Undenatured protein and Micellar casein

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Kerry,

as there is a lot of marketing in the industry I am critical to many of the new products out on the market.



As for Pro-peptide i understand the proteins are derived directly from milk rather than waste from cheese. As i am very familiar in the process of cheese making including cheese from raw milk on local farms where some cheeses are made directly from raw milks (europe local farms) etc how does your supplier in the US get around the regulations as in the US there is illegal not to be pasturize....so doesnt that then include the milk used for the content in Pro-peptide ?

the micellar protein is understood to tbe digested slowly simply becasue it creates a "curd/lining " due to the micelles, so my question is then, how will that affect the absorption of the other proteins and nutrients in pro -peptide? wouldnt this curd also restrict the whey and even other meals consumed before the curd has been broken down?

Eating prop-peptide or other slow digestion proteins as micelles needs therefore to be planned accordingly and not just "every 2 1/2 - 3hours between meals" ?

thank you

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Ok, i read CNP's article explaining that pro-peptide's whey is pasturized longer and at a lower temperature. ie.e at around 60 for 45 min rather than 72 for 15 sec.

I have a few local organic farms who make cheese with raw milk and also raw goats milk cheese, no heat at all. at times i buy this cheeses and raw milk and it feel much better digested. anyway, there is also whey left over here....this is normally given back to the animals but if this was filtered would this be considered a totally undenatured and high quality whey even if from cheese?



Kerry,

as there is a lot of marketing in the industry I am critical to many of the new products out on the market.



As for Pro-peptide i understand the proteins are derived directly from milk rather than waste from cheese. As i am very familiar in the process of cheese making including cheese from raw milk on local farms where some cheeses are made directly from raw milks (europe local farms) etc how does your supplier in the US get around the regulations as in the US there is illegal not to be pasturize....so doesnt that then include the milk used for the content in Pro-peptide ?

the micellar protein is understood to tbe digested slowly simply becasue it creates a "curd/lining " due to the micelles, so my question is then, how will that affect the absorption of the other proteins and nutrients in pro -peptide? wouldnt this curd also restrict the whey and even other meals consumed before the curd has been broken down?

Eating prop-peptide or other slow digestion proteins as micelles needs therefore to be planned accordingly and not just "every 2 1/2 - 3hours between meals" ?

thank you

[OLD FORUM ARCHIVE]

kk - I sent your question to Phil Connolly, here is his answer:-

The whey protein is not made directly from raw milk, it is manufactured from milk which has been pasteurized. The pasteurization, however, is a low temperature, long hold pasteurization so as to preserve the fragile portions of the whey proteins from heat denaturation. In your question you acknowledge that the proteins are directly taken from milk instead of cheese waste but then ask how we can take the proteins from raw milk (meaning unpasteurized milk). We have never talked about raw milk.

Curd/MIcellar Casein: When the casein in its micellar structure hits the acid pH of the stomach, it forms a very strong curd structure, that is correct. Some years ago, people postulated that the curd structure might interfere with absorption of other nutrients consumed at the same time, but numerous studies have shown that doesn’t happen. You see, all food starts digesting in the stomach – as long as your food consumption is within normal limits, the stomach will produce sufficient gastric juices (acid) and enzymes to start the digestion all the food you consume. As the food exits the stomach and travels into the intestines, digestion continues until the nutrients arrive at their proper uptake locations to be absorbed into the bloodstream. Because whey proteins are fast digesting and micellar casein is slow digesting, they arrive at the uptake locations at different times even though they were consumed together – no competition or inhibition.

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Planned Eating of Proteins: Consumption of proteins should always be carefully planned. Proteins are, by far, the most costly portion of your food bill. Therefore, you should carefully consider how much protein you consume and when you consume that protein. It would be a waste of money to consume a slow digesting protein once every hour (for that matter, it would be a waste of money to consume a fast digesting protein every hour). However, you do want to maintain elevated amino acids in your bloodstream throughout the day, therefore, you need to regularly consume proteins throughout the day. Consuming slow digesting proteins every 2.5 to 3 hours seems like a good plan in order to maintain elevated serum amino acid levels at all times.>>