Has anyone done scientific research and tried to extract aminos from things like peas, rice etc? Do you think FRESH protein would be better than oxidized powder??
How amazing would it be to get all the goodies ONLY out of a huge plate of food…
Derek Poundstone beat you to this over a decade ago
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Protein powder isn’t oxidized, unless you leave it opened in a hot, wet environment for 2+ years, in which case, you need adult supervision.
Also, to extract aminos from things like peas, rice, etc. chewing works.
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According to good ol’ AI there are 36g of protein in 100g of chicken breast… which is slightly more than the 30g or so in 100g of raw yellow split peas…
I guess what Im getting at is: do you think the body will respond differently if you ate JUST protein out of a chicken breast and not all the 64g of stuff that gets in the way of absorption…
I like to drive my car to the auto part store so i can bring all the parts home to build the same car i just drove.
Just eating the food like regular people has worked pretty well, historically speaking.
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No, and nothing gets in the way of absorption.
The other 64g is mostly water.
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Bro wants to re-invent dehydrated chicken breast. 
Seriously, OP, the rest of those grams come from water and a few grams of fat.
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I like the age old approach too, BUT…
seriously… suppose there was a technology or method to extract JUST the protein(aka aminos) out of REAL FOOD… Of course the extract would have a short shelf life, just like real food… Just wondering if anyone has heard of anything like this? Its kinda like a smoothy type thing for protein heads…
Suppose there was technology that prevented new posters from making retarded threads.
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Sounds like a standard amino acid supplement you buy from the store.
But the best protein to extract would be casein hydrolysate. Here’s how I make it at home:
Step 1. Extraction of Casein:
Milk Separation: The process begins with the extraction of casein from milk. This is typically done by acidifying milk (commonly with lactic acid or hydrochloric acid) to a pH of around 4.6, which causes the casein to precipitate out of solution. The casein is then separated from the liquid whey.
Step 2. Hydrolysis:
Enzymatic Hydrolysis: The casein is then subjected to enzymatic hydrolysis, which involves treating the casein with specific enzymes that break the protein into smaller peptides. Common enzymes used include proteases such as trypsin, pepsin, or specific proteolytic enzymes designed for food processing.
Controlled Hydrolysis: The degree of hydrolysis is carefully controlled to achieve the desired peptide size and structure. This step is crucial because the size and sequence of the resulting peptides can influence the functional properties of the hydrolysate, such as its digestibility and bioavailability.
Step 3. Neutralization and Filtration:
Neutralization: After hydrolysis, the mixture is usually neutralized to a pH suitable for human consumption, often around 7.0. This step ensures that the hydrolysate is not too acidic or alkaline, making it safe and palatable.
Filtration: The hydrolysate is then filtered to remove any undigested protein fragments, enzymes, or other impurities. Techniques like ultrafiltration or microfiltration are commonly used to purify the product.
Step 4. Concentration and Drying:
Concentration: The filtered hydrolysate is concentrated to reduce its volume, making it easier to handle and store. This is typically done using vacuum evaporation or reverse osmosis.
Drying: Finally, the concentrated hydrolysate is dried to create a powder. Spray drying is the most common method used, as it effectively removes moisture while preserving the functional properties of the peptides.
Step 5. Final Product:
The result is a fine powder that is rich in short-chain peptides and free amino acids, which can be easily dissolved in water.
Yes, I’m being sarcastic! I had that research in my notes so posted it.
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I will be more clear… lets assume only veggies extraction… we will leave the meat, milk and eggs alone
(love me some cheese!, not messing with that perfection)
I cant see this being so hard… there are tons of research papers out there breaking down the exact extraction methods for things like peas rice etc… so no one has tried this??
Or better yet has anyone heard of a FRESH PROTEIN, that is NOT powder??
For example… trying to find a fresh protein, I came across the tube feeding supplements… these are medical approved food slush that is super high in aminos and vitamins for patients who eat by tube… now this stuff isnt cheap $20 a pop etc
It’s called Jerky, dipshit.
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Surprised to find out that your GUT produces over 90% of your serotonin, needless to say that neurotransmitter is HIGHLY important to produce things like GH… your GUT is everything?
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I would start with a mastication stage where its crushed and torn into pieces, and for the sake of efficiency, incorporate some acids and enzymes.
Stage 2 is basically a refined version of 1, with more of a rolling effect and an increase in the acid/enzyme breakdown.
The acid enzyme mixture could be drawn out and sorted through a fibrotic cozenzyme extraction process to pull out assorted fats & proteins while the carbs are drawn through a membrane and put directly to work.
Then using osmosis it could be passed through a staged series of extractions where it becomes more usefull and allocated through the same process as the previous step.
As it passes through the osmotic line, it would be broken down further into primary aminos, fats & carbs and converted into certain non essential vitamins as a byproduct.
I think you’re really on to something there, but its going to be a pretty sophisticated arrangement of processes and extractions.
Its basically a cold washing/osmosis process instead of the heat rending used for mass industrial protein ectraction.
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You do not want to find out the hard way that 5htp is not for you.
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He doesn’t have to. There’s chicken jerky 
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Why do I feel attacked all of the sudden?