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Egg and Milk: More than the sum of their parts
Let’s talk in more detail specifically about the combination of egg and milk, since this is so important.
The two main proteins in milk are casein and whey. Casein is described as “sustained-release” because it releases amino acids into the bloodstream more slowly. Whey, on the other hand, releases amino acids more quickly and is therefore said to be a “fast” protein. Scientists have determined this by separating casein and whey from milk and studying them in isolation. Their research also suggests that these proteins may work best when they are left together, just as they occur naturally in milk.
This may explain why some of today’s protein supplements don’t work as expected.
Many if not most of today’s protein supplements are based on whey. Many also contain little or no fat or cholesterol, and no whole egg protein. Perhaps not coincidentally, many consumers complain that these products barely help them maintain muscle, let alone build it.