Roundup by experts puts to rest common creatine misconceptions The paper was published last week in the Journal of the International Society of Sports Nutrition. It was authored by a group of experts, including JISSN editors-in-chief Jose Antonio, PhD and Richard Kreider, PhD. Thick sheaf of research papers on ingredient The authors noted that creatine is one of the most widely researched sports nutrition ingredients. Research extends back to the early 1900s, and to date there have been more than 500 research papers published using the substance. Creatine (methylguanidine-acetic acid) is formed by the body via reactions involving the amino acids arginine, glycine and methionine in the kidneys and liver. In an exogenous sense the ingredient is primarily consumed in meat and/or as a dietary supplement.