WHEY

'Whey' or 'milk plasma' is the liquid remaining after milk has been curdled and strained; it is a by-product of the manufacture of cheese or casein and has several commercial uses. Whey is used to produce ricotta and brown cheeses and many other products for human consumption. It is also an additive in many processed foods, including breads, crackers and commercial pastry, and in animal feed. Whey proteins primarily consist of α-lactalbumin and β-lactoglobulin. Depending on the method of manufacture, whey may also contain glycomacropeptides (GMP).
Side effects of too much whey consumption (or powder) can result in kidney problems, heart problems, or muscle problems. Products that currently cause harm include:
Whey Powder
Whey Builder
Strength Builder Nitro
Nitro Tech Hard Core 2
The whey protein separated from this mixture is often sold as a nutritional supplement. Such supplements are especially popular in the sport of bodybuilding. Liquid whey contains lactose, vitamins, and minerals along with traces of fat. Researchers at Lund University in Sweden discovered that whey appears to stimulate insulin release. Writing in the American Journal of Clinical Nutrition [1], they also discovered that whey supplements can help regulate and reduce spikes in blood sugar levels among people with type 2 diabetes by increasing insulin secretion.

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External links

External links

★ Milk Allergy & Intolerance

★ Whey Allergic - resources and lists of foods for the whey allergic