Milk Protein Isolate vs. Micellar Casien
- 01-05-2005, 11:28 PM
- 01-10-2006, 02:30 PM
01-10-2006, 02:44 PM
Price is def an advantage. I however am part of the camp that swears by whole foods and saves the powders only for times when a real meal is not an option. Can of Tuna is like $0.40, thats perfect protein right there. If you must drink them the diff is negligible IMO, go for the cheaper option.
01-10-2006, 02:46 PM
MPI and calcium casseinate are cheap, and get the job done. Micellar is probably superior, but cost isn't worth it IMO.
01-10-2006, 03:54 PM
Go with Milk Protein Concentrate if you can find it. Cheaper and about the same calibre comparted to a whey concentrate vs. an isolate.
01-10-2006, 05:28 PM
01-10-2006, 08:25 PM
I agree with this...the best source of casein from whole foods is cottage cheese. I like to use whole foods especially while dieting for satiety reasons.Originally Posted by bpmartyr
01-13-2006, 04:30 AM
This is a good question. Most people don't realize thatis derived from milk protein isolate.
So it would be correct to say Milk protein isolate is 80% micellar casein and 20% of some form of whey isolate.
I like 50% whey and 50% micellar casein most of the time.
You could approximate this with 35% whey and 65% milk protein isolate.
01-13-2006, 01:12 PM
I'd really like an intravenous protein product. I'm sick of whole foods, shakes and anything that is made by Little Debbie.
01-13-2006, 06:32 PM
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