Often we see the words “micellar casein” plastered along the front label, or at the very least the ingredient list, of many of the most widely used protein powders in the market today. But what is the big deal about micellar casein? Is it any better than regular casein or calcium caseinate? To answer this, we’ll have to do a little background on this popular protein.
Much like casein and whey protein, micellar casein is derived from milk. Micellar casein is separated from milk through a special ultrafiltration process that involves no harsh chemicals. This gentle separation process leaves much more of the active milk peptides intact. These peptides are responsible for the immune-boosting factors of casein, as well as its’ high ability to induce muscle growth. Micellar casein is the only protein that has been clinically proven to be anti-catabolic. With its’ very slow digestion rate, micellar casein releases amino acids and prevents muscle breakdown over an incredible seven hour time period.
The downside to micellar casein is that its’ manufacturing process is extremely expensive. This expense has been compared to catching a snowflake in New York, then transporting it to Arizona without it melting. It can be done, but it’s extremely costly to do. This huge expense has caused many supplement companies to steer clear of using true micellar casein. While it may be on the label, that doesn’t mean it’s in the product.
While it does have a very impressive list of qualities, micellar casein is not meant to replace whey protein. These two proteins build muscle in different ways, and they should be used together to complement one another. By combining micellar casein protein
with whey protein, the blend of fast-digesting and slow-digesting proteins promotes anabolism in an incredible combo. With micellar casein and whey protein, you get the best of both worlds.