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08.05.2010


Reach your growth hormone peak two hours after eating gelatine pudding

Reach your growth hormone peak two hours after eating gelatine pudding
Two hours after eating a hefty portion of gelatine your body has a surge in growth hormone production. Nutritionists at the University of Maastricht write about their discovery in the European Journal of Clinical Nutrition. Gelatine raises GH better than soya protein, the whey protein alpha-lactalbumin and milk protein.

In experiments, a mixture of arginine and lysine (1:1) increases growth hormone production. But, the same researchers reported in 2008, soya protein containing the same amount of arginine and lysine works just as well as separate amino acids in tests. [J Clin Endocrinol Metab. 2008 Feb; 93(2): 584-90.]


Reach your growth hormone peak two hours after eating gelatine pudding


We copied the figure here above from the earlier publication. It shows the total GH production after taking a placebo [black diamond], separate amino acids [white diamond], hydrolysed soya protein [black triangle] and intact soya protein [white triangle].

In their new publication, the researchers compare the effect of four different sorts of protein on GH production: soya protein, the whey protein alpha-lactalbumin, milk protein and gelatine. The composition of the proteins is shown below. The best source of arginine is gelatine. But apart from this gelatine is an incomplete protein.


Reach your growth hormone peak two hours after eating gelatine pudding


The figure below shows the effect of the different proteins on GH level. All proteins cause a GH peak two hours after intake, but gelatine works best. The researchers gave their subjects the proteins in shakes, with no carbohydrates added. The dosage was 0.6 g protein/kg bodyweight. The subjects did no sport.


Reach your growth hormone peak two hours after eating gelatine pudding


The question we immediately ask is whether athletes can increase their GH production by eating a portion of gelatine for breakfast. Say you weight 80 kg, then you'll need 48 g gelatine. In a standard recipe that would amount to about 2.5 kg of pudding.

Hmm. We'll be sticking to separate amino acids.

Source:
Eur J Clin Nutr. 2010 May;64(5):441-6.