So you’re off to the health food store because you need more protein in you’re diet. You want “quick and easy” and you heard whey protein is easily digestible. Great. You go to the protein powder shelf and and see the different labels and containers and are slightly overwhelmed. You grab one that looks “friendly”. Nope, you made a boo-boo. Whey protein is an EXCELLENT source for protein and countless other amino acids and enzymes but if and only “if” it comes from a raw source and procured in a low-heat way. All of the protein in a health food store was either cooked fast and at a very high heat OR the milk was pasteurized first. And if you remember your SAT’s in high school:
raw whey is to cooked whey as raw milk is to pasteurized milk.
In the late 80’s researches in Canada were able to compare protein use for immune function in mice and noticed whey, compared to casein, wheat, corn, egg white, fish, beef, spirulina, soy, and some others, helping the immune function better and producing glutathione (which help maintain vitamin C & E active in the body). Then in the early 90’s these same researchers discovered that the raw whey was the only one that had these healing, nutritious qualities. When they tried to use different types of cooked whey, it didn’t work nearly as well.
Also another point of interest is once protein is cooked, any protein, it changes. The natural balance of amino acids and enzymes become unraveled and imbalanced. When you consume this, the new cooked mixture offsets the balance of amino acids in the blood and some are not even bioavailable since the enzymes were destroyed (they are destroyed after 118-120 degrees Fahrenheit). This can cause indigestion, mineral and vitamin deficiencies and lead to inflammatory issues like skin issues, allergies, asthma, etc.
Look for raw, low-heat whey. It will make a BIG difference. More digestible, more nutritious, and well worth the money.
No comments:
Post a Comment