

Ancient Nutrition Whey Protein gets put to the test today—does it live up to the hype? Find out if this "ancestrally inspired" supplement is a smart addition to your biohacking stack. Check the product out here. This is a Biohacking Reviews episode, where we review; products, supplements, health tech, practices... whatever is new and whatever we've been trying. 

Added protein really seems to be in all the food lately. Reporter Chris Gayomali says to thank environmental regulations, GLP-1s, and Arnold Schwarzenegger for our modern protein boom. This episode was produced by Gabrielle Berbey, edited by Amina Al-Sadi, fact-checked by Laura Bullard, engineered by Andrea Kristinsdottir and Matthew Billy, and hosted by Noel King. Transcript at vox.com/today-explained-podcast Support Today, Explained by becoming a Vox Member today: http://www.vox.com/members Protein bars on display at a CVS pharmacy in Queens, New York. Photo by Lindsey Nicholson/UCG/Universal Images Group via Getty Images. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode, I discuss when to consider TRT, the benefits of sauna use for recovery and overall health, whether colostrum supplementation lives up to its reputation and lots more. As always, these questions come directly from my ⁠Instagram⁠ followers, who take advantage of my weekly Q&As in my stories. If you have a question you're dying to have answered, make sure you follow me on Instagram (@muscleforlifefitness) and look out for the Q&A posts. Your question might just make it into a podcast episode! 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: (00:00) Intro (05:38) Lower reps with more sets? (13:07) Hip pain as I age? (21:59) Caffeine on empty stomach? (22:10) Vitamins D, K, C with Triumph? (24:28) Recharge results timeline? (24:59) Kettlebells for resistance training? (25:53) TRT now or later? (26:52) Shoulder pain when lifting? (27:41) Colostrum worth it? (28:58) Partial vs full range reps? (29:23) Morning motivation? (29:36) Whey vs casein for muscle growth? (29:46) Favorite shoulder workout? (30:36) Back position when squatting? (31:14) Saunas and steam rooms? (31:58) Supersets in programs? (32:20) Heavy compounds or isolations? --- Mentioned on the Show: ⁠Liposomal Vitamin C⁠ ⁠Thinner Leaner Stronger⁠ ⁠Triumph (men)⁠ ⁠Recharge

In this episode, I discuss when to consider TRT, the benefits of sauna use for recovery and overall health, whether colostrum supplementation lives up to its reputation and lots more. As always, these questions come directly from my Instagram followers, who take advantage of my weekly Q&As in my stories. If you have a question you're dying to have answered, make sure you follow me on Instagram (@muscleforlifefitness) and look out for the Q&A posts. Your question might just make it into a podcast episode! 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: (00:00) Intro (05:38) Lower reps with more sets? (13:07) Hip pain as I age? (21:59) Caffeine on empty stomach? (22:10) Vitamins D, K, C with Triumph? (24:28) Recharge results timeline? (24:59) Kettlebells for resistance training? (25:53) TRT now or later? (26:52) Shoulder pain when lifting? (27:41) Colostrum worth it? (28:58) Partial vs full range reps? (29:23) Morning motivation? (29:36) Whey vs casein for muscle growth? (29:46) Favorite shoulder workout? (30:36) Back position when squatting? (31:14) Saunas and steam rooms? (31:58) Supersets in programs? (32:20) Heavy compounds or isolations? --- Mentioned on the Show: Liposomal Vitamin C Thinner Leaner Stronger Triumph (men) Recharge