MC - 🇦🇺 Australian Micellar Casein - Slow Release Protein

Ingredients

Australian Micellar Casein , Natural Flavouring, Guar Gum (Natural Thickener) Stevia (Steviol Glycosides) *contains milk

Nutritionals

Amino Acid Profile

Ingredients

Australian Micellar Casien *contains milk

Nutritionals

Amino Acid Profile

You have probably thrown away heaps of scoops from all the bags of protein you’ve purchased over time

You only need 1 and if you’ve lost it or thrown it away a 30g scoop is equivalent to 2 table heaped spoons

Think about it.

SFA strictly does not add any artificial ingredients or fillers and only add’s ingredients to achieve a specific purpose.

Natural flavouring is used to achieve the flavouring

Stevia Extract (Rebaudioside A 98%) is used to achieve the sweetness

Guar Gum is also used to increase the thickness when the protein powder is utilized to make a shake which also adds to the texture.

The main benefit of Micellar Casein protein is that it is a slow release protein.

Unlike WPI or WPC which remains soluble in the stomach and is emptied rapidly and peak’s of a higher magnitude, Micellar Casein is converted into a solid clot and is emptied much more slowly in the stomach and at more of a constant rate

To gain the most benefits, its best to consume before bed to promote protein synthesis and inhibit catabolism during sleep.

For Weight Loss Management its preferable for 2 heaped table spoons of protein (1 scoop) either in the morning or afternoon to supplement a snack

For Muscle Growth and Strength Training its preferable for 4 heaped table spoons of protein (2 scoops) 3 hours before and 3 hours after the workout to support muscle recovery

For "Night Growth" or Before bed its preferable for 2 heaped table spoons of protein (1 scoop) before you go to bed, your body will adsorb the protein in resting state.

Whey protein and Casein proteins are both naturally occurring proteins in dairy milk. Casein make’s up ~80% of protein in dairy milk and the ~20% remainder is made up by whey protein.

There are three different types of proteins found in milk and they are: caseins, lactalbumins, and lactoglobulins, which all fall under the category globular proteins.

Both casein and whey proteins are by-products of the cheese production. The liquid by-product is the whey portion which is washed and dried into powder form to be used in food products or dietary supplements. The remaining curds of casein are dried to create protein powder or added to dairy products.

A protein consists of amino acids linked to peptide bonds. Dietary Protein is broken down by two enzymes in the gastrointestinal tract into dipeptides and tripeptides which eventually are broken down to amino acids(catabolism) when consumed, which the body absorbs and utilizes for many physiological functions.

Amino acids have enormous physiological importance such as cell-specific production of low-molecular-weight metabolites.

The most common physiological function of amino acids that is known generally is the anabolism(synthesis) of new protein’s within the body and also the repair of muscle tissue. Some more example’s are as follow’s; support of spermatogenesis, fetal survival and growth, blood circulation, resistance to infectious disease, as well as skeletal muscle mass and health.

It is important for one to ensure that at the very minimum the RDA of protein is met to ensure that there is no risk of protein deficiency. Protein deficiency has health consequence's and causes multiple clinical syndromes.