Najpierw odpowiedz proteinfactory na pytanie o kazeine wapniowa:
A. We discontinued selling calcium caseinate and replaced it with aussie caseinate. We here at Proteinfactory.com are always looking to supplier our customers with the best highest quality proteins on the planet. Calcium caseinate is the lowest quality version of milk proteins. During manufacturing it is washed and dried twice. Making it destroy all the protein subfractions. The aussie caseinate is only washed and dried ONCE. Thus not only are protein subfractions left intact but it tastes better too. The aussie caseinate is also almost 5% higher in protein percentage.
Caseinates, the good, the bad, and the ugly
The Proteinfactory has always been the #1 source for protein knowledge and revelations. Thus, we hope when we give you this knowledge and information you can convert that wealth of information into your supplement regime which will yield new muscle growth. The better understanding of the protein sources you use, equates to a better understanding of how to use those protein sources for greater muscle gains. For example, the basic use of a whey isolate over a whey concentrate will theoretically yield better results because it has a higher biological value, higher protein subfraction contents (Grow factors especially) and over all a higher amino acid profile on gram for gram basis. Thus this leads me to the topic of this article "the difference of the Caseinates. Caseinates can be manufactured into several varieties. Such as calcium caseinate, potassium caseinate, sodium caseinate, fresh curd caseinate, and micellar casein. In this article I will discuss calcium caseinate, fresh curd caseinate and micellar casein. Is it important you know the differences between them? Yes. Each product is different and can effect how much progress you make with your protein supplement.
Casein starts from skim milk solids. Out of these skim milk solids come the proteins whey and casein. Skim milk solids are 80% casein, 20% whey, lactose, and minerals. Manufacturers then add hydrochloric acid to the skim milk to reach the desired ph levels which will separate the specified proteins. (whey and casein). Then the manufacturers begin the processes which turn the casein into their specified products.
The first type of casein to discuss is calcium caseinate. Out of the three types discussed in this article it is the lowest quality version. Calcium caseinate is the most common and most well know source of casein. Calcium caseinate is made by first washing and drying the casein which makes it an acid casein. This process begins to denature the protein. The acid casein is then put into bags and shipped to the United States for further processing. The US manufacturers then continue the process to make calcium caseinate by washing it and drying it again then applying the necessary salts which further denatures the protein and hence left with their final products.
If you have ever tasted calcium caseinate you would know that it taste pretty bad. It has a chalky mildewy taste. That is because of the calcium caseinate has been washed and dried twice and possesses that acidic application. Doesn't sound too good does it. Noted that I will soon post a comparison chart of denaturization of the three types.
Next is Fresh Curd caseinate. Fresh curd is not a new type of casein. Fresh curd has been around for a while but has never been used in the supplement industry. Why? Because it is a tad more expensive than calcium caseinate. Besides that the cosmetic term "Fresh Curd" does not appear to have a pretty bodybuilding sound to it. Having to do with Proteinfactory.com this will be the "new" version of caseinate. Hopefully it will be one to replace calcium caseinate for those seeking a less undenatured version of caseinate. Fresh Curd caseinate goes through the processing as calcium caseinate, thus making it as undenatured. Instead of the caseinate being washed and dried twice it is only washes and dried once. The caseinate is never brought to an acid state. Instead the casein is converted into a wet "curd", has an akali added to it, then dried and the final product is then fresh curd caseinate. The product is very white looking instead of a cream look that calcium caseinate has. Fresh curd also tastes much better than calcium caseinate.
Third and final version is micellar casein. Micellar casein is the highest quality version. With micellar casein washing and drying techniques are not used. Filtration methods similar to whey are used. Thus leaving the casein undenatured. Micellar casein is called "micellar" because the collolidal suspensions in milk are tiny 'Bubbles" This bubble is called "micelle".
Micellar casein is a super high quality protein. Bodybuilders will benefit the most from this version of casein because of the level of undenatured product versus the previous mentioned caseinates, and secondly the level of biological value. (note that a BV comparison chart will soon be posted of the 3 types of casein's. To be sure you are getting Micellar Casein as the protein manufacturer to tell you what country it comes from. If they cant give you an answer and supply you with the Certificate of Analysis then it is just regular calcium caseinate.
Which products should you choose for best muscle growth? If your looking for an inexpensive anti-catabolic protein, then you would think to go with calcium caseinate. But keep in mind that you are losing and potential bioactive peptides because of the highly denatured version of caseinate your using. You are still getting an anti-catabolic effect but at what cost?If you are concerned about denatured protein but still don't want to spend the money on micellar, then you go with fresh curd caseinate. Not only will you be getting a better quality protein but you will get a better tasting mix.
Micellar casein is your top of the line protein. Micellar casein is not a new protein. Micellar has been around as long as calcium caseinate. It just was not marketed as Micellar Casein until a few years ago. I believe the first supplement company to use Micellar Casein was Dr. Scott Connelly from Met-Rx. Back in the early 90's when his first Met-Rx packs came out he was using a combination of milk protein (which he could have called Micellar Casein)whey and egg. He was actually one of the first to use Micellar. I then saw the term "Micellar" used back in 1998 when a protein broker first coined the term "Micellar".
Getting back to the use of Micellar caseinI think for ectomorphs especially it is vitally important because of its anti-catabolic effect. Ectomorphs I believe, have a higher potential to go into a catabolic state. Ectomorphs higher metabolism eats up protein and calories, quickly oxidizing amino acids, and drops them into the catabolic state. Using whey protein
only will result in this condition very easily. In research studies it has shown that whey protein can elevate bloodstream amino acids quickly, but can just as quickly drop AA count in the blood leading to the catabolic state. Hence ectomorphs should use the micellar casein. Micellar casein has been shown in studies to stay in the bloodstream for up to 7hrs, thus creating a prolonged anti-catabolic effect. This in turn can let the ectomorph train harder and longer and not have to worry about protein every 2 hours or the dangers of going catabolic. To point out why the anti-catabolic effect is so important you can compare it with the anti-catabolic effect of anabolic steroids. Some theorize that it is the steroids strong anti-catabolic effect that leads to muscle growth and not so much the anabolic effect. The anti-catabolic effect creates a longer window for muscle growth in the body instead of short anabolic stint.
But you ask should I use just micellar casein alone then? My answer is a definite NO!. The one bad thing about the caseins, including micellar, is that they do not possess any growth factors, such as Insulin like growth factors and transferring growth factors. That is one reason, theoretically of course, whey protein ( especially the CFM) works to grow muscle. Whey has a high level of these growth factors and caseins do not. A 50/50 mixture of micellar casein and whey isolate would be one suggestion. Or if you think that the anti-catabolic effect of micellar will help you grow faster than whey then you can just add 5% super bovine serum to the micellar casein. This will give you all of the protein subfractions plus high levels of growth factors. Be on the look out though for a new product coming early in the year 2003. Quite remarkable, a protein source totally new to the supplement industry.
On a side note the leading manufactures of acid casein are New Zealand, Australia, Western and Eastern Europe, and South America. All of the aforementioned are quality manufacturers with the exception of South America. Micellar casein is usually important from France or Switzerland.
This article was added on Wednesday 05 November, 2003.