Posted by fayeroe on April 13, 2007, at 19:59:14
In reply to Sick from Whey protein?, posted by someday on April 13, 2007, at 16:45:58
> I bought Whey Protein in poweder form. I mixed it with milk and warmed it in microwave. After a few hours of drinking it, I felt weak and drowsy. I also had muscle pain and cold-like symptoms. I fell asleep right away.
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> Next day, I couldn't possibly think it was the the whey protein that's causing the symptom. So, I took two scoops again that day. I had exactly the same symptom. Two days later, which is today, I still feel weak. What in the whey protein would be causing this?Whey protein
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Whey protein is the name for a collection of globular proteins that can be isolated from whey, a by-product of cheese manufactured from cow's milk. It is typically a mixture of beta-lactoglobulin (~65%), alpha-lactalbumin (~25%), and serum albumin (~8%), which are soluble in their native forms, independent of pH. Whey has the highest Biological Value (BV) of any known protein.Whey is a lactose-free or reduced lactose protein loaded with nutrients and essential amino acids. Whey is comprised of four major protein fractions and six minor protein fractions. The major protein fractions in whey are beta-lactoglobulin, alpha-lactalbumin, bovine serum albumin and immunoglobulins. Each of these components have important disease-fighting effects. In addition, whey protein is easily digestible and lactose-free.[1]
Native whey protein does not aggregate upon renneting or acidification of milk. Prolonged heat-treatment at sufficiently high temperatures and long duration will denature (i.e. partly unfold) the whey protein, triggering hydrophobic interactions with other proteins, and the formation of disulfide bonds between whey proteins and casein micelles, leading to aggregation with other milk proteins at low pH.
Whey protein can be denatured (irreversibly changed) by heat — similar to the protein in egg whites which, when cooked, permanently changes from a clear liquid to a white solid. When subjected to high heat (like the sustained high temperatures above 72 degrees Celsius (160 degrees Fahrenheit) associated with the pasteurization process) whey proteins become denatured and lose some bioactive compounds like cysteine, an amino acid that is a precursor to glutathione, an antioxidant.
Whey protein typically comes in three major forms: concentrate, isolate and hydrolysate. Whey protein concentrates contain a low level of fat and cholesterol but generally have higher levels of bioactive compounds, and carbohydrates in the form of lactose — they are 29%-89% protein by weight. Isolates are processed to remove the fat, and lactose, yet are usually lower in bioactive compounds as well — they are 90%+ protein by weight. Hydrolysates are predigested, partially hydrolyzed whey proteins which consequently are more easily absorbed, but their cost is generally higher.
[edit] Uses
Whey protein contains high levels of both essential and non-essential amino acids, and pregnant mothers are sometimes advised by their obstetricians to supplement their diets with whey protein to ensure that their developing babies get all the basic amino acids they might need.[citation needed]More than other protein supplements, whey protein powder is commonly used by bodybuilders and athletes desiring to accelerate muscle development and aid in recovery. Some individuals with suppressed/abnormal immune systems and/or degenerative diseases use undenatured bioactive whey proteins to increase their antioxidant levels. Undenatured whey proteins are a good source of cysteine, a conditionally essential amino acid which is the rate limiting factor for the body's production of glutathione, an important antioxidant.
Examples of commercial whey proteins include those available in most health food stores and supermarket health sections; they typically consist of isolate/concentrate or isolate/concentrate/hydrolysate mixtures and they are usually flavoured so they can be mixed with water or milk and consumed as a drink or shake. Whey Protein production has meant that whey is now easily integrated into many nutritional formulae.
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poster:fayeroe
thread:749565
URL: http://www.dr-bob.org/babble/alter/20070410/msgs/749603.html