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Whey
From Wikipedia, the free encyclopedia
| Whey, sweet, fluid Nutritional value per 100 g |
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| Energy 30 kcal 110 kJ | ||||||||
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| Percentages are relative to US recommendations for adults. |
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Whey or milk plasma is the liquid remaining after milk has been curdled and strained; it is a by-product of the manufacture of cheese or casein and has several commercial uses. Whey is used to produce ricotta and gjetost cheeses and many other products for human consumption. It is also an additive in many processed foods, including breads, crackers and commercial pastry, and an animal feed. Whey proteins primarily consist of α-lactalbumin and β-lactoglobulin. Depending on the method of manufacture, whey may also contain glycomacropeptides (GMP).
The whey protein separated from this mixture is often sold as a nutritional supplement. Such supplements are especially popular in the sport of bodybuilding. Liquid whey contains lactose, vitamins, and minerals along with traces of fat. Researchers at Lund University in Sweden discovered that whey appears to stimulate insulin release. Writing in the American Journal of Clinical Nutrition [1] they also discovered that whey supplements can help regulate and reduce spikes in blood sugar levels among people with type 2 diabetes by increasing Insulin secretion.