Scitec Nutrition has been one of the leading supplement producers in the world for over 20 years. Instead of cheap solutions and empty propaganda, we build our practice exclusively on quality and honest business behavior, even if this latter might not be very profitable nowadays. Among the market-leader brands, we are almost the only ones who announced a protein quality guarantee, who introduced a certified system for measuring protein content and who publish product tests regularly, which are available and accessible to anyone interested on our website.
Did you know that in the last three years, there have been a lot of suits in the USA against supplement companies for deceiving customers? A lot of old and big-brand proteins turned out to contain half the amount of protein or three times more carbohydrates as they advertised. Authorities and official quality control are essential for the cleaning of the market. Scitec Nutrition will initiate the introduction of a transparent and verifiable regulatory system at the appropriate authorities.
The term zero is very common on the supplement market. When the customer hears the term „zero”, he/she usually believes it refers to zero fat and zero carbohydrate and not zero added sugar, which is usually the truth. The protein cannot be zero, if: It has chocolate pieces in it Is chocolate or cocoa-flavored It was made soluble with lecithin It is only important to eat or drink zero products, if you have a lactose intolerancy.
Glycin is the simplest, non-essential amino acid. However, most proteins contain only a very small amount of glycin, except for collagen, which is approximately 35% glycin. It is the amino acid used most frequently for protein spiking, as it raised the protein percentage due to its high nitrogen content.
A new trick of manufacturers: the extra added ingredients do appear on the labels, but not with their real functions. Glycin for example is usually presented as a flavor enhancer and not as an added amino acid. If, according to the label, the product contains glycin or hidroxyproline, it could indicate amino spiking or added collagen. The quality of Scitec products is also guaranteed by the Wesslin-lab certification seal on the packaging.
The percentage of protein contents are: Vegetable sources average 3-5% Meats 15-24% Protein powders 60-90% Never forget to consume trustworthy and high-quality, tested and verified protein powders.
It is a popular misconception that the quality of protein powders is determined by their protein content. A lot of people think that a 90% protein must be better than a 60% protein. However, this is not entirely true. In reality, the biological utilization of a protein depends on a lot of factors that have nothing to do with the concentration of the protein. For example, the digestibility of a protein depends on its molecular structure. The digestive enzymes cannot cleave protein chains on any given points, only on specific cleavage points. If the enzyme has difficulty reaching these points […]
You can be suspicious of amino spiking, if: The protein is too cheap A significant price discount is given, and the product’s best before date is not in the near future The texture is scratchy or grainy The content of protein is suspiciously high, but the price is low The protein content is above 90%, but it has a chocolate flavor or pieces Discount brand sells seemingly premium products
The classic methods measure a product’s protein percentage based on nitrogen content. During the amino spiking, the manufacturers usually put additives that have a big nitrogen content (like glycin, creatine, guanidine nitrate) or low-quality protein (like chicken collagen, soy, insect protein) into the protein powder, which – due to their nitrogen content – raise the nitrogen.calculated protein level of a product. Thus, it is OK to say that a product contains 70-80-90% protein. In reality, these addons have no real added value. The customer does not get a real protein, but some protein and a lot of useless fillers. So […]
The amount of protein available for the whole living world is a critical issue. Carbohydrate and fat can be produced even by the simplest organisms (mosses), however, protein can only be produced by very few. Unlike carbohydrates and fats, protein contains nitrogen as well. Although a substantial portion of the atmosphere is nitrogen (78%), the majority of organisms cannot use it to produce amino acids and synthetize protein. There are only a few microbes that are able to bind nitrogen from the atmosphere and use it to create the precursors of protein. They are the ones who cover the protein […]