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These are called rennet casein and micellar casein, respectively. 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. 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. Also the Universal has a facility located in USA so it's not some random untested facility. It is also non GMO and gluten free.
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. The main problem with micellar casein is in its functional properties.
It's important that the functionality of the protein is retained during drying, storage and reconstitution mixing with fluid.
Generally the protein powder needs to be dispersed and dissolved to be fully functional and edible as an ingredient. Micellar casein has poor reconstitution — which means poor capacity to dissolve in water at low temperatures.
The cheapest way to address this problem and increase the casein solubility is the use of high heat or high sheer.
This is apparently what manufacturers use in the case of canned protein production. Additional methods include heat treating prior to membrane filtration, and the addition of salt, sodium caseinate or polydextrose — all of which increase the solubility of the powder on the account of the protein integrity. The other problem with micellar casein is instability, as micellar casein tends to deteriorate with increased storage time.
Microstructural analysis shows that with increased storage time, the casein micells interact with each other and deteriorate. Micells' interactions lead to cross-linking of proteins, migration of fat particles to the surface, and degradation of the casein.
This means that though micellar casein is acclaimed to be superior to other industrial caseins, it is yet unstable and thus inferior to native casein and cheese casein. And it may contain undesirable additive residues, such as salts, sodium caseinate, and polydextrose. Do your own investigation before purchasing a micellar casein product. Ask the product provider for an updated certificate of analysis CofA and an independent lab report that proves the product's protein integrity.
To get the best out of casein and whey, incorporate the following protocol: During the day, use quality whey protein for muscle nourishment and post-exercise recovery. At night, use casein such as in quality cheese to keep your muscle in a sustained anabolic mode during the sleeping hours. Slow proteins such as casein have shown to be less effective than whey protein in supporting your body's immune defenses and promoting muscle protein synthesis after exercise.
Nonetheless, cheese casein has the anabolic advantage in the long term, and that's due to its ability to induce a slow steady release of amino acids to your muscle for several hours at a time. Therefore cheese casein can serve as an ideal muscle food during the sleeping hours of the night.
Your quality cheese products should come from premium, preferably raw aged cheese such as cheddar, colby, gouda, swiss and emmanthal, or fresh cheese such as organic cottage cheese from pasture-fed cows. Avoid dietary products containing casein hydrolystates.
Read the labels of sports drinks, ready-made protein drinks, protein powders and protein bars — many of these items are made with casein hydrolystate as a main ingredient and are therefore drenched with MSG. It has been argued that casein from A1 milk presents a health risk — apparently due to yielding a metabolic byproduct opioid peptide called beta casomorphine, which has been linked to brain disorders and disease particularly among babies and infants.
European dairy products, however, which include French, Swiss and Italian cheeses are mostly derived from A2 milk. It has been recommended as a precautionary step to choose dairy products from A2 milk.
But let's put things in perspective. There is no conclusive evidence yet to the A1 casein issue, and if there is indeed a proven problem with A1 milk, most likely the same problem will apply to A2 milk as well. So if the A1 milk risk exists, it will apply to all kinds of casein products. As a final note, be aware that historical epidemiology has been indicating great benefits of dairy products milk, cheese and whey on human health, particularly in the areas of weight management, cardiovascular health and muscle conditioning.
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Please Sign in or Join to continue. Mercola's Natural Health Newsletter. November 10, Available in: Story at-a-glance - Industrial casein, a common ingredient in protein powders, bars and drinks, is one of the worst proteins for your muscles and is often drenched with toxic residues.
Native casein, found in whole raw milk, is one of the best proteins for your muscles. Whole casein such as in raw milk, milk protein concentrate and aged cheese, is superior to all casein isolates. Whole casein has a very effective nutrient delivery and can be used to yield a steady, long-lasting anabolic effect on your muscle. The worst casein is chemical acid casein. All caseinates are ultra-thermolyzed and thus present a serious health risk, as they are putrid proteins that are more dangerous than trans fats.
Consumption of thermolyzed casein has been linked to increased incidence of colonic tumors and cancer. Read the labels of sports drinks, ready-made protein drinks, protein powders and protein bars -- many of these items are made with casein hydrolystate as a main ingredient and are therefore drenched with MSG. Trigger the Biological Mechanisms that Transform Your Body and Extend Your Life 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. This report reveals some of the dirtiest secrets behind casein manufacturing. It all comes down to one word: But is casein as good as claimed? Can it build your muscle? And is it worth your money? Next Article The Paleo Diet: Contains milk, egg, and soy. Made in a GMP facility on equipment that processes milk, soy, egg, peanuts, tree nuts, fish, shellfish, and wheat. Designed for serious bodybuilders and competitive athletes, this cutting-edge, low-fat formula gives you high-value protein and essential nutrients for fueling gains of solid muscle mass.
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