Micellar Casein is a gradual processing protein

Tuesday, October 2nd, 2012

Micellar casein provides a extensive release of amino acids because of its exceptional digestibility. It forms a gel in the stomach, decreasing the transit time in the digestive system therefore delaying the digestion of the protein. This makes it the best choice when a slow and extensive supply of protein is necessary. The micellar casein offered by Reflex Nutrition is manufactured by extra filtration of skimmed milk – this process gets rid of excessive lactose as well as fat. The resulting raw material is about 85% protein. Micellar Casein from Reflex Nutrition is not to be confused with acid casein or caseinates which are manufactured employing manufacturing procedures which can denature the protein rendering it significantly less valuable from a nutritional point of view. The protein found in Micellar Casein is un-denatured, providing approximately 80% Casein protein and 20% Whey protein.

In a ground breaking research (1), carried out by Dr Yves Boire, the differences in metabolic reactions of whey protein and casein had been individually examined over a seven hour period in sixteen youthful & healthy volunteers. The findings were very interesting, and have demonstrated that both Casein and Whey have very different applications when it comes to preserving and building muscle tissue. Micellar Casein research findings:

Micellar Casein study findings:

  • Casein was found to inhibit muscle breakdown by 34% over a seven hour period.
  • Blood plasma amino acid concentrations continued to be significantly elevated over a seven hour period with casein compared to whey.
  • Blood plasma amino acid levels dropped considerably after 3 hours in the group consuming whey.
  • Although blood plasma levels dropped considerably with whey, the net increase in protein synthesis was increased by 68%

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