Whey…what?
Good nutrition is the key to physical health, and whey plays a key role. Maligned as an “animal product” that causes acidity and other objectionable “problems” whey all but disappeared from use. Until recently whey was dumped into rivers and streams until researchers “discovered” the wealth of proteins, vitamins and minerals in it. Farmers began to feed it to their calves and pigs. The animals became exceedingly healthy. Now whey in many forms is on the shelves of most grocery and health food stores.
Whey is the liquid that is left after cheese-making. Milk is clotted with bacteria or rennet and as the casein in milk solidifies it separates from the whey. It contains about half of the lactose in milk, some fat, some casein, vitamins and minerals. For commercial use it is usually dried and sold as whey powder. This is often formulated with additions of other nutrients and flavours to sell as and for health shakes.
Whey may not be a household word unless you are a body builder. Pure food-grade whey protein has been found to digest extremely fast and only a little actually reaches your muscles. I understand that there are now “designer-whey-proteins” being produced that are on time release to make it more available for muscle building.
Since whey is liquid it is first put through a centrifige to get the fat out. This fat is like cream and churned so it can be added to ice cream. Then the whey is pasteurized at fairly high heat to destroy any bad bacteria and enzymes, and then it is evaporated to make it into a powder.
There is alot of whey hiding in processed foods. Whey protein is very soluble and added to margarine, it allows the shortening to disperse more evenly throughout baked goods. When added to icings, cream fillings and toppings these whip up more volumously. In vegetarian products “veggie” cheese from soy has whey protein added to allow it to “melt” like real cheese. Yorurt becomes thicker and creamier. Of course it also adds nutritional value.
According to the dairy industry in Australia, “food-grade whey powder is used in the manufacture of ice-cream, bakery products (cakes, biscuits), chocolate flavouring, infant formula, yogurt, beverages and processed meat. Industrial uses include animal feed (for pigs, horses and poultry), calf milk replacer and even as a carrier for herbicides. Whey protein concentrates are used in snack foods, juices, confectionery, ice-cream, biscuits, processed meats, (milk) protein drinks, desserts, infant foods and dietetic products. Products such as cosmetics, skin creams, bath salts and detergents also contain protein concentrates. Approximately 25% of australia’s whey production is used domestically in the manufacture of infant formula, biscuits and ice-cream. The remainder is exported, with Indonesia, China, Thailand, Singapore and the Philippines being the largest export markets for Australian whey powders in 2007/08. Casein and caseinates are ingredients in noodles, chocolate, sweets, mayonnaise, ice-cream and cheese manufacture. They are used as binding ingredients, emulsifiers and milk substitutes in processed foods.”
But whey is not truly a recent phenomenon. It has a very long and venerable history particularly in the health department, as long as the making of cheese, as milk has been used by humans. All around the globe people have used milk and whey for nutritional, medicinal, and cosmetic reasons. Stories of ancient peoples describe taking baths in donkey milk to improve skin complexion. Cream was used to moisturize, as well as to make butter. It was well known that fermented milk such as yogurt, helped to manage some types of intestinal problems. In folk and ancient medicine whey was used in treating various diseases.
In 1603 a doctor reported the use of cow or goat whey, sometimes mixed with herbs and honey, in the treatment of jaundice, skin diseases, in genito-urinary tract diseses with stinking excretions, in gonorrhea, epilepsy, and many other conditions to have good results. Treatment was carried out over several days, maybe longer because whey was not a concentrate at that time so you needed to take a fair bit. Whey mostly shone in areas where there was infection.
Many articles were written over the next 300 years advocating the therapeutic use of whey. The 19th century distinguishes itself as being the dawn of scientific medicine. In Italy medical texts began to differentiate between milk and whey. Milk was advocated in situations of gastro-intestinal cramps, in case of poisoning because it was believed milk neutralizes toxins, and in case of ulcers because milk was thought to coat and soothe them. “Milk therapy” was applied for nutritional purposes in tuberculosis and wasting disease, often a side effect of cancer, arthritis and other cronic conditions where there is weightloss, muscle tissue wasting, atrophy, anorexia, fatigue and emotional disturbance.
On the other hand whey, which was often referred to as milk serum, was applied in cases of pneumonia, acute inflamatory diseases of the intestines and the urogenital track although it was recognized to have lower nutritional elements.
In his travels the famed Venetian explorer and trader Marco Polo discovered the Mongol’s favourite and standard beverage was fermented mare’s milk. The beduins further west drank fermented camel milk. In northern regions of Sweden, Finland, Lapland the round-leaved carnivorous plant sundew (Drósera rotundifólia L.) was used to make a slimy, soured milk that kept for a long time and was greatly cherished for health reasons. (I even remember my grandmother eating this “longmilk”. When you took a spoonfull there were strings hanging off it like melted cheese off your pizza.) On Tibetan farms whey is a common beverage. They do not waste the effluent of cheese-making. Food is scarce. It is also known that Tibet harbours some of the oldest people on earth. Record-keeping is not on top of their list but it is known that many live well over 100 years in general good health. Compared with our western societies the odds of logevity lies with their frugal lifestyle and whey.
Does this portend a fountain of youth? In fact during research into bio-available whey product mice lived longer than their former “natural” life. Will Brink reported in LE Magazine January 1996: The influence of dietary whey protein on tissue glutathione and the diseases of aging, according to researchers Bounous G, Gervais F, Amer V, Batist G, Gold P of Montreal General Hospital Research Institute, Quebec, who concluded: “Hence a whey protein diet appears to enhance the liver and heart glutathione concentration in aging mice and to increase longevity over a 6.3 month observation period.”
Dr. Gustavo Bounous is the researcher who discovered the mystery of whey and developed it to become the product Immunocal from Immunotec Research is today. Immunocal rebuilds your immune system and in living healthier and better protected against disease, you live better and longer. You owe it to yourself. Become a user of Immunocal or Immunocal Platinum.
December 4, 2009
Tags: glutathione, good health, immunocal, logevity, whey Posted in: Immunotec
8 Responses
I just don’t quite think the science, government cooperation and economics are there yet for it to be a great opportunity for classic venture investing,what do you think?!
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Please, can you PM me and tell me few more thinks about this, I am really fan of your blog…gets solved properly asap.
Super-Duper site! I am loving it!! Will come back again – taking you feeds also, Thanks.
I do agree that we need to have a good nutrition to have a good body………..thanks for the nice info
Are those listed here the only food where we can acquire the benefits of whey? I like noodles very much. But if I can have access to other food that contains whey, the better… Thanks for sharing.
I like your blog design. What template did you use ?
It’s a free theme I found on Wordpress:
Emerald Stretch 2.4.1 by Nikolaj Masnikov
Emerald Stretch is an advanced, three column, flexible width theme featured with your own Gravatar! It will be shown in the top left corner. There are more colors: Sapphire and Ruby.
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