How is Casein related to proteins in food?
Casein Protein – The Dangers Over that last decade or so we have heard much in the media about casein protein and autistic children. Health food stores even carry products now that state whether they are “casein free”. Many autistic children are put on casein and gluten free diets as a form of treatment, but what about the general population? Should we be concerned about casein? Casein protein was found to promote cancer in the controlled animal studies which Campbell administered. However, further research results, particularly those of the China Study, have shown there to be a remarkable link between animal protein in general and many different diseases not just cancer alone. The good news about this research is that good health and good food are hugely connected and largely very simple. Eating a whole foods, plant based diet is the best thing you can do for your health and your future. Sources: http://www.ezhe
Technically, it is part of a group called phosphoproteins, collections of proteins bound to something containing phosphoric acid. Casein may also be called caseinogen, particularly in European foods. Casein is a salt, meaning it has no net ionic charge, of the element calcium. It has a number of interesting properties that make it useful in foods and cooking. Many people believe proteins are healthier if consumed when not denatured – one of the major lines of reasoning used in supporting a raw food diet. Denaturing occurs when a protein loses its inherent structure, due to high heat or acid for example, at which point it no longer acts in the ordinary manner. Casein, because of its structure, is not susceptible to denaturing. Casein can be found in two main types: edible and technical. Edible casein is widely used in both medicine and food, both for nutritional value and as a binder. Technical casein is used in an enormous range of products, including paints, cosmetics, and many types
