Description: Protein Powder (Drink Mix). Ultra-Premium Whey
Protein Hydrolysate + Isolate Blend
The easier it becomes to exchange information, the more low-quality information, or noise, we will have to sort through. This is just a fact of life.
One place where there is a lot of noise is the bodybuilding supplement marketplace. For instance,
advertisers frequently hype up their products by implying that they are capable
of producing effects that they are not. Such tactics don’t just hurt the
consumers of these products; they also tarnish the supplement industry as a
So-called white papers are generally used to argue a political position or, in the case of technology products, give consumers the information they need to justify making a
purchase. BI’s best-selling Muscle Provider protein powder can certainly be
considered a technology product. It contains numerous complex ingredients
(mainly proteins) capable of impacting your body’s biochemistry and physiology
in numerous complex ways. It is manufactured using detailed and often
standardized methods, advancements in which are continually being made. The
main difference between Muscle Provider and a technology product like a smart
phone or a digital camera is that, as a nutritional supplement, it is meant to
This white paper is intended
to serve as a noise-free haven where you can learn everything you need to justify purchasing Muscle Provider. For the first time since nutritional ingredients researcher Jim Heflin founded BI in 1967, we will give you unprecedented access to the NSF-registered and sport nutrition-certified manufacturing laboratory where Muscle Provider is produced. This has been done in an effort
to capture the complexity of this exceptionally high-quality nutritional
technology. The informational revealed in the discussion which follows is exceptional
in its depth, authenticity and relevance to your purchase decision.
What problems does Muscle Provider solve?
Products should solve
problems for consumers. To understand what problems Muscle Provider solves, we
need to understand the basis for using a protein powder in the first place.
Building muscle –bodybuilding–
ultimately comes down to protein synthesis. Every cell in your body contains
protein. Myofibrillar proteins are of particular interest to bodybuilders
and athletes of all kinds. There are two reasons for this. First, myofibrillar
proteins enable your skeletal muscle cells to produce force; they are literally
the machines of muscle contraction, or shortening. Second, the more
myofibrillar protein your muscle cells accumulate, the bigger and stronger your
muscles will tend to be.
In order to accumulate myofibrillar
protein, or even just maintain its current level, your muscle cells must
synthesize it. There are essentially 3 ways that you can stimulate this process:
1. You can perform resistance exercise.
2. You can eat.
3. You can rely on growth hormones.
All of us use the second and
third methods, whether we are aware of it or not. We have to eat to live. When
we eat protein, in particular, this stimulates protein synthesis and suppresses
protein breakdown. In healthy individuals, the end result is that you merely
maintain your existing muscle mass (though your ability to do so seems to
deteriorate with age). In other words, your muscles don’t get bigger and
stronger each time you eat a protein-containing meal. If only it were that easy!
Our bodies naturally produce a number of growth hormones (e.g. testosterone, insulin and GH), all of which play important roles in facilitating protein synthesis, to varying
degrees. When we are young, this orchestra of hormones is loud enough to permit
actual increases in muscle size and strength without us having to go to the gym
and lift weights. As we get older, however, our hormone levels tend to weaken
and this is no longer the case; it is a struggle just to maintain our existing muscle
mass, let alone increase it. One way around this is to artificially raise your
growth hormone levels, such as by injecting testosterone or analogues thereof (i.e.
anabolic-androgenic steroids). If they are raised high enough, then your muscle
mass may increase markedly, particularly if you are performing resistance
exercise. Unfortunately, administering growth hormones brings with it all kinds
of undesirable side effects, many of them inherently unavoidable.
The first method, resistance
exercise, is by far the safest and most potent means of stimulating
myofibrillar protein synthesis. So potent is it, in fact, that it can actually produce
increases in muscle size and strength in mature adults. This is why it is the
mainstay of bodybuilding training. Yet despite its potency, many thousands of
people perform resistance exercise every day and fail to see satisfying
Protein begets protein
Your workouts are only as good as your diet, of course. (Genes also play a big role.) If you fail to
provide your body with sufficient nutrients, then your muscles won’t get any
bigger or stronger. Protein is generally regarded by scientists as the most potent
nutrient with which to stimulate myofibrillar protein synthesis. This makes
sense: The protein you eat is largely digested into amino acids before being
absorbed. The amino acids subsequently circulate in the bloodstream until they
reach your muscle cells, where they are absorbed and used to synthesize
protein. Thus, (dietary) protein begets (muscle) protein.
As you might expect, some dietary
proteins are considered better than others. Muscle cells require many different
amino acids in order to synthesize protein. Some dietary proteins contain
plenty of these amino acids, whereas others fall short in one or more regards.
Some proteins are digested and absorbed quickly, whereas others take a bit more
time...and so on.
Of all the whole-food dietary
sources of protein investigated to date, the most potent muscle builders are considered
to be milk and egg. As you might expect, digesting and absorbing the protein
supplied by a glass of milk or a plate of scrambled eggs poses a different
challenge to your body than does a serving of concentrated whey (derived from
milk) or egg protein powder, for instance. The protein in whole foods is housed
in a labyrinthine framework of carbohydrates, fats, minerals and other
nutrients, and sometimes even anti-nutrients. This effectively slows down the
process of digestion and absorption. The protein in a protein powder, in
contrast, has been largely extracted from the framework of the original whole
food source. It can therefore be more quickly converted into muscle protein. At
the risk of oversimplifying, this explains to a large extent why protein powders
can be much more potent muscle builders than whole foods, not to mention the far-reaching
benefits of convenience.
Making anabolism easier:
All of which brings us to Muscle Provider. The original Muscle Provider formula was invented by BI founder Jim Heflin in 1995 working in collaboration with a team of food scientists. Muscle
Provider was then and still is today considered a designer protein. It was designed
to be the most anabolically potent and convenient source of protein nutrition available,
superior to whole foods and existing protein formulas.
Each serving of Muscle
Provider contains a collection of the world’s highest-quality proteins and
supplies more than enough of every amino acid required to synthesize protein in
muscle and every other tissue on your body. Having been freed from the
framework of their respective whole food sources, Muscle Provider’s proteins
can be digested and absorbed and begin stimulating muscle protein synthesis and
inhibiting muscle protein breakdown virtually immediately. Nothing stands in
Of course, BI isn’t the only
company capable of making such claims for a protein powder. What makes Muscle
Provider so different? The discussion which follows will answer this question
in unprecedented detail.
The Muscle Provider Manufacturing Laboratory
Let’s start at the top. The laboratory where Muscle Provider is manufactured (referred to here as the MP
lab) occupies some 45,000 square feet and contains more than 20 pieces of
analytical equipment including infra-red (IR) and ultra-violet (UV)
technologies. The top 3 employees alone possess more than 100 years of combined
industry experience. The CEO, with over 25 years of experience, has a master’s
degree in physical chemistry and a PhD in naturopathy. The president has nearly
30 years under his belt.
The NSF (www.nsf.org) is a not-for-profit organization
that conducts third-party certifications. According to Jessica Evans, NSF
Dietary Supplement Group Leader, the MP lab is compliant with both their GMP
and GMP for Sport programs. In fact, they are not only compliant with 21 CFR
111, but they are also able to produce dietary supplements for NSF’s Certified
for Sport program because they do not produce any products with banned
If it sounds like we are
speaking in code, that’s because we are. Essentially what all of this means is
that the MP lab has gone above and beyond the proverbial call of duty as a manufacturer
of dietary supplements. The call of duty”is defined in the FDA’s Code of
Federal Regulations, Title 21, Part 111 (21 CFR 111). There it lays out the
minimum current requirements, known as Good Manufacturing Practices (GMP)
necessary for activities related to manufacturing, packaging, labeling, or
holding dietary supplements to ensure the quality of the dietary supplement.
To remain compliant in the
eyes of the NSF, inspectors are sent out to the MP lab twice each year to
ensure that everything is being done properly, i.e. according to current GMP. When
the inspectors arrive for a GMP audit, they check lab equipment, documentation
and other items. They do not perform tests on any products manufactured at the
facility, however. The audits are not performed for free, by the way; the MP
lab must pay a steep fee to have the inspectors come.
Sometimes you will hear a supplement company describe its manufacturer as FDA approved. This is just
marketing noise. As the FDA explains on its own Web site*, it does not
approve manufacturers or any other companies. Similar to NSF, FDA inspectors visit
the MP lab to verify that it complies with current GMP.
FDA inspections can be quite intensive. For instance, an inspector may walk into an office, open the filing
cabinet, randomly take out a file folder and examine its contents. If he or she
finds any inconsistencies -say, an invoice from a service company indicates
that a repair to a bay door is required but it has not been completed- then the
facility may not pass the inspection, or only on the condition that the
inconsistency is resolved.
Making a protein powder is a
bit like baking cookies, except that it is much more complicated and expensive,
particularly when it is done well. In the case of Muscle Provider, the process
began with BI developing a formula; i.e., a list of ingredients and their
respective quantities. The formula was then supplied to the MP lab, whose staff
ordered the required ingredients from raw materials suppliers. Once all the
ingredients have been received, a flavor system can developed followed by a
pilot, or trial, batch. Several pilot batches were required before the Muscle
Provider formula was actually finalized.
With each pilot batch
adjustments may be made to the types or quantities of protein or non-protein ingredients,
particularly flavors. Protein doesn’t taste very good on its own, you see. Much
of the effort therefore involves trying to improve the taste or mouthfeel of
the product. It is a lengthy process of trial and error.
The development of Muscle
Provider’s flavor system is carried out by research and development (R&D)
staff, while quality control (QC) takes care of the testing.
Among the tests performed
on Muscle Provider are:
Identity Tests: Identity tests are used to confirm that the
ingredients coming from suppliers are what they’re supposed to be. Before
blending them together, the QC team performs identity tests on the individual
proteins in Muscle Provider using a technology known by the delightful name of Fourier
transform infrared spectroscopy (FTIR). Besides being difficult to
pronounce, it requires using a device that costs several thousands of dollars.
Microbial Tests: Microbial tests are used to confirm that Muscle
Provider is not contaminated with microorganisms.
Protein Content Tests: After the proteins in Muscle Provider are blended
together, protein content tests are performed. These ensure that the total amount
of protein in the product matches what is stated on the label.
Content Uniformity Tests: These tests are used to confirm that the
ingredients are distributed evenly throughout the product; in other words, each
serving contains the same quantity of each ingredient, or very nearly so. The
last thing a consumer wants is to open a bottle and find clumps of protein on
top and flavoring on the bottom. The QC staff at the MP lab takes extra steps
to ensure that this doesn’t happen.
Mixing Tests: Does the product mix properly? What size of serving
should be mixed with how much water? Mixing tests will determine the answers to
Stability Tests: What happens to Muscle Provider when it sits for a given period of time in a given environment? How long will it stay fresh? These
are the sort of questions answered through stability testing.
6-Star Protein Nutrition
The nutritional stars of
Muscle Provider are its proteins, of which there are six in the chocolate
flavor. We discuss them in detail below in descending order of quantity. (Note
that each 29-gram serving of Muscle Provider supplies a total of 21 grams of
protein. That’s 72.4% by weight. By comparison, a large white egg is only 12.1%
protein and a glass of milk comes in at about 3.3% protein.)
Whey Protein Isolate (WPI):
WPI is the largest source of
protein in chocolate Muscle Provider. It comes a very close second (behind WPH
by a mere 0.2 grams) in the vanilla flavor. Muscle Provider contains more than
35 times as much WPI as some protein powders, despite what the advertising for
these products might lead consumers to believe.
Cow’s milk contains about
0.8% whey, much less than casein (2.6%), the other major milk protein. WPI is
the purest (>90%) and most expensive whey protein extract available. It is
naturally rich in dietarily essential amino acids, of which the branched-chain
amino acids make up nearly 50%. The WPI in Muscle Provider contains less than
0.2% fat and 1.5% lactose, making it very good for athletes and
There’s more than one way to
extract whey protein from milk. After exhaustive research, Heflin and his food
scientists determined that cross-flow ultra-filtration was the way to go,
so to speak. The MP lab begins the process with sweet dairy whey, a product
obtained from cheese manufacturing. Using the latest technology, the sweet whey
passes through a complex series of ceramic filters (ultra-filtration).
Ultra-filtration removes the low molecular weight compounds such as lactose
(cheese whey contains about 5% lactose), minerals and vitamins, as well as fat.
What is left is a concentrated whey protein suspended in liquid. The liquid
concentrate is subsequently dried and instantized for easy mixing.
Instantization involves spraying the protein particles with lecithin. Lecithin
enables the protein to dissolve more easily in water. As we shall see, it also
enhances the taste. This entire process is carried out without the use of
excess heat so as to avoid damaging the product.
Heflin’s decision in 1995 to
use expensive cross-flow ultra-filtered WPI was considered bleeding-edge –so
far ahead of its time that it boggles the mind of industry veterans even today.
It also shows how strongly he was committed to manufacturing products with only
the highest-quality ingredients available no matter what the cost, a practice
BI continues to this day.
The MP lab president
explained that Muscle Provider is the most expensive protein powder they
manufacture. Part of the reason for this is that they use the same ingredients suppliers
for every batch of product in order to ensure that the quality is consistently
outstanding. Other supplement companies may change ingredients suppliers as
needed in order keep costs down. Cost is a bigger concern for them than quality.
Not at BI. Here, quality is the main concern. Owner Roger Riedinger does not impose a cost limit on the MP lab. The only restriction is that they use the highest quality ingredients
available, with no exceptions. The result is that Muscle Provider provides a
very low profit margin for BI. Consumers, on the other hand, profit by getting
a protein powder that many feel is second to none.
Whey Protein Hydrolysate
WPH is the largest source of protein in vanilla Muscle Provider and the second largest in the chocolate
flavor. Their quantities are so close that for all intents and purposes you can
consider them to be the same in each flavor.
To make Muscle Provider’s
WPH, WPI is partially digested, or hydrolyzed, with the help of enzymes. The
enzyme treatment is mild and carefully monitored so as to ensure that the amino
acids remain intact. Because it has been partially digested, WPH’s amino acids
have the potential to be absorbed more quickly. In this sense, you can think of
it as a high-speed form of whey. Moreover, enzymatic hydrolysis can release short
chains of amino acids known as peptides, some of which display beneficial
biological properties (e.g. anti-inflammatory and appetite-modulating). It is
worth adding here that most of the scientific studies demonstrating the
physique and performance enhancing properties of whey have used WPH.
Whey Protein Concentrate (WPC):
WPC contains less protein per
gram than does WPI. However, it adds important taste and texture dimensions
that, when combined with Muscle Provider’s other proteins, makes for a more
satisfying user experience. WPC can range in purity from 35-80% protein. In
developing the original Muscle Provider formula, Heflin chose a WPC with the
highest concentration of protein available. It was also lower in lactose than
any other WPC on the market.
Calcium Caseinate (chocolate only):
At 2.6%, casein is by far the most abundant protein in milk, where it is naturally bound to calcium. It tends to be digested and absorbed more somewhat slowly than whey, a
property which scientists have suggested allows it to more effectively suppress
muscle protein breakdown. As with the other proteins in Muscle Provider,
besides its anabolic benefits, the addition of caseinate contributes to the
product’s superior taste and mouthfeel.
Hydrolyzed Lactalbumin (chocolate only):
Whey protein can
be divided into different fractions. Lactalbumin is the second most abundant
whey protein fraction in cow’s milk. It has been found to raise tryptophan
levels in human subjects, probably because it is rich in this amino acid.
Lactalbumin has also been shown to improve cognitive performance. The
lactalbumin in Muscle Provider has been hydrolyzed in order to enhance its
When Heflin invented the original Muscle Provider
formula, egg was considered the best available protein. WPC was just emerging
in the nutritional supplement marketplace and ion-exchanged whey was considered
the cutting edge. Why is egg white still in the Muscle Provider formula? We
tackle this question below.
Why a multi-species protein powder?
Depending on the yardstick
by which you measure it, whey protein –WPI, in particular-- is currently
regarded as even better quality than egg; it’s the new gold standard. So why
not use WPI by itself? Why bother combining it with egg white and other
Heflin believed that a
multi-species protein powder would give consumers a superior amino acid profile
for muscle-building purposes. He wanted to extend Muscle Provider’s benefits
beyond the ultra-fast amino acid nitrogen hits provided by WPI and WPH. Like
every other protein in the formula, egg white has its own unique amino acid
profile, speed of digestion and absorption, as well as taste and texture. It is
the synergistic culmination of these factors that make Muscle Provider just
awesome, in the words of the MP lab president. He tells us that you could
certainly manufacture a protein powder consisting only of WPI. It wouldn’t necessarily
cost much more. However, the other proteins in Muscle Provider add tremendous
value, including taste, mouthfeel and other abstract qualities, plus the
complementary amino acid, digestion and absorption profiles just mentioned. He
adds The combination and proportions of proteins in this product are entirely
unique. They provide the greatest mouthfeel and the best taste with no
undesirable aftertaste at all. They really go well together. Also, most
products at this serving size do not contain as much protein.
Where do the proteins in Muscle Provider come from?
With the exception of egg white, all of the proteins in Muscle Provider come from fresh milk generously
supplied by cows born and raised in the United States. As such, they are
subject to USDA guidelines, which we’re told are stricter than those in some
other countries. The milk is heated at a minimum temperature of 75 degrees
Celsius for 15 seconds. Heating is conducted only briefly in order to prevent
the proteins from becoming damaged; e.g., denatured. The MP lab confirms that
there is no denatured protein in Muscle Provider.
The milk is also free of the
biological agent, called a prion, that is believed to cause Bovine Spongiform
Encephalopathy (BSE). Since 1989, the USDA has prohibited the importation of
live animals and animal products from BSE-positive countries. In 2004 the FDA also
took steps to ensure that cattle materials associated with the highest risk of
transmitting the agent causing BSE were excluded from human food, including
Muscle Provider’s Flavor System
Muscle Provider’s proteins
are surrounded from every conceivable angle by exceptional flavors. Developing
the flavor system for this product was in fact the toughest challenge faced by the
MP lab. It is a custom flavor system, meaning that it is made only for BI on an
as needed basis. Besides the high cost that this imposes, it requires
performing some complicated chemistry. A time- and labor-intensive auditing
process ensures the final product has an aromatic and tasty flavor. No other
company uses this particular process; it has been developed exclusively for BI.
Why can developing a flavor
system be so difficult? Protein is pretty bland by itself. As mentioned
earlier, whey, in particular, presents some serious taste issues. WPI, for
instance, has flavor characteristics that have been described as “soapy”,
animal/wet dog and cucumber, among other terms. In short, flavors and
sweeteners are necessary if you want to give consumers a product that they will
find to be satisfactory. If a supplement company doesn’t want to spend a lot of
money, then developing a great-tasting protein powder will be difficult if not
Each round of flavor
auditing can take quite a while. At least 5 rounds of auditing were required to
get Muscle Provider’s flavor “just right”. The MP lab president reveals “There
is no flavor like it anywhere in the world. Children love it. My grandchildren
are fussy eaters and have difficulty gaining weight. They love Muscle Provider.”
Cocoa powder is one of the
most prominent flavor ingredients in chocolate Muscle Provider. The MP lab also
uses a natural chocolate flavor that is said to be the most incredible tasting
of its kind. To these ingredients they add another flavor, one that most
consumers would not expect, and whose identity cannot be disclosed here. (Some
things have to remain a secret!) Suffice to say, it imparts an extra special taste
dimension to chocolate Muscle Provider that puts it in a category of its own.
As with chocolate, the
development of Muscle Provider’s vanilla flavor system is as much art as
science. Since 1995, no one has been able to identify the flavors that are the real
secret to this product’s fantastic vanilla taste (sorry, they cannot be
disclosed either) and therefore it has also never been duplicated.
At one time, vanilla Muscle
Provider contained an enzyme complex in order to assist with the digestion and
absorption of the proteins. This caused the product to taste bitter when it was
prepared, though only after sitting for approximately 20 minutes. Still, BI
figured it was best to remove it. New WPHs were entering the marketplace, and
the MP lab eventually found one that didn’t negatively affect the taste. Of
course, because WPH has been pre-digested by enzymes, this meant that the
enzyme complex was no longer necessary.
The use of caseinate and lactalbumin
You may recall from above
that caseinate and lactalbumin are present in chocolate Muscle Provider only. This
is because making a great-tasting chocolate protein powder requires adding more
in the way of flavoring than is the case with vanilla. The addition of these
ingredients effectively dilutes the protein content of the product; it also affects
the mixability and texture. BI could have added non-protein filler
ingredients to the chocolate formula in order to deal with the mixability and
texture issues, however, this would have generated a product of inferior
anabolic potency. Instead, they added caseinate and lactalbumin. The particular
balance developed by the MP lab allowed them to create a higher-protein product
with superior mixability, taste and texture, not to mention the other
beneficial properties of caseinate and lactalbumin.
In an effort to maximize
Muscle Provider’s health and anabolic benefits, BI insists that the MP lab keep
the level of sodium in the product low. Salt (sodium chloride) is often used in
chocolate formulations to enhance the flavor profile. Through rigorous trial
and error, the MP lab discovered a particular balance of WPH and WPI that
allowed them to reduce the level of salt in chocolate Muscle Provider dramatically
-from 0.9% to 0.1%- while leaving alone its addictive flavor.
Blending the proteins
How you mix the individual
proteins together –blending- is one that many facets of manufacturing that supplement
companies overlook when developing a protein powder, according to the MP lab.
Before they enter the
blender, Muscle Provider’s proteins and other ingredients are put through a
fine screen. This helps to remove the lumps and otherwise ensure that the
product is consistent, or homogenous. Blending is performed at a slow speed using
a V-blender in order to gently mix the proteins together and avoid fracturing
them. This, the MP lab states, is the secret to preserving their freshness and
increasing their shelf life. If the proteins were to be mixed in a ribbon or a
high-shear blender, by comparison, the proteins would be severely fractured,
causing them to taste poorly and quickly go rancid. The MP lab does not use
these other types of blenders.
Does quality really
matter to your muscles?
As we’ve discussed, BI insists
on using only the highest-quality ingredients available. Quality is the main
concern, not cost. Realistically, however, will this cause your muscle-building
experience with Muscle Provider to be noticeably different from that of using a
lower-quality protein powder?
Yes, according to the
president and CEO of the MP lab. They tell us that it will make a big
difference. Numerous factors are affected by the quality of the protein and
non-protein ingredients in the product; in particular, the manner in which they
are manufactured. Higher-quality manufacturing methods yield proteins with
superior bioavailability, for instance. This means that more of the protein can
be absorbed by the body, and in some cases, more quickly. This directly impacts
the anabolic state of your muscles.
There are numerous qualities,
or grades, of WPI, WPH, caseinate and other proteins. BI instructs the lab to
use only the highest such grades available. As stated, the proteins are always
obtained from the same supplier in order to ensure that each batch of Muscle
Provider has the same muscle-building potency and incredible taste and
mouthfeel. All stages of manufacturing are closely monitored by QC to ensure
that this remains the case.
It isn’t easy for consumers
to find a protein powder as high in quality as Muscle Provider. The MP lab
admits that this is the most expensive such product they manufacture, for
reasons explained above. Perhaps the best way to conclude this section is to
let the MP lab president and CEO explain in their own words what makes Muscle
Provider so different from other protein powders in the bodybuilding supplement
marketplace, many of which look so similar to consumers when they encounter
them on store shelves.
“First of all, we use the
highest-quality proteins in the country. All of the milk proteins are obtained
from milk supplied by cows born and raised in the United States. The major
source of protein is WPI, which is probably the premiere protein. We also add
several other high-quality proteins [WPH, WPC, calcium caseinate, hydrolyzed
lactalbumin, egg white] that dissolve and go into solution very easily are very
easy to digest. The proteins supplied by an international company that is
regarded as one of the world’s best protein manufacturers. Then there is the
incredible flavor... Muscle Provider probably has the best flavor profile of any
protein powder we have ever manufactured.
The ease with which Muscle
Provider dissolves is important. The better the protein dissolves, the more
easily it can be digested. The body can absorb Muscle Provider almost totally.
If you have a peptide-bonded protein like that in meat, fish, or other whole
foods, then your body has to use its digestive system to break it down and get
at the protein. Muscle Provider gives consumers protein that is almost totally
pure, in contrast. There’s almost no lactose or other sugars in it. You almost
can’t find a product with zero sugar. Each 29-gram serving supplies 21 grams of
protein. There are few other protein powders that are so dense with protein.
The unique combination of
proteins is what really makes Muscle Provider the top protein powder, in our
opinion. We could use plant proteins like soy or rice, but the quality is not
there and the taste is not good, so we don’t. The combination of proteins is
really what makes it stand out... what it does for the taste, texture and
mouthfeel of the product, and of course its anabolic potency. If you use other
protein powders and you compare them with Muscle Provider, you will feel such a
Unlike BI, some supplement
companies are more concerned about cost than quality. They may start
manufacturing a product with higher-quality proteins but then cut down to
lower-quality ones afterwards...yet their marketing suggests otherwise. Behind
the scenes the quality is not the same as what consumers are being led to
believe. Companies like these can afford to charge a lower price for their
products while claiming that they contain higher-quality proteins; the actual
quantities of these proteins are small, however, perhaps even too small to be
Even if we tried to use lower-quality
ingredients while formulating prototypes for BI, they would reject them. They
only accept the very best. As discussed, Muscle Provider has an unusually high
amount of high-grade WPI and WPH in each serving. Most supplement companies
keep these quantities lower–in some cases dramatically lower—in order to keep
costs down and make more money off of consumers.
Appendix: Miscellaneous Questions
With so many years of
experience under their collective belts, we thought it was worthwhile asking the
MP lab team some additional miscellaneous questions in an effort to give you
even more unprecedented access to the manufacturing details of this
best-selling protein powder. Let’s see what they had to share.
Q: Why is the egg white
in Muscle Provider not hydrolyzed?
A: It’s not necessary to
hydrolyze the egg white, as it is already easy to digest the way it is.
Q: What is the purpose of
the soy lecithin in Muscle Provider?
A: Lecithin is used as an
emulsifier and to improve the taste. [Emulsification makes it easier for the
proteins to dissolve in water.] We use a special process to spray the lecithin
on the protein particles. This coats them so that you don’t taste the protein.
The spraying process is carried out separately.
Q: What is the purpose of
the gums (guar, acacia) in Muscle Provider?
A: "The gums that we’ve used
in Muscle Provider are very nice. Besides being a source of fiber, they
function as thickening agents, improve the taste and help keep the proteins
from settling out of solution.
When consumers mix up a
serving of Muscle Provider, the gums help keep it suspended in solution so that
when you drink it you don’t get down to the bottom of your glass and find a gooey
Q: Is it possible for
consumers to differentiate between a higher- and a lower-quality protein powder
on the basis of taste or texture?
A: "If a supplement company
is more concerned about cost than quality, then it will be very difficult if
not impossible to develop an exceptionally great-tasting flavor system like
Muscle Provider’s. BI insists that the MP lab obtain its ingredients from the
same high-quality suppliers in order to make sure that the taste and other
characteristics of the product remain the same from batch to batch, bottle to
bottle. This is very important for consumers to remember.
It is certainly possible to
differentiate between higher- and lower-quality protein powders on the basis of
digestion and absorption. Higher-quality proteins like those in Muscle Provider
will produce less bloating. Consumers will immediately feel a difference when
they use this product. There will be no heaviness or bloating. It is very easy
to digest and metabolize."
Q: What about the thickness
of a protein powder? If a product yields thicker protein shakes, does this mean
that it is higher-quality?
A: No. Thickness is really
a function of the gums in the formula. A product like Muscle Provider will
differ from lower-quality protein powders largely in terms of its ease of
digestion and absorption and of course the taste, which has never been
Q: What should consumers
look for when shopping for a protein powder?
A: They should examine the
label to see how many grams of protein are in each gram of product. This is
what we refer to as its protein density. They should also look at the list of
ingredients. The proteins should be listed in descending order of quantity.
This will tell you which proteins are present in the largest quantities,
relatively speaking. Of course, you can’t tell exactly what ratio of proteins
they are using in the product. Ultimately the only real way to compare a
protein powder is to try it. See for yourself how it feels after using it -whether
or not it poses digestive problems for you, and so forth. This is the only real
Q: Is it true that Muscle
Provider costs more to manufacture than any of the other proteins you make? Why
do you think other supplement companies don’t make formulas like Muscle
A: Yes, Muscle Provider is
the most expensive to produce. It is also the highest quality and the lowest in
sugar and fat. Other supplement companies don’t want to spend as much on manufacturing
their products because they won’t make as much profit. Muscle Provider is a
very low-profit product for BI. But they want consumers to have the very best.
Q: Could a chemical
analysis be performed on a store-bought protein powder in order to confirm that
it contains the ingredients indicated on the product label?
A: That would be virtually
impossible. The MP lab performs tests on Muscle Provider’s individual proteins
before they are blended together. Once blending is complete, protein content
tests are performed to determine the amount of protein in the blend, not
individually identify each protein.
Q: Upon opening a bottle
of Muscle Provider, how long will it stay fresh?
A: If you don’t let it get
hot and keep it sealed in a dry location, then it can last several years. We
had a gentleman who kept a protein in a cold warehouse for 10 years and it was
still good. Muscle Provider can stay good for several years.
Q: If a consumer mixes
Muscle Provider up with water and stores it in the fridge, how long will it
A: We don’t recommend doing
that. If you mix it up with water and let it sit in the fridge, it will become
very thick. Muscle Provider is not meant to be taken like that. If it were, then
we would take out all of the gums. This product is intended to be consumed
immediately after preparation. Drinking it right away.. that’s how it is meant to
Q: Does Muscle Provider
contain any denatured protein at all?
A: There’s a lot of hype
about the issue of denatured versus undenatured protein. The reality is that
almost nobody uses denatured protein. There’s so little of it around. No, we
don’t use denatured protein. Almost no one does in a product like this. That’s
not to say that the protein in some other nutritional products –bars, for
instance, couldn’t be denatured.