Mixing protein with coffee?

[jbeezer48]

Does anyone mix their protein with coffee? I drink a cup of coffee with breakfast and then bring another cup with me to work in a travel mug to sip on throughout the morning. I'm considering throwing a scoop of my Myo Milk Chocolate in the travel mug every morning. Is this a good idea?

I've heard rumors that heat can have an effect on the protein, anything I need to be aware of here?

[Illadelphia]

I get a columbian coffee from West Coast Roasting and mix it with XF Mocha whey. It's very good. Coffee will not denature the protein. If it worries you to the point that you feel uneasy, allow the coffee to cool or add ice upon mixing it with the protein.

[DRACOMACHINE]

I like to add Ice and Splenda, and shake it. Nice Protein Frapaccino!

[Black_Label]

denaturation is the initial step of protein digest so that shouldn't be an issue.

XF mocha and coffee is amazing.

[Diesel0022]

denaturation is the initial step of protein digest so that shouldn't be an issue.

XF mocha and coffee is amazing.

Yea but you have it backwards, heating up the proteins and denaturing them changes their shape, essentially tightening the bonds making them harder to digest.

[motiv8td]

I've been wanting to do this but I've only got Myofusion's banana flavor so I'm pretty sure that wouldn't taste good. I do put a scoop in my oats in the morning though.

Where do you guys buy your XF Mocha? I'm gonna try some of this stuff

[DRACOMACHINE]

Hopefully your coffee is not that hot. However, I always Ice my coffe down before mixing in my protein. But only because I like it that way, not for any other reason.

[Black_Label]

Yea but you have it backwards, heating up the proteins and denaturing them changes their shape, essentially tightening the bonds making them harder to digest.

Is that specific to heating? Stomach denaturing opens the bonds up more so they are accessible.

I think people over react to "denaturing" anyways. Unless someone is of competition level slightly slower digestion should not be an issue.

[Diesel0022]

Is that specific to heating? Stomach denaturing opens the bonds up more so they are accessible.

I think people over react to "denaturing" anyways. Unless someone is of competition level slightly slower digestion should not be an issue.

Stomach denaturing does open the bonds, but heating the proteins tightens the bonds(they vibrate out of the alpha helix shape and most of the time constrict themselves into a tight shape) which can make it very difficult for your stomach to digest the proteins efficiently. Not saying hot coffee will make that happen, denaturation takes place at 130*F i believe. So it is always a possibility for those who nuke their coffee for 3 minutes prior to drinking. But not something you should worry about

[Black_Label]

good info for general knowledge. I still stand that most of us, I included, shouldnt worry about it so much.

[Diesel0022]

No argument there

[mobikwa]

I sometimes have some hot chocolate mixed with UP2.0 or Trutein, good tasting stuff there.

[Diesel0022]

Next order is gonna include trutein cinnabun, heard amazing things about it

[redbirdfan1]

Stomach denaturing does open the bonds, but heating the proteins tightens the bonds(they vibrate out of the alpha helix shape and most of the time constrict themselves into a tight shape) which can make it very difficult for your stomach to digest the proteins efficiently. Not saying hot coffee will make that happen, denaturation takes place at 130*F i believe. So it is always a possibility for those who nuke their coffee for 3 minutes prior to drinking. But not something you should worry about

good info...some meager greens your way

[Black_Label]

good info...some meager greens your way

oh ill hit him too. He pointed out something I want to learn more about.

Hes deep red =|

[Diesel0022]

Thanks guys, I got on someones bad side with massive rep power, a joke they didnt take kindly too haha

[Illadelphia]

Thanks guys, I got on someones bad side with massive rep power, a joke they didnt take kindly too haha

I told you I'd bring you back green but it still says "must spread". Like I said, as soon as I can, I will.

[Diesel0022]

Was keepin it anonymous haha

[Illadelphia]

I was being nice and keeping you anonymous lol Damnit illa

Don't sweat it, I explained why. But you were at around 20 reps when I got you so you should be around 60-75 when I make you green again

[Diesel0022]

Appreciate it bud

[optimus1]

the denaturing issue with protein powder is that this product has already been processed at least 1x in which it has become denatured, probably through heat or freezing. Repeatedly doing this, like by using the powder for cooking products (whey pancakes) or in very hot liquids like coffee, will denature them further. As Diesel said, this is not the same process as when they are broken down in your stomach, it actually makes them MORE difficult to break down later. Just as bad imo are some of the RTDs sold these days with a flash-shock heating process that also reduces their digestibility. So in resp to the orig question, mixing your protein powder with any hot beverage, including something acidic like coffee, is probably not a great idea. These powders are designed to be mixed with water, or milk, at room temp.

[redbirdfan1]

I told you I'd bring you back green but it still says "must spread". Like I said, as soon as I can, I will.

hahahaha dick!

dangerous you are w/o repping for a company
/yoda

[sprig]

Mmmm, just combined some myofusion c&c with iced coffee.... fuarking delicious

[SurfChris]

I do mine a lil different, I grind fresh beans down fine, make espresso on my machine and throw that in my TruScience Jamocha Whey... delicious.

[Illadelphia]

the denaturing issue with protein powder is that this product has already been processed at least 1x in which it has become denatured, probably through heat or freezing. Repeatedly doing this, like by using the powder for cooking products (whey pancakes) or in very hot liquids like coffee, will denature them further. As Diesel said, this is not the same process as when they are broken down in your stomach, it actually makes them MORE difficult to break down later. Just as bad imo are some of the RTDs sold these days with a flash-shock heating process that also reduces their digestibility. So in resp to the orig question, mixing your protein powder with any hot beverage, including something acidic like coffee, is probably not a great idea. These powders are designed to be mixed with water, or milk, at room temp.

Proof?

[poison]

I get a columbian coffee from West Coast Roasting and mix it with XF Mocha whey. It's very good. Coffee will not denature the protein. If it worries you to the point that you feel uneasy, allow the coffee to cool or add ice upon mixing it with the protein.

[poison]

the denaturing issue with protein powder is that this product has already been processed at least 1x in which it has become denatured, probably through heat or freezing. Repeatedly doing this, like by using the powder for cooking products (whey pancakes) or in very hot liquids like coffee, will denature them further. As Diesel said, this is not the same process as when they are broken down in your stomach, it actually makes them MORE difficult to break down later. Just as bad imo are some of the RTDs sold these days with a flash-shock heating process that also reduces their digestibility. So in resp to the orig question, mixing your protein powder with any hot beverage, including something acidic like coffee, is probably not a great idea. These powders are designed to be mixed with water, or milk, at room temp.

Coffee is not 'acidic'. The term 'acidity' when used in relation to coffee describes a taste sensation.

As noted in section 2.3, "acidity" refers to a flavor note, not to the actual acid content; coffee is relatively low in acid. Its pH averages around 5.0 - 5.1, which is more neutral than beer or any fruit juice and similar to carbonated water (which contains carbonic acid as a result of the dissolved carbon dioxide). As Ukers notes in All About Coffee, if a vinegar/water solution were made within an equivalent pH, its acidity could not be detected by taste

The body digests a well-done steak just fine (which is infinitely harder to digest than whey); what makes you think dumping your whey in coffee that is at best 200 degrees (more like 175, or lower, generally, once poured), and cools quickly, is going to turn your whey into some useless denatured product?

[ryanco64]

Coffee is not 'acidic'. The term 'acidity' when used in relation to coffee describes a taste sensation.



The body digests a well-done steak just fine (which is infinitely harder to digest than whey); what makes you think dumping your whey in coffee that is at best 200 degrees (more like 175, or lower, generally, once poured), and cools quickly, is going to turn your whey into some useless denatured product?

Enzymes just convert protein into amino acids in the end, denatured or not. So yeah, dump it in your coffee. You'll be fine.

[optimus1]

Coffee is not 'acidic'. The term 'acidity' when used in relation to coffee describes a taste sensation.



The body digests a well-done steak just fine (which is infinitely harder to digest than whey); what makes you think dumping your whey in coffee that is at best 200 degrees (more like 175, or lower, generally, once poured), and cools quickly, is going to turn your whey into some useless denatured product?

Heat over 150 Fahrenheit WILL denature a powderized protein, and as I said this is on top of processing by the manufacturer that has already reduced the bioavailability from the original source. Most protein manufacturers don't give a **** and take all kinds of shortcuts in the processing stage that adversely effect the quality of the protein, particularly in the RTDs. They can still make legit claims on the label, that are in contrast to the actual digestibility of the product. I am not saying that putting Whey Isolate in a hot DD mug every morning is going to destroy your gains, but drinking the powder, well mixed, and at room temperature, is a better use of the product, IMO.

[poison]

.

This results in an off-flavor in the milk and loss of nutritional quality for these 2 amino acids.

Influence of Heat Treatment on Milk Proteins

The caseins are stable to heat treatment. Typical high temperature short time (HTST) pasteurization conditions will not affect the functional and nutritional properties of the casein proteins. High temperature treatments can cause interactions between casein and whey proteins that affect the functional but not the nutritional properties. For example, at high temperatures, ß-lactoglobulin can form a layer over the casein micelle that prevents curd formation in cheese.

The whey proteins are more sensitive to heat than the caseins. HTST pasteurization will not affect the nutritional and functional properties of the whey proteins. Higher heat treatments may cause denaturation of ß-lactoglobulin, which is an advantage in the production of some foods (yogurt) and ingredients because of the ability of the proteins to bind more water. Denaturation causes a change in the physical structure of proteins, but generally does not affect the amino acid composition and thus the nutritional properties. Severe heat treatments such as ultra high pasteurization may cause some damage to heat sensitive amino acids and slightly decrease the nutritional content of the milk. The whey protein α-lactalbumin, however, is very heat stable.



http://www.milkfacts.info/Milk%20Com...on/Protein.htm


In other words, there are far better things to agonize over. Smash ****ing weight.