Vince Gironda Protein

Vince Gironda the "Iron Guru" was himself a completive bodybuilder as well as trainer of top bodybuilders and movie stars at the legendary Vince's Gym in Studio City, California.

He was the author of many bodybuilding books & courses and also co-founder of NSP Nutrition (Natural Source Products) a supplement company that carried all the supplements that Vince believed in such as Milk & Egg Protein, Free Form Amino Acids, Digestive Enzymes, Desiccated Liver, Glandulars, etc.

"Your Bodybuilding success is 80 percent nutrition." - Vince Gironda

Vince Gironda and Rheo Blair had very similar views on bodybuilding nutrition, they both believed in a high protein, high fat and low carbohydrate diet. They also both knew that the highest biological value of protein comes from eggs and milk.

Ron Kosloff, who continued to teach Gironda's methods after Vince's death and became the owner of NSP Nutrition told me many times "Vince and Rheo were cut from the same cloth on the subject of nutrition".

Vince's Gym Protein Powder

Vince Gironda was a client of Rheo H. Blair and got Blair's Milk and Egg Protein Powder that he himself used as well as selling it to his gym members.

Vince, like many others have, decided to make his own version of Blair's protein powder, which he called NSP Nutrition's 92% Milk & Egg Protein Powder also known as Vince's Gym Milk and Egg Protein.

What was in Vince's Gym Milk and Egg Protein?

Vince Gironda Protein Ingredients

Vince Gironda's protein blend was made of calcium caseinate, lactalbumin and egg white albumin. He also added vitamins and minerals, natural cherry almond flavoring, lecithin, papain, pepsin and bromelain.

This was not the same as Blair's Protein which was made from calcium and sodium caseinate derived from nonfat dry milk, lactalbumin (egg white protein) and dried whole eggs. Blair also added iron phosphate and natural vanilla flavor.

Also it seems that Vince never updated his formula since the 1960's, while Blair constantly evolved his formula based on current science and his own research. And Rheo was always seeking the highest bioavailability for his protein, for example, the bioavailability of an egg white as a whole food is 100. The bioavailability of whey protein concentrate measures 104 and the bioavailability of whey protein isolate measures as high as 159. Whey is in fact a milk protein and Blair did add whey to his protein formula in the late 70's and early 80's. But, Vince Gironda never did add whey protein.

Vince Gironda Protein Drink

The Vince Gironda protein shake recipe also came from what Vince learned from Rheo, with the idea being to mix protein and fats to give your body a slow but steady release of protein.

He recommended Milk and Egg protein powder mixed with half whole milk, half heavy cream and a couple of raw fertile eggs.

And like James Bond he wanted it "shaken not stirred", well not stirred with a blender anyway. Vince said "Never use a blender to mix protein. Blenders emulsify the fat in milk to a suspension too small for digestion."

So the Vince Gironda protein drink is best made in a shaker cup.

Where can you get Vince Gironda protein?

Sadly, Ron Kosloff the current owner of NSP Nutrition recently passed away, so I am not sure if you can still get the 92% Vince's Gym 92% Milk & Egg Protein Powder, and I also have to wonder, if it continues to be available, will any new owners of the company keep it to the same quality as Ron did all those years.

I suggest if you want the best tasting (sweet and creamy like melted ice cream), the highest quality bioavailable milk and egg protein supplement you should stick with Blair's Protein Formula - the original is still the best!

Disclaimer: These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. Consult with a healthcare professional before starting any diet, supplement or exercise program. Individuals differ in response to supplements and so will results.