Wednesday, March 14, 2012

Sodium Caseinate

A mixture of related phosphoproteins occurring in milk and cheese. The group is characterized as one of the most nutritive milk proteins, containing all of the common amino acids and rich in the essential ones.


Milk contains two proteins in roughly an 80 to 20 ratio, with casein being the primary protein. When milk is processed it is combined with other materials to stabilize the protein for a longer shelf life. Sodium caseinate is a stabilized molecule of sodium hydroxide and casein.

A possible allergic reaction to sodium caseinate is the most likely cause for concern. Since casein is a protein found in milk.

Stabilizing casein and other molecules by alkalization with sodium hydroxide creates many potentially harmful by-products. Since the pH of the protein and by-products has been altered, your kidneys end up having more difficulty purifying the material moving through them.



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