contentWorks™Type of content created: Blog post
The unique qualities of alpha-lactalbumin
Donald K. Layman, Professor Emeritus, Nutrition, University of Illinois, has spent decades studying protein and its effects on health. One of the proteins that fascinates him the most, and which holds enormous promise, is alpha-lactalbumin.
It doesn’t matter when – whey protein supplementation is beneficial to resistance training in aging women
Recent research has finally offered a definitive answer on whether the timing of whey protein supplementation matters with regard to muscle gains from resistance training in aging women.
Can whey protein help diabetics to reduce weight and blood sugar levels?
The prevalence of Type 2 diabetes has increased markedly over the last few decades, bringing with it a long list of complications including cardiovascular disease, cancer, damage to the nervous system, eyes and kidneys, cognitive function and heightened risk of dementia
Environmental impact surprisingly similar for animal vs. plant-based food production
From a protein nutritional perspective, animal-based food production might not be as bad for the environment, compared with crops cultivation, as we may be led to believe.
Challenging protein powder myths
Protein powder may be making its way into home recipes for healthier, high-protein snacks and meals, but issues remain on how it is marketed to the masses.
Using whey protein to fight the effects of inactivity and ageing
There’s strong evidence to support whey protein as a natural milk-derived protein source to combat muscle loss in aging and sedentary individuals – but outdated ideas about bone calcium loss and kidney damage are still making their rounds.
Award-winning study determined if the beneficial effects of whey protein are because of its parts or form
The first study to compare the effects of different whey protein forms together with chronic resistance exercise strengthens our knowledge of hydrolyzed whey protein versus intact whey and the predominant whey fraction, lactoferrin.
Mainstreamisation of Whey Protein
In my analysis of the food and beverage market, I’m seeing a transformation in the breadth of how whey protein is being used, and who’s using it. I call it “mainstreamisation”. The English might not be perfect, but I think it’s nevertheless a very fitting description.
How much protein do we actually need?
It’s a key question for athletes and in recent years, it’s also being asked by a broadening section of the world’s population: How much protein should people ideally consume?
Popular protein continues its winning streak
What’s hot in the world of food, nutrition and health for 2019 and beyond? Protein continues to be a key health trend amongst consumers, but how much is the health halo effect influencing its popularity?
