IdaPro and IdaPlus 1085 milk proteins are a win for sports nutrition formulas. Each time an athlete trains or competes, muscle tissue is damaged. After exercise, the body immediately attempts to start repairing the damaged muscle tissue using amino acids obtained from dietary proteins. Protein intake is therefore extremely critical for hard training athletes. Without proper pre- and post-exercise nutrition, the athlete will not have the required amino acids available and therefore experience slower recovery and a gradual loss in size and strength of skeletal muscle tissue.
Our milk proteins contain undamaged, low-heat processed, native structure milk proteins. They are manufactured by filtration of skim milk and contain all of the proteins naturally found in milk including casein in its micellar structure and native whey proteins in their pure, natural state. Our milk proteins are an excellent source of bioactive fast (whey) and slow-digesting (micellar casein) dietary proteins. A clear benefit of milk protein is its high, concentrated protein content—with an outstanding amino acid profile that is superior to casein and caseinates, and almost equal to whey proteins.
Another benefit of milk protein is its measure of highly bioavailable milk mineral content. Much of the calcium and phosphorous in milk is chelated to the casein micelle, rendering these important skeletal minerals more bioavailable. Zinc and magnesium help stimulate metabolic growth. The combination of high-quality fast and slow digesting proteins and highly bioavailable milk minerals makes IdaPro and IdaPlus 1085 milk proteins the perfect food for hard training athletes.
The best single predictor of how well an athlete will recover after training or competing is their protein status. If the protein status is inadequate, the body will recover more slowly after exercise and performance will suffer. It is very challenging for a hard training athlete to consume sufficient quantities of protein in a non-supplemented diet. Protein supplementation is critical to maintain sufficient amino acid levels for repair and growth of muscle tissue.
Micellar casein is a slow digesting protein that has been shown to release amino acids into the bloodstream for many hours after consumption, elevating plasma amino acids for a prolonged period. Elevated plasma amino acid levels extend the body’s period of protein synthesis to help accelerate muscle tissue repair. Micellar casein is also the only protein that has been scientifically shown to inhibit metabolic protein breakdown—the type of muscle tissue breakdown that occurs during strenuous exercise.1 Multiple studies have shown that micellar casein provides better overall protein deposition, better retention of amino acids, and better utilization of amino acids compared to whey proteins.2
Whey proteins, on the other hand, have been shown to digest and absorb quickly into the bloodstream, strongly stimulating protein synthesis while delivering amino acids for muscle tissue repair. These proteins also stimulate metabolic protein synthesis. Studies have shown, however, that amino acids contributed by consumption of whey proteins disappear quickly, leaving the body at a deficit of required amino acids needed to catalyze muscle repair after exercise. So a combination of whey protein (to stimulate protein synthesis) and micellar casein (for prolonged muscle tissue repair) is the best protein mix for athletes. IdaPro and IdaPlus 1085 milk proteins contain both native whey proteins and casein protein in its micellar form, delivering optimal metabolic benefits in one ingredient—with superior overall protein deposition, retention, and amino acid utilization compared with whey protein or casein/caseinates alone.
Contact us today to learn how our milk proteins can enhance your product.
1 “Slow and fast dietary proteins,” Laboratory of Human Nutrition, University of Clermont Auvergne, Boire et al. 1997.
2 “Slow and fast dietary proteins,” Laboratory of Human Nutrition, University of Clermont Auvergne, Boire et al., 1997. “Compared with casein or total milk protein, digestion of milk soluble proteins is too rapid to sustain the anabolic postprandial amino acid requirement,” American Journal of Clinical Nutrition, Lacroix et al., 2006; 84:1070 – 9.