GREEN MARINE PROTEIN is made using the newly patented APP manufacturing process that is both green and sustainable. It is non-hygroscopic and very moisture resistant contributing to its long shelf life.

This report presents an overview of the health benefits of the all natural GREEN MARINE PROTEIN product that is APP processed powder comparing it with BlueWave, another fish protein product on the market and also with several examples from the two most common protein supplement categories available: whey and soy.

(excerpts from AAP product/process comparison by Julie Spero, MBA, NC) "APP Product is an exciting new proprietary process technology for use in therapeutic nutritional therapies. APP is comparable in BV value to the best quality whey protein products on the market and superior in balanced nutrition due to the unique amino acid profile and abundance of naturally occurring organically bound minerals found in fish".

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About Whey protein powder

Whey used to be considered a dairy industry waste product. Whey is what remains after the butter, cream, milk is drawn off and the cheese has been made. The dairy industry long considered whey a problem because dumping it into sewer systems or feeding it to pigs cost as much or slightly more than the value of the whey as a commodity. This problem was solved when manufacturers developed techniques for drying the whey at high temperatures and putting the powders into body building powders, high protein bars and other food products.

While there are some high quality whey protein powders available, many more are of marginal or poor quality. The most expensive and better quality products are made from organic milk and processed at low temperatures to preserve the maximum amino acid content potential and maintain a full range of important protein components such as immunoglobulins and serum albumin (which are also present in GREEN MARINE fish protein). The quality of other whey protein powders can vary widely depending on the source of the milk used as well as the various steps in processing. Commercial milk often contains growth hormone (rBGH) and a number of antibiotics; the FDA has approved thirty. An estimated sixty percent of herbicides used in the U.S. as well as pesticides and other petrochemicals are applied to produce higher yields of feed crops that are eaten by commercial dairy cows and are present in the milk they produce. The method of processing is also very important in determining the quality of whey protein. Mass market whey proteins can be acid or bleach
processed, stripping away important nutritional components making it necessary to add back laboratory produced amino acids in order to meet nutrition specifications. As you can see, the quality of the whey can only be as good as the quality of the food, nutrition and care given to the cows as well as the quality and care used in processing the milk into the whey protein powder.

The Whey protein products chosen for this comparison represent products that are available for purchase in bulk or commonly used in protein drinks and bars. They include an organic whey protein product from Source Organic who declare their cows have never been given hormones, antibiotics, steroids, or genetically modified feed (GMO). The others are plain protein products with no flavoring added. Whey protein (of good quality) is one of the most bio-available sources of supplemental protein available at 96-98%. As mentioned,
the quality can vary considerably depending on the milk source and the methods used in processing.

Source Organic Whey protein is processed using low temperature drying and filtration and therefore retains immune components as well as glutathione.

American whey protein is unflavored, however it does contains xanthan gum

Both American Whey and NutriBio are whey protein isolates with protein levels at around 90%.

About Soy protein powder

The Solae Company, owned by DuPont, is a leader in developing soy products and ingredients for food.

On their website they tout the healthy benefits of their soy protein and discuss the sustainability of soy and the limited environmental impact of growing it.
While it may well be true that soy production uses less water and provides more usable protein per acre than other crops or animals, these markers of sustainability come at a big price.
Currently 93% of all soy grown in the U.S. is genetically modified (Fernandez-Cornejo 07/5/2012)

A number of studies over the past decade have revealed that genetically engineered foods can pose serious risks to humans, domesticated animals, wildlife and the environment. Human health effects can include higher risks of toxicity, allergenicity, antibiotic resistance, immune-suppression and cancer. As for the environment, genetic modification allows these plants to be sprayed more heavily with herbicides and pesticides, further polluting our air, land, and water supplies.

There are additional health problems associated with the use of soy. Soy contains goitrogens that block thyroid hormones, lowering metabolism, disrupting endocrine function and can lead to Hashimotos or Graves autoimmune disorders. There are a number of compounds in the soybean that inhibit digestion. In addition, soy contains high amounts of phyto (plant) estrogens, which promote high estrogen levels (and hormonal imbalance) in both men and women (Daniel, PhD, CCN 2005). iii

In a 2000 letter to the FDA about the potential dangers of soy, Daniel Doerge and Daniel Sheehan (the FDAs key experts and researchers on soy) wrote:

“there is abundant evidence that some of the isoflavones found in soy, including genistein and equol, a metabolize of daidzen, demonstrate toxicity in estrogen sensitive tissues and in the thyroid. This is true for a number of species, including humans.”

“Additionally, isoflavones are inhibitors of the thyroid peroxidase which makes T3 and T4. Inhibition can be expected to generate thyroid abnormalities, including goiter and autoimmune thyroiditis. There exists a significant body of animal data that demonstrates goitrogenic and even carcinogenic effects of soy products. Moreover, there are significant reports of goitrogenic effects from soy consumption in human infants and adults” (Sheehan, 2000). iv

There are two soy protein products included in this comparison: NutriBio and Bulkfoods.
Both are pure protein products with no flavoring or additives.

Fish Protein Processing

There are two main methods for extracting protein from fish, which differ considerably from the patented APP (food-grade) solvent extraction system.

The first is an enzymatic hydrolysis process involving the use of enzymes to break down the protein structures into amino acids. This process is complex, requiring varying and multiple enzymes as well as controlled temperature and pH in the hydrolysis of the proteins. To overcome some of the difficulties with the enzymatic process, enzyme membrane reactors (EMR) can be used to produce amino acids. Drawbacks also exist with EMR including deactivation and potential poisoning of the enzymes, temperature and pH sensitivity, et al.

The second is a chemical hydrolysis process using acid or alkali to breakdown the protein into amino acids. In addition to the chemical component, the main disadvantage with this process is the amino acids tryptophan and cysteine as well as the partial destruction of tyrosine, serine, and threonine (Ghaly, 2013).