Protein is an important macronutrient needed by everyone on a daily basis. It repairs body cells, builds and repairs muscles and bones, controls many of the important processes in the body related to metabolism, and provides a source of energy.
Whey protein is a high-quality protein from cow's milk, containing all of the essential amino acids. Milk is composed of two forms of protein: casein protein (80%) and whey protein (20%). Whey protein is more soluble than casein protein and is of a higher quality. It is often referred to as the most nutritious protein available. Whey contains less than 0.5 g of fat and only 5 mg of cholesterol per serving. Pure whey protein does not contain any gluten.
Whey protein is also the best source of branched chain amino acids (BCAAs [leucine, isoleucine, and valine]). The body requires higher amounts of BCAAs during and following exercise. Unlike other amino acids that must first be metabolized through the liver, BCAAs are taken up directly by the skeletal muscle. Low levels of BCAA contribute to fatigue, and they should be replaced quickly following exercise or a competitive event. Whey protein is compatible with low-carbohydrate diets and is an ideal choice for athletes.
Individuals who combine leucine-rich diets with exercise have more lean muscle tissue and lose more body fat. As they lose fat, their metabolic rate increases and they naturally burn more calories each day. Whey protein also helps manage weight by promoting satiety, or a feeling of fullness. Whey protein is superior to casein protein in promoting satiety. Whey protein provides high-quality protein without carbohydrates and fat, but is often limited in low-carbohydrate diets. In this blog, we briefly discuss the production, different forms, health benefits, and other advantages of whey protein.
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