While whey protein may increase protein synthesis to a very high degree, higher than casein, scientists are now recognizing that micellar casein is much more important in preventing muscle breakdown. In fact, additional research is demonstrating that the slow and sustained release of amino acids from micellar casein can cause a ‘timed release’ trickle of amino acids into the bloodstream which can last for as many as 7 full hours after ingestion. Og það er hægt að hægja á meltingunni enn meir...
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