SuppVersity - Nutrition and Exercise Science for Everyone

Welcome to today's installment of " on short notice " You may remember from the SuppVersity news on Facebook that the use of cobalt supplements can indeed (as it has long been touted and doubted) have similar effects as EPO ( Hoffmeister 2018 ). Yet while the study by Hoffmeister et al. showed that the VO2max correlated significantly with the 2% increase in Hemoglobin in response to the ingestion of  5 mg of ionized Co2+ for 3 weeks, an acute performance-enhancing effect was neither tested nor observed in the German study. That's in contrast to autologous (=your own) blood infusions. A simple injection of only ~135 ml of red blood cells that were previously isolated from 450 ml of your own blood 2h before training or competition will improve your endurance performance by 5%, ... according to the latest study from the  University of Copenhagen  ( Bejder 2018 ). High-protein diets are much safer than some 'experts' say, but there are things to cons...

You're not going to like it, but not all of the protein foods in this photo deserve the attribute "SuppVersity Suggested" I usually try to keep my promises,... even if this means hours of research and ending up with the conclusion that "more research is necessary"... and no, you don't have to worry, there's more than that in the following ~4500 words + 45 references (not including those I didn't copy from the reviews I cite): plenty of information about the effects of cooking, storage, temperature changes, physical processing, and - you're lucky - a preliminary list of 8 tips / rules (and short explanations) that will help you minimize the amount of oxidized protein in your diet, without having to cut back on the intake of your beloved protein ;-) For those of you who are now wondering PROTOX is / are and why they are (literally) a matter of life or death, I suggest you go back to my previous article about the (ill) health effects of oxidi...

Dietary protein sources: You better eat them before they're rancid. There's such a thing as "protein oxidation"? If you are asking yourself this question, you will probably have missed the 20th century studies by Henry D. Dakin (*1880–†1952). Dakin originally reported the oxidative degradation of particular amino acids during digestion and introduced the potential biological consequences of such biochemical reactions. The impact of PROTOX, as this form oxidation is called to distinguish it from the way better known LOX (lipid oxidation) on human health was, at that moment, wholly unknown. As Estévez and Luna point out in a recent paper in the peer-reviewed scientific journal "Critical Reviews in Food Science and Nutrition", PROTOX has been in the focus during the succeeding decades, though, "owing to the association between the oxidative damage to proteins and aging and age-related diseases (Berlett & Stadtman, 1997)" (Estévez. 2016). ...