What's Wrong With the Typical Casein in Sport Nutrition Supplements?
And they don't just rip you off financially, they also jeopardize your health and they rob you of your hard-earned gains. Also the value is top of the line. However, this supplement gives me great results when it comes to building muscles. Prices, labels, and product availabilities change frequently. In its native form in raw milk, casein occurs along with whey to yield a most functional protein — naturally designed to nourish and promote healthy growth of the mammalian young. Micellar casein, also referred to as native phosphocasein, has been promoted by the sport nutrition industry as the epitome protein for building muscle and preventing muscle waste. If the problem persists, try logging out and logging back in and trying again.
Universal Nutrition Milk & Egg Protein Overview
The most notable ones are milk protein concentrate MPC and micellar casein. Milk protein concentrate MPC is a whole protein produced by membrane filtration of milk.
The ultrafiltration yields a protein end product that contains casein and whey — virtually the same as in the milk that it's derived from. MPC is outstandingly stable. It keeps the original ratio between casein and whey protein and maintains a neutral to alkaline pH in a stable, water-soluble state, which is highly resilient to damage by heat.
Raw milk products from pasture-fed cows, such as whey and milk protein concentrate, grant better integrity of the protein matrix as well as lipid composition. Raw milk protein concentrate keeps all fragile immuno-factors and amino acids intact and it's devoid of the enzyme xanthine oxidase a byproduct of milk homogenization that has been linked to cardiovascular and degenerative diseases. The other product that attempts to mimic native casein is micellar casein.
Micellar casein is a relatively new product and considered to be the highest quality casein available. But is it indeed? We'll cover this product soon along with other types of industrial casein. We're still left with another type of whole milk casein — cheese casein. Cheese casein is not the same as raw milk casein. During cheese manufacturing, the casein is enzymatically separated from the whey and cleaved out of important peptides glycomacropeptides , but the remaining curd is nevertheless a whole, complete protein.
And similar to native casein, it has a slow and efficient nutrient delivery and thus can yield a long-lasting nitrogen retention and utilization in your muscle.
Given this, cheese can be an ideal food for keeping your muscle in a sustained anabolic state during the sleeping hours of the night. Next, we'll review industrial casein; there are several kinds of industrial casein that you need to take a look at.
The typical industrial casein is a deficient protein lacking the essential amino acid methionine and the conditionally essential amino acid cysteine, both of which are lost in processing. These sulfur-containing amino acids play key roles in sustaining your body's immune system.
This indicates from the start that industrial casein is inferior to native casein and cheese casein. All industrial casein powders are derived from skim milk a byproduct of cream manufacturing. In the processing, the cream is first separated from the milk by means of centrifuges and the remaining skim milk thus serves as the raw material from which industrial casein products are extracted. Casein products are typically precipitated by means of acidification using chemical acids hydrochloric acid or sulfuric acid or natural acids lactic acid.
The acid precipitants cause destabilization of the micells in the milk, leading to coagulation of the protein. Some casein products are not precipitated via acid but rather via enzymes or microfiltration. These are called rennet casein and micellar casein, respectively. Let's review the different kinds of industrial casein and see how viable they are in respect to their protein integrity and nourishing potential. There are two kinds of acid casein — chemical acid casein and lactic acid casein — both are insoluble in water.
Since most applications of casein require them to be water soluble, manufacturers treat acid casein with alkalies to yield a water-soluble product with a higher pH called caseinate.
Chemical acid casein is precipitated with chemical acids — hydrochloric and sulfuric acid — both are products of the chemical industry and used mainly due to their cheap cost. Even in New Zealand, which has a very small chemical industry, manufacturers extract casein with sulfuric acid — a chemical produced in comparatively large quantities by the fertilizer industry.
What casein manufacturers fail to tell you is that the residues of these chemicals remain in the final casein product even after the washing and milling of the curd — which explains the typical acid aftertaste of many casein products. It's considered an industrial hazard that causes skin burns, erosion of teeth, chronic damage to the respiratory tract, depletion of vitamin B12 and possibly neural damage.
The other precipitant, hydrochloric acid, is used as detergent for household cleaning as well as a chemical reagent in the production of vinyl chloride for PVC plastic. The chemical hydrochloric acid has a corrosive effect on human tissues with potential damaging effects on the respiratory organs, eyes, skin and intestines.
These are some of the facts casein manufacturers do not want you to know -- and there are even more reasons for you to be concerned with the processing of this product. After the casein has been precipitated by acid, the mixture is heated again.
This causes the protein to further thermolyze and degrade into smaller components "a nitrogen soup" , which agglomerate together to form clumps of curd. The curd is then dewatered via pressing or high-sheer centrifuging. At this point, the casein is pretty much "beaten" by acid, heat and high-sheer centrifuging, which literally destroy the integrity of the protein matrix.
What remains is a protein mess contaminated with toxic chemicals that are used to clean toilets or manufacture fertilizers. This protein then goes through a drying process where it's even more thermolyzed by hot air via several drying treatments followed by milling, shifting, blending and bagging. As a protein consumer you need to know this. You need to know what kind of stuff you're putting in your body.
Lactic acid casein is a byproduct of milk fermentation. In this case, the casein is extracted via natural processing. The skim milk goes first through pasteurization and then is cooled and inoculated with several strains of lactic-acid-producing bacteria known as "starters.
The problem with this processing is in the fermentation of the milk. But the fact is that milk fermentation is not as "simple and healthy" as commonly thought.
And if that's not bad enough, the protein matrix is further "cooked" and thermolyzed by means of heat exchanger and steam injection. Following the heat treatment, the resultant curd is washed, dried and milled in a similar manner to chemical acid casein.
Lactic acid casein is not as "contaminated" as chemical acid casein, but it's nevertheless damaged by fermentation and thermolyzation — yielding a deficient protein with MSG.
To be commercially viable, all acid caseins must be treated with alkalies. This process yields a water-soluble product — hence, caseinate. The most common caseinates are calcium caseinate and sodium caseinate — treated with the chemicals calcium hydroxide and solium hydroxide, respectively.
The problem with chemical alkalies is that they act like "anti-nutrients" — damaging or suppressing nutrient absorption.
In Dutch chocolate for instance, the alkali causes destruction of antioxidant polyphenols rendering the product nutritionally inferior. And there is another problem with this protein -- Caseinates are ultra-thermolyzed by extreme heat. The exposure to high heat is a cheap way to decrease the viscosity of the caseinate and improve its solubility. However cheap processing is often fatal to quality. The extreme heat treatment renders the caseinate an ultra thermolyzed protein drenched with MSG a byproduct of protein thermolyzation.
Note that ultra thermolyzed casein has been linked to increased risk of colon cancer. Thermolyzed casein is a highly denatured protein that can't be fully digested by your stomach, causing undigested protein residues to "escape" your stomach and reach your colon — where they're fermented by colonic bacteria into highly carcinogenic phenolic compounds that promote colonic tumors and cancer.
Next is a natural casein product that is not precipitated with acid. Called "rennet casein," it's extracted via milk clotting enzymes, also called rennet enzymes. Rennet casein is generally less damaged than acid casein. It isn't exposed to the low pH as acid casein, but it's nevertheless a protein isolate, typically derived from pasteurized milk. Here is how rennet casein is processed …. Following the pasteurization, the skim milk is cooled to a setting temperature, where calf rennet or microbial rennet enzymes are added and mixed thoroughly until the protein coagulates.
This process is virtually the same as that of cheese manufacturing. And as with cheese manufacturing, the enzymatic precipitation cleaves a most important part of the casein protein called glycomacropeptide.
This peptide is a highly beneficial component of native casein — being a great source of immune supportive and satiety-enhancing nutrients. K-casein works like a stabilizing agent, keeping the native casein protein matrix in a stable, water-soluble state.
During the first state of renneting, the enzymes specifically cleave one of the bonds in k-casein, releasing part of the protein chain — glycomacropeptide — into the whey liquid. This action destabilizes the casein micells, which then form a clot with some of the calcium ions of the milk.
What's left is a casein curd devoid of its glycomacropeptides, which is then cooked and thermolyzed similar to acid casein. This means that on final evaluation rennet casein is a low-grade protein subjected to protein cleavage and thermolyzation. And note that the casein's glycomacropeptides are "donated" during the processing to the whey liquid, which ironically increases the biological value and nutritional properties of the whey on the account of the original casein donor.
Next we'll take a look at casein hydrolystate. This product is highly popular these days due to its "easy to digest, fast to assimilate" properties. But is it better than other caseins? Casein hydrolystate, also known as hydrolyzed casein, is a predigested protein treated with proteolytic enzymes. It is generally used in nutritional and pharmaceutical applications as easily digestible, fast-assimilating protein.
Unlike other casein products, hydrolyzed casein has a fast assimilation rate similar to whey protein. Nonetheless, this protein has virtually the same problems as the other casein products. Recent studies have shown that hydrolyzed casein is no match to whey protein.
Researchers found that whey protein outperforms all casein products including hydrolyzed casein in the capacity to promote muscle protein accretion after meal ingestion. This means that in spite of being as fast assimilating as whey protein, hydrolyzed casein has a "weaker" anabolic effect — most likely due to an inferior protein content. Finally, let's take a look at micellar casein. Micellar casein, also referred to as native phosphocasein, has been promoted by the sport nutrition industry as the epitome protein for building muscle and preventing muscle waste.
But is it as superior as claimed? Micellar casein is processed similar to milk protein concentrate, but in this case the casein micells are separated from the whey via microfiltration.
Keep out of reach of children. Athletes should consult with their sanctioning authority before use. Store product in a cool, dry place, away from heat, moisture, and sunlight. Do not exceed recommended dose.
Contains milk, egg, and soy. Made in a GMP facility on equipment that processes milk, soy, egg, peanuts, tree nuts, fish, shellfish, and wheat.
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