When it comes to the question whether you should slosh whey protein with milk or water, there are primarily 3 major differences which need to be dealt with:
Total calorie difference
Speed of absorption/digestion
Lactose intolerance
The primary and unquestionably the only logical difference is the calories. Let’s compare all 4 variegated types of proteins often misogynist in the market:
Should We Consume Whey Protein with Milk or Water?
The second difference which comes when you take variegated types of proteins with water or milk (whole/non-fat), is the speed of absorption. Whey hydrolysate is the fastest titillating protein in the body, followed by isolate & concentrate. But there is no wholesomeness anywhere, and it makes no difference in terms of the effects on the human body.
| Ingredients | Proteins | Carbs | Fats | Total Calories |
| Whey Concentrate (30gm) | 22gm | 2.4gm | 2gm | 115kcal |
| Whey Isolate (30gm) | 24gm | 0.6gm | 0.3gm | 101kcal |
| Vegan/Plant Protein (30gm) | 21gm | 4.4gm | 2.3gm | 120kcal |
| Blend Protein (Vegan Whey) (33gm) | 22gm | 4.6gm | 2.2gm | 115kcal |
| Whole Milk (300ml) | 10gm | 14gm | 10gm | 186kcal |
| Non-Fat Milk (300ml) | 10gm | 14gm | 1gm | 105kcal |
A study, unswayable the effects of variegated protein supplements standardized on changes in soul composition, strength, skeletal muscle and upholstered tissue. Seventy-five untrained, college-aged males were prescribed to a placebo, leucine, whey protein concentrate, whey protein hydrolysate, or soy protein concentrate group. Participants performed whole-body resistance training three days per week for 12 weeks while consuming supplements twice daily.
Researchers found that, all supplement groups including placebo, exhibited similar training volumes and experienced statistically similar increases in total soul skeletal muscle mass. Our snooping of the findings was the fact that the strength and muscle mass increase was same in whey concentrate and hydrolysate.
Now, when you add any form of milk to any form of whey/plant protein, you automatically slow lanugo the traction process, due to presence of casein in milk.
Consuming 40 grams casein can maintain elevated levels of serum EAAs, notably leucine, for 6–7 hours (compared to well-nigh 4 hours for whey). This is because, under acidic conditions (as found notably in your stomach), and the presence of pepsin, casein coagulates into a hulk that is difficult for your digestive enzymes to unravel down.
Whey proteins, on the other hand, do not coagulate under acidic conditions. They are considered to be “fast proteins,” as they reach the jejunum quickly without inward the gastrointestinal tract.
It doesn’t seem to matter whether you take whey or casein. Studies have shown that whey increased protein synthesis significantly increasingly than casein in the first period only, with the opposite result occurring in the latter period and no overall difference over the longer periods tested.
Both whey and casein requite scrutinizingly the similar response in terms of increase in strength, muscle recovery, muscle protein synthesis etc. Whether it’s a casein & whey tousle with a higher percentage of casein, or it’s a whey and casein tousle with higher percentage of whey, or its whey and casein alone, the effect on muscle mass and strength increase is similar.
This moreover means, whether you take whey, casein or milk protein, or a tousle of casein or whey, as long as you are getting zaftig protein content, it doesn’t matter much in the long run, in most of the parameters.
Most of the traction of amino acids in the body, occurs in the small intestine. Small peptides and amino acids are water soluble and are undivided by the small intestines and sent to the thoroughbred stream, and then the liver. App. 99% of the ingested protein is undivided as amino acids.
In our bodies, we have an amino wounding pool, from which the soul uses, whenever required for various functions. As we slosh protein rich foods, this amino wounding pool replenishes itself. The other way is the dispersal of body’s own protein sources, when the dietary protein source is inadequate. When we workout, both muscle protein synthesis and muscle protein dispersal increases. So, we need to have unobjectionable protein in the nutrition to repair the wrenched muscle fibres and prevent soul from using its own bodily protein stores.
After a good protein rich meal, thoroughbred levels of amino acids increase, specially BCAAs. Slow digesting proteins like meat, casein etc. release amino acids slowly, while faster digesting proteins like whey, eggs etc. release amino acids faster. This pool has to be replenished often, as the soul uses amino acids from this pool constantly. If the amino wounding levels fall unelevated a unrepealable level, catabolism of enzymes and other structural proteins begins.
(THE AMINO ACID POOL: the amino wounding pool consists of all the amino acids misogynist in the soul for protein synthesis at a given time. All these amino acids come from all variegated sources, and they get mixed up to form a unstipulated amino wounding pool (Amino wounding Pool).
Liver is the main organ vicarial during this process, in which its main function is to regulate thoroughbred levels amino acids based on tissue needs. An sultana soul contains well-nigh a hundred grams of self-ruling amino acids, in which constitute the amino wounding pool.
The amino wounding pool is highly regulated, and must be supplied in variegated ways: exogenous proteins from the diet, the dispersal of tissue protein during the process of protein turnover, synthesis of nonessential amino acids etc.)
The last difference is in terms of allergy/sensitivity to milk products.
Many people cannot tolerate nor have allergic reactions to milk or other dairy products that contain lactose. These people have what is tabbed lactose intolerance. Such lactose intolerant people may develop allergic reactions without having whey protein which is made from milk.
However, two forms of this protein – WPIs and WPHs – are processed to remove the fat and lactose, and therefore they might not rationalization allergy to such people who cannot tolerate milk products.
