A question that comes up often from customers – Why have you gone for a blend of whey and milk protein in your bars?
The first reason is, of course, these are the best sources in terms of bio-availability and PDCAAS scores. Meaning how much of the protein your body can use gainfully, the protein quality based on the amino acid profile and our body’s capability to digest the same. Plain speak - the buck you spend does not end up as a protein rich piss puddle at the end of the day.
And secondly, milk protein mirrors the protein composition that is naturally found in milk – a blend of 20% whey and 80% casein. Whey is the faster-digesting protein of the two and generally gets assimilated in about 1-2 hours. Casein is a slower digesting protein and globs up when it hits the gut and takes about 5-6 hours to get completely assimilated into our blood stream. So, whey is best suited to kick start muscle synthesis to complement a tough workout while casein is suitable to prevent muscle breakdown due to the steady release property.
A blend of whey and casein as seen in your HYP Bars ensure the best of both worlds as a snacking option post workout. While the whey ensures a rapid amino acid hike in your blood stream, the sustained slow release of amino acids from casein will ensure a feeling of fullness for a longer period of time.