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Muscle Matrix contains 25 grams of pure, complete protein derived from two different milk sources that digest and absorb at different rates to ignite muscle protein synthesis and keep amino acid levels in systemic circulation elevated for hours; in turn providing the perfect anabolic state for maximizing muscle growth and repair. The whey isolate in Muscle Matrix is rapidly digested and causes robust hyperaminoacidemia (elevated amino acid levels in the blood) that remains elevated after 1.5 hours and returns to baseline after approximately 3-5 hours. These elevated levels increase protein synthesis and anabolism. In contrast, the micellar casein found in Muscle Matrix coagulates in the gut and is digested slower than whey protein isolate. This leads to a slow increase in amino acid concentrations in the blood that remain elevated for up to 7 hours, thus extending muscle protein synthesis times. In sum these two proteins found in Muscle Matrix protein work together at the right times to help you achieve results.
Muscle Matrix paired with proper training can lead to increases in lean muscle mass, gains in strength, decreases in body fat, and less time spent recovering from a muscle damaging work out session. With Muscle Matrix you can also rest assured there is no amino spiking and what's on the label is EXACTLY what you get.
Muscle Matrixcontains no low quality whey concentrate or other inferior proteins, added carbs, maltodextrin, dextrose, creamers, or any other fillers; just pure, non-denatured proteins that are cold temperature processed to keep protein fractions intact and protect the integrity of the amino acid profiles. Muscle Matrix is also low in fat, sugar, carbs, and calories so can worry more about your next set instead of meeting your macros. Don't cheat your gains by choosing an inferior protein powder or skimping on you daily protein intake. Make Muscle Matrix the foundation of your muscle building temple.
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.
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.
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.
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.
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