Creatine is one of the most studied and used supplements there are, both for lean muscle gain, energy, endurance and recovery, but also for reaction time, cognitive health and focus, affecting the brain, nervous system, heart and much more.

It’s used by athletes for more explosive power: sprinting, heavy lifting and intense exercise.

It allows for greater endurance in training, more reps per set before fatigue sets in, faster recovery between sets or sprints and can help lengthen workouts and exercise time.

It also helps with lean muscle creation, reduced muscle damage and even helps maintain lean muscle during calorie restriction or fasting — without breaking the fast.

And it adds fullness and denseness to our muscles.

But it does more than this. Just as it supports muscle, it also supports the neurons that make up our brain and nervous system, supporting focus, cognition and mental fatigue, and many people take it solely for this.

Due to this it helps with reaction time, memory and exhaustion.

It also helps with aging, helping prevent muscle loss as we get older, supporting bone density and improving overall cellular energy levels, as energy failure is central to nerve degeneration.

And for vegans and vegetarians it’s a must as creatine comes almost exclusively from meats, not plant sources. 

So if we’re not eating meats we have to rely solely on creatine being created inside our body, which happens at lower levels due to lower amounts of amino acids received from plant foods.

This can lead to lower energy levels, less muscle mass, mental fatigue and stress.

As creatine is vegan, vegans and vegetarians supplementing with it can experience some of the most noticeable benefits both in energy and muscle, as well as focus and stress levels.

So that’s what it does and what it affects.

But what is it, how does it work and, most importantly, how can you use it to help you?

Did you know collagen powders don’t give us as much collagen as we think?

They don’t. Not nearly as much.

And they don’t give us any of the other proteins needed for softer, firmer, more youthful skin.

In fact, collagen often gets credit for qualities that other proteins bring.

If we want more elastic skin that allows skin to stretch out and then come back without creating wrinkles, that’s elastin, not collagen.

If we want softer, smoother skin (not to mention thicker, fuller hair and stronger nails) we need keratin.

But we don’t get these from collagen powders.

This is because, as with any protein (and collagen is just a type of protein), our body doesn’t use the collagen we consume in the form it comes in — it uses the amino acids that it’s made of.

And if they aren’t the right amino acids or the right amounts? It can’t use them.

So let’s dive in and see what’s happening here.

Let’s look at not only what does and doesn’t produce collagen (and how much), but let’s also look at the other proteins that provide qualities which are often associated with collagen, but which, in actual fact, are not from collagen.

What produces those? (Hint: it’s not collagen powder.)

And finally, let’s see what actually gets us the softest, healthiest and most youthful skin.

Ready? Here we go.

Did you know that whey protein powder spikes insulin levels, building as much body fat as sugar in many cases?

Insulin is the hormone responsible for shuttling sugar (glucose) to our cells.

But, when our cells can’t take any more sugar, then it attaches the glucose to fatty acids to create body fat. This is how body fat is created.

And, while insulin is present in the blood stream, fat loss cannot occur.

Now, normally sugar is what causes insulin to be released. But whey is unique among proteins in that it can cause as much or more insulin to be released than sugar can.

This is one of the biggest reasons that we build so much excess body fat along with muscle when bulking — because we’re also taking whey.

And it’s what causes our cuts to take so long.

Because, even when we cut calories and cut down on carbs, if we’re still taking high levels of whey, then to a large degree the whey is causing new fat creation.

And, at the same time, it’s also preventing fat loss.

All because of the high levels of insulin it stimulates.

But why is this and how does this work?

Let’s dive in.

There is a lot of debate today about how much protein is too much.

And this includes what causes protein toxicity, something that overloads our kidneys and liver, affecting our overall health, and which can be more severe with those who already have issues with their kidneys, liver and insulin levels.

It’s basically consuming more protein than our body can use at the time.

But that’s a very general description, and doesn’t help us to determine how much is too much, or even tell us how this happens.

Saying: “You’re eating too much protein,” is both too general, but also incorrect.

Too much of which type of protein? Because different proteins, consumed in large amounts, cause different effects.

To understand protein toxicity, what causes it, and ensure we aren’t consuming too much protein, we need to take a step backwards.

Because with anything that doesn’t seem to have a direct answer, there is some missing piece of information.

And in this case it’s a big one: there is no such thing as protein toxicity.

You see, our body doesn’t use the protein we eat.

It uses the building blocks that make up the protein, the amino acids.

And unless we look at these, we don’t actually know what protein toxicity is or what causes it, and we don’t know how much protein is too much.

Because what we’re talking about when we say Protein Toxicity is actually Amino Acid Toxicity.

It doesn’t come from eating too much protein, it comes from eating too much of the wrong kinds of proteins that contain too many of the wrong amino acids.

And that can cause real issues.

Let’s dive in.

Did you know whey powder can cause bloating? Or that it can cause poor digestion and even feed harmful bacteria?

It can. And many people using it don’t realize that some of that extra body fat they may be trying to get rid of isn’t body fat at all, but bloating from the whey they’re taking.

Many people use whey protein powders as an easy way to get in more protein to help them build muscle or just to keep their protein levels high.

In fact, it’s become fairly ingrained in the diets of many body builders and fitness trainers.

But does it help as much as most people think?

In this article we cover how PerfectAmino has a near zero caloric impact on our body, and this is important.

When we work out and take 20 or 30 grams of whey or pea protein, or collagen powder, we think our bodies are getting 20-30 grams of protein or collagen.

But that's not true.

This is because protein and collagen aren't used by our bodies in the forms they arrive in.

Instead, they're broken down into their building blocks — the amino acids.

Amino acids are what our body actually needs, and are the only things of value in protein from our body's point of view.

But the ratio of amino acids present in different proteins determines how much actual useable protein we get from them and how much calories.

And this has a larger impact on our fitness goals than most people think.

There is a lot going around right now about whether it’s better to eat meat or go on a vegan diet.

And there are many proponents of each, quite passionate, providing many different reasons why one is better than the other.

Unfortunately, they often contradict each other.

Some say meat causes an inflammatory response in the body, and can lead to weight gain or protein toxicity. That it’s bad for cardiovascular health and can raise cholesterol levels. And that it doesn’t contain fiber and other important vitamins and antioxidants.

Others say a pure vegan diet doesn’t provide all the nutrients present in meats such as b12 and other key vitamins, or iron, and that it leaves many people protein deficient due to lower levels of protein in plants, leading to lower strength and immune function.

But for each reason put forth as to why one is bad, someone else holds up an example to show how it isn’t true.

And, of course, there is also the moral aspect, which is personal to each individual.

But on a straight scientific basis, how is it that we do not have a definitive, agreed upon answer as to whether we should eat mostly meats or mostly plants?

And why is it that some people do better on meats, without reactions, and others on a plant-based diet?

Well, with all of our ability to test and watch the various reactions within the body at the cellular level, it would seem pretty easy to find out.

So let’s dive in and see if we can answer this question for you.

For the last few years a sort of battle has existed regarding protein.

Is meat or vegan protein better?

How much protein should I take? Is it too little or too much? Do people in general need more protein or less protein?

Beyond that, some say that meat proteins cause an inflammatory response in the body so we should get protein from plants.

Others say we need more animal protein, that it’s a superior protein source and provides key nutrients not available in plant proteins.

Some say too much protein is toxic and others say too little protein impacts our hormones, muscle, bones, mood, and immune system.

So how do we answer this?

Well, we don’t.

Because we’re asking the wrong questions.

And the reason we’re asking the wrong questions is because we’re starting from the wrong point of data.

Let's dive in.

How does PerfectAmino actually work? And what is it really doing in our bodies?

PerfectAmino is the perfect protein source. But there is a point there. It’s the perfect protein source. It isn’t protein in itself, but amino acids, the building blocks of protein.

When these amino acids are bonded together into chains, that’s when it becomes a protein.

That’s what any protein molecule you eat is — hundreds or thousands of different amino acids all bonded together into a long chain.

But PerfectAmino is different than other protein sources you’ve had. Very different.

We’ve upgraded PerfectAmino by adding nucleotides and nucleosides — the building blocks of nucleic acids: our DNA and RNA.

But we want to make sure you fully understand why we did this and how this works.

Because it was for a very exact reason. And it is very much an upgrade.

We know that the building blocks of protein and collagen are the essential amino acids.

Having all of the essential amino acids, and having each of them in the correct overall ratio, is necessary for complete protein synthesis, as well as protein synthesis without the caloric impact.

However, there is another aspect to this.

While these essential amino acids are the material used to synthesize new protein, the actual building blocks of protein and collagen, if we want perfect protein synthesis then we need to look at the process of synthesizing protein itself: how they are being made.

Because if the process is at all faulty, then even if we have the correct amino acids and correct amounts, we won't necessarily get correctly made proteins.

In fact, we can even have stopped creation of specific proteins. And that can affect us in any number of ways.

If you’re reading this page, it’s likely that you’ve seen our claims for PerfectAmino Essential Amino Acids; and that you may have a few questions about them.

The first claim is that not all proteins are equal. That different proteins, once digested and absorbed, provide our bodies with different amounts of usable protein, gram for gram. 

The second claim is that the idea that we receive 4 calories for every gram of protein we consume is a misconception. And that it indicates a broader lack of understanding of what calories are outside of the scientific community, and what they have to do with muscle gain, energy, and body fat. 

We’ll do our best to answer those claims here.

In the last article we covered how many companies selling natural sweeteners such as stevia and monk fruit, knowingly or unknowingly cut their product with artificial sweeteners by 60% or as much as 100%.

They can do this because the only way to tell for sure is to do very extensive chemical testing.

Yet these artificial sweeteners can pose real health risks, from heart trouble to gut trouble.

And they're in about 99% of non-sugar sweetened products today.

But if it takes thorough chemical analytical testing to be absolutely sure it's natural, and you probably don't have access to that, what can you do to know what's real or not?

Well, there are a few ways.