ถามมา-ตอบไป “เคซีน” Casein (Part A)
8 ปีที่ผ่านมา
รายการ หมอนอกกะลา
ตอน ถามมา-ตอบไป “เคซีน” Casein (Part A)
เพียงแค่ครั้งเดียวที่ผมเห็
ถ้าอาหารเสริมโปรตีนของคุณป
หากคุณเป็นนักกีฬา เป็นผู้ให้การสนับสนุนการออ
เอาล่ะ !! ส่วนผสมที่เรียกว่าเคซีน (casein)คืออะไร
เคซีนเป็นโปรตีนหลักในน้ำนม
มีอะไรผิดปกติเกี่ยวกับเคซี
มันเป็นโปรตีนชั้นเลวและมัก
บทความนี้แสดงให้เห็นบางส่ว
หากคุณเอาจริงเอาจังกับการค
พวกเขาไม่ได้ขายอะไรให้คุณเ
ทำไมจึงเรียก” ขยะ” เพราะราคามันถูกมาก พวกเขาใช้วิธีการที่มีใช้จ่
ทั้งหมดมันลงมาที่คำหนึ่งคำ
ต้นทุนของพวกเค้าน้อยกว่าเง
ผู้ผลิตของโปรตีนเหล่านี้คื
พวกเขาไม่ต้องการให้คุณรู้ค
แต่คุณไม่สามารถที่จะมองข้า
• แต่เคซีนดีอย่างที่อ้างจริง
•มันสามารถสร้างกล้ามเนื้อข
•และมันคุ้มค่าเงินของคุณเห
เคซีนมีอยู่สามประเภท – เคซีนในนม เคซีนในชีสและเคซีนอุตสาหกร
คุณอาจจะสังเกตเห็นผลข้างเค
มีบุคคลหลายประเภทเชื่อและศ
เคซีนในนมตามธรรมชาติ - เดิมพันที่ดีที่สุดของคุณ
เคซีนตามธรรมชาติเป็นโปรตีน
ดังนั้นเคซีนตามธรรมชาติเติ
เคซีนอุุตสาหกรรมซึ่งต้องใช
เคซีนตามธรรมชาติเป็นหนึ่งใ
ผู้ผลิตโปรตีนได้พยายามที่จ
โปรตีนนมเข้มข้น (MPC) - ใกล้เคียงเคซีนตามธรรมชาติท
โปรตีนนมเข้มข้น (MPC) เป็นโปรตีนที่ผลิตโดยการกรอ
โปรตีนนมเข้มข้นมีแทบทุกคุณ
มันมีอัตราส่วนเดิมระหว่างเ
โปรตีนนมเข้มข้น (MPC) ที่ดีที่สุด มาจากน้ำนมดิบของวัวที่เลี้
ผลิตภัณฑ์อื่น ๆ ที่พยายามจะเลียนแบบเคซีนดั
ชีสเคซีน :อาหารที่ดีสำหรับกล้ามเนื้
ชีสเคซีนไม่ได้เป็นเช่นเดีย
ต่อไปนี้ เราจะมาตรวจสอบเคซีนอุตสาหก
อุตสาหกรรมเคซีนในภาพรวม
แตกต่างจากเคซีนในนม (เคซีนดั้งเดิมและเคซีนจากช
สิ่งต่อไปนี้จะแสดงให้เห็นต
ผงเคซีนอุตสาหกรรมทุกตัวจะไ
ผลิตภัณฑ์เคซีนโดยทั่วไปจะถ
เคซีนกรด – ไม่ละลายน้ำ เป็นโปรตีนที่กินไม่ได้
เคซีนกรดมีอยู่สองชนิด – เคซีนกรดเคมีและเคซีนกรดแลค
กรดที่ไม่ละลายในน้ำ ดังนั้นเพื่อการใช้งานของเค
เคซีนกรดเคมี - ราคาถูกที่สุดและเลวร้ายที่
เคซีนกรดเคมีถูกทำให้ตกตะกอ
เคซีนกรดเคมีน่าจะ "สกปรก" ที่สุดในหมู่โปรตีนในเชิงพา
สิ่งที่ผู้ผลิตเคซีนไม่บอกค
โปรดจำไว้ว่ากรดกำมะถันเป็น
ถือได้ว่ามันเป็นอุตสาหกรรม
เหล่านี้คือบางส่วนของข้อเท
หลังจากที่เคซีนได้รับการตก
สิ่งที่คงเหลืออยู่คือโปรตี
จากนั้นโปรตีนนี้จะไปผ่านกร
เคซีนกรดแลคติค - ทางเลือกที่สะอาดกว่า แต่อย่างไรก็ตาม....ยังรองล
เคซีนกรดแลคติกเป็นผลพลอยได
ปัญหาที่เกิดขึ้นกับกระบวนก
การหมักนมก่อความเสียหายต่อ
และหากมันไม่เลวพอ จากนั้นเมทริกซ์โปรตีนต้องถ
caseinate –เคซีนกรดที่ที่ละลายน้ำได้
เพื่อให้ใช้การได้ในเชิงพาณ
caseinates ที่พบมากที่สุดคือแคลเซียมเ
อย่างเช่นในช็อคโกแลตของ เนธอร์แลนด์ ด่างทำให้เกิดการทำลายของสา
กระบวนการของ caseinates ต้องใช้ความร้อนสูงมากถึง95
โปรดทราบ:เคซีนที่ผ่านความร
ขอจบตอนที่หนึ่งไว้เพียงเท่
สวัสดี
ขอบคุณ Ori Hofmekler ผู้เขียนหนังสือ Unlock Your Muscle Gene
ขอบคุณ ภาพสวย ๆ จาก Google
ขอบคุณ Wisit Wibullaksanakul สำหรับคำถาม
If Your Protein Supplement Contains Casein Throw it in the Trash
If you're an athlete, a fitness advocate or a dieter who routinely uses protein supplements, there's a good chance your supplement is made with a bad ingredient.
That ingredient is called casein.
So what exactly is casein? Casein is the main protein in raw milk.
It is typically extracted via acid heat processing and used as a common ingredient in protein products – powders, bars and drinks. You may have been told that casein supplementation is highly beneficial for your muscle and body, but I'm here to prove to you that nothing is further from the truth.
What's Wrong With the Typical Casein in Sport Nutrition Supplements?
It's an inferior protein, often drenched with toxic residues. In fact, it's one of the worst proteins for your muscle.
This report reveals some of the dirtiest secrets behind casein manufacturing.
If you're serious with your diet and training regimen, you owe it to yourself to know these facts before purchasing another casein-containing protein.
You may have already been noticing some of the side effects involved with casein ingestion – heart burn, bad after taste, indigestion, allergies ... Or you may have been thinking "I'm ok with my protein and I don't even care if it contains casein" …
There are many individuals who honestly want to believe that their protein is okay, but what they may not be aware of is that protein manufacturers have been routinely taking advantage of their trust. And in the case of casein …
They Sell You Nothing More Than Garbage With A Fancy Label
Why garbage? Because it's cheap. They use the least costly methods to extract the casein. They use cheap chemical acids found in fertilizers and household cleaning products.
It all comes down to one word: GREED.
It costs them about 10 times less than what you pay. Their profits are around 10,000% – a huge margin, similar to that of drug companies – and all this on your account. And they don't just rip you off financially, they also jeopardize your health and they rob you of your hard-earned gains.
The manufacturers of this protein are some of the biggest sponsors of the fitness media-magazines, radio, Internet, etc. They are typically driven by profit and not entirely interested in providing you with the truth.
They Don't Want You to Know the Truth About Casein
But you can't allow yourself to overlook this. You probably work hard to keep yourself in shape and you certainly need to know what you're putting in your body. Casein has obtained the reputation of a highly nutritious protein with distinct anabolic properties. It has been used as a common ingredient in sport nutrition products to support athletic performance, increase muscle mass, and prevent muscle breakdown.
• But is casein as good as claimed?
• Can it build your muscle?
• And is it worth your money?
There are three types of casein – native whole milk casein, cheese casein and industrial casein. As you'll soon see, there is a huge difference between these three types of protein – both nutritionally and health-wise.
Native Whole Milk Casein – Your Best Bet
Native casein is the primary protein in raw milk, accounting for nearly 80% of the milk's amino acid content. 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. Raw milk casein is made out of a complex group of protein clusters called "micells," which are bound with calcium, phosphate and citrate ions and exist at a neutral pH of about 6.6 – about the same as your body's pH.
Hence, native casein complements your body's acid-base balance and will not cause an overly acidifying effect. That's unlike most industrial caseins, which are highly acidifying and need to be chemically alkalized to be edible. But what's especially unique about native casein is its distinct anabolic properties.
Native Casein is One of the Most Effective Muscle-Building Proteins
It has the ability to form a clot in your stomach, which provides slow, sustained release of amino acids to your circulation for several hours. Note that it's the concentration of circulating amino acids (not cellular amino acid) that has been found to trigger muscle anabolism. This makes raw milk casein one of the most effective proteins for muscle retention and buildup. It can be used to keep your muscle in a sustained anabolic mode for a prolonged period of time – such as during the sleeping hours of the night.
Protein manufacturers have been trying to produce products that mimic native casein. The most notable ones are milk protein concentrate (MPC) and micellar casein.
Milk Protein Concentrate (MPC) -- As Close to Native Casein as You Can Get
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.
Milk protein concentrate has virtually the same properties of native casein.
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.
The best MPC products are those derived from raw milk of pasture-fed cows.
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: Great Food for Your Muscle – Almost as Effective as Native 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.
Industrial Casein Overview
Unlike whole milk caseins (native casein and cheese casein), all industrial caseins are protein isolates, most of which are extracted from ultra-pasteurized milk often via extreme acid/heat processing. 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.
Acid Casein – An Insoluble, Inedible Protein
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 – The Cheapest And Worst Casein
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.
Chemical acid casein is probably the "dirtiest" among all commercial proteins.
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.
Note that sulfuric acid is a highly toxic substance found in acid rain and mine drainage.
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 – A Cleaner Alternative But Nevertheless Inferior
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 milk is fermented for a period of 14-16 hours during which much of the lactose in the milk is converted to lactic acid and the pH is reduced to about 4.6, causing coagulation of the casein.
The problem with this processing is in the fermentation of the milk. It has been commonly assumed that milk fermentation is healthy and beneficial due to the fact that it yields
probiotic/
Milk fermentation damages fragile immuno peptides and amino acids and creates MSG.
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.
Caseinate – A Water-Soluble Version of Acid Casein
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 processing of caseinates requires the use of extremely high heat of 95ºC, which is near boiling temperatures. 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.
ตอน ถามมา-ตอบไป “เคซีน” Casein (Part A)
เพียงแค่ครั้งเดียวที่ผมเห็
ถ้าอาหารเสริมโปรตีนของคุณป
หากคุณเป็นนักกีฬา เป็นผู้ให้การสนับสนุนการออ
เอาล่ะ !! ส่วนผสมที่เรียกว่าเคซีน (casein)คืออะไร
เคซีนเป็นโปรตีนหลักในน้ำนม
มีอะไรผิดปกติเกี่ยวกับเคซี
มันเป็นโปรตีนชั้นเลวและมัก
บทความนี้แสดงให้เห็นบางส่ว
หากคุณเอาจริงเอาจังกับการค
พวกเขาไม่ได้ขายอะไรให้คุณเ
ทำไมจึงเรียก” ขยะ” เพราะราคามันถูกมาก พวกเขาใช้วิธีการที่มีใช้จ่
ทั้งหมดมันลงมาที่คำหนึ่งคำ
ต้นทุนของพวกเค้าน้อยกว่าเง
ผู้ผลิตของโปรตีนเหล่านี้คื
พวกเขาไม่ต้องการให้คุณรู้ค
แต่คุณไม่สามารถที่จะมองข้า
• แต่เคซีนดีอย่างที่อ้างจริง
•มันสามารถสร้างกล้ามเนื้อข
•และมันคุ้มค่าเงินของคุณเห
เคซีนมีอยู่สามประเภท – เคซีนในนม เคซีนในชีสและเคซีนอุตสาหกร
คุณอาจจะสังเกตเห็นผลข้างเค
มีบุคคลหลายประเภทเชื่อและศ
เคซีนในนมตามธรรมชาติ - เดิมพันที่ดีที่สุดของคุณ
เคซีนตามธรรมชาติเป็นโปรตีน
ดังนั้นเคซีนตามธรรมชาติเติ
เคซีนอุุตสาหกรรมซึ่งต้องใช
เคซีนตามธรรมชาติเป็นหนึ่งใ
ผู้ผลิตโปรตีนได้พยายามที่จ
โปรตีนนมเข้มข้น (MPC) - ใกล้เคียงเคซีนตามธรรมชาติท
โปรตีนนมเข้มข้น (MPC) เป็นโปรตีนที่ผลิตโดยการกรอ
โปรตีนนมเข้มข้นมีแทบทุกคุณ
มันมีอัตราส่วนเดิมระหว่างเ
โปรตีนนมเข้มข้น (MPC) ที่ดีที่สุด มาจากน้ำนมดิบของวัวที่เลี้
ผลิตภัณฑ์อื่น ๆ ที่พยายามจะเลียนแบบเคซีนดั
ชีสเคซีน :อาหารที่ดีสำหรับกล้ามเนื้
ชีสเคซีนไม่ได้เป็นเช่นเดีย
ต่อไปนี้ เราจะมาตรวจสอบเคซีนอุตสาหก
อุตสาหกรรมเคซีนในภาพรวม
แตกต่างจากเคซีนในนม (เคซีนดั้งเดิมและเคซีนจากช
สิ่งต่อไปนี้จะแสดงให้เห็นต
ผงเคซีนอุตสาหกรรมทุกตัวจะไ
ผลิตภัณฑ์เคซีนโดยทั่วไปจะถ
เคซีนกรด – ไม่ละลายน้ำ เป็นโปรตีนที่กินไม่ได้
เคซีนกรดมีอยู่สองชนิด – เคซีนกรดเคมีและเคซีนกรดแลค
กรดที่ไม่ละลายในน้ำ ดังนั้นเพื่อการใช้งานของเค
เคซีนกรดเคมี - ราคาถูกที่สุดและเลวร้ายที่
เคซีนกรดเคมีถูกทำให้ตกตะกอ
เคซีนกรดเคมีน่าจะ "สกปรก" ที่สุดในหมู่โปรตีนในเชิงพา
สิ่งที่ผู้ผลิตเคซีนไม่บอกค
โปรดจำไว้ว่ากรดกำมะถันเป็น
ถือได้ว่ามันเป็นอุตสาหกรรม
เหล่านี้คือบางส่วนของข้อเท
หลังจากที่เคซีนได้รับการตก
สิ่งที่คงเหลืออยู่คือโปรตี
จากนั้นโปรตีนนี้จะไปผ่านกร
เคซีนกรดแลคติค - ทางเลือกที่สะอาดกว่า แต่อย่างไรก็ตาม....ยังรองล
เคซีนกรดแลคติกเป็นผลพลอยได
ปัญหาที่เกิดขึ้นกับกระบวนก
การหมักนมก่อความเสียหายต่อ
และหากมันไม่เลวพอ จากนั้นเมทริกซ์โปรตีนต้องถ
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If Your Protein Supplement Contains Casein Throw it in the Trash
If you're an athlete, a fitness advocate or a dieter who routinely uses protein supplements, there's a good chance your supplement is made with a bad ingredient.
That ingredient is called casein.
So what exactly is casein? Casein is the main protein in raw milk.
It is typically extracted via acid heat processing and used as a common ingredient in protein products – powders, bars and drinks. You may have been told that casein supplementation is highly beneficial for your muscle and body, but I'm here to prove to you that nothing is further from the truth.
What's Wrong With the Typical Casein in Sport Nutrition Supplements?
It's an inferior protein, often drenched with toxic residues. In fact, it's one of the worst proteins for your muscle.
This report reveals some of the dirtiest secrets behind casein manufacturing.
If you're serious with your diet and training regimen, you owe it to yourself to know these facts before purchasing another casein-containing protein.
You may have already been noticing some of the side effects involved with casein ingestion – heart burn, bad after taste, indigestion, allergies ... Or you may have been thinking "I'm ok with my protein and I don't even care if it contains casein" …
There are many individuals who honestly want to believe that their protein is okay, but what they may not be aware of is that protein manufacturers have been routinely taking advantage of their trust. And in the case of casein …
They Sell You Nothing More Than Garbage With A Fancy Label
Why garbage? Because it's cheap. They use the least costly methods to extract the casein. They use cheap chemical acids found in fertilizers and household cleaning products.
It all comes down to one word: GREED.
It costs them about 10 times less than what you pay. Their profits are around 10,000% – a huge margin, similar to that of drug companies – and all this on your account. And they don't just rip you off financially, they also jeopardize your health and they rob you of your hard-earned gains.
The manufacturers of this protein are some of the biggest sponsors of the fitness media-magazines, radio, Internet, etc. They are typically driven by profit and not entirely interested in providing you with the truth.
They Don't Want You to Know the Truth About Casein
But you can't allow yourself to overlook this. You probably work hard to keep yourself in shape and you certainly need to know what you're putting in your body. Casein has obtained the reputation of a highly nutritious protein with distinct anabolic properties. It has been used as a common ingredient in sport nutrition products to support athletic performance, increase muscle mass, and prevent muscle breakdown.
• But is casein as good as claimed?
• Can it build your muscle?
• And is it worth your money?
There are three types of casein – native whole milk casein, cheese casein and industrial casein. As you'll soon see, there is a huge difference between these three types of protein – both nutritionally and health-wise.
Native Whole Milk Casein – Your Best Bet
Native casein is the primary protein in raw milk, accounting for nearly 80% of the milk's amino acid content. 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. Raw milk casein is made out of a complex group of protein clusters called "micells," which are bound with calcium, phosphate and citrate ions and exist at a neutral pH of about 6.6 – about the same as your body's pH.
Hence, native casein complements your body's acid-base balance and will not cause an overly acidifying effect. That's unlike most industrial caseins, which are highly acidifying and need to be chemically alkalized to be edible. But what's especially unique about native casein is its distinct anabolic properties.
Native Casein is One of the Most Effective Muscle-Building Proteins
It has the ability to form a clot in your stomach, which provides slow, sustained release of amino acids to your circulation for several hours. Note that it's the concentration of circulating amino acids (not cellular amino acid) that has been found to trigger muscle anabolism. This makes raw milk casein one of the most effective proteins for muscle retention and buildup. It can be used to keep your muscle in a sustained anabolic mode for a prolonged period of time – such as during the sleeping hours of the night.
Protein manufacturers have been trying to produce products that mimic native casein. The most notable ones are milk protein concentrate (MPC) and micellar casein.
Milk Protein Concentrate (MPC) -- As Close to Native Casein as You Can Get
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.
Milk protein concentrate has virtually the same properties of native casein.
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.
The best MPC products are those derived from raw milk of pasture-fed cows.
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: Great Food for Your Muscle – Almost as Effective as Native 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.
Industrial Casein Overview
Unlike whole milk caseins (native casein and cheese casein), all industrial caseins are protein isolates, most of which are extracted from ultra-pasteurized milk often via extreme acid/heat processing. 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.
Acid Casein – An Insoluble, Inedible Protein
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 – The Cheapest And Worst Casein
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.
Chemical acid casein is probably the "dirtiest" among all commercial proteins.
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.
Note that sulfuric acid is a highly toxic substance found in acid rain and mine drainage.
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 – A Cleaner Alternative But Nevertheless Inferior
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 milk is fermented for a period of 14-16 hours during which much of the lactose in the milk is converted to lactic acid and the pH is reduced to about 4.6, causing coagulation of the casein.
The problem with this processing is in the fermentation of the milk. It has been commonly assumed that milk fermentation is healthy and beneficial due to the fact that it yields
probiotic/
Milk fermentation damages fragile immuno peptides and amino acids and creates MSG.
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.
Caseinate – A Water-Soluble Version of Acid Casein
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 processing of caseinates requires the use of extremely high heat of 95ºC, which is near boiling temperatures. 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.
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