Właśnie, już kiedyś pisałeś jogger że unikasz mleka ze względu na kazeinę. Mógłbyś wkleić coś więcej na ten tamat albo podać wiarygodnego linka ? Do tej pory bowiem uważałem że to ten składnik mleka który przyswaja się najlepiej. Tym bardziej dziwi liczba odżywek na bazie tego białka i ich spora popularność . . .
Swoją drogą wielość zasosowań jest interesująca
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Casein is the principal protein of cow's milk. It is the curd that forms when milk is left to sour. It is the most commonly used milk protein in the food industry and contains 21 amino acids.
Acid casein, a granular milk protein, is available in two types -- edible and technical.
Edible acid casein is highly nutritional, low in fat and cholesterol, and flavorful, making it ideal for medical and nutritional applications. It is used in coffee whiteners, infant formulas, processed cheese, and for use in pharmaceutical products.
Technical acid caseins have good binding properties and are used for the manufacture of paper coatings, adhesives, paints, concrete, textile fabrics, and cosmetics.
Hydrolyzed casein is casein that has been broken down partially or completely to its constituent amino acids. It may be labeled as hydrolyzed protein and is often used in canned fish.
Lactic casein is used in pharmaceutical products, food ingredients, and as a binding agent in industrial products such as paint, glue, and paper.
Rennett casein is used in the manufacturing of products. Because of its good dye binding ability and excellent extrusion properties, it is ideal for use in plastics such as buttons, beads, buckles, knitting needles, and high quality plastics for jewelry."
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Defeat is not the worst of failures. Not to have tried is the true failure.