Casien Vs. Whey

Casien Vs. Whey
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Protein powder can help you supplement your diet with high protein shakes that can be used as healthy snacks or meal replacements. The two most popular type of protein, casein and whey, both have their advantages and disadvantages that can help you reach your fitness goals. Consider the pros and cons of both before you decide which one is right for you.

Casein Pros

Slow digesting protein, such as casein, is appropriate for a late night snack because it will supply your body with a steady dose of protein throughout the night during sleep. This will keep protein readily available throughout the night and aid in the recovery process. Also, casein protein contains dairy calcium, which is good for bone health.

Casein Cons

Casein protein is slow digesting which is a disadvantage when trying to quickly supply your system with amino acids before or after a workout. People who have problems with lactose may experience gas and people who are allergic may experience bloating, says Bodybuilding.com.

Whey Pros

Whey protein is the by-product of cow's milk being turned into cheese. Athletes, bodybuilders and those looking for a high protein snack or meal use whey protein shakes because they taste great and are quickly absorbed in the body. This makes whey protein an ideal option before or after a workout when the muscles are taxed and require protein for the building and repairing of lean muscle tissue.

Whey Cons

Whey protein can become costly if you consume multiple shakes every day. Most protein containers include 30 to 50 servings, so plan to purchase whey every month. Also, 100 percent whey protein is more expensive than blends or concentrated forms of whey.

Comparison

Both forms of protein have their place in your diet; casein is ideal for periods of slow digestion such as during slumber and whey is recommended during times of quick digestion such as a pre- or post-workout supplement. Include both protein supplements in your diet to reap the benefits that they offer.

References

Article reviewed by Stacy Simon Last updated on: May 26, 2011

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