What is Collagenized Protein?
When some of the world’s top scientists went to work on learning about the body’s joints, they discovered collagen. This study of the intricacies of collagen led to the discovery of hydrolyzed collagen, and it soon became the determination to determine which hydrolyzed collagen was the best-of-the-best – aka hydrolyzed bovine collagen.
There is a particular dermis layer from range-fed cattle that provides the highest-quality raw materials as the source for harvesting the right kind of collagen protein. Visí’s hydrolyzed bovine collagen is the superior source of collagen, providing five specific types of collagen, all in bio-identical shapes and sizes so that our bodies can utilize them to maximum efficiency. Type I collagen takes care of the bones, tendons, ligaments, and skin. Type II collagen is all about the cartilage and structure of the eyes. Type III builds the liver, lungs, and arteries. Type IV is the kidney’s most necessary collagen, as well as several internal organs. Type V goes after the surface cells, such as the hair and the placenta in an expecting mother’s womb.
Because bovine hydrolyzed collagen provides a wealth of natural enzymes, natural lipid factors, vitamins, minerals and other valuable biochemicals such as a plethora of amino acids, it is the perfect source for supplying the body’s needed protein. Bovine collagen from the strap of the dermis layer on the back of the cow provides the perfect protein mix of the most specific concentration of amino acids found in nature that perfectly match the essentials of the human body. These peptide amino acid links from the bovine source genetically parallel the amino acid structures in our bodies.
How collagen is properly hydrolyzed makes a major difference in how healthy the body will respond to it. We use enzymes from fruits to break the proteins into many little fragments called peptides. The peptides from fruit enzyme breakdown are much smaller and have great assimilation (incorporation of the digested material into the tissues). After using plant enzymes from fruit to predigest the bovine dermis (collagen), the resulting digested collagen is then sent through a process of filtration to separate out large protein molecules the body does not want. This method of extraction is especially ideal for preserving the most valuable compounds that are the polypeptides (small amino acid chains) and other water-soluble fractions.
Unlike the many amino acid protein products that are pasteurized, heat-treated, or bathed in some acid solution, the fruit-enzyme hydrolyzed bovine collagen will provide amino acid peptides that are not warped, bent out of shape, or damaged. Bovine collagen handling uses a cold-processing technique to avoid high temperatures that destroy and ruin the natural material, making bovine collagen far superior to whey, hemp, pea, or soy protein. The net protein utilization of hydrolyzed bovine collagen is higher than 95%, while the other proteins such as whey are absorbed and consumed at only a 53% utilization rate. That makes enzyme-hydrolyzed-bovine collagen 2x better in absorption and 100x better in structural molecules than any other protein source. The shape makes all the difference. Visí only uses the best-of-the-best!
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