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[I G O R]

Proteinske čokoladice se ne obrađuju termički jer bi to uništilo proteinske mikrofrakcije i njihovu gradivnu vrednost. Zato je veoma važno da svi sirovi sastojci budu najvišeg kvaliteta. Proces proizvodnje proteinski čokoladica u uprošćenoj verziji treba da izgleda ovako: glavni sastojci uključujući i proteine, najpre se mehanički mešaju sa vodom, zatim se razvlaže na ravnoj površini i prolaze kroz proces hlađenja/sušenja. Nakon toga se prelivaju raznim prelivima, npr čokoladom i potom seku i pakuju.

[j00j4nt200]

"A few of the recipes in this book require the heating of protein powder – a controversial topic, for sure. So let’s clear this debate up before you get the idea we’re trying to foil your muscle building attempts with “denatured” protein.  For starters, cooking protein does denature it.  Denaturation is, by definition, the “destruction of the physical integrity of a compound by heat, extreme pH,  or chemical treatment resulting in a loss of metabolic function.”
But it’s important to realize that denaturation isn’t necessarily a bad thing. In fact when it comes to most food sources of protein (eggs, meat, fish), it is generally accepted that the cooking and subsequent denaturation of these foods is a good thing. When these foods are cooked, their physical properties become changed (denatured). Yet once these foods are in the GI tract, however, digestion takes over and ultimately, all that protein is broken down (denatured again) to its amino acid components for absorption into the blood stream.  So as you can see – cooking denatures and so does the body.
 Since the denaturation process simply alters the relationships between the amino acids in your protein but doesn’t destroy them or render them unusable,  from an amino acid intake perspective, cooking your protein is just fine. Those aminos are all going to the same place anyway.  However, there is one other thing to take into account.
Since there are several interesting and biologically active peptides concentrated in protein powders,  peptides that depend on unique amino acid relationships, cooking may destroy some of them. But in the end, since it’s the amino acid content that’s most important anyway and cooking your protein doesn’t negatively impact on it, cooking your protein might not be such a bad thing after all."

„Gourment nutrition“
Dr John Berardi

[j00j4nt200]

Jedan primer iz knjige:


(ps: naravno da me je mrzelo da probam da napravim)

[marko]

Ja sam probao od EASa njihovu deluxe i carb sense,nisu lose po ukusu mada sam ja ipak vise za TWIX  ;D ;D ;D

[I G O R]

Neko će pre kupiti Twih, Mars i sl. ili pojesti pljeskavicu a ljudi koji paze ša ta unose u sebe će definitivno pre pojesti proteinsku čokoladicu.

[Bilder90]

Igore,veljatl sta one bozite u prodavnici???/

[I G O R]

Valja za posle treninga....

[Bilder90]

Aha......bash danas sam uzeo posle trreninga...;)

[I G O R]

I ja uvek uzmem ili bonžitu ili suvo grožđe..

[Bilder90]

hehe....bash su extra...dali valja da uzmem koju i  dok sam u skoli,npr;odmoru......
Igore,sta je jos dobro za posle treninga mislim na neke cokoladice s'prpteinima??

[I G O R]

može i u školi bonžita...

[Bilder90]

Igore,a koliko li ima ona 1 bonzita proteina u sebi???

[I G O R]

Neznam, piše na pakovanju. Nema puno, većina je u.h.

[Flex]

Koliko bonziti na nekih 90kg posle treninga,jednu ili vise?

[I G O R]

Misliš umesto dekstroze?

[Flex]

Da

[I G O R]

Više od jedne 3-4, neznam koliko tačni ima u.h. po jednoj....

[Bilder90]

igore,a one cokoladice sto imaj u da se kupe kod tebe koliko g proteina sadrze u sebi???

[I G O R]

Zavisi, od 20-35g proteina.

[stefy]

Ja sam probao uniwersalove cokoladice...
Nisu nekog ukusa,
trebas uz njih da popijes mnooooogooooooo wode.