What is the difference between carnitine and creatine

When milk is made into cheese, whey is the substance that has floated to the top due to the separation process. Whey protein concentrate goes through a couple of manufacturing processes known as ultrafiltration and diafiltration which leave most of the proteins intact with a small amount of fats and carbohydrate.

Although whey concentrate is somewhat fast digesting, it is still slow compared to its relatives. Whey protein isolate is next in line when it comes to speed of digestion which is due to the extra step in processing that concentrate does not go through.

Ion-exchange chromatography, which is a longer filtration process, allows isolate to be purer and the protein to absorb faster, however, some protein fractions are lost in this process. The fastest sibling in the protein family is whey protein hydrolysate.

This protein is taken to an even more thorough filtration process known as hydrolysis to break the amino acid bonds increase absorption. That is why hydrolysate is the best protein to take immediately after a workout.

Whatever whey protein form you choose, try taking it around your training times and first thing in the morning when amino acids are critical for continued growth. Try 20 grams in the morning about a half hour before your first solid meal, grams before training and grams after training. Of course you must weigh all your options when choosing a whey protein product such as price, availability and taste.

Casein is the largest compound found in milk. It is slow to digest and some forms take up to six to seven hours to fully metabolize. That is why casein is a great choice when you know you may not eat for a while or right before bed. This slow release of amino acids will ensure your muscles are getting exactly what they need to keep growing. Caseinate is a form of casein that is made mostly of protein and is somewhat soluble. Usually as calcium caseinate , potassium caseinate, or sodium caseinate manufacturers like the solubility of caseinate as it mixes well in fluid.

Micellar casein protein undergoes a microfiltration process to separate lactose, fat and whey from the casein part of the milk. Because of this extra process micellar casein does not mix easily with fluid but it is the slowest digesting of the casein proteins making it ideal for nighttime use.

Lastly, the fastest digesting protein of the casein family is hydrolyzed casein. Thirdly, Creatine is stored in the muscles until it is needed for medium to strong muscle contractions, it is not necessary to have it before a workout as it will stay in the muscles till the next time you workout.

So basically, taking Creatine directly after your workout is the best time to maximise absorption and to not train with dehydrated organs! Simply taking Creatine with water is near pointless, the absorption rate is very low and the Creatine will simply be excreted out of the body with little benefit.

Creatine is best absorbed into the muscles via an insulin spike in the body. To create an insulin spike in the body a high GI carbohydrate is needed.

Grape juice is the highest GI juice of around This will work. The next is pineapple with around However, the best carbohydrates for Creatine absorption are maltodextrin, waxy maize and dextrose, with GI factors of between maltodextrin being the lowest and waxy maize and dextrose being the higher.

Do not take Creatine with or around citrus juice or fruit, especially orange juice. Which one will help me gain muscles? People have long been debating which one works more effectively. So, today, let us take a closer look at these two substances found in our bodies and see for ourselves which will work to our advantage more.

Carnitine came from the Latin word carnus or flesh. Why you may ask? Carnitine was first isolated from meat. As studies furthered, it was found in every cell of the body and derived from an amino acid. Carnitine is the generic name for a number of compounds: L-carnitine, acetyl-L-carnitine, and propionyl-L-carnitine. Carnitine moves long-chain fatty acids into the mitochondria to be converted into energy. It also transports toxic compounds to prevent their accumulation.

Carnitine is concentrated in skeletal and cardiac tissues to use fatty acids as fuel. When the body lacks carnitine, fats cannot enter the mitochondria and be converted into energy. That is why carnitine is best known as a fat-burner. Carnitine is an effective fat burner, especially when you combine it with exercise. The more you move, the more fats are converted into energy that results in weight loss and muscle gain.

It is a very simple process, but you know what makes carnitine more special? E38—E43, Terjung, P. Clarkson, E. Eichner et al. View at: Google Scholar S. Mihic, J. MacDonald, S. McKenzie, and M. Safdar, N. Yardley, R. Snow, S. Melov, and M. Bisciotti, Ed. Deldicque, P. Atherton, R. Patel et al. Willoughby and J. View at: Google Scholar D. Hespel, B. Eijnde, M. Warren, J. Fennessy, and M. View at: Google Scholar E.

Rawson, B. Gunn, and P. Cooke, E. Rybalka, A. Williams, P. Cribb, and A. Santos, R. Bassit, E. Caperuto, and L. Bassit, R. Curi, and L. Bassit, C. Pinheiro, K. Vitzel, A. Sproesser, L. Silveira, and R. Domingues, L. Teixeira et al. Kingsley, D. Cunningham, L. Mason, L. Kilduff, and J. Kley, M. Tarnopolsky, and M. Sullivan, J. Geiger, M. Mattson, and S. View at: Google Scholar B. Gualano, G. Artioli, J.

Poortmans, and A. Matthews and D. Matthews, C. Allaire, E. Shoubridge, G. Karpati, S. Carpenter, and D. Park, N. Olsen, L. King Jr. Tarnopolsky and G. Tarnopolsky, A. Parshad, B. Walzel, U. Schlattner, and T. Banerjee, U. Sharma, K. Balasubramanian, M. Kalaivani, V. Kalra, and N. Pulido, A. Passaquin, W. Leijendekker, C. Challet, T. Wallimann, and U. Passaquin, M. Renard, L. Kay et al. Tarnopolsky, B. Roy, and J. Tarnopolsky and J.

Chilibeck, M. Chrusch, K. Chad, K. Davison, and D. Stout, B. Sue Graves, J. Cramer et al. Tarnopolsky, D. Mahoney, T. Thompson, H. Naylor, and T. Mahoney, J. Vajsar et al. Klopstock, V. Querner, F. Schmidt et al. View at: Google Scholar C. Kornblum, R. Deacon, E. Vincent, P. Greenhaff et al. Faager, K. Rundgren, A. Fuld, L.

Kilduff, J. Neder et al. Vorgerd, and M. Flanagan, P. Simmons, J. Vehige, M. Willcox, and Q. Rebouche and D. Weis, A. Cowan, N. Brown, D. Foster, and J. Pons and D. S8—S24, Couturier, R. Ringseis, F. Mooren, K. Kruger, E. Most, and K. Ringseis, J. Keller, and K. Mancuso, R. Siciliano, E. Barone, and P. Di Nicolantonio, C. Lavie, H. Fares, A. Menezes, and J. Delaney, J. Spark, J. Thomas, Y. Wong, L. Chan, and M. Wang, S. Korman, J. Ye et al.

Longo, C. Amat Di San Filippo, and M. El-Hattab, F. Li, J. Shen et al. Chen and S. Rodriguez-Segade, C. Alonso de La Pena, M. Paz et al. Golper, M. Wolfson, S. Ahmad et al. Boehmer, A. Rydning, and H. Bohmer, H. Bergrem, and K. Hurot, M. Cucherat, M. Haugh, and D. View at: Google Scholar Y. Chen, M. Abbate, L.

Tang et al. Yang, L. Xiao, P. Song, X. Xu, F. Liu, and L. Spagnoli, G. Palmieri, A. Mauriello et al. Giovenali, D. Fenocchio, G. Montanari et al. Laviano, F.