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  #106   ^
Old Sun, Mar-24-19, 08:48
s93uv3h's Avatar
s93uv3h s93uv3h is offline
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go to 47:11 of this video:

Alessio Fasano - Spectrum of Gluten-Related Disorders: People Shall Not Live by Bread Alone, 1-21-2014

https://i.imgur.com/ecyiNZ5l.png?1

The cultivation of gluten-containing grains that were the backbone of the agricultural revolution have also brought with them the manifestation of conditions related to negative reactions to gluten. These include celiac disease, wheat allergy and the "new kid on the block" of the spectrum of gluten-related disorders—gluten sensitivity. The autoimmune disorder of celiac disease is the most widely studied condition on the spectrum. It affects approximately 1 in 133 people, a rate that has doubled in the U.S. every 15 years over the past 35 years. An estimate from the Center for Celiac Research puts gluten sensitivity at 6% of the U.S. population. With current interest in the human genome and microbiome, research is leading scientists to examine the relationship between the intestinal microbiome and gluten-related disorders. Currently the gluten-free diet is the only available treatment for gluten-related disorders.

World-renowned pediatric gastroenterologist, research scientist, and entreprenuer Alessio Fasano, M.D., founded the Center for Celiac Research in 1996. The Center offers state-of-the art research, clinical expertise and teaching for the diagnosis, treatment, and prevention of gluten-related disorders, including celiac disease, wheat allergy, and gluten sensitivity. Trained in Naples, Italy, as a pediatric gastroenterologist, Dr. Fasano was recruited to the University of Maryland School of Medicine in 1993 and founded its Division of Pediatric Gastroenterology and Nutrition. Puzzled by the absence of children exhibiting symptoms of celiac disease in the clinic, he resolved to uncover the mystery of missing American "celiacs." His perseverance in the face of skepticism about celiac disease in the U.S. eventually led to his publication of the groundbreaking study in 2003 that established the rate of the autoimmune disorder at one in 133 Americans.

In early 2013, Dr. Fasano was appointed Division Chief of Pediatric Gastroenterology and Nutrition at MassGeneral Hospital for Children. He brought the Center for Celiac Research to Boston, where he heads the Mucosal Immunology and Biology Research Center, based in Charlestown, and is Associate Chief for Basic, Clinical and Translational Research for the Department of Pediatrics at MassGeneral Hospital for Children. He is a Visiting Professor of Pediatrics at Harvard Medical School.
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  #107   ^
Old Sun, Mar-24-19, 12:34
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Ms Arielle Ms Arielle is offline
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There is an overwhelming amount of evidence that gluten is a problem for humans. Yet we keep eating it. After reading Wheat Belly, I swore off wheat flours, yet it has crept back into my family's diet. Frustrating.

Watched a PBS program last night. Caught a tidbit that was new to me. Real ADD/ADHD 'ers have a gene that causes poor production of dopamine.

I had gone down the rabbits hole to find ways to increase the dopamine production; but it made my head spin; and even my brother who understands biochem didnt have answers to my questions about material I read.

In my personal experience I do know that L-tyrosine does increase the dopamine levels somewhat; and drugs like Concerta and methylphenadate ( had scripts for these) worked even better.

My frustration was that I was required to pee in a cup regularly, like I was a drug addict. Very degrading. My son never is required to pee in a cup by his doctor.

Is it any wonder so few people get the proper treatment.
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  #108   ^
Old Thu, Apr-11-19, 10:55
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Ms Arielle Ms Arielle is offline
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WHy girls with ADD/ ADHD get missed---- froma college student!
http://collegetribune.ie/adhd-and-t...nosed-in-girls/
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  #109   ^
Old Thu, Apr-11-19, 11:43
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GRB5111 GRB5111 is offline
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Thanks, Ms A. This makes sense as we found that our DD was ADD Inattentive when she was in her early teens. That confirmed diagnosis made all the difference in her being able to compensate and overcome these things that could have been real obstacles if the behavior was misdiagnosed.
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  #110   ^
Old Thu, Apr-11-19, 12:03
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Ms Arielle Ms Arielle is offline
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Im glad some one recognized her plight. With the right support life is much much better.
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  #111   ^
Old Thu, Apr-11-19, 13:10
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GRB5111 GRB5111 is offline
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Had everything to do with us recognizing that something was wrong and finding the right caregiver to confirm the diagnosis.
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  #112   ^
Old Mon, Apr-22-19, 09:24
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Ms Arielle Ms Arielle is offline
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Looking for more brain support info and real " to-do" opportunities to assist brain function. Right now digging into serotonin.


Quote:
Ricotta cheese contains the most whey of any whole food because it is made from whey protein. During the cheese-making process, the curds separate from the whey. For years whey protein was a waste product of this process and was simply thrown away. The main difference between ricotta cheese and whey protein powder is that the protein powder manufacturing process removes the fats and sugars. If you use ricotta cheese as a dietary source of whey protein, choose the low-fat or part-skim variations to avoid high saturated fats. One cup of ricotta cheese provides 28g of protein.


My note- disregard the low fat comment.
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  #113   ^
Old Mon, Apr-22-19, 09:26
Ms Arielle's Avatar
Ms Arielle Ms Arielle is offline
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August 6, 2018
Benefits of Alpha-Lactalbumin Whey Protein

Laura Kunces, PhD, RD
Thorne Staff, U.S.

Protein sources that have the most essential amino acids (EAAs) are derived from cow’s milk. Milk has two types of protein: 80% of its total proteins comes from casein, and 20% of its total proteins comes from whey. Whey protein is typically found in two forms: concentrate and isolate. Whey protein concentrate typically contains 80% protein, but when you remove the lactose and fat from whey concentrate, it creates whey protein isolate, which is 90%t protein.

What is alpha-lactalbumin?

Alpha-lactalbumin is the protein found in the second-highest amount in whey protein isolate at about 17%. It has all the benefits of whey protein; i.e., it is a complete source of protein that is high in EAAs, rich in branched-chain amino acids (BCAAs), has high digestibility, and is lactose- and fat-free.*

It is the unique amino acid composition that makes alpha-lactalbumin a perfect protein option for individuals seeking a variety of benefits.

1. Alpha-lactalbumin is naturally high in tryptophan

Tryptophan is one of the most limited amino acids in food proteins. However, alpha-lactalbumin provides 48 mg of tryptophan per gram of protein, its highest content in all food protein sources.1

Alpha-lactalbumin as a protein source increases blood tryptophan levels, which promotes the synthesis and availability of serotonin in the brain.* In turn, serotonin supports the production of melatonin, the hormone that helps regulate sleep patterns.*

Newer research suggests that alpha-lactalbumin promotes restful sleep in adults who experience inconsistent sleep due to shift work or who restrict food or fast for periods of time.*

Tryptophan content is one reason why alpha-lactalbumin consumption is recommended prior to sleeping.

Although the amino acid tryptophan is also recognized for its neurological benefits.* Research has shown that tryptophan from alpha-lactalbumin whey isolate, via its conversion to serotonin, can improve abstract visual memory,2 cognitive performance,3 and mood4 in individuals vulnerable to stress.*

Furthermore, the body uses tryptophan to synthesize niacin (vitamin B3), which is involved in functions of the digestive system, cardiovascular system, skin, and nervous system.*

2. Alpha-lactalbumin is high in cysteine

Alpha-lactalbumin provides 48 mg of cysteine per gram of protein. Cysteine is the direct precursor to the antioxidant glutathione, which is involved in body processes that support the immune system, build and repair tissues, and protect against oxidative damage.*

However, the bioavailability of cysteine is rate limiting to produce glutathione, and research suggests typical diets are limited in cysteine availability.1

In the latest position stand on protein by the International Society of Sports Nutrition, alpha-lactalbumin is also promoted for its capacity to speed wound healing,5 which is vital for recovery from combat and contact sports.*6

3. Alpha-lactalbumin is a rich source of sulfur-containing amino acids

Alpha-lactalbumin whey protein contains a highly unique 5:1 ratio of cysteine to methionine – a ratio that is physiologically favorable. Methionine is central to the methylation cycle, a crucial process that requires folate, vitamin B12, and choline, and is essential for the synthesis of nucleotides, the building blocks of DNA.*

However, in excess, too much methionine can prevent re-methylation of homocysteine, resulting in build-up of homocysteine in the blood. High levels of homocysteine have been linked to cardiovascular disease, osteoporosis, and other chronic health conditions.

The diet and supplementation together need to provide adequate cysteine to support glutathione production and sufficient methionine.*

Whey protein provides a rich source of cysteine with lower levels of methionine, and the source of cysteine from alpha-lactalbumin, specifically, supports digestion, absorption, and utilization of this important amino acid.*1

4. Whey protein (including alpha-lactalbumin) is a rich source of essential amino acids.

Whey protein is high in EAAs, the nine of 20 amino acids that must come from the diet because the body can't synthesize them. Furthermore, BCAAs, specifically leucine, plays a direct role in initiating muscle protein synthesis.*

EAAs support rebuilding, repair, and synthesis of muscle proteins even in the presence of lower protein or lower caloric intake.*

Therefore, alpha-lactalbumin whey protein supports athletes or individuals seeking to maintain or build muscle mass during periods of catabolic conditions, such as overnight fasting, weight loss, bed rest, aging, intense exercise/stress, or illness* – another reason to consume alpha-lactalbumin during the pre-sleep window.

5. Alpha-lactalbumin whey protein contains bioactive peptides

Bioactive peptides possess prebiotic properties and have a unique potential application for human health. Research suggests the specific effects of alpha-lactalbumin on the gut are in part from the bioactive peptides from the unique tryptophan and cysteine combination and other post-translational modifications of these amino acids.

These two amino acids can have regulatory effects on the gut; together, they support intestinal motility, immune health, the functioning of the gastrointestinal, endocrine, cardiovascular, and pulmonary systems, and play a role in regulating food intake and energy (caloric) balance.*7

While much of the research in this area supports infant development, the theory of the ability of bioactive peptides to promote gastrointestinal function might also translate to supporting immune function in adults.*1

References

1. Layman D, Lönnerdal B, Fernstrom J. Applications for α-lactalbumin in human nutrition. Nutr Rev 2018;76(6):444-460.

2. Booij L, Merens W, Markus C, Van der Does A. Diet rich in alpha-lactalbumin improves memory in unmedicated recovered depressed patients and matched controls. J Psychopharmacol 2006;20(4):526-535.

3. Markus C, Olivier B, de Haan E. Whey protein rich in alpha-lactalbumin increases the ratio of plasma tryptophan to the sum of the other large neutral amino acids and improves cognitive performance in stress-vulnerable subjects. Am J Clin Nutr 2002;75(6):1051-1056.

4. Markus C, Olivier B, Panhuysen G, et al. The bovine protein alpha-lactalbumin increases the plasma ratio of tryptophan to the other large neutral amino acids, and in vulnerable subjects raises brain serotonin activity, reduces cortisol concentration, and improves mood under stress. Am J Clin Nutr 2000;71(6):1536-1544.

5. Minet-Ringuet J, Le Ruyet P, Tomé D, Even P. A tryptophan-rich protein diet efficiently restores sleep after food deprivation in the rat. Behav Brain Res 2004;152(2):335-340.

6. Jäger R, Kerksick C, Campbell B, et al. International Society of Sports Nutrition Position Stand: protein and exercise. J Int Soc Sports Nutr 2017;14:20.
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  #114   ^
Old Mon, Apr-22-19, 09:27
Ms Arielle's Avatar
Ms Arielle Ms Arielle is offline
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Plan: atkins, carnivore 2023
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from above---

Quote:
Tryptophan is one of the most limited amino acids in food proteins. However, alpha-lactalbumin provides 48 mg of tryptophan per gram of protein, its highest content in all food protein sources.1

Alpha-lactalbumin as a protein source increases blood tryptophan levels, which promotes the synthesis and availability of serotonin in the brain.* In turn, serotonin supports the production of melatonin, the hormone that helps regulate sleep patterns.*

Newer research suggests that alpha-lactalbumin promotes restful sleep in adults who experience inconsistent sleep due to shift work or who restrict food or fast for periods of time.*

Tryptophan content is one reason why alpha-lactalbumin consumption is recommended prior to sleeping.

Although the amino acid tryptophan is also recognized for its neurological benefits.* Research has shown that tryptophan from alpha-lactalbumin whey isolate, via its conversion to serotonin, can improve abstract visual memory,2 cognitive performance,3 and mood4 in individuals vulnerable to stress.*

Furthermore, the body uses tryptophan to synthesize niacin (vitamin B3), which is involved in functions of the digestive system, cardiovascular system, skin, and nervous system.*
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  #115   ^
Old Mon, Apr-22-19, 09:28
Ms Arielle's Avatar
Ms Arielle Ms Arielle is offline
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Plan: atkins, carnivore 2023
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https://www.arlafoodsingredients.co...ha-lactalbumin/

Quote:
Alpha-lactalbumin – for management of oxidative stress
Alpha-lactalbumin is rich in essential and conditionally essential amino acids and is a dominant protein in human milk. It is suitable for a variety of medical nutrition applications such as UHT drinks, bars and powders.

Alpha-lactalbumin is a particularly rich source of the amino acids tryptophan and cysteine. Of these two, cysteine stands out as a rate-limiting amino acid for the formation of glutathione (GSH) – an antioxidant known to minimize oxidative stress in the human body.

There is increasing evidence from experimental and clinical studies that oxidative stress plays a major role in the development of both types of diabetes mellitus. Free radicals are formed disproportionately in diabetes by glucose oxidation, non-enzymatic glycation of proteins, and the subsequent oxidative degradation of glycated proteins. Abnormally high levels of free radicals and the simultaneous decline of antioxidant defence mechanisms can lead to damage of cellular organelles and enzymes, increased lipid peroxidation and development of insulin resistance. The consequences of oxidative stress can promote the development of diabetes mellitus complications.

Other potential areas of use are relaxation and sleep.

Product range

Lacprodan® ALPHA-10: whey protein fraction with minimum 43% alpha-lactalbumin and a high content of tryptophan, cysteine and 88% protein concentrate approx. dry matter
Lacprodan® ALPHA-20: whey protein fraction with minimum 60% alpha-lactalbumin and a high content of tryptophan, cysteine and 91% protein isolate approx. dry matter
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  #116   ^
Old Mon, Apr-22-19, 09:31
Ms Arielle's Avatar
Ms Arielle Ms Arielle is offline
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Down the rabbit hole AGAIN

https://selfhacked.com/blog/how-to-increase-serotonin/

THis is a well documented list of 40 possible action steps.
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  #117   ^
Old Mon, Apr-22-19, 09:33
Ms Arielle's Avatar
Ms Arielle Ms Arielle is offline
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Plan: atkins, carnivore 2023
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https://www.livestrong.com/article/...n-whey-protein/


Quote:
All cheeses naturally contain some whey protein due to the processing of dairy milk. Sweet whey comes from the process that makes cheeses like cheddar, mozzarella, swiss and other cheeses made with rennet enzymes that coagulate casein. Most cheese-makers consider whey a waste product, according to "Whey to Go" by Liz Campbell. She goes on to say that the Norwegians and Greeks continue to process whey further to make brown or Mysost "whey cheeses" like Gjetost.


Gjetost is very hard to find. The Swedish shop carried it, but closed years ago.

It is a sweet carmely cheese-- the complete opposite to a blue cheese!!

( Ricotta is also a whey product.)

Last edited by Ms Arielle : Mon, Apr-22-19 at 09:41.
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  #118   ^
Old Mon, Apr-22-19, 09:42
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Ms Arielle Ms Arielle is offline
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Here is the bit I was looking for RE GREEK Yogurts. Not as good as they are cracked up to be. Higher in casein, but lower in whey than regular yogurts !!! This was my suspision, but here is confirmation.

Quote:
The root of the whey problem is the very process that gives Greek yogurt its high protein content and lush mouthfeel.

Unlike traditional yogurt, Greek yogurt is strained after cultures have been added to milk. In home kitchens, this can be done with a cloth. Greek yogurt companies still throw around the term “strained,” but in reality industrial operations typically remove the whey with mechanical separators that use centrifugal force.

The resulting whey is roughly as acidic as orange juice. It’s almost entirely made up of water, but scientists studying the whey say it contains five to eight percent other materials: mostly lactose, or milk sugar; some minerals; and a very small amount of proteins.

Greek yogurt companies trying to keep up with exploding consumer demand in the last few years didn’t have a good plan to deal with the ocean of whey they were producing. Now they’re racing to find solutions, all the while keeping mum about the results, if there are any: the yogurt industry is highly secretive and competitive.

There are no industry-wide statistics on where all the whey is going, but a typical option is paying to have it hauled to farms near the yogurt factories. There, it is often mixed into feed or fertilizer. Chobani, for example, says more than 70 percent of its whey ends up as a supplement for livestock feed.

***

But there is another possible consumer – babies.

“Because the Greek yogurt production grew so rapidly, no one really had the time to step back and look at the other viable options,” says Dave Barbano, a dairy scientist at Cornell.

State and industry officials reached out to Barbano last year following the first-ever Yogurt Summit, convened by New York Gov. Andrew Cuomo.

Barbano, who specializes in filtration methods for separation and recovery of protein, has his sights set on the tiny amount of protein in acid whey. He believes it might be usable as an infant formula ingredient. But first Barbano has to figure out how to extract the protein in a cost-effective way, and his research is just getting underway.

The concept is roughly modeled on the success that cheese-makers have had selling products derived from their own byproduct – sweet whey. Sweet whey is more valuable and easier to handle than acid whey, as it has a lot more protein, and is easier to dry because it isn’t as acidic as Greek yogurt whey. Cheese-makers have developed a lucrative business selling whey protein for use in body-building supplements and as a food ingredient. And Greek yogurt makers are eager to follow suit.


https://modernfarmer.com/2013/05/wh...urts-dark-side/
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  #119   ^
Old Mon, Apr-22-19, 09:48
Ms Arielle's Avatar
Ms Arielle Ms Arielle is offline
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One of the subjects that Dr AMen repeatedly addresses in his book Healing ADD is irritability.

With the ever increasing demand for Greek yogurt, could Greek Yogurt be the contributing factor to feeling blue or irritable on a regular basis?? This is my thesis statement. lol

Quote:
https://www.thespruceeats.com/many-...or-whey-1327494
So you've made your own Greek yogurt or labneh, or even other cheese. Now you're left with a bunch of whey, the thin liquid that's left over from the coagulation of proteins and fats in milk and cream during the cheese making process. Before you pour it down the drain, hold off. Whey is actually pretty useful stuff.

First of all, you need to determine which kind of whey you're working with. Sweet whey is the whey that comes from things made with rennet, like most cheeses. Acid whey comes from products that have used bacterial action to acidify the food, like goat cheese, yogurt, sour cream, and labneh. As the name implies, acid whey is higher in acid and therefore has different applicability.

It's also important to note whether you added salt to your dairy before straining. Salt in the whey may limit its use as well.

Sweet, Unsalted Whey
Make ricotta: True ricotta cheese is made from the whey left over from making mozzarella and other cheeses. The whey is heated, often with fresh milk added. Citric acid goes in, and the curds are harvested.
Heat curds: If you're making mozzarella, you must stretch the curds in hot water. Might as well use the whey instead of plain water.
Make butter: Left to cool for a few hours or overnight, cream present in whey will rise to the top, and can be used to make butter.
Pest control: Strain the whey well, and dilute 1:1 with water. Then spray on plants to keep powdery mildew at bay.
Amend soil acidity: If you're growing plants that need more acidity, like tomatoes, or if you want to turn your hydrangeas blue, bust out the whey!
Acid, Unsalted Whey
Drink it: No kidding. Whey is full of probiotics and has a bracing acidity. It may not be palatable on its own, but try it in smoothies, or even cocktails. Just be aware that whey does have lactose in it still, so if you're intolerant, steer clear.
Make lacto-fermented soda: A dash of whey can be used to make a refreshing, effervescent beverage.
Kickstart lacto-fermentation: Since acid whey comes from lacto-fermented foods, it's already got a bunch of the good bacteria in it you need to get a good ferment. Add a tablespoon or two to a new ferment to get it bubbling. (Salted can be used as well.)
Whey up your beauty regimen: The acidity of whey tones skin, so add it to your bath water, or swab on with cotton for dewy skin.
Condition your hair: If you're using an alkaline shampoo (such as the no-poo method), whey acts as a balancer, neutralizing the pH. Even with regular shampoos, rinsing your hair with whey can make it smoother and shinier.
Feed it to animals: This is an age-old practice in Emilia-Romagna. The whey from the production of Parmigiano Reggiano is fed to the pigs that ultimately become prosciutto. Don't have pigs? Add some to your dog's diet, or backyard chickens.
Salted Whey
Soup stock: Whey adds a deep flavor as a base in soups and stews, much like a stock.
Bake with it: The acidity of whey has a softening effect on glutenous bread and pizza dough. Adjust your salt in the recipe accordingly.
Soak nuts and grains: Why use water when you can soak nuts and grains in whey? It adds flavor and probiotics while opening bioavailability of nutrients.
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  #120   ^
Old Mon, Apr-22-19, 09:52
Ms Arielle's Avatar
Ms Arielle Ms Arielle is offline
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https://cen.acs.org/articles/95/i6/...t-untapped.html

Quote:
Fifteen tanker trucks full of acid whey, the yellowish liquid by-product of Greek yogurt production, left Yoplait’s plant in Murfreesboro, Tenn., every day in 2014. The trucks headed to nearby farms, where farmers would spread the whey onto their fields as fertilizer. Similar activity on an even larger scale was taking place in New York, where some of the biggest Greek yogurt makers—Chobani, Dannon, and FAGE—have production facilities.

Approximately 771,000 metric tons of Greek yogurt was produced in the U.S. in 2015, representing nearly 40% of the U.S. yogurt market, according to U.S. Department of Agriculture and market research data. In 2004, Greek yogurt made up only 1–2% of the U.S. yogurt market.

As the demand for Greek yogurt skyrocketed, so did the amount of acid whey that manufacturers needed to dispose of. For every kilogram of Greek yogurt produced, 2–3 kg of acid whey are left behind.

Farmers can use only limited amounts of the nutrient-rich liquid. If they put too much of the whey on their land, the mixture will run off into nearby waterways, leading to algal blooms, low levels of dissolved oxygen, and fish kills. What’s more, acid whey can emit a stench when baked in the hot sun, leading neighbors of some farmers to complain about the smell.

As a result, competition is fierce among companies to find an economical way to use acid whey from yogurt. Many companies contacted by C&EN either did not respond or were reluctant to provide information about their work, offering responses such as “it could prove to be a defining trade secret.”

Nonetheless, patent applications and company statements provide details about efforts to handle acid whey. A quick search of global patent applications related to the use of yogurt acid whey was conducted by CAS, a division of the American Chemical Society, which also publishes C&EN. The search revealed more than 3,500 patents, 75% of which were published in the past five years. Much of the work has focused on extracting valuable ingredients, such as proteins and lactose, from acid whey using nanofiltration and other membrane-based filtration processes.

Which whey: Waste or resource?
▸ The booming U.S. Greek yogurt market annually generates billions of kilograms of acid whey—a yellowish liquid by-product rich in lactose, galactose, calcium phosphate, and lactic acid.

▸ Companies and food scientists are seeking ways to use the acid whey economically without harming the environment.




ummmm... eat it??
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