Whey is a natural protein that comes from cow’s milk. It has several nutritional benefits and is often used by athletes to provide essential amino acids and boost energy. People who are allergic to milk and milk products should avoid whey.
Identification
Whey is a powdered form of protein extracted from cow’s milk. Milk contains two proteins: casein, which makes up 80 percent of milk, and whey protein, which make up the other 20 percent. Because whey is more soluble than casein, it is considered to be of a higher quality. It is often referred to as the “gold standard” of protein because it is highly nutritious.
Manufacture
Whey is made by separating the casein and the milk fat to make cheese. The liquid that remains passes through a series of filters to separate the lactose, whey and other ingredients. The concentrated whey then goes through another process that exchanges and purifies it further without breaking it down. The liquid is then dried until it becomes powder, and it is packed in containers.
Importance
Protein is important for the body because it contains both essential and nonessential amino acids, which help the body repair cells and tissue, build bone and muscle, provide energy and help metabolism. Essential amino acids are the ones that the body cannot manufacture. These can only be obtained by eating foods high in protein, such as whey, which is a complete protein.
Protein Requirement
According to the Whey Protein Institute, adults need between 0.4 and 0.9 g of protein per pound of body weight. If you are extremely active, such as an athlete or body builder, you will need more; if you are fairly inactive you will need less protein.
Quality
Not all foods that contain protein are the same. Some may have fewer essential amino acids, some may have different rates of digestion and absorption, some may have a higher fat content than others, and they may vary in taste. Whey protein is the highest quality of protein in terms on amino acid content and digestion and absorption efficiency.
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