Whey+Protein-Matthew+and+Michael

** Origination **
• Whey is a protein that is derived from left over milk during the process of cheese production. •

**Ways of ingestion**
•The most common method of ingestion is putting powder into liquid and mixing until it dissolves and then ingested by drinking it. http://dailyburn.com/life/health/how-to-use-protein-powder/

**Price**
•Can range anywhere from $10 per lb to $20lb. http://www.bodybuilding.com/store/opt/whey.html http://www.vitacost.com/aro-vitacost-black-series-whey-protein-complex-plus-natural-chocolate-5-lb-2270-g-5

**Where it can be purchased**
•Online stores •Nutrition Shop (GNC, Nutrition Zone, Vitamin Shop) •Costco

**Legalization**
•NCAA does not recognize whey protein as an illegal or banned substance.

In he first study they researched the effects of hydrolyzed whey isolate in comparison to casein supplementation on strength, body composition, and plasma glutamine during a 10 week intense resistance training program. Results showed that while neither supplement had an effect on plasma glutamine values, the group that consumed whey isolate demonstrated a significantly greater gain in lean body mass and strength. This group also experienced a significant decrease in fat mass compared to the casein group, which showed no change in fat mass after the 10 wk training period. To our knowledge, this is the first study that has examined the effects of whey isolate and casein supplementation during a structured, progressive overload program that was supervised on a one-to-one basis by qualified personnel. While it is possible that whey isolate is a superior protein to casein for enhancing the chronic adaptations of resistance training, our study does not allow for a definitive conclusion and thus emphasizes a need for further research in this area (Cribb). Another Article was the therapeutic applications of whey protein. This article explains how Today, whey is a popular dietary protein supplement purported to provide antimicrobial activity, immune modulation, improved muscle strength and body composition, and to prevent cardiovascular disease and osteoporosis. Advances in processing technology, including ultrafiltration, microfiltration, reverse osmosis, and ion-exchange, have resulted in development of several different finished whey products. Whey protein concentrates (ranging from 80-95 percent protein), reduced lactose whey, whey protein isolate, demineralized whey, and hydrolyzed whey are now available commercially. To date, no severe adverse reactions have been noted following administration of whey protein products, although some patients note minor gastrointestinal disturbances. For individuals with frank milk allergies, whey products may not be suitable, although many individuals sensitive to dairy find that casein is the culprit and they can tolerate whey (Marshall). Another article talks about which proteins are the best to consume, analyze key factors in order to make responsible recommendations to both the general and athletic populations. Evaluation of a protein is fundamental in determining its appropriateness in the human diet. Proteins that are of inferior content and digestibility are important to recognize and restrict or limit in the diet. Similarly, such knowledge will provide an ability to identify proteins that provide the greatest benefit and should be consumed. Whey is one of the two major protein groups of bovine milk, accounting for 20% of the milk while casein accounts for the remainder. All of the constituents of whey protein provide high levels of the essential and branched chain amino acids. The bioactivities of these proteins possess many beneficial properties as well. Additionally, whey is also rich in vitamins and minerals. Whey protein is most recognized for its applicability in sports nutrition. In athletes supplementing their diets with additional protein, casein has been shown to provide the greatest benefit for increases in protein synthesis for a prolonged duration. However, whey protein has a greater initial benefit for protein synthesis (Hoffmann).
 * Research done on Whey Protein**

**Utilization by** **body**
•Whey is a protein that generally contains a higher concentration of essential amino acids than other protein sources, and has rapid absorption kinetics. Supplementation results in a higher blood amino acid peak and stimulation of protein synthesis compared to casein. The consumption of a whey protein meal provides a higher postprandial leucine balance and net protein gain in young and older men compared to an isonitrogenous casein meal. whey protein may enhance adaptations from resistance training. During 6 wk of resistance training, whey protein supplementation (1.2 g/kg body weight/d) resulted in an almost two-fold higher gain. Hydrolyzed whey isolate is a protein supplement that contains the highest concentration of the essential amino acids, including the branched-chain amino acids (BCAA) than other protein sources. The BCAA are the major precursors for glutamine synthesis and supplementation is shown to prevent a decline in plasma glutamine that is seen after endurance exercise. •This protein is typically a mixture of [|beta-lactoglobulin] (~65%), [|alpha-lactalbumin] (~25%), [|bovine serum albumin] (~8%)(see also [|serum albumin] ), and [|immunoglobulins]. [|[11]] These are soluble in their native forms, independent of pH. **Digestion by the body** • Whey protein isolate undergoes more filtration than its concentrate counterpart, so it contains virtually no fat and no lactose. Its protein content ranges from 90 to 95 percent. Because of the complete removal of fat and lactose, your body digests whey isolate faster than whey concentrate.
 * Chemical Make up**

http://i1238.photobucket.com/albums/ff497/perrymatt/Arnold_IronWhey_04.jpg http://i1238.photobucket.com/albums/ff497/perrymatt/Whey-Protein-Prices-in-Malaysia.jpg
 * Pictures**

http://www.researchgate.net/profile/Andrew_Williams5/publication/6561860_The_effect_of_whey_isolate_and_resistance_training_on_strength_body_composition_and_plasma_glutamine/links/0912f507dc7038401f000000.pdf
 * Cited Sources**

http://www.altmedrev.com/publications/9/2/136.pdf

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3905294/

https://en.wikipedia.org/wiki/Whey_protein

http://www.webmd.com/vitamins-supplements/ingredientmono-833-whey%20protein.aspx?activeingredientid=833&activeingredientname=whey%20protein

http://healthyeating.sfgate.com/digestion-whey-8225.html