Ultra Casein Complex 2000 grams YAMAMOTO

The world of protein supplements offers an ever-expanding selection of ingredients suitable for a wide variety of dietary and digestive needs and conditions. Therefore, knowing how to choose the right source will allow you to optimize your results. Although less common and less prestigious than whey protein, casein is still a highly respected protein source worth considering in your dietary supplement program.
Casein is one of two types of cow's milk proteins, of which approximately four-fifths are derived from casein, while the remainder is derived from whey. Like whey, casein is obviously a complete protein, containing all nine essential amino acids that are not naturally produced by the body, including the three branched-chain amino acids (BCAAs). Therefore, it offers a complete amino acid spectrum, useful for promoting muscle recovery and growth. Essentially, both protein sources are excellent for building muscle mass; the only difference between the two is the speed of digestion and absorption. Therefore, if we want to optimize our results, we must be clear that we will choose whey immediately after training, while during the day, or even better, before bed, we will prefer casein. This does not diminish the importance of a protein derived from butcher's casein. Muscle repair doesn't just happen in the hours following exercise; the rebuilding process continues well beyond that, so a continuous supply of these "precious building blocks" will ensure constant "plastic" material for the muscles for several hours. This is because when you consume a casein protein shake, stomach acids form a sort of "lump" around the protein and begin to release protein at a slow but steady rate.
When we talk about "micellar" casein, we're referring to micromicelles, tiny particles formed when calcium phosphate is removed from the native form of casein. These micelles in casein will clump together, forming a sort of very dense gel as the casein concentration increases. This gel is much slower to digest, absorb, and release amino acids into the blood. The common calcium caseinate found in many casein supplements, unlike micellar casein, is a more "refined" form of casein, made more "commercial." It's not simply filtered, but rather heat-treated and acids are added, which, however, alter the integrity of the casein structure and chemical composition, making it more soluble and digestible. All this translates into a much poorer bioavailability and nutritional profile compared to micellar casein, which remains "intact" in the most natural form possible, preserving its original structure and biological function.