Category Archives: Branched Chain Amino Acids

Why Do Carbohydrates Make You Tired?

Posted on May 29, 2013 by Robert Barrington

arbohydrates when eaten in large quantities can cause drowsiness and induce sleep. This is a physiological reaction to the way blood sugar levels affect the brain. When carbohydrates are digested they enter the circulation where they causes a rise in … Continue reading →

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The Composition of Whey Protein

Posted on February 28, 2013 by Robert Barrington

Milk is composed of two main protein fractions, whey and casein. If milk is allowed to curdle, the liquid that remains is the whey protein fraction and the solid curds are the casein protein fraction. Casein is a collective name … Continue reading →

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Whey Protein and Muscle Protein Synthesis

Posted on September 11, 2012 by Robert Barrington

Protein can have very different physiological effects depending on its source, and these differences relate to the varying amino acid profiles as well as the speed of digestion. For example, casein and whey protein are two milk proteins with very … Continue reading →

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Leucine Increase Post-Exercise Protein Synthesis

Posted on September 8, 2012 by Robert Barrington

Resistance training exerts high contractile forces on skeletal muscle which results in an anabolic response that is characterised by muscle protein synthesis possibly via activation of the insulin signalling mTOR kinase pathway. This period of protein synthesis can last for … Continue reading →

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More on Leucine and Muscle Tissue

Posted on April 20, 2012 by Robert Barrington

Leucine is a branched chain amino acid that shows anti-catabolic properties in humans. Leucine, along with the other branched chain amino aids isoleucine and valine, account for roughly 15% of the amino acids found in muscle tissue. Leucine is though … Continue reading →

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Whey Protein

Posted on March 11, 2012 by Robert Barrington

Whey is the portion of milk that remains dissolved in the aqueous portion after coagulation of casein into curd during the manufacture of cheese. Before whey protein became popular as a dietary supplement and before its nutritional significance was understood, … Continue reading →

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Omega 3 Fatty Acids increase Protein Synthesis

Posted on February 26, 2012 by Robert Barrington

Omega 3 (n-3) fatty acids have been shown to improve anabolic signalling pathways in muscle and prevent loss of muscle mass following severe burns in animal studies. Increased inflammation is thought to decrease the anabolic signal cascade in muscle by … Continue reading →

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Premeal Whey Consumption

Posted on October 24, 2011 by Robert Barrington

Evidence suggests that dairy product consumption has beneficial long-term implications for the management of weight. Several mechanisms have been described that may explain the inverse relationship between dairy consumption and body weight, including the presence of both calcium and conjugated … Continue reading →

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Insulinotropic Properties of Amino Acids

Posted on October 23, 2011 by Robert Barrington

Research has shown that milk has an insulinotropic effect that cannot be explained by the presence of lactose. Evidence suggests that milk is able to stimulate the release of insulin because of the amino acids it contains. In particular, the … Continue reading →

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Amino Acids and Insulin

Posted on October 16, 2011 by Robert Barrington

The relationship between dietary carbohydrates and insulin is well researched. The quantity and type of carbohydrate food ingested affect the rate at which the food is digested and enters the blood circulation. Insulin is required for the uptake of glucose … Continue reading →

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