Produkty mleczne.

Ma niezbyt mily smak dla doroslych ale jesli masz takie upodobania i sprawdzone "zrodlo" to prosze bardzo choc bedziesz mial inny % kazeiny

wlasnie sie pojawilo w swiecie nauki
moze nie idealne badanie ale ...



Comparison of 2 diets with either 25% or 10% of energy as casein on energy expenditure, substrate balance, and appetite profile
from American Journal of Clinical Nutrition current issue by Hochstenbach-Waelen, A., Veldhorst, M. A., Nieuwenhuizen, A. G, Westerterp-Plantenga, M. S, Westerterp, K. R

Background: An increase in the protein content of a diet results in an increase in satiety and energy expenditure. It is not clear to what extent a specific type of protein has such effects.

Objective: The objective was to compare the effects of 2 diets with either 25% or 10% of energy from casein (25En% and 10En% casein diets), as the only protein source, on energy expenditure, substrate balance, and appetite profile.

Design: During a 36-h stay in a respiration chamber, 24 healthy subjects [12 men and 12 women, body mass index (in kg/m2) of 22.4 ± 2.4, age 25 ± 7 y] received isoenergetic diets according to subject-specific energy requirements: 25En% diet (25%, 20%, and 55% of energy as protein, fat, and carbohydrate, respectively) and 10En% diet (10%, 35%, and 55% of energy as protein, fat, and carbohydrate, respectively) in a randomized crossover design. Three days before the diets began, the subjects consumed a similar diet at home. Energy expenditure, substrate oxidation, and appetite scores were measured.

Results: The 25En% casein diet resulted in a 2.6% higher 24-h total energy expenditure (9.30 &#177; 0.24 compared with 9.07 &#177; 0.24 MJ/d; P < 0.01) and a higher sleeping metabolic rate (6.74 &#177; 0.16 compared with 6.48 &#177; 0.17 MJ/d; P < 0.001) than did the 10En% casein diet. With the 25En% casein diet, compared with the 10En% casein diet, the subjects were in positive protein balance (0.57 &#177; 0.05 compared with &#8211;0.08 &#177; 0.03 MJ/d; P < 0.0001) and negative fat balance (&#8211;0.83 &#177; 0.14 compared with 0.11 &#177; 0.17 MJ/d; P < 0.0001), whereas positive carbohydrate balances were not significantly different between diets. Satiety was 33% higher with the 25En% casein diet than with the 10En% casein diet (P < 0.05).

Conclusion: A 25En% casein diet boosts energy expenditure, protein balance, satiety, and negative fat balance, which is beneficial to body weight management.

i jeszcze swiezsze

IJSNEM, 19(1), February 2009, Copyright &#169; 2009

Changes in Body Composition With Yogurt Consumption During Resistance Training in Women

Kimberly M. White, Stephanie J. Bauer, Kristopher K. Hartz, Monika Baldridge
Full Article Table of Contents for Vol. 19, Iss. 1



Abstract
Introduction: Resistance training is an effective method to decrease body fat (BF) and increase fat-free mass (FFM) and fat oxidation (FO). Dairy foods containing calcium and vitamin D might enhance these benefits. This study investigated the combined effects of habitual yogurt consumption and resistance training on body composition and metabolism. Methods: Untrained women (N = 35) parti****ted in an 8-wk resistance-training program. The yogurt group (Y) consumed 3 servings of yogurt containing vitamin D per day, and the control groups maintained their baseline low-dairy-calcium diet. Postexercise, Y consumed 1 of the 3 servings/d fat-free yogurt, the protein group consumed an isocaloric product without calcium or vitamin D, and the carbohydrate group consumed an isocaloric product without protein. Strength, body composition, fasted resting metabolic rate (RMR) and FO, and serum 25-hydroxyvitamin D were measured before and after training. Results: Calories (kcal &#183; kg&#8211;1 &#183; d&#8211;1) and protein (g &#183; kg&#8211;1 &#183; d&#8211;1) significantly increased from baseline for Y. FFM increased (main effect p = .002) and %BF decreased (main effect .02) for all groups with training, but Group × Time interactions were not observed. RMR and FO did not change with training for any group. Conclusion: Habitual consumption of yogurt during resistance training did not augment changes in body composition compared with a low-dairy diet. Y decreased %BF as a result of training, however, even with increased calorie consumption.

Mi BARDZO smakujeale jeśli dobrze pamiętam ma dużo laktozy

czyli dla Piotrka na mase

Wyeliminowanie produktow mlecznych z diety jest glupota. Badzmy szczerzy mleko, ktore jest zuem, psiada fosfor i wapn w idealnych proporcjach, ktore sa niezbedne. Osoby z niedoborem wapnia w diecie sa duzo bardziej podabne na tycie jak osoby, ktore spozywaja go w odpowiednich ilosciach.

hmm nie widze problemow z wyeliminowaniem nabialu jesli potrzeba i nie wiazalbym tego z glupota.'badzmy szczerzy' wapn i fosfor to nie sa sprawy ktorych nie mozna dostarczyc z innych zrodel .

to ze mleko "odwapnia", mimo iz wiele osob uwaza odwrotnie bylo juz dawno stwierdzone

pogodze dwie poprzednie opinie

kto moze NIE powinien eliminowac
kto NIE moze powien eliminowac i szukac innych w moim odczuciu czasem gorszych produktow lub siegnac po DOBRA suplementacje - najlepiej chelatami :D

ja MOGE i eliminuje kiedy laktoza niezbyt mi potrzebna. wapn i fosfor to nie ukryte diamenty zebym nie nadrobil . kazeina nie jest niezbedna. conajwyzej jogurtu mi zal bo bakteryjki moga sie przydac . glupoty w tym nie widze, cos za cos , wazne by uzyskane 'cos' bylo wieksze niz oddane.