Would you rather pay for protein and have it 13.5% utilized or 81%? How about getting results in the gym that would blow you away? What’s the Net Protein Utilization of your protein source? What would happen to your lean muscle if you could make your protein 600% more effective?

Protein is something all of us need.

According to leading nutrition researchers have outlined how protein improves appetite, manages a healthy body weight, reduces cardiovascular and metabolic risk factors, and increases dietary compliance in a recent review paper (1).

In this overview of the literature, scientists from the U.S., Australia, and Denmark explored how diets based on properly dosed, high-quality protein sources improve health.

Here’s what they found:

  1. Metabolic and Appetite Advantage
  2. Muscle Building
  3. Management of Healthy Weight

Bottom Line

Higher-protein diets based around quality and sound nutrition work on multiple levels. I have been recommending a daily protein intake between 1.2 to 1.6 grams per kilogram per pound of body weight (0.55 to 0.75 grams per pound) and about 20 to 40 grams per meal (depending on the individual) in conjunction with high-powered nutrition since inception. The amount of high-quality protein per meal found in Isagenix products is meant for sustained and real lasting results. Indeed, over the long term, higher-protein diets don’t just help with losing weight; they improve health and prevent unwanted weight regain (1).

Not All Protein is the Same

In order to establish the amount of protein that is actually used in the body lets understand net protein utilization.

According to Wikipedia, the net protein utilization, or NPU, is the ratio of amino acid converted to proteins to the ratio of amino acids supplied. This figure is somewhat affected by the salvage of essential amino acids within the body, but is profoundly affected by the level of limiting amino acids within a foodstuff. Nitrogen is a fundamental component of amino acids, which are the molecular building blocks of protein. Therefore, measuring nitrogen inputs and losses can be used to study protein metabolism.

All protein is not the same. There are factors that reduce the quality of all food including protein. According to Jones and Erdmann “Unfortunately, in the real world countless factors are working to prevent our bodies from receiving a full and balanced supply of these all-important substances. Among these factors are the pollution caused by burning fossil-fuels, the hormones fed to cattle, the intensive use of fertilizers in agriculture, and even habits such as smoking and drinking, all of which can prevent our bodies from fully using what we eat. Worse still is the amount of nutrition that is lost from our food through processing before we actually get to eat it…By providing the body with optimal nutrition, amino acids help to replace what is lost and, in doing so, promote well-being and vitality.(4)”

Essential Amino Acids

Humans can produce 10 of the 20 amino acids. The others must be supplied in the food. Failure to obtain enough of even 1 of the 10 essential amino acids, those that we cannot make, results in degradation of the body’s proteins—muscle and so forth—to obtain the one amino acid that is needed. Unlike fat and starch, the human body does not store excess amino acids for later use—the amino acids must be in the food every day.

The 10 amino acids that we can produce are alanine, asparagine, aspartic acid, cysteine, glutamic acid, glutamine, glycine, proline, serine and tyrosine. Tyrosine is produced from phenylalanine, so if the diet is deficient in phenylalanine, tyrosine will be required as well. The essential amino acids are arginine (required for the young, but not for adults), histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. These amino acids are required in the diet. Plants, of course, must be able to make all the amino acids. Humans, on the other hand, do not have all the the enzymes required for the biosynthesis of all of the amino acids.

From the chart below you see how different proteins are compared. Pay attention to Net Protein Utilization.


Understanding the Amount of Amino Acids that Promote Body Protein Synthesis (BPS)

Lets follow whey protein through the process. Once you consume it  the dietary protein is digestible, when it is enzymatically hydrolyzed during the digestive tract thus releasing its constituent amino acids in the first 100 cm of the small intestine, where they are absorbed. Then, those amino acids can follow either the anabolic or the catabolic pathway. The percentage of digestible protein is Net Protein Utilization (NPU) which for whey protein is 92%.

Once in the small intestine it is either used to promote BPS, their primary function, or removed as toxic waste. The portion that follows the anabolic pathway can be used for BPS. The portion that follows the catabolic pathway can not provide BPS. The ratio of amino acids that can provide BPS is called Net Nitrogen Utilization (NNU).

Whey protein  generally has an NNU of about 15%, i.e., 15% follows the anabolic pathway and 85% follows the catabolic pathway. If the NNU increased the BPS would also increase. That would be highly desirable.

The method to increase the shake’s NNU was tested by Dr. Marco Ruggiero (see bio below). He discovered with the use of hydrolysis and an electron microscope that using the Isagenix Isalean Shake with the method described in the video could increase the NNU from 15% to 90%!!!!! According to Dr. Ruggiero, the Isagenix IsaLean shake as formulated by John Anderson’s patented process is the best he has ever tested. He indicated that Mr. Anderson’s method of preparing the New Zealand whey protein preserves its natural enzymes in a way no other formulator has ever been able to duplicate. He indicated that this method shown in the video will probably not come close to yielding the following results with any other whey protein shake on the market other than the Isagenix’s IsaLean Shake.

The Math

Before the discovery:

Net protein utilization (NPU) (90%)  X Net NNU (15%) = 13.5%

After the discovery:

NPU (90%) X NNU (90%) = 81.0%

81.0% divided by 13.5% = 600%

How to Make the World’s Best Shake 600% Better


Purchase the Isalean Shake

Click here to purchase the Isalean shake. Be sure to “Sign up and save” with 25% off retail!


The following method has currently not been endorsed by Isagenix. Dr. Marco Ruggiero’s discovery has not been published.

To Order the Isagenix IsaLean Shake

Or order direct click HERE or the Photo:

Click on the photo to order.


  1. Leidy HJ, Clifton PM, Astrup A et al. The role of protein in weight loss and maintenance. The American Journal of Clinical Nutrition 2015;ajcn084038.
  2. Westerterp-Plantenga MS, Nieuwenhuizen A, Tome D, Soenen S, Westerterp KR. Dietary protein, weight loss, and weight maintenance. Annual Review of Nutrition 2009;29:21-41.
  3. Halton TL, Hu FB. The effects of high protein diets on thermogenesis, satiety and weight loss: a critical review. Journal of the American College of Nutrition 2004;23:373-85.
  4. Erdmann, R. & Jones , M., (1987) The Amino Revolution, First Fireside Edition, p2.

Dr. Marco Ruggiero Bio

Dr. Marco Ruggiero is a rare talent; with credentials as both a PHD in Molecular Biology and a certified Medical Doctor, specializing in Clinical Radiology. He is undoubtedly in the top echelon in both fields and he somehow manages to split time between developing cutting edge research in the lab, while maintaining the highest level of treating, caring for and diagnosing patients at the bedside. Ruggiero has always felt it was equally important to not only develop medical advancements and miraculous, scientific breakthroughs in the lab, but to also see them come to fruition at the bedside. Formulating the work he does behind the scenes is just as important to Dr. Ruggiero as seeing the improvements in his patient’s quality of life. Dr. Marco Ruggiero is truly a gift to humanity.

Dr. Ruggiero graduated in 1980 from The University of Firenze in Italy and earned his MD status. Soon after graduation, he joined the Military and with his high intelligence, he cut his teeth on atomic, biological and chemical warfare. Truly, these were not subjects for the faint of heart. He began traveling in 1982 and landed in Houston Texas where he was fortunate to study under Nobel Prize winning scientists in Physiology and Medicine. One of the Nobel Prize winning scientists that Dr. Ruggiero studied under, Sir. John Vane took notice of some of the research Ruggiero was compiling and offered to sponsor his first paper for publication. This was the beginning of a thirty plus year career for Dr. Ruggiero as one of the leading authorities in the scientific and medical world. One of his first major revelations focused on the past failures as to how viruses were being fought. Dr. Ruggiero was a major catalyst in changing the scientific community’s focus away from the virus and instead addressing the immune system first and foremost.

In his 30-year career, Dr. Ruggiero’s work has not gone unnoticed. He has had over 150 papers published in the world’s most prestigious, peer reviewed scientific journals. As of December, 22nd 2015, Dr. Ruggiero now has two published, peer reviewed papers that reside in the top 5% of all scientific papers ever published. Dr. Marco Ruggiero currently resides in Chandler Arizona with his wife, Stefania Pacini, MD. They continue to turn the scientific and medical communities upside down with their cutting edge research and development of nutritional technologies, which help facilitate natural healing within the body.

For more information on Dr. Ruggiero’s latest project, visit

About the Author Michael Lantz (Big Papa)

The Wellness Warrior™; Health & Leadership/Business Coach, Speaker, Blogger, Author, Ironman Triathlete Helping others live with more health and joy, paying for their dreams and make a difference in the world! Learn more: