The Problem

Dairy foods and many protein supplements contain casein and/or whey proteins the body has difficulty digesting that often results in not only a significant loss in nutritional value but also gastrointestinal discomfort and, in some cases, serious immune responses. There are large amounts of protein (primarily casein and whey) in dairy products such as milk, cheese, yogurt, and ice cream as well as in popular protein powders and meal replacement drinks. This dairy protein provides essential amino acids, particularly tryptophan, lysine, cysteine and branched chain amino acids, for use by the body in optimizing health.[1,2] Research has also discovered properly-digested dairy protein produces a wide variety of peptides, some with immune-modulating, antibacterial, antiviral, antihypertensive, apoptosis, opioid, mineral-binding and/or antioxidant bioactivities.[3] The digestibility of dairy protein determines not only the nutritional value of the food or supplement but also the body’s ability to tolerate it.[2,4] Intolerances to casein and/or whey, which are often mistaken for an intolerance to dairy lactose, can cause gastrointestinal distress such as bloating, nausea, abdominal pain, and/or diarrhea and, in some cases, more serious immune responses.[5]

 

The Solution

ProteaseCWis precisely-formulated to assist the body’s own digestive enzymes in thoroughly breaking down dairy protein (casein and whey), releasing essential amino acids and beneficial bioactive peptides as well as minimizing intolerance to dairy protein.* Avoiding dairy foods altogether may seem like an easy solution to the problem. However, casein and/or whey are often used for nutritional or processing purposes in other common foods, medications and dietary supplements and may not be clearly identified on the label.[1,6]

REFERENCES

  1. Layman DK, Lönnerdal B, Fernstrom JD. Applications for α-lactalbumin in human nutrition. Nutr Rev. 2018 Jun; 76(6): 444–460.
  2. Shrestha AK. Scientific Background of Dairy Protein Digestibility: A Review. J. Food Sci. Technol. Nepal. 2012; 7: 1-8.
  3. Kamau SM, Cheison SC, Chen W, LiuXM, Lu Alpha‐Lactalbumin: Its Production Technologies and Bioactive Peptides. Comprehensive Reviews in Food Science and Food Safety. 2010 Feb 16; 9(2):197-212.
  4. Schmidt DG, Meijer RJGM, Slangen CJ,Beresteijn ECH. 1995. Raising the pH of the pepsin‐catalysed hydrolysis of bovine whey proteins increases the antigenicity of the hydrolysates. Clin Exp Allergy25:1007–17.
  5. Yu W, Hussey-Freeland DM, Nadeau KC. Food allergy: immune mechanisms, diagnosis and immunotherapy. Nat Rev Immunol. 2016 Dec; 16(12): 751–765.
  6. Matoori S, Fuhrmann G, Leroux JC. Celiac disease: A challenging disease for pharmaceutical scientists. Pharm Res 2013; 30:619-26.
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