Daminoc® makes each Protein Shake pointless!

protein intake eng

Imagine how easy it would be if we were not dependent on our digestive system to break down food proteins first to enable our body to build new body protein? What if we could skip this process entirely and just take amino carbon acids instead? The amino carbon acids would go straight into the blood stream and could then be used to build body proteins. Daminoc® spares our body loads of digestive energy and nitrogen waste thanks to the fact that it is a blueprint of our endogenous amino carbon acid pattern. That is why it is immediately absorbed and readily available for the process of building body proteins.

Protein Utilization S en

We eat a wide variety of foods every day, all of which contain different amounts of protein. The nutritional value table reflects the proportion of protein versus the energy content of the food.

The assumption that a higher value for protein in the nutritional table is equal to the intake of additional usable “building material” for building body proteins is wrong, because the type of protein we eat is what matters and not the amount.

Most dietary proteins can only be converted into body protein in fractional amounts by the organism. The problem with this: The Amino Carbon Acid composition of these proteins does not come close to that of the human body protein. This poses a great challenge for the organism, since the conversion processes are energy-intensive and it cannot simply reproduce the missing amounts of essential Amino Carbon Acids itself when it needs them. If only one essential Amino Carbon Acid is missing in the diet, the target proteins that require this Amino Carbon Acid can no longer be produced, regardless of whether all other Amino Carbon Acids are available in abundance or not, even if the food industry likes to conceal this fact or, moreover, isn’t aware of it at all.

  • When it comes to dietary protein, breast milk comes first in terms of value, which makes sense since it’s the infant’s primary source of nutrition, but we’re not babies anymore.
  • The next best source of protein is the whole egg. But it has to be the whole egg. If we remove the yolk, we significantly limit the nutritional value.
  • After the whole egg comes meat, poultry and fish, because man is made of flesh and meat is what actually made man human (growth of the frontal lobe of the brain).
  • High protein products (bars, powder, shakes, etc.) are not ideal sources of protein because they correspond only to a very small extent to the human body protein pattern, since they always have cow’s milk as the basic product, and humans are not made of cow’s milk.
  • Because vegan protein sources have little to no equivalent to human body protein (we don’t grow on shrubs, fields or trees), their amino carbon acid profiles are incomplete and they are therefore less digestible, which makes them score the worst in terms of value.


Our body needs protein at all times in its life in order to be able to survive at all. The resulting “protein trend” began internationally with fitness enthusiasts and bodybuilders in particular, who were suggested that an increased consumption of protein shakes and protein-enriched products would lead to a corresponding increase in muscle building and maintenance. In the meantime, large food companies have also followed this trend, taking advantage of exactly this fact and showing muscles on supermarket shelves with foods in which protein content has been significantly increased. Consumers are promised a healthy life by means of added value through the intake of additional proteins. Needless to say, this is said to only be possible through the intake of massive amounts of protein-enriched food and dietary supplements. At first glance, this seems quite logical. We need protein to survive and should therefore eat as much of it as possible. But let’s take a closer look at this idea.

Marketing-effective intake recommendations such as “one or preferably two protein shakes after training, and muscles are almost growing by themselves”, “the more the better” or “whey protein (taken before or after training) is a fast protein”, same as “casein is a slow protein” are far from reality as the anabolic window is mostly open.

Crucially, the capacity of the human Amino Carbon Acid pool is limited and, analogously, the ability to absorb protein. Apart from that, you should know that an increased intake of protein automatically causes an increased oxidation of Amino Carbon Acids, which in that case are not available for building processes as desired.

A study conducted by Maastricht University in 2022 provides evidence that the peak of measured Amino Carbon Acids in the blood is the same, regardless of whether whey protein is consumed 20 minutes after training in amounts of 1 l or 0.25 l.

Hi Pro

Having that said the intake of excess protein serves no purpose, because it cannot be stored, just as we cannot pour one liter into a 0.25 liter glass. If “Hi Protein” worked as it was promised to us, i.e. was converted 1:1 into muscle mass, we would all be clones of Arnold Schwarzenegger after 6 months. In fact, contrary to the promises of the industry and nutrition experts, excessive protein intake can actually be harmful. This means excess protein is broken down into sugar and eventually into fatty acids, which subsequently accumulates in the form of body fat, since muscle glycogen storage doesn’t require such amounts of sugar (carbohydrates), so they are sent back to the liver and become body fat. The administration of 1 kg of “super protein” or 20 g of any Amino Carbon Acid preparation are therefore pointless. The goal is rather the supply of smallest doses of essential Amino Carbon Acids in the DNA-specific composition, as provided by DAMINOC®.


  • DAMINOC® ​​corresponds to the genetically predetermined, coded Amino Carbon Acid sequence of humans according to DNA and is therefore a 1:1 copy of the Amino Carbon Acid pattern of the human body protein.

  • The DAMINOC® Amino Carbon Acid sequence, which consists of 10 essential, free Amino Carbon Acids in the order and composition conforming to human DNA, was developed with the help of analyzes of various human cell and tissue samples and is therefore the best source of Amino Carbon Acids for building body proteins.

  • Our recommendation: For an adult weighing 75 kg, max. 5 to 10 g of DAMINOC®, spread over the day and for an adult weighing 100 kg, max. 10 to 15 g or, for extreme athletes, 20 g spread over the day. In addition, a balanced diet – nothing more is required.

  • DAMINOC® ​​has a purity of more than 99% (pharmaceutical purity).

  • There is no better source for the purpose of building body protein than DAMINOC®.


In science the quality of proteins or protein sources is represented with the help of net nitrogen utilization or NNU. It indicates how large the proportion of dietary protein converted into body protein is in its total protein content. The rest of the protein is broken down in an energy-intensive manner and does not provide any advantage to the body for building its own proteins. Basically it’s very simple. The Amino Carbon Acids that make up proteins contain nitrogen. Scientists are using measurements to determine how much nitrogen a person takes up and how much of it is excreted afterwards. The difference between these two measurements is the nitrogen remaining in the body. This means that the Amino Carbon Acids containing this nitrogen have been converted into body proteins.

The more similar the Amino Carbon Acid composition of dietary proteins is to the composition of body proteins, the better the usability and thus the NNU of these proteins. Consequently a protein has the best NNU if it has exactly the same Amino Carbon Acid profile as the organism which absorbs it.

Functional Food

Thus the quality of various protein sources can be determined by using NNU tests. The best NNU would theoretically be 100%, because in this case 100% of the Amino Carbon Acids ingested through food would be converted into body proteins. However, no known food that you have or may not have bought hits this optimal level. Breast milk has the highest known NNU at 49%. This seems logical, because on the one hand it is human by nature, so it should have a similar Amino Carbon Acid composition to that of humans, and on the other hand it is designed for feeding infants who need a good source of protein. Eggs also have a comparatively high NNU of 48%. However, only whole eggs, because if you only eat the egg white, as some supposed nutrition experts recommend, you will only achieve an NNU of 17%. Meat and fish have an NNU of 32%, so they are less valuable for the body than whole eggs. This also applies to most other foods. Protein powder, for example, similar to egg white, likewise only achieves an NNU of 17%, regardless whether the powder was made from whey, soy or egg. DAMINOC® ​​is a perfect fit. Therefore, the addition of DAMINOC® ​​turns any conventional food into a premium functional food.


  • In order to cover the “supposed” need for protein, which actually is a need for “Amino Carbon Acids”, and to raise awareness of ethically justifiable alternatives, we are desperately looking for alternatives from an economic and ecological aspect, whilst following the trend in the food industry for increasingly absurd sources of protein that could not be more exogenous to all of us.
  • Fish and meat flour, wheat gluten, corn gluten, soy, hemp and other vegetable proteins, cultured molds, insect larvae and cultured meat cells made from meat grown with the help of mouse cells in the laboratory are exogenous sources of protein.

  • Because exogenous sources of protein are deficient in one or more Amino Carbon Acids, that are essential for mammals, they are also referred to as “imperfect” proteins. They are therefore much more difficult to be utilized and digested by the body than species-appropriate proteins.

  • Foreign protein sources and their end products cause vast amounts of nitrogen waste, which have to be metabolized with considerable physical effort and organic stress in order to reach the Amino Carbon Acid composition (environment), which is required for the body.
  • The use of ingredients such as flavor enhancers, modified starches, (wheat) flours and other thickeners to allegedly obtain a tasty “meat substitute” for so-called “veggie” products is enjoying increasing popularity.
  • Even though the use of “auxiliary substances” is supposed to help simulate the texture and taste of a piece of meat, they are ultimately all broken down to sucrose (sugar). Thus, they are largely unsuitable for individuals with high blood sugar or insulin resistance, which, viewed globally, already make up at least 10 % of the population

The declared goal must therefore be DAMINOC®: “Back to nature’s origin ….. our mother protein with its species-specific Amino Carbon Acid profile”.