Dietary Supplement Rule One Casein Vanilla Creme

Sometimes, slower is better, especially when it comes to protein absorption. While rapid protein assimilation is necessary right before and after a workout, a slow release is preferable at other times. Casein protein is sensitive to pH levels and the acidic environment of the stomach. As a result, it takes more than twice as long to break down into amino acids compared to whey and other proteins. Casein is the most common protein found in cow's milk. It is considered a high-quality protein because it is easily assimilated and provides a sufficient amount of amino acids that the body cannot synthesize on its own.

Another beneficial property of casein is that it provides a feeling of fullness. Casein exerts slight pressure on the stomach walls. This sends signals to the brain that the stomach is full and eating should stop. Casein is absorbed slower than all other types of protein. This allows for a "time-released" effect, meaning a continuous flow of amino acids to the muscles over a long period of time.

Bodybuilders and athletes looking to build lean muscle mass, reduce recovery time, and prevent muscle breakdown will benefit from Casein. Those interested in improving the quality of their sleep may also find this product highly beneficial.

Casein Research

Perhaps the most interesting study on casein, the Boirie study, found that casein increases protein synthesis by approximately 30% and reduces catabolism by 34%. More importantly, casein helps maintain a positive nitrogen balance for 7 hours after consumption.

Another study focused on the effects of casein when used in a 12-week weightlifting program. Participants were divided into two groups, each adhering to a balanced diet that included 75 grams of additional protein per day. The only difference was the source of the used protein: while the first group used protein shakes based on whey, the second group used milk protein isolates (80% casein, 20% whey). At the end of the study, the group that used the milk protein isolate lost more excess fat (7 kg versus 4.2 kg), gained more lean mass (4 kg versus 2 kg), and overall became stronger than the group that used whey.