- Slow and steady release protein
- 100% from micellar casein
- Free of xanthan gum, carrageenan and palm oil
The world of protein supplements presents an ever-increasing choice of elements for the most varied dietary-digestive needs and conditions, so knowing how to choose the most suitable source will allow you to optimise the results you are looking for.
Although less common and less "prestigious" than whey protein, buttermilk casein is still a respectable protein source to consider in your dietary supplement programme.
Casein is one of two types of protein found in cow's milk, of which about four-fifths is derived from casein and the rest from whey.
Like whey, casein is obviously a complete protein, containing all 9 essential amino acids that are not produced naturally by the body, including 3 branched-chain amino acids (BCAAs), so it has a fully complete amino acid spectrum and is useful for promoting muscle recovery and growth. Basically, both protein sources are "excellent" for building muscle mass, the only "variant" between the two being the speed of digestion and absorption, so if we want to optimise our results, we must be clear that immediately after training we will choose "Whey", while during the day or even better before going to bed, we will prefer casein. This does not detract from the importance of a protein derived from butchered casein. Muscle repair does not only take place in the hours following athletic exercise, the rebuilding process continues well beyond that, so continually supplying 'precious bricks' will ensure constant 'plastic' material to the muscles for several hours.
This is because when you consume a casein protein shake, the stomach acids form a sort of "lump" around the protein and begin to release protein at a slow but steady rate.
When we talk about "micellar" caseins, we are referring to micromicelles as tiny particles formed when calcium phosphate is removed from the native form of casein. These micelles in casein will clump together, forming a sort of very dense gel as the concentration of casein increases, which is much slower to digest, absorb and release amino acids into the bloodstream.
The common calcium caseinate contained in many casein supplements, unlike micellar casein, is a more 'refined' form of casein, made more 'commercial', which is not simply 'filtered', but is treated with heat to which acids are added, but which alter the integrity of its structure and chemical composition to make caseins more soluble and digestible. All this results in a much poorer bioavailability and nutritional profile than micellar casein, which instead remains 'intact' in the most natural form possible, preserving its original structure and biological function.
DIRECTION (1 serving = 30 g)
Add 3 scoops (30 g) in 250 ml of water and take once a day.
STORAGE
Store in cool, dry place. Keep out of reach of children.
