All
Proteins
≠
Equal
A
TALK-STORY
WITH
DR.
ANDY
GALPIN
|
|
The
many
years
spent
building
this
wild
endeavor
and
the
many
people
who
have
showed
up
to
help
it
along
have
been
incredibly
humbling.
We
are
grateful
to
our
friends,
old
and
new,
who
have
stepped
in
to
amplify
their
impact
within
our
communities
and
we
are
so
lucky
to
be
able
to
call
on
some
of
their
expertise
to
help
our
customers
better
understand
their
own
health
journeys.
|
|
During
a
recent
Holo
‘Ai
harvest,
I
had
the
pleasure
of
carrying
deer
with
one
such
brilliant
friend,
Dr.
Andy
Galpin,
a
Professor
and
Scientist
of
Human
Performance
and
host
of
the
Perform
Podcast.
|
|
|
|
We
have
been
having
an
ongoing
conversation
around
the
fact
that
all
proteins
are
not
equal,
a
lengthy
talk-story
that
we
think
holds
a
lot
of
value
for
our
ʻohana
of
customers.
We
compiled
the
following
Q&A
covering
high-level
nutrition.
Mahalo
nui
Andy.
|
|
Jake
—
Broadly
speaking
how
do
you
think
about
nutrition?
Andy
—
When
it
comes
to
nutrition,
we’re
always
thinking
about
two
major
players:
quality
and
quantity.
Quantity
is,
effectively,
calorie
intake—making
sure
it’s
not
too
high
or
too
low.
Quality
is
referring
to
the
composition
of
the
elements
in
those
calories.
Both
impact
the
other.
For
example,
take
three
specific
scenarios:
|
|
#1)
Someone
who’s
overeating
(eating
too
many
calories),
but
consuming
high-quality
foods.
They
will
still
have
a
number
of
negative
health
issues
as
a
byproduct
of
additional
body
fat,
but
they
are
not
likely
to
be
missing
any
key
micronutrients,
vitamins,
or
minerals.
For
this
person,
regulating
calories
is
the
most
important
item.
#2)
Someone
who’s
overeating,
but
consuming
low-quality
foods.
This
is
far
more
common
than
people
realize.
In
fact,
it’s
easily
the
most
common
of
the
three
scenarios—overfed
and
undernutriented.
They
are
going
to
have
obesity-related
problems
as
well
as
other
issues
caused
by
vitamin
and
mineral
insufficiencies,
potentially
(although
unlikely)
even
true
clinical
deficiencies.
#3)
Someone
who’s
undereating,
but
consuming
low-quality
foods.
You
get
the
picture.
When
a
low
amount
of
total
food
is
consumed,
vitamin
and
mineral
intake
is
at
a
very
high
risk
of
being
clinically
deficient.
|
|
The
point
I’m
trying
to
make
here
is
that
there
are
numerous
scenarios
in
which
people
may
want
to
add
calories
(e.g,
heavy
training
or
exercise,
maximizing
muscle
growth,
etc.)
or
reduce
them
(e.g.,
body
fat
loss,
athletes
needing
to
reduce
weight
for
a
competition),
and
other
situations
where
caloric
intake
is
otherwise
hard
to
manage
(e.g.,
during
pregnancy,
in
children,
during
extensive
travel,
etc.).
This
is
where
quality
becomes
critical.
The
lower
the
total
calorie
intake,
or
the
greater
the
caloric
restriction,
the
more
quality
starts
to
matter.
So
by
maximizing
quality,
you
get
to
worry
less
about
being
perfect
with
your
quantity.
|
|
J
—
What
should
everyone
know
about
protein,
and
particularly,
why
is
Leucine
so
important?
A
—
Proteins
in
your
body
come
in
many
forms.
We
typically
think
of
protein
and
muscle
as
the
same
thing,
but
remember,
every
cell
in
your
body
is
made
of
proteins—your
immune
cells,
red
blood
cells,
brain
cells,
etc.
So
getting
enough
protein
in
your
diet
is
indeed
critical
for
muscle
growth,
but
it’s
really
about
the
health
of
your
body
as
a
whole.
That
said,
proteins
in
all
forms
are
made
up
of
a
combination
of
smaller
parts
called
amino
acids.
There
are
many
different
amino
acids,
but
one
of
them,
called
Leucine,
is
the
primary
driver
of
skeletal
muscle
growth.
In
fact,
as
long
as
you
get
enough
Leucine,
the
total
amount
of
protein
you
eat
doesn’t
matter
that
much
for
muscle
growth.
This
is
why
you’ll
often
hear
people
differentiate
"quality"
protein
from
non-quality,
because
they
come
with
different
amino
acid
profiles.
|
|
As
an
example,
Maui
Axis
deer
have
an
enormous
amount
of
Leucine,
meaning
their
venison
will
drive
muscle
growth
(more
specifically,
muscle
protein
synthesis)
exceptionally
well,
making
it
far
easier
to
hit
your
Leucine
threshold
(the
amount
of
Leucine
needed
to
maximize
the
response).
You
can
use
this
to
either:
|
|
a)
ensure
you're
hitting
your
protein
goals
while
also
minimizing
unnecessary
calories
(since
the
protein
comes
with
high
amounts
of
Leucine
but
also
low
fat),
b)
hit
your
Leucine
thresholds
while
eating
less
total
protein
(e.g.,
important
for
people
who
don’t
like
protein,
have
a
hard
time
eating
it,
trying
to
intentionally
restrict
meat
consumption,
etc.),
or
c)
a
combination
of
both!
|
|
It's
really
a
huge
deal
because
protein
is
always
the
hardest
thing
for
people
to
get
enough
of
in
their
diet.
Solving
for
this
will
dramatically
improve
muscle
growth
and
recovery.
|
|
J
—
We
are
so
thankful
you’ve
taken
an
interest
in
our
work.
You’ve
been
to
Maui
to
help
us
feed
the
community,
you’ve
seen
all
the
nutritional
data,
and
we’ve
had
numerous
in-depth
conversations.
For
you,
what
makes
Maui
Nui’s
nutritional
profile
so
interesting?
A
—
Even
a
cursory
look
at
the
environment,
lifestyle,
and
harvesting
process
these
deer
experience
tells
you
everything
you
need
to
know
about
the
nutrient
quality
and
quantity
of
MNV
meat,
particularly
when
you
compare
it
to
most
meat
sources,
even
grass-fed
beef.
The
nutrient
quality
of
volcanic-rich
soil,
along
with
perfect
year-round
weather,
and
the
lack
of
predators,
means
these
animals
live
an
incredibly
low-stress
life.
|
|
The
harvesting
process
is
also
superior.
These
factors
combine
to
give
the
animal
vastly
superior
protein,
phytochemical,
and
fatty
acid
profiles
with
significantly
lower
oxidative
stress
markers.
MNV's
protein
and
amino
acid
ratios
speak
for
themselves.
But
the
venison's
Vitamin
A
and
Choline
concentrations
are
particularly
interesting
to
me
as
they
play
an
important
role
in
everything
from
eye
function
to
brain
health,
and
are
often
overlooked.
Most
jarring
is
their
fatty
acid
profile.
Of
course,
these
deer
are
far
leaner
than
most
livestock—that’s
a
given.
But
it’s
the
constitution
of
fat
that
really
matters.
One
of
the
biggest
challenges
of
a
standard
western
diet
is
the
overconsumption
of
Omega
6
fatty
acids
and
the
simultaneous
underconsumption
of
Omega
3
fatty
acids.
I’ve
personally
tested
the
Omega
3:6
ratio
in
countless
people’s
blood,
and
it’s
almost
always
poor.
MNV
has,
by
a
country
mile,
the
best
Omega
3:6
ratio
I’ve
ever
seen,
and
it
is
multiple
times
better
than
even
grass-fed
beef.
|
|
J
—
But
how
does
it
taste?
A
—
Oh,
my
word.
It
really
is
stunning.
I
grew
up
with
deer
meat
in
the
house.
Muleys,
white-tail,
black-tail,
you
name
it.
I’ve
had
countless
elk
steaks
and
antelope
stews.
|
|
My
wife
on
the
other
hand,
grew
up
in
the
city
and
didn’t
even
know
people
ate
deer
until
we
met.
She’s
an
incredibly
talented
chef
with
senses
(particularly
taste
and
smell)
like
a
bear.
She
tolerates
venison
but
greatly
prefers
elk
or
antelope.
That
all
changed
with
the
Axis
deer.
I
had
heard
all
the
stories
and
was
fully
expecting
the
taste
to
impress,
but
she
was
far
more
skeptical.
It
easily
exceeded
my
expectations
and
completely
blew
hers
away.
Remarkable
in
every
way.
|
|
Mahalo
again
Andy, Jake
Muise
/
CEO
&
Co-Founder
|
|
|
|
A
QUICK
REMINDER
We
will
be
pushing
out
our
July
ʻOhana
Restock
to
7/11
and
our
July
Public
Restock
until
7/15.
If
you
didn't
get
a
chance
to
add
in
extra
cuts
to
your
June
order
to
last
you
till
mid-month
or
if
you
need
any
extra
cuts
for
early
July
festivities,
be
sure
to
order
soon!
|
|
In
Case
You
Missed
It
NEW
TO
OUR
NEWSLETTER?
|
|
As
this
is
already
our
17th
Volume
of
what
has
been
described
as
the
longest
Newsletter
ever,
we
have
archived
Volumes
1-16
for
anyone
who
might
love
some
backstories
and
extra
long-form
content.
|
|
|
|
|