What is whey protein ?
Whey protein is a 100% natural protein extracted from milk. It is a protein that will be quickly digested, and has a very good amino acid profile for optimum assimilation by the body.
This very common question: “What is whey protein? “ It is very common to find on bodybuilding forums. And often, the responses that are associated are wrong. To try to see a little more clearly, we will give you a little summary of the definition of whey protein.
First, we must agree that: Whey protein is a dietary supplement 100% natural, made from the milk. This is one of two milk protein component. The other is casein.
- Story of whey protein:
the story of the whey is still new, and dates back only a few decades. Before, the by-product of milk was considered a waste by the dairy industry, and was either discarded or given to animals. It is thanks to this that these properties “anabolic” were discovered, as animals receiving the whey in addition to their normal diet had a higher muscle mass than others.
- How Is Whey Protein made?
The whey is obtained either by filtration of milk, or by chemical processes to separate the different milk proteins. Of course, the first process is much more interesting, because is not involving chemicals, it preserves all the biochemical characteristics of whey protein.
- Whey protein characteristics:
One of the main characteristics of whey protein is its rate of assimilation. it’s really a number that makes this protein the most used by all bodybuilders. It is because of this very high speed (it begins to be digested after 20 minutes) that this protein is used as soon as completed to workout. This makes it possible to quickly bring amino acids to the muscles, to stop catabolism and start the muscle recovery and reconstruction.
But that’s not all, because the whey has other tricks up its sleeve: it has such a very high biological value. This means that the amino acid composition is excellent, which allows the protein to be well absorbed by the body. The Whey protein is also the type of protein that have the highest existing biological value.