Q&A

At MG Nutritionals, we are always happy to answer any question you might have about our products. We have included below a list of the things we get asked most frequently, so hopefully you'll be able to find the answer to any question you might have here.

If you can't, however, feel free to contact us and we will do our best to get back to you as soon as possible.

Is a serve measured using a level or heaped scoop?

It is best to use a level scoop to make sure you get an effective dose.

What is a whey protein?

Whey proteins are one of the 2 main types of proteins found in milk, the other is casein. Whey proteins are different in structure to casein and as a consequence are digested differently in the stomach. Casein has a globular structure and digests slower than whey proteins, hence the description of caseins as slow proteins and whey as fast proteins.

There are also many different types of whey proteins, which vary in amino acids profiles and physiological activities. These include beta lactoglobulin, alpha lactalbumin, bovine serum albumin, immunoglobulins and glycomacropeptide.

How do you make whey protein products?

Whey protein can be made in a few different ways. Generally, the first step is to make the cheese and the formation of the whey. Then the protein is concentrated. The process used depends on what type of product is to be made. The concentration step can use techniques to fractionate specific whey proteins of interest. We use novel ion exchange technology to make ASCEND Elite Muscle to concentrate the BCAA’s. The ion exchange technique used is performed at low temperatures so that the proteins are not denatured.

How are ASCEND proteins different to others available?

ASCEND proteins are different from others available. We manufacture all of our own proteins, so they are not sourced from a third party. We also control the cheese making process from which the whey is derived, so that we can make exactly the product that we need for the physiological function required.

ASCEND proteins have been tested in human clinical trials. This ensures that we sell you only the products we are sure will work for you. Every batch of ASCEND Elite products are BioAssured. This means that we test every batch of ASCEND Elite products to ensure that the bioactivity is assured. The analysis for this is exactly the same as what we used to determine the bioactivity of the active ingredients in ASCEND Elite products when we first discovered them.

Will there be any side effects of taking the products?

There should be no side effects from taking our products, however, sometimes there maybe some stomach discomfort if you are not used to taking large quantities of proteins. If this happens reduce the dose by half and gradually build up to the full dose over a couple of weeks.

What are the benefits of taking colostrum?

Colostrum is the first milk from a cow after giving birth, and is full of many compounds which aid in the development of the immune system, gut function, and muscle development.

When should I take my ASCEND product?

Each product is different, so follow the instructions on the relevant package.

Which product should I take for increasing muscle mass?

If you are wanting to increase not only muscle mass, but also strength, then ASCEND Elite Muscle is the product you need. Clinical trials have shown that you can double muscle strength compared to just doing exercise alone. This is because we have designed a process to get the highest level of natural BCAA’s possible in a whey product.

What is the difference between free and natural amino acids?

Free amino acids are the individual amino acids, often produced using a chemical process, this is why they don’t taste very good. Proteins are made up of amino acids and in their natural state are intact, as either the whole protein or a peptide.

Why is there soy in the ingredient list of some of the ASCEND products?

To provide you with products which hydrate rapidly and mix to a smooth consistency, we have chosen to instantise most of our powder products. To do this we need to use an emulsifying product, lecithin, which is derived from soy – hence the term “soy lecithin” on our labels. It is only used to provide the instantising properties of the powder and has no nutritional function.

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