ImmunePro RX� contains Lactoferrin, Immunoglobulins (IgGs), Bovine Serum Albumin, Active Peptides and Growth Factors to promote optimal immune function and detoxification. . . .
* What is the best way to store ImmunePro RX�?
60 degrees Fahrenheit (or cooler) in a dry location; refrigeration is acceptable.
* What is the best solution to mix it in?
Purified water is the best liquid to thoroughly mix ImmuneProRx�. Use a sealable container to shake it, or a MANUAL eggbeater.
* Do not use an electric blender. The whey proteins are easily denatured through heat and pH change.
Mixing the whey protein with any other types of food can induce a pH change and slow the transit time in the stomach through its digestive response to the solid food.
Liquids that are not neutral in their pH can also denature the proteins, for example: most fruit juices, coffee, and tea. By following the above guide, the uptake of the undenatured protein fractions in the upper small intestine is optimized.
A small amount of Stevia is an acceptable sweetener, if desired, for palatability. . . . - (more at link above). -
[ 05-18-2010, 02:49 PM: Message edited by: Keebler ]
Posts: 48021 | From Tree House | Registered: Jul 2007
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- sixgoofykids just posted this excellent note in another thread:
"Undenatured whey is not pasteurized. If you've ever made nut milks or lotions, you know that friction occurs when blending causing a product to heat up.
That is why the undenatured whey is added at the end, to avoid even that small amount of heat as it's the heat not the agitation itself that denatures.
If you're using a pastueurized whey it is not undenatured, of course the blending won't make a difference. It also won't be as helpful for increasing glutathione."
(end sixgoofykids' quote) -
Posts: 48021 | From Tree House | Registered: Jul 2007
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posted
I have researched further. The milk is lightly pasteurized ... Jay Robb's is pasteurized at 161 degrees F for 15 seconds which causes very little denaturing. After that it is cold precessed. This is very different from milks that are ultra-pasteurized or whey that is highly processed using heat.
Mercola's whey protein is also cold-processed as is Biochem. Many commercial whey protein powders also use acids for processing. So there is a big difference in what type of whey protein you use if you're using it to increase glutathione.
When I make lotions they heat up quite a bit with blending, so I know blenders can pass on heat. I have to be careful when making lotions so that I don't end up melting everything.
I removed my note on the other thread because it was in response to a poster who was getting nasty and I wanted to delete the entire exchange since it was taking the thread off-topic. I'm glad I had the chance to adjust and elaborate on what I said here.
-------------------- sixgoofykids.blogspot.com Posts: 13449 | From Ohio | Registered: Feb 2007
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posted
This product sounds great. But I am wondering what source it comes from? I have read a bit and they say 100% grass fed Guernsey (A2) cows are really the only appropriate source.
If anyone is wondering why Geurnsey (A2) cows are important, some basic information about cow and milk types here: http://philmaffetone.com/casein/
Edessa
Posts: 138 | From Eden Prairie, MN | Registered: Dec 2011
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