Let’s take a closer look at point 2. This interesting substance is slow to digest because it forms a gel or coagulate in the stomach, therefore it is very effective as a nutritional substance. With coagulation, the amino acids are released slowly and steadily into the blood flow, a process that can last up to several hours. This characteristic is very important for maintaining an anabolic and anti-catabolic state in the muscle tissue for relatively long periods, where the whey protein favors better protein synthesis, but cannot limit protein catabolism. In this manner more nitrogen is retained and used by the body. Remembering that digestion and the resulting absorption is slow, casein does not have a great impact on protein synthesis.
It does, however, suppress protein breakdown, and this is why casein is anticatabolic. There are two main forms of casein on the market today: calcium caseinate and micellar casein. MICELLAR+ uses only micellar casein with the natural casein form. It is called “micellar” because of the presence of micelles, the colloidal form in which casein is found in nature.