WHEN YOU EAT PROTEIN WHAT DOES IT DO?
A GUIDE FOR ATHLETES
Part 2 of 4 QUALITY & TYPE OF PROTEIN
Dr Michael Colgan 24 February 2015
Quality of Protein
In
my 1981 book, YOUR PERSONAL VITAMIN PROFILE, I documented why meat
proteins are effective only if they come from animals fed their natural
diet (1). The book became a best seller and, understandably, members of
the meat and poultry industries criticized me as, “a nut living in the
past”, and “How does Colgan think that farmers could ever afford to go
back to those days?” By then, because of stupid US agricultural policies
and subsidies of the 1950s, to expand corn, soybean, sugar beet, and
wheat farming, about 80% of all cattle, and almost all poultry, had been
forced off the land into feedlots and battery farms. I predicted then
it would get a lot worse.
In my 2007 book, NUTRITION FOR
CHAMPIONS, I document how it has got a lot worse. Since 1950, feedlot
and battery farming has progressively degraded livestock, generation
after generation (2). Today, this terrible mistake in farming
development in North America breeds animal grotesques for our meat. The
protein from these degraded animals bear little relation to that of
healthy livestock of the early 20th century (2).
Beef
is a good example. Designed by evolution to thrive only as grazers
roaming open range, most cattle today are confined to stand shoulder to
shoulder in their own feces for all their short and brutal lives.
Instead of continuous grazing on grassland, the way in which the gut of
cattle evolved to work, they are fed intermittently, with unnatural
foods, such as chicken feathers.
Cattle evolved for
more than 100 million years, to develop a rumen as their main stomach. A
rumen is essentially a fermentation tank for grass. To work properly
the rumen has to be kept fermenting by constant grazing and movement.
Livestock in feedlots are confined in movement, and intermittently fed
unnatural foods that their rumens struggle to digest. They cannot
operate as evolution designed them. Hence, the progressive degradation
of our beef (and milk) proteins for the last 65 years (3).
Corn
too, a completely unnatural food for cattle, was so bad from the
get-go, that cunning agribusiness had to resort to the old advertising
trick of fooling folk into believing that a sin is a virtue. “All corn
fed” was distorted into a virtue to seek, rather than the horror it is
to avoid. Whenever we test protein from these animal grotesques, its
biological value is less than that of GMO soy (2,3).
Hence also,
the whole sick spectacle of growth stimulating drugs and antibiotics.
These chemicals, including more than five times all the antibiotics used
by humans each year, have to be fed, and injected, and stuffed up the
fundaments of our beef, just to keep them healthy enough for a 40-week
short and ugly life before sending them to slaughter.
As
I have documented in previous articles, this veterinary use of
antibiotics is largely responsible for the massive increase in
antibiotic resistant infections, such as MRSA, that now plague our
hospitals. If you want to achieve your athletic potential, do not allow
any of this meat into your nutrition.
Now, thanks to
numerous books and articles and constant complaints to government by
thousands of scientists, including me, rumens are starting to churn
happily again, and “organic grass-fed” and “organic free-range” meats
have reappeared in our supermarkets (3,4). They are not as good as wild
meats, and still do not provide the protein quality of livestock before
1950. Nevertheless, the meat and milk proteins from organic, range-fed
livestock, and meat and eggs from organic, free-range poultry, and wild
fish, are the best animal sources of protein athletes can get.
Best Form of Protein
Current
government criteria compare proteins by what is called the
protein-digestibility-corrected- amino-acid-score (PDCAAS). The
reference protein is whole egg, the best protein science knew in the
1980s. Whole egg was arbitrarily given a PDCAAS of 1.0, representing
100% digestibility and absorption. Big mistake.
When
research on whey proteins began recording scores of 120-140 % compared
with whole egg protein, these scores were disallowed by government,
because over 100% did not make sense to regulators (5). Consequently,
commonly recommended proteins for athletes from whey, casein, egg-white,
and fish, were all arbitrarily labelled the same, “high quality”, and
capped by regulation with a PCDAAS of 1.0. Bigger mistake.
As
research advances, science is self-correcting. Regulations, however,
are never self-correcting, and are seldom corrected, even when obviously
wrong. On the contrary, regulations are jealously guarded, usually by
old men, appointed long after their due-by date, to guard the past.
Happily, real science is concerned with the future.
We
know now that muscle protein synthesis is largely regulated by the amino
acid profile of the protein, especially its content of the three
branched-chain amino acids (BCAA), leucine, isoleucine, and valine.
Greatest action occurs to leucine, for muscle protein synthesis, and for
adaptation to training (6-9), Whey proteins have the highest content of
leucine (10).
And it is also leucine alone that has
the ability to “switch on” the DNA codes and the cell signaling
machinery governing protein synthesis (11,12). Official “high quality”
proteins, rated as exactly the same by government, differ greatly in
their amino acid profiles. All leading sports scientists I know are well
aware that government classification of proteins uses the obsolete
science of the 1980s, not the science of today.
In
addition to amino acid composition, proteins also differ greatly in
their rates of digestion and absorption. How rapidly a protein increases
muscle amino acids, especially levels of leucine, regulates the extent
of muscle remodeling that night.
Meat and fish
proteins, and all solid forms of protein, including most protein bars,
are slowly absorbed, Protein dissolved in a drink is better.
Nevertheless, common drinks of egg, casein, soy, and mixed vegetable
proteins, are all more slowly absorbed than whey protein drinks (13,14).
As
an athlete, you need the fastest possible protein to take advantage of
what I christened, “the anabolic window”, in 1993 (4). This is the
period of about 90 minutes immediately after exercise, during which
muscle amino acids are in greatest flux. Muscle can uptake more protein
during the anabolic window than at any other time.
To
trigger the greatest muscle protein synthesis, all athletes on our
program take a 36-gram whey protein shake immediately after each
training period. They take the shakes early in the anabolic window, to
allow at least 45 minutes for amino acid absorption into muscle.
Most
other proteins are too slow, taking two hours or more for absorption.
Athletes do best who take 25-40 grams of undenatured, cold extracted,
whey protein concentrate, together with its co-factor vitamins and
minerals immediately after training. It’s the most rapidly digested and
absorbed protein drink that we know (2,4,15,16). Our winning team of
athletes from various disciplines, make it the basis of their protein
nutrition.
In Part 3 of this series I will cover timing, frequency and amount of protein for optimum sports nutrition.
For the best of sports nutrition and training, join our winning team at
drmichaelcolgan.com
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