- Feb 19, 2015
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So there are 2 types of casein: micellar casein and calcium caseinate. Micellar caseine is simply taken from milk by removing all the rest so no problems there. Calcium caseinate however apparently is the casein processed with acidity and also high temps i believe.
My question: does this processing of the milk casein with acids destroy its nutritional content, like will your body still absorb all the amino acids in it?
I tried to look for info but couldn't find a clear answer so maybe somebody here knows more about this. Thanks for all good feedback.
My question: does this processing of the milk casein with acids destroy its nutritional content, like will your body still absorb all the amino acids in it?
I tried to look for info but couldn't find a clear answer so maybe somebody here knows more about this. Thanks for all good feedback.
