Whey Protein Benefits
Casein and Whey are the two proteins found in milk. Whey protein comes as a byproduct of making cheese. When milk is processed while making cheese, a coagulant (usually rennet) is added and the milk separates out into two parts - the curd portion (casein) which is used further in making the cheese and whey, the water-soluble part of milk. Casein is the protein that precipitates from milk when curdled with rennet; it is the basis for making cheese. Whey is the watery part of milk that remains after the casein is separated.
Whey protein used in our product is essentially the best and healthiest part of milk.
Whey happens to be very high in protein and is a very popular source for relatively healthy protein when exercising, and especially during weight training, as an important part of fueling and building muscle. Since it is a healthy source of protein that’s low in fat and carbs - many health-minded people will consume nearly pure whey protein directly after a workout to aid in rebuilding muscles without consuming very many calories. Whey protein contains minimal lactose and is easy to digest compared to milk protein. Whey proteins are a high-quality complete source of essential and non-essential amino acids naturally found in dairy foods.
Whey protein is one of the most nutritionally complete natural proteins available and compares favorably to other major protein sources using the common measures of protein value; Biological Value (BV), Net Protein Utilization (NPU), and Protein Efficiency Ratio (PER).
Protein Nutrition
Protein Type PDCAAS Biological Value (BV) Net Protein Utilization (NPU) Protein Efficiency Ratio (PER)
Whey Protein 1.00 104 92 3.2
Milk 1.00 91 82 2.5
Casein 1.00 77 76 2.5
Egg 1.00 100 94 3.9
Soy Protein 1.00 74 61 2.2
Beef 0.92 80 73 2.9
Black Beans 0.75 N/A 0 0
Peanuts 0.52 N/A N/A 1.8
Wheat Gluten 0.25 64 92 0.8
1)Protein Digestibility Corrected Amino Acid Score (PDCAAS) is a method of evaluating the protein quality based on both the amino acid requirements of humans and their ability to digest it.
2)2) Biological Value (BV) is a measurement to determine what percentage of a given nutrient source is utilized by the body.
3) Net Protein Utilization (NPU) is the percentage of protein contained in that food which is retained by the body after the food has been eaten. Net Protein Utilization is used to describe the value or usefulness of certain proteins in a diet.
4) Protein Efficiency Ratio (PER) - The maximum value is 4.0 and is based on animal feeding trials. PER is the most widely used value in the United States to determine protein quality.
Casein and Whey are the two proteins found in milk. Whey protein comes as a byproduct of making cheese. When milk is processed while making cheese, a coagulant (usually rennet) is added and the milk separates out into two parts - the curd portion (casein) which is used further in making the cheese and whey, the water-soluble part of milk. Casein is the protein that precipitates from milk when curdled with rennet; it is the basis for making cheese. Whey is the watery part of milk that remains after the casein is separated.
Whey protein used in our product is essentially the best and healthiest part of milk.
Whey happens to be very high in protein and is a very popular source for relatively healthy protein when exercising, and especially during weight training, as an important part of fueling and building muscle. Since it is a healthy source of protein that’s low in fat and carbs - many health-minded people will consume nearly pure whey protein directly after a workout to aid in rebuilding muscles without consuming very many calories. Whey protein contains minimal lactose and is easy to digest compared to milk protein. Whey proteins are a high-quality complete source of essential and non-essential amino acids naturally found in dairy foods.
Whey protein is one of the most nutritionally complete natural proteins available and compares favorably to other major protein sources using the common measures of protein value; Biological Value (BV), Net Protein Utilization (NPU), and Protein Efficiency Ratio (PER).
Protein Nutrition
Protein Type PDCAAS Biological Value (BV) Net Protein Utilization (NPU) Protein Efficiency Ratio (PER)
Whey Protein 1.00 104 92 3.2
Milk 1.00 91 82 2.5
Casein 1.00 77 76 2.5
Egg 1.00 100 94 3.9
Soy Protein 1.00 74 61 2.2
Beef 0.92 80 73 2.9
Black Beans 0.75 N/A 0 0
Peanuts 0.52 N/A N/A 1.8
Wheat Gluten 0.25 64 92 0.8
1)Protein Digestibility Corrected Amino Acid Score (PDCAAS) is a method of evaluating the protein quality based on both the amino acid requirements of humans and their ability to digest it.
2)2) Biological Value (BV) is a measurement to determine what percentage of a given nutrient source is utilized by the body.
3) Net Protein Utilization (NPU) is the percentage of protein contained in that food which is retained by the body after the food has been eaten. Net Protein Utilization is used to describe the value or usefulness of certain proteins in a diet.
4) Protein Efficiency Ratio (PER) - The maximum value is 4.0 and is based on animal feeding trials. PER is the most widely used value in the United States to determine protein quality.