I wanted to take a closer look into a product I just came across.
I wanted to do this because a co-worker of mine made a good point about noticing what preservatives are in our drinks and foods. Yes in the back of our minds we KNOW we should not be eating these foods because we know preservatives are bad for us, but sometimes its more of a F-it approach and its not gonna hurt us this one time. Well eventually keep it up and it might hurt you one time.
I went to get Isopure after my workout because I was slacking on my protein and Isopure's macros are 0F/0C/40P. Zero! and forty! So naturally I wanted to drink it to get to my macros for the day. And I did. And now I am going to take a closer look at the actual ingredients. The reason why I am going to start taking a closer look at these ingredients is so that I can understand these ingredients myself. If I can't pronounce it, I should know what kind of product it is and effect it has. I hope to share some good insight with different people as well.
Ingredients: filtered water, ion exchange whey (milk) protein isolate, natural and artificial flavors, malic acid, sucralose, polysorbate 80, FD&C yellow 5, FD&C blue 1.
BUT on the bright side, it advertises, "Protein so PURE you can't see it",
"10,240 MG of BCAA's", "Aspartame, Lactose, and Gluten Free", "40 Grams Protein", and etc...
Sounds good right?! I mean that is unfortunately what sold me. Now I can say, my mouth tastes gross and I can feel the melon flavoring in my throat. Not very appetizing with my salmon.
So anyways lets get digging in these ingredients:
p.s. I am here to leave some found information on the internet about each ingredient and you can decide what you think about it, as I don't want you to have a bias opinion because of me, but rather formulate your own ideas, thoughts, and observations about the ingredients.
Ion exchange whey (milk) protein isolate:
"Ion exchange is a chemical method that utilizes pH adjustment in order to achieve protein separation. Raw whey is sent through a column that has an affinity for protein. The protein is collected and all the other macronutrients pass through. Chemical reagents sodium hydroxide and hydrochloric acid are introduced in order to release the protein, by adjusting the pH."
Natural and artificial flavors:
"So, both artificial and natural flavors contain chemicals. The distinction between natural and artificial flavorings is the source of chemicals. Natural flavors are created from anything that can be eaten (i.e animals and vegetables), even if those edible things are processed in the lab to create flavorings.
Artificial flavors come from anything that is inedible (i.e petroleum) that is processed to create chemicals of flavorings."
"Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive."
"Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number E955. Sucralose is about 320 to 1,000 times sweeter than sucrose, three times as sweet as aspartame, twice as sweet as saccharin and three times as sweet as acesulfame potassium. It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a longer shelf life. Common brand names of sucralose-based sweeteners are Splenda, Zerocal, Sukrana, SucraPlus, Candys, Cukren, and Nevella."
"Polysorbate 80 is a nonionic surfactant and emulsifier often used in foods and cosmetics. This synthetic compound is a viscous, water-soluble yellow liquid.
Polysorbate 80 is used as an emulsifier in foods.
For example, in ice cream, polysorbate is added up to 0.5% (v/v) concentration to make the ice cream smoother and easier to handle, as well as increasing its resistance to melting. Adding this substance prevents milk proteins from completely coating the fat droplets. This allows them to join together in chains and nets, which hold air in the mixture, and provide a firmer texture that holds its shape as the ice cream melts."
FD&C yellow 5:
"Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Acid Yellow 23, Food Yellow 4, and trisodium 1-(4-sulfonatophenyl)-4-(4-sulfonatophenylazo)-5-pyrazolone-3-carboxylate)."
FD&C blue 1:
"Brilliant Blue FCF (Blue 1) is an organic compound classified as a triarylmethane dye, reflecting its chemical structure. Known under various commercial names, it is a colorant for foods and other substances. It is denoted by E number E133 and has a color index of 42090. It has the appearance of a reddish-blue powder. It is soluble in water, and the solution has a maximum absorption at about 628 nanometers. The dye is poorly absorbed from the gastro-intestinal tract and 95% of the ingested dye can be found in the feces."
Using products like these while counting macros is a negative aspect of only counting macros. For all my clients, future clients, friends, family and anyone, please ALSO look at ingredients, get your macros from REAL, WHOLE, DELICIOUS foods. Don't eat crap to fill your numbers, you may be going over sodium this way, under fiber, and hurting your insides. So be aware of what you are putting in your body, research it, and make a self informed educational decision about WHY. It is okay to have products like these every once in a while, (we're all human) but try not to make a habit of it and be smart. :)
I am a dedicated individual when it comes to health and fitness. I love the outdoors and being active.