Whey protein is a popular supplement, often used by athletes bidding to build muscle mass. A natural by-product of milk, whey protein has many known benefits and is usually consumed in a shake or a smoothie immediately after a workout.
Here are 7 facts about this protein that will explain how it works and why it has become so popular as a sports supplement.
- Whey protein is one of the two major proteins found in cow’s milk; casein is the other. It is not a single protein but is instead a collection of proteins isolated from whey.
- Whey itself is a by-product of cheese manufacturing – during pasteurisation, the curdled milk fat separates from the liquid. The curd is casein and the liquid is whey.
- Low in both fats and carbohydrates, whey is known as a “fast” protein because it can nourish the muscles rapidly.
- There are three types of whey protein: isolate, concentrate and hydrolysates, of all which have different levels of lactose, fat and cholesterol. Whey protein isolate is more concentrated because the fat and lactose are removed; whey protein concentrate has low levels of cholesterol and fat, while also containing lactose. Whey protein hydrolysates are the most easily absorbed by the body.
- There are high levels of amino acids in whey, the organic compounds that are essential for healthy muscle development and repair.
- Whey has a higher biological value than food such as fish, beef and soya, allowing more of its protein to be used by the body.
- Whey protein is suitable for use by vegetarians who consume dairy products and can be an essential supplement for those who don’t get their protein fro meat.
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