History Of Whey Protein

The history of whey protein is an interesting story. Whey was discovered as a by-product of cheese production over 25 years ago. Cheese is made from milk and milk contains two major types of protein, Casein and Whey. The whey contains a variety of proteins and large amounts of the milk sugar called lactose.

Whey was traditionally thought to be worthless until someone decided to examine this waste product. They found that whey was loaded with a highly bioactive protein that is more similar to the protein found in human milk than any other known source. These proteins dissolved well in water, were highly digestible and contained an even better amino acid profile than the highly regarded egg white.

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The problem with raw whey is that it contains too much undesirable lactose, fat, cholesterol. A few years ago, two new, major processes were developed, that have the ability to extract the proteins from whey while preserving their integrity. These processes are Micro-Filtration ( where the proteins are physically separated by a microscopic filter) and Ion Exchange (where proteins are extracted by taking advantage of their specific electronic charges). Both of these processes can yield a high-quality, low-lactose, low-fat whey protein.

Benefits Of Whey:

Whey protein contains the highest concentration (23-25%) of branched-chain amino acids (BCAA) of any single protein source. This BCAA content is important to athletes because BCAA's are an integral part of muscle metabolism and are the first aminos sacrificed during intense exercise and muscle catabolism (breakdown).

Whey also has the ability to enhance endogenous (occurring naturally in the body) Glutathione production. Glutathione is the body's most powerful naturally occurring antioxidant and also plays a role in immune system support.

Whey protein protein contains quadrapeptides (short protein chains containing four amino acids), which have been shown to have opioid (pain killing) effects. This is another powerful functional property that may help decrease the sensation of muscle soreness following intense weight training.

Due to it's excellent amino acid profile, solubility and digestibility, whey has a very high biological value (BV). BV is a measure of how well a protein is utilized by the body.

One of the more interesting functional properties of whey protein is its ability to help stimulate IGF4 production.

Whey has been shown to reduce cholesterol by inhibiting LDL (bad cholesterol) production.









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