A Look at Whey Protein


I have to admit, I love cheese. Always have. I blame it on my mom. When I got older though, I found something else that I really love; whey protein. It just so happens that whey protein is a byproduct of the cheese making process, and has many benefits.

After milk has been curdled, it is then strained of fluid in order to make cheese. That fluid is whey. Whey is used for making ricotta cheese, as well as being used as an additive in processed foods.

Whey protein is a collection of globular proteins that have been separated from the whey.

There are many proteins available for consumption available, egg protein being the bar by which all others are measured. What many people do not know is that whey protein has more bio value, how much protein that can be absorbed in the body, than even the egg protein.

Protein, in simplest terms, are amino acids. The human body is basically made up of proteins/amino acids, and requires that we replenish some of these, known as essential amino acids.

A group of these essential amino acids, L-leucine, L-isoleucine and L-valine, are known as Branched Chain Amino Acids (BCAA). It just so happens that whey protein is a fantastic source of BCAA’s, which are the building blocks for muscle growth.

When taking protein at the optimum time, known as nutrient timing, the maximum effect is realized. For instance, arguably the best time to consume a whey protein shake is between five to thirty minutes after an intense training session.

There are many sources for purchasing whey protein. When shopping, pay attention to ingredients, as well as reputation. As with most things in life, you get what you pay for.

See you in the gym.

Todd Boyer
Todd Boyer is the owner of PhitZone. He publishes on the PhitBlog, and is also the San Antonio Diet and Exercise Examiner.

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