FIZZOLOGY [fizz-ol-uh-jee]

In the Fall of 2009, Scientists at UC San Diego cracked the code for better-tasting drinks. They found that the human tongue is capable of "tasting" the effervescence of carbonation.

The protein receptors—taste buds—on the tongue most affected by the carbonation are the same grouping of buds that detect sourness. Actually, the bubbles of carbonation work to mask the sour taste as they activate these receptors. The naturally sour taste found in no-sugar-added protein drinks can now be eliminated. Later it was discovered that liquid whey protein isolate acts as an extraordinary preservative. This keeps all XAPP protein fitness drinks fresh for up to 2 years after manufacture.

Dubbed "Fizzology" this new protein drink technology has been patent approved in 44 countries around the world.

A review of 25 recently published intervention trials examined the effects of whey protein supplementation on the musculoskeletal system, lipid and glucose metabolism, blood pressure and vascular function. The analysis most strongly supported the role of whey protein in lowering blood glucose concentrations and enhancing the effects of exercise on muscle protein synthesis. While there is not enough evidence to support final recommendations about amount and duration of supplementation to achieve these benefits, the authors said most studies with beneficial results employed 20-25 grams of whey protein and/or daily supplementation of more than 50 g.

The authors said the magnitude of blood glucose reduction after whey protein consumption was similar to that of a common glucose-lowering drug, indicating how whey supplementation may be a potential option to help manage type 2 diabetes.

Regarding the benefits of whey protein for muscle accretion, the authors cited published review papers and recent individual studies which demonstrated that pre- and post-exercise ingestion of whey protein stimulates muscle protein synthesis and gains in muscle mass in both young and older individuals.

What began as a random experiment over 8 years ago led to a breakthrough in the world of drinkable protein. Two men, a seltzer bottle, a devotion to protein plus a constant desire to make protein taste better became the genesis of XAPP—the world's first carbonated protein drink.

In May of 2002, David Jenkins and Shawn Sherwood were discussing a problem fitness fanatics have had for years—protein drinks were what the body craved post-workout, but they tended to taste awful and sour.

A quick trip to the local supermarket, and the experimenting began. By adding ordinary seltzer water, the taste improved dramatically. Jenkins & Sherwood knew they were on to something.

In the years that followed, the two set to work, tweaking and perfecting the product while backing up their ideas with science. In October 2009, their theory was proven. Researchers at the University of California, San Diego made some startling discoveries about human taste buds.

They discovered the carbonation found in seltzer was actually being tasted on the same group of taste buds that detect sour flavors.

So when you drink XAPP Carbonated Protein, the fizz and any sour tastes are competing for space on the same protein receptors in your mouth. The result is a fruit flavored protein drink that's amazingly refreshing with no sour after taste.

Soon, the duo encountered a setback - the dried whey protein they were using in test runs created a foamy mess. Of course using an anti-foaming agent like other fruit flavored protein drinks was possible.

But Jenkins and Sherwood were unwilling to compromise their ideals. They didn't want to taint such a revolutionary product with nasty chemicals. And then it hit them—the problem was with the dried whey protein. Could the solution be as simple as—liquid whey protein?

A new supplier, a few more tests, and once again, a breakthrough. This wasn't just a manufacturing solution, the liquid whey protein created a cleaner product all around.

There were no flavor off-notes, no scorched particles of protein, and no mold counts. And to top it all off, they reduced their carbon footprint by eliminating the energy consuming protein-drying stage. By now it was clear that liquid whey protein was the way to go, so Sherwood and Jenkins went to the patent office to lock up their technology.

The final obstacle was getting the carbonation levels just right. Hundreds of experiments later, from super-fizzy drinks to nearly undetectable bubbles, Jenkins and Sherwood finally had a drink they were delighted with. Then they went to the people. They let thousands of strangers try the drink, in gyms and at events in Southern California and received an overwhelming positive response on the fizz, the flavor, and XAPP itself.

With a carbonation level that's perfect from beginning to end, XAPP is here - ready to help you work out and recover smarter, faster, and more thoroughly than ever before. XAPP 25g Protein Energy when you need a lift. XAPP 25g Protein Recovery when you don't need the extra buzz.