What you WILL FIND in each serving of NutraBio Muscle Matrix Protein:
A protein with full label/ingredient disclosure
25 grams of complete, high quality protein derived from whey protein isolate and micellar casein
An advanced full spectrum amino acid profile to maximize protein synthesis, minimize muscle breakdown, and support recovery.
Cold processed, Cross flow micro and ultra-filtered non denatured whey. With a full balance of bioactive whey protein fractions.
A protein that is low in net carbs, lactose, fat, cholesterol, and is gluten and BSE/TSE free. Everything you need and nothing you don't.
A protein that is kosher
A protein that is developed in our own GMP certified and FDA inspected facility. 99.9% of our competitors can't make this claim. We have total control of our protein isolate from start to finish.
What you WON'T FIND in NutraBio Muscle Matrix Protein:
Proprietary blends or amino spiking. We provide full label/ingredient disclosure on our Muscle Matrix protein. No games, no tricks... just the purest, freshest protein available.
Inferior sources of protein such as low quality whey concentrates.
Extra added amino acids like taurine or glycine used by some brands to boost nitrogen content and fool you into thinking you are getting more protein than you really are.
Ion exchange or acid treated protein which destroys the natural undenatured state of whey causing it to lose its anti-cancer and immune stimulating activity.
Fillers, excipients, maltodextrin or dextrose, added sugar or carbs, artificial colors, GMOs, or banned substances.
A Quick Word About Milk Proteins as a Whole
Extensive research on milk proteins (whey and casein) has been conducted as it relates to their roles in enhancing adaptations from exercise. This research has shown that milk proteins, ingested following exercise and throughout the day, can speed recovery, promote a positive nitrogen balance, increase glycogen replenishment, and improve hydration status... . ultimately leading to increases in skeletal muscle hypertrophy and neuromuscular strength. When compared to other protein sources milk proteins have the highest PDCAAS score and contain the greatest density of leucine (Whey 11%, Casein 9.3%); the primary branched chain amino acid responsible for stimulating muscle protein synthesis. While both whey and casein are high in quality they do differ extensively in the rate they digest which offers a unique benefit to individuals when combined together.
A closer look at Whey Protein Isolates... The Fuel that Ignites Muscle Protein Synthesis
Whey protein isolates digest and absorb rapidly and are, gram for gram, the purest form of protein available (90% pure protein). This level of purity is achieved through a cold, cross micro and ultra-filtration process that removes the larger, less-absorbable protein molecules while also filtering out fat, lactose and ash that can be present in whey concentrates and substandard protein powders. Furthermore, this process does not denature the valuable proteins and peptides in whey, so the protein itself is of higher quality.
Studies suggest the ingestion of fast-acting protein sources, such as whey isolates, can increase amino acid levels in systemic circulation and stimulate robust increases in protein synthesis; arguably the most important physiological factor in existence when it comes to muscle growth, strength, and recovery. What's more, since whey protein isolates generally are low in carbs, lactose free, fat free, cholesterol free, and gluten free; it makes it the perfect choice for low-carb dieters, lactose intolerant individuals, or athletes who want to get ripped while packing on muscle.
A closer look at Micellar Casein... The Fuel that Sustains Muscle Protein Synthesis
While whey isolates digest and absorb quickly; micellar casein digests and absorbs more slowly. Because it is digested slowly and leads to a relatively sustained increase in amino acids, micellar casein seems to inhibit protein breakdown to a greater extent than whey protein isolates and prolongs muscle protein synthesis (MPS) times.
It should also be noted that not all casein is equivalent. Micellar casein, as opposed to caseinate, is isolated from milk by filtration rather than by use of acid or heat. This filtration method preserves the structural integrity of the protein, unlike what occurs in other processing methods. Basically, when heat or acid is used to separate casein out of milk, the micelle's structures are altered, resulting in a loss of biological activity and digestibility. It's not surprising then that undamaged milk proteins, such as micellar casein, provide more than just a source of amino acids. It also provides many biologically active proteins that have direct immune and physiological benefits. This is why micellar casein and not an inferior casein was used for the slow digesting protein in Muscle Matrix.
Whey Isolates + Micellar Casein = A power 1,2 punch for igniting and prolonging muscle protein synthesis
From the above information it is not hard to see that when whey isolate and micellar casein are combined into one formula, such as in Muscle Matrix; gym-goers, athletes, and fitness enthusiasts alike can reap the benefits of both proteins. On one hand whey isolate ingestion leads to a rapid spike in amino acids levels which increases muscle protein synthesis more than micellar casein. On the other hand, micellar casein tends to have a more anticatabolic effect than whey isolates and prolongs muscle protein synthesis to a greater extent. The combination of the two means greater increases in lean muscle mass and shorter recovery times compared to when ingested separately.
In fact, a 2006 study conducted by Kerksick et al. examined the influence of a "fast" protein source (whey) compared to a blend of fast and slow proteins (whey and casein), ingested post-exercise over a 10-week period of resistance training. Subjects who ingested the blend of fast and slow protein showed significantly greater increases in muscle mass (+1.8 kg) than those who ingested only the fast protein.
Which Protein Blend is the Best?
Undoubtedly you have seen other protein blends on the market that not only contain whey isolates and micellar casein, but also other sources of protein such as egg, whey concentrates, and whey hydrolysates. The theory behind using these additional proteins in a blend is it will cause a fast, medium, and slow release of amino acids into the bloodstream and be more "effective" in stimulating muscle protein synthesis (MPS). Independently, each is a good source of protein (except in the case of a low quality whey concentrate) and can induce MPS, but adding them to a blend that already contains whey isolates and micellar casein provides no additional benefits according to research. To prove this point view the chart below which demonstrates the absorption kinetics of different protein types.
WPC = Whey Protein Concentrate (Light Blue Line)
WPI = Whey Protein Isolate (Grey Line)
WPH = Whey Protein Hydrolysate (Yellow Line)
Micellar Casein = Medium Blue Line
Egg = Green Line
Carb = Carbohydrate for comparison (Dark Blue Line)
This graph was put together using data points from 14 different studies examining the effects of various sources of protein on amino acid levels in the blood. The greater % change in amino acid levels (Y axis), the greater muscle protein synthesis is stimulated.
Key Take Home Points from the Graph:
- Whey protein isolate* (WPI) caused the greatest amino acid increase is systematic circulation compared to all other protein sources (~75% above baseline), peaking out at 60 minutes and slowly decreasing back to baseline even after 4 hours (the point where data stopped being collected).
- Micellar casein* (MC) caused a steady rise in amino acids levels which remained consistent up to 3 hours (where data stopped being collected), after which the researchers theorized (confirmed off previous research done by others) would remain above baseline up to ~7 hours.
- Whey protein concentrate (WPC) caused a rapid rise in amino acids levels but not to the extent WPI did (55% above baseline compared to 75% above baseline). Furthermore, amino acid levels drop sharply 80 minutes after WPC consumption whereas amino acid levels decreased more gradually after WPI ingestion.
- Egg protein ingestion resulted in a quick increase in amino acid levels (35% above baseline) that peaked out at 30 minutes and sharply declined until going below baseline at ~85 minutes. For this reason, egg can hardly be considered a "medium digesting" protein.
- Whey protein hydrolystates caused the fastest rise in amino acid levels but peaked (to a lesser extent than WPI, 54% vs. 75%) at 30 minutes and sharply declined thereafter.
*NutraBio Muscle Matrix contains only Whey Protein Isolate and Micellar Casein
The NutraBio Difference
No other protein on the market comes close to providing the level of quality and transparency as NutraBio's Muscle Matrix. Although the industry makes it seems like non-proprietary blend and non-amino spiked proteins are something new; the fact is NutraBio pioneered this trend over 15 years ago. For us, it has never been a question of when a good time to start being honest is. We focused on creating the most superior protein blend possible, and we've done just that with our Muscle Matrix Protein.
With each serving of NutraBio Muscle Matrix you can be confident you are getting 25 grams of the cleanest, purest protein on the planet. What you see on the label is exactly what you get. No whey concentrates, proprietary blends, amino spiking, dextrose, fillers, or other potentially unhealthy or unneeded additives. Only the highest quality non-denatured protein that provides a perfect amino acid profile for optimum nitrogen retention, protein synthesis, and muscle growth.