I posted this in the flavoring thread but didn't want this to be overlooked so again.....
I'd pay good money for something similiar to the taste of a Shamrock Shake.
Maybe if it came pre-mixed into Enova it could serve as a good source of fat and the fat would go a long way towards replicating the texture thickness of McDonald's shake,kinda like Muscle Milk.
I don't see why this isn't already available.
Full Version: Shamrock Shake flavor for protien shakes
Dude pm me some info. Realy want some good flavor systems
QUOTE (CustomNW @ Apr 11 2008, 07:48 PM) 
Dude pm me some info. Realy want some good flavor systems
So why not BSL?
WTF is a Shamrock Shake? I mean, I can imagine what it is, but where do you get them?
McDonalds in March.
QUOTE (TheUnlikelyToad @ Apr 11 2008, 07:52 PM)
So why not BSL?
We have some of the bsl left over and would love to bring more back in, but the mins hurt for the volume.
QUOTE (CustomNW @ Apr 11 2008, 09:15 PM)
We have some of the bsl left over and would love to bring more back in, but the mins hurt for the volume.
Ok, that's what I heard... but I mean c'mon if you're desperate!
QUOTE (Benson @ Apr 11 2008, 09:09 PM)
McDonalds in March.
Here I thought it was Colin's taste for his own irish wang.
QUOTE (CustomNW @ Apr 11 2008, 04:48 PM)
Dude pm me some info. Realy want some good flavor systems
I wish I had some info to PM you with but I don't.Ben's first link seems like a starting point but I think the peppermint woudn;t be sweet enough and would almost certainly have too strong of a mint flavor.His second link is dead
If you can fenagle some way of making a Shamrock Shake flavor sans the 1000 calories from sugar and milk fat I'd be all over that shit and I'm sure others would as well
My vote would be for a powder or fat based liquid version of this with MCT and/or Enova to lend a filling quality to make this on par with a real milkshake as the low carb/low fat route most likely would be a big dissapointment.I don't think some calories from Enova would scare people off given its health benefits and inherent fat oxidation.
Referance:
McDougal's Enova article
http://www.mindandmuscle.net/articles/marc-mcdougal/enova
From the Inner Circle:
QUOTE (Marc McDougal @ Dec 16 2007, 12:50 PM)
1: Nutr J. 2007 Dec 11;6(1):43 [Epub ahead of print]
Diacylglycerol oil for the metabolic syndrome.
Yanai H, Tomono Y, Ito K, Furutani N, Yoshida H, Tada N.
ABSTRACT: Excess adiposity has been shown to play a crucial role in the development of the metabolic syndrome. The elevated fasting and postprandial triglyceride-rich lipoprotein levels is the central lipid abnormality observed in the metabolic syndrome. Recent studies have indicated that diacylglycerol is effective for fasting and postprandial hyperlipidemia and preventing excess adiposity by increasing postprandial energy expenditure. We will here discuss the mechanisms of diacylglycerol-mediated improvements in hyperlipidemia and in postprandial energy expenditure, and effects of diacylglycerol oil on lipid/glucose metabolism and on body fat. Further, the therapeutic application for the metabolic syndrome will be considered.
PMID: 18072966 [PubMed - as supplied by publisher]
Diacylglycerol oil for the metabolic syndrome.
Yanai H, Tomono Y, Ito K, Furutani N, Yoshida H, Tada N.
ABSTRACT: Excess adiposity has been shown to play a crucial role in the development of the metabolic syndrome. The elevated fasting and postprandial triglyceride-rich lipoprotein levels is the central lipid abnormality observed in the metabolic syndrome. Recent studies have indicated that diacylglycerol is effective for fasting and postprandial hyperlipidemia and preventing excess adiposity by increasing postprandial energy expenditure. We will here discuss the mechanisms of diacylglycerol-mediated improvements in hyperlipidemia and in postprandial energy expenditure, and effects of diacylglycerol oil on lipid/glucose metabolism and on body fat. Further, the therapeutic application for the metabolic syndrome will be considered.
PMID: 18072966 [PubMed - as supplied by publisher]
And it has a profound impact on serotonin making for sweet mood support(also from the Inner Circle):
QUOTE (Marc McDougal @ Jan 30 2008, 04:51 PM)
This was unexpected...
_____________________________________
Obesity (Silver Spring). 2008 Jan;16(1):47-51.
Effects of diacylglycerol on glucose, lipid metabolism, and plasma serotonin levels in lean Japanese.
Yanai H, Yoshida H, Tomono Y, Hirowatari Y, Kurosawa H, Matsumoto A, Tada N.
1Department of Internal Medicine, The Jikei University School of Medicine, Chiba, Japan.
Objective:Diacylglycerol (DAG)-rich oil has been suggested to suppress postprandial hyperlipidemia and promote negative caloric balance by increasing energy expenditure (EE), due to small intestine physiochemical dynamics that differ from triacylglycerol (TAG). We studied the effect of DAG on postprandial glucose/insulin metabolism by loading of carbohydrate with oil. Further, to reveal the mechanism for increased EE by DAG, we measured plasma serotonin, which is mostly present in the small intestine and mediates peripheral sympathetic thermogenesis.Methods and Procedures:Randomized crossover study with 2-week wash-out interval between differing fat ingestion. Seven male, lean, Japanese students ingested DAG or TAG oil with 40 g of carbohydrate. Measurements of metabolic parameters were performed before and at 2, 4, and 6 h after fat ingestion. Plasma serotonin levels and cholesterol concentration in each lipoprotein were measured using high-performance liquid chromatography (HPLC).Results:The substitution of DAG for TAG decreased very-low-density lipoprotein-cholesterol (VLDL-C) by 45.6% at 2 h, and decreased serum insulin by 41.3% at 4 h after ingestion. The incremental area under the curve (IAUC) for VLDL-C was positively correlated with the IAUC for insulin. Concurrently, DAG elevated plasma serotonin levels by 47.3% at 2 h, while TAG did not influence.Discussion:This study indicates that the substitution of DAG for TAG suppresses the postprandial increase in serum VLDL-C and insulin. This study also demonstrates that DAG ingestion increases plasma serotonin, proposing a possible mechanism for a postprandial increase in EE by DAG.Obesity (2008) 16, 47-51. doi:10.1038/oby.2007.46.
PMID: 18223611 [PubMed - in process]
_____________________________________
Obesity (Silver Spring). 2008 Jan;16(1):47-51.
Effects of diacylglycerol on glucose, lipid metabolism, and plasma serotonin levels in lean Japanese.
Yanai H, Yoshida H, Tomono Y, Hirowatari Y, Kurosawa H, Matsumoto A, Tada N.
1Department of Internal Medicine, The Jikei University School of Medicine, Chiba, Japan.
Objective:Diacylglycerol (DAG)-rich oil has been suggested to suppress postprandial hyperlipidemia and promote negative caloric balance by increasing energy expenditure (EE), due to small intestine physiochemical dynamics that differ from triacylglycerol (TAG). We studied the effect of DAG on postprandial glucose/insulin metabolism by loading of carbohydrate with oil. Further, to reveal the mechanism for increased EE by DAG, we measured plasma serotonin, which is mostly present in the small intestine and mediates peripheral sympathetic thermogenesis.Methods and Procedures:Randomized crossover study with 2-week wash-out interval between differing fat ingestion. Seven male, lean, Japanese students ingested DAG or TAG oil with 40 g of carbohydrate. Measurements of metabolic parameters were performed before and at 2, 4, and 6 h after fat ingestion. Plasma serotonin levels and cholesterol concentration in each lipoprotein were measured using high-performance liquid chromatography (HPLC).Results:The substitution of DAG for TAG decreased very-low-density lipoprotein-cholesterol (VLDL-C) by 45.6% at 2 h, and decreased serum insulin by 41.3% at 4 h after ingestion. The incremental area under the curve (IAUC) for VLDL-C was positively correlated with the IAUC for insulin. Concurrently, DAG elevated plasma serotonin levels by 47.3% at 2 h, while TAG did not influence.Discussion:This study indicates that the substitution of DAG for TAG suppresses the postprandial increase in serum VLDL-C and insulin. This study also demonstrates that DAG ingestion increases plasma serotonin, proposing a possible mechanism for a postprandial increase in EE by DAG.Obesity (2008) 16, 47-51. doi:10.1038/oby.2007.46.
PMID: 18223611 [PubMed - in process]
Another excerpt from the IC showing positive body comp benefit from Enova/MCT:
QUOTE (Marc McDougal @ Mar 7 2008, 01:13 PM)
New study:
American Journal of Clinical Nutrition, Vol. 87, No. 3, 621-626, March 2008
© 2008 American Society for Nutrition
--------------------------------------------------------------------------------
ORIGINAL RESEARCH COMMUNICATION
Weight-loss diet that includes consumption of medium-chain triacylglycerol oil leads to a greater rate of weight and fat mass loss than does olive oil
Marie-Pierre St-Onge and Aubrey Bosarge
1 From the College of Physicians and Surgeons, Columbia University and New York Obesity Research Center, St Luke's/Roosevelt Hospital, New York, NY (M-PS-O), and the Department of Nutrition Sciences, University of Alabama at Birmingham, Birmingham, AL (M-PS-O and AB)
Background:Clinical studies have shown that consumption of medium-chain triacylglycerols (MCTs) leads to greater energy expenditure than does consumption of long-chain triacylglycerols. Such studies suggest that MCT consumption may be useful for weight management.
Objective:We aimed to determine whether consumption of MCT oil improves body weight and fat loss compared with olive oil when consumed as part of a weight-loss program.
Design:Forty-nine overweight men and women, aged 19–50 y, consumed either 18–24 g/d of MCT oil or olive oil as part of a weight-loss program for 16 wk. Subjects received weekly group weight-loss counseling. Body weight and waist circumference were measured weekly. Adipose tissue distribution was assessed at baseline and at the endpoint by use of dual-energy X-ray absorptiometry and computed tomography.
Results:Thirty-one subjects completed the study (body mass index: 29.8 ± 0.4, in kg/m2). MCT oil consumption resulted in lower endpoint body weight than did olive oil (–1.67 ± 0.67 kg, unadjusted P = 0.013). There was a trend toward greater loss of fat mass (P = 0.071) and trunk fat mass (P = 0.10) with MCT consumption than with olive oil. Endpoint trunk fat mass, total fat mass, and intraabdominal adipose tissue were all lower with MCT consumption than with olive oil consumption (all unadjusted P values < 0.05).
Conclusions:Consumption of MCT oil as part of a weight-loss plan improves weight loss compared with olive oil and can thus be successfully included in a weight-loss diet. Small changes in the quality of fat intake can therefore be useful to enhance weight loss.
American Journal of Clinical Nutrition, Vol. 87, No. 3, 621-626, March 2008
© 2008 American Society for Nutrition
--------------------------------------------------------------------------------
ORIGINAL RESEARCH COMMUNICATION
Weight-loss diet that includes consumption of medium-chain triacylglycerol oil leads to a greater rate of weight and fat mass loss than does olive oil
Marie-Pierre St-Onge and Aubrey Bosarge
1 From the College of Physicians and Surgeons, Columbia University and New York Obesity Research Center, St Luke's/Roosevelt Hospital, New York, NY (M-PS-O), and the Department of Nutrition Sciences, University of Alabama at Birmingham, Birmingham, AL (M-PS-O and AB)
Background:Clinical studies have shown that consumption of medium-chain triacylglycerols (MCTs) leads to greater energy expenditure than does consumption of long-chain triacylglycerols. Such studies suggest that MCT consumption may be useful for weight management.
Objective:We aimed to determine whether consumption of MCT oil improves body weight and fat loss compared with olive oil when consumed as part of a weight-loss program.
Design:Forty-nine overweight men and women, aged 19–50 y, consumed either 18–24 g/d of MCT oil or olive oil as part of a weight-loss program for 16 wk. Subjects received weekly group weight-loss counseling. Body weight and waist circumference were measured weekly. Adipose tissue distribution was assessed at baseline and at the endpoint by use of dual-energy X-ray absorptiometry and computed tomography.
Results:Thirty-one subjects completed the study (body mass index: 29.8 ± 0.4, in kg/m2). MCT oil consumption resulted in lower endpoint body weight than did olive oil (–1.67 ± 0.67 kg, unadjusted P = 0.013). There was a trend toward greater loss of fat mass (P = 0.071) and trunk fat mass (P = 0.10) with MCT consumption than with olive oil. Endpoint trunk fat mass, total fat mass, and intraabdominal adipose tissue were all lower with MCT consumption than with olive oil consumption (all unadjusted P values < 0.05).
Conclusions:Consumption of MCT oil as part of a weight-loss plan improves weight loss compared with olive oil and can thus be successfully included in a weight-loss diet. Small changes in the quality of fat intake can therefore be useful to enhance weight loss.
QUOTE (Colin @ Apr 11 2008, 09:35 PM)
I wish I had some info to PM you with but I don't.Ben's first link seems like a starting point but I think the peppermint woudn;t be sweet enough and would almost certainly have too strong of a mint flavor.His second link is dead
Fixed the link.
I am pretty sure the main flavor in a Shamrock Shake is peppermint and you can control how strong it is by adding more or less of the extract. Obviously you will also need to add sucrolose or stevia to get the sweetness and a drop of green food color as desired.
QUOTE (Benson @ Apr 12 2008, 06:33 AM)
Fixed the link.
I am pretty sure the main flavor in a Shamrock Shake is peppermint and you can control how strong it is by adding more or less of the extract. Obviously you will also need to add sucrolose or stevia to get the sweetness and a drop of green food color as desired.
I am pretty sure the main flavor in a Shamrock Shake is peppermint and you can control how strong it is by adding more or less of the extract. Obviously you will also need to add sucrolose or stevia to get the sweetness and a drop of green food color as desired.
There's a couple of recipes for this shake online and they all use 1/4 tsp of Mint extract, rather than peppermint.
Milk + Vanilla Protein + Mint extract?
QUOTE (Benson @ Apr 12 2008, 02:33 AM)
Fixed the link.
I am pretty sure the main flavor in a Shamrock Shake is peppermint and you can control how strong it is by adding more or less of the extract. Obviously you will also need to add sucrolose or stevia to get the sweetness and a drop of green food color as desired.
I am pretty sure the main flavor in a Shamrock Shake is peppermint and you can control how strong it is by adding more or less of the extract. Obviously you will also need to add sucrolose or stevia to get the sweetness and a drop of green food color as desired.
The second link is chocolate mint so this wouldn't work.I'm looking to get as close as possible to a real Shamrock Shake.
I think you're correct on the peppermint,I can't see any other flavor being used in a Shamrock.From what I've heard Stevia tastes like shit and sucrolose IMO is so-so.A small amount of sucrolose would be good,too much would work out to the chemical/fake sugar taste most are familiar with and will agree is rank.It should be left up to the buyer to add further sweetening (table sugar or Supercarb),adding carbs would probably keep a lot of people away from buying it.
I'd really like to see this in powder form with some of the fats included in Muscle Milk.I don't know if getting Enova in powder form is possible but that would be better than the MCT's used in Muscle Milk.The idea here is to have healthy fats to make the texture of the shake more filling/fatty to be on par with a real milkshake.
Calorie Countdown 2% milk would be the ideal base if we are looking at a fat free Shamrock Shake flavor sytem,which is probably what CNW would be interested in selling as it seems more viable for health freaks to have only a flavoring agent with no fat or carbs included.
Or CC Fat Free milk as the base if MCT and/or Enova is included with the Shamrock flavoring system.
I think this would be a good seller if it was done right considering damn near everyone I know buys Shamrock Shakes when they're available at McDonald's.
QUOTE (noswttea4u @ Apr 12 2008, 11:44 AM)
Milk + Vanilla Protein + Mint extract?
That would probably get you pretty close.
QUOTE (Benson @ Apr 12 2008, 07:55 AM)
That would probably get you pretty close.
Meh.
Pretty close doesn't cut it when we're talking about Shamrock Shake goodness.
QUOTE (rpen22 @ Apr 11 2008, 07:38 PM)
WTF is a Shamrock Shake? I mean, I can imagine what it is, but where do you get them?
seriously?
I would rather a company just made this powder, the green color is really important.
QUOTE (CustomNW @ Apr 11 2008, 08:15 PM)
We have some of the bsl left over and would love to bring more back in, but the mins hurt for the volume.
I'm trying to get a hold of these. They are not displayed on your site.
QUOTE (Rodzilla @ Apr 12 2008, 08:41 PM)
seriously?
F'real, homie.
I seriously don't know WTF a Shamrock Shake is. Someone give me a quick background of this thing.
You want to replicate the flavor of a green, mint(ish)-flavored shake, sporadically sold at McDonalds?
You want to replicate the flavor of a green, mint(ish)-flavored shake, sporadically sold at McDonalds?
attached
Yeah.. I've never seen a shamrock shake advertisement or heard anyone talk about one. This is the first I've seen of it, but apparently not all states get it.
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