Whey protein for fat loss.
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Whey, a by-product of cheese production has been gaining widespread importance in health and nutrition mainly because of its whey protein content, considered to be a very high biologic value protein closest to human breast milk. Whey contains whey protein predominantly,fat, carbohydrates mainly in the form of lactose and minerals.
Whey protein consists of important protein subfractions essential to health:
* beta-lactoglobulin
* alpha lactalbumin
* bovine serum albumin
* immune globulins
* lesser amounts of lactoferritin, lactoperoxidases, and lysozyme
These proteins are responsible for whey protein popularity in body building circles in particular and in health maintenance in general.
Among its major actions and benefits are:
* weight management and fat loss
* building muscle mass
* improvement of immune system
* antioxidant source for prevention of degenerative disease and
diseases of aging
* as nutritional adjunct in the treatment of medical illnesses such
as hypertension, stress, depression, and others
Many weight management and fat loss diet books such as the popular Dr. Atkins New Diet Revolutionadvocate a low carbohydrate high protein intake. Whey protein is superior to red meat and other meats because of its high biologic value. Studies have shown that whey proteins decrease visceral, subcutaneous and carcass fat. Its importance in the integrity of muscle mass is an additional advantage for athletes and others who incorporate a regular exercise and fitness regimen in their weight loss program. Its importance in weight reduction in diabetes management lies in its ability to increase cell sensitivity to insulin.
Whey proteins also have a unique ability to raise gluthatione levels, an important substance necessary for improvement of the immune system, reduction of oxidative stress and prevention of muscle fatigue, one of the causes of over training syndrome in athletes and body builders.
Whey proteins are marketed in different forms:
* whey protein isolate- Contains about 90% whey proteins. Fat and
carbohydrates are removed. A note of caution. Whey protein
subfractions work best in the natural state. Care must be taken
so that the isolation process ( usually by denaturation) does not
destroy the active substrates.
* whey protein concentrate- Contains anywhere from 29-89% whey
proteins. It contains lower levels of cholesterol and lactose
and higher levels of the bioactive subfractions.
* Whey protein hydrolysates- Predigested and partially hydrolyzed,
hydrolysates are easier to digest. The downside is that while
concentrates and isolates taste closer to milk, hydrolysates do
not have an appealing or palatable taste.
While whey proteins have gained popularity among athletes, body builders and weight loss programs, it is clear that it benefits general health and should be in everyone’s dietary regimen.
Nora Quiason writes blogs at http://www.notjustforseniors.blogspot.com
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