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ℹ  Whey protein is a mixture of globular proteins isolated from whey, the liquid material created as a by-product of cheese production. Whey protein is commonly marketed as a dietary supplement, and various health claims have been attributed to it in the alternative medicine community.

Although whey proteins are responsible for some milk allergies, the major allergens in milk are the caseins. The use of whey protein as a source of amino acids and its effect on reducing the risks of diseases such as heart disease, cancer and diabetes. Whey is an abundant source of branched-chain amino acids (BCAAs), which are used to stimulate protein synthesis.

When leucine is ingested in high amounts, such as with whey protein supplementation, there is greater stimulation of protein synthesis, which may speed recovery and adaptation to stress on muscles (exercise). Whey has approximately three grams of leucine per serving and the threshold for optimal protein synthesis is three grams.


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