The world of protein supplements presents an increasingly vast choice of elements that find applications for the most varied dietary-digestive needs and conditions, so knowing how to choose the most suitable source will allow optimizing the results you are looking for. Although less common and less "prestige" than whey protein, butcher's casein is still a respectable protein source to consider in your dietary supplement program. Casein is one of two types of protein in cow's milk, of which about four-fifths are derived from casein, while whey is obtained from the remainder.

Like whey, casein is obviously a complete protein, containing all 9 essential amino acids that are not naturally produced by the body, including 3 branched-chain amino acids (BCAAs), so it comes with an amino acid spectrum completely complete and useful for promoting recovery and muscle growth. Basically both protein sources are "excellent" for building muscle mass, the only "variant" between the two is the speed of digestion and absorption, so if we want to optimize our results, we must be very clear that immediately after training we will choose the "Whey", while during the day or even better before going to bed, we will prefer casein.

This does not diminish the importance that a protein derived from slaughter casein can have. Muscle repair does not only take place in the hours following athletic exercise, the reconstruction process continues well beyond, so continuously supplying "precious bricks" will guarantee constant "plastic" material to the muscles for several hours. This is because when you consume a casein protein shake, your stomach acids form a "clump" around the protein and start releasing protein at a slow but steady rate. When we talk about "micellar" caseins, we are referring to micromicelles as very small particles that form when calcium phosphate is removed from the native form of casein. These micelles in the casein will clump together, forming a sort of very thick gel as the concentration of casein increases, much slower to digest, absorb and release amino acids into the bloodstream.

The common calcium caseinate contained in many casein-based supplements, unlike micellar casein, is a more "refined" form of casein, made more "commercial", which is not simply "filtered", but is treated with heat to which acids are added which, however, alter the integrity of the structure and the chemical composition, in order to make the caseins more soluble and digestible. all this translates into a much poorer bioavailability and nutritional profile than micellar casein which instead remains "intact" in the most natural form possible, preserving its original structure and biological function. Ingredients: total milk proteins enriched in casein (92% casein, 8% whey proteins), cocoa powder 10%, flavourings, sodium chloride, sweetener: sucralose; vitamin B6 (pyridoxine hydrochloride). How to use: add 3 scoops (30 g) in 250 ml of water and take once a day.