I’m just wondering, thinking about the separation of milk into curds+whey, why does Soylent use the Whey as a proteín source?
I went searching and, although it’s a bit hard to find impartial data, both the caseín and the whey proteíns are complete in terms of essential amino-acids. However, Whey Proteín includes hormones (including growth hormone) and antibodies, can have allergenic proteíns others which are hard to digest and absorb, which worries me. On the other hand, it seems to have a better BCAA, and there are some interesting but still unfounded health claims about it.
Here is a list of my findings:
- Easy and cheap to make from milk (just add vinegar, allow to curd, strain, wash and dry)
- Easy to digest and absorb
- Reliable and constant composition
- A small portion of the population s allergic to Caseín, and it has a similar structure to gluten (so gluten-intolerant people should take care)
- Has to be bought as isolate (so it doesn’t contain lactose, fat and other non-proteic residues)
- Is a vast array of different proteins, including antibodies and hormones
- Includes some allergenic/hard to digest proteíns
- The composition is very variable
- Has a better BCAA
- There are some interesting health claims about it, but scientific studies are preliminary at best
- Has a lot of woo around it (I’ll admit, this is a pet peeve of mine)
So, considering both lists, is there a reason I haven’t found by which whey protein is clearly better? Could I use caseín in my formulation without trouble?