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Introduction
This episode was oringally published as one of our “Expert – ask me anything” (AMA) episodes, which we published for Premium prescribers. In such bonus episodes, we collect questions from Premium subscribers and ask them direct to a world-class expert and past podcast guest.
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In this episode Prof. Stu Phillips takes questions about synethized whey protein, plant proteins, post-exercise MPS, and many other topics related to protein, muscle function and ageing.
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- What is muscle protein balance?
- Why is the focus always on muscle protein synthesis?
- Is MPS a good proxy measure for outcomes we care about (e.g. muscle growth/repair)?
- What’s the difference between ‘whole body protein synthesis’ and ‘muscle protein synthesis’?
- Does the literature still show that an additional dose of plant-derived protein is required to equate a similar response from animal protein?
- During post-exercise conditions does protein ingestion stimulate MPS for longer than the usual 2-3 hour period reported in rested conditions?
- Considering the growing interest in fasting protocols (both TRF and longer fasting protocols)
- Is it a waste to take too much protein powder at once because some of it won’t get absorbed?
- Does protein powder lose some of its quality if boiling water is added due to protein denaturation?
- Would you please share your opinion about how you evaluate protein status in the body?
- I am now over 60 and lift heavy twice a week. What would be a reasonable body fat % for me to aspire to and how much daily protein should I be targetting in my diet?
Guest Information
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In addition to being a full Professor in Kinesiology, also an Adjunct Professor in the School of Medicine at McMaster University.
He is a fellow of the American College of Sports Medicine (ACSM) and the American College of Nutrition (ACN). His research is focused on the impact of nutrition and exercise on human skeletal muscle protein turnover. He is also keenly interested in diet- and exercise-induced changes in body composition.
Danny Lennon has a master’s degree (MSc.) in Nutritional Sciences from University College Cork, and he is the founder of Sigma Nutrition.
Danny is currently a member of the Advisory Board of the Sports Nutrition Association, the global regulatory body responsible for the standardisation of best practice in the sports nutrition profession.