Thread: Milk

Full fat, semi-skimmed or skimmed?


I usually go for skimmed myself, but may switch to semi-skimmed while I'm trying to gain some muscle mass in the coming months...

Semi Skimmed for me mate! Has the casein in it...cant go wrong with it! Great for a bulk.

I have used skimmed milk for years and now tastes normal to me. Semi-skimmed and up takes like cream now. However, since getting advice from guys on here, I will be purchasing Semi-skimmed milk to use with my pre-bed protein shake, because of the casein content as mentioned by Josh.

casein is in all protein. skimmed or full fat. casein makes up 80% of the protein in milk.

"the casein will also be separated by the use of filtering agents and various churning methods that allow the fat to rise to the top. Once the milk has been separated, the salt caseinate and calcium caseinate enzymes are retained in the skimmed milk. Removing the fat before attempting to extract the casein from the milk product greatly simplifies the process. "

What do yo all think about the claims that suggest milk is bad for you?

http://www.milksucks.com/

I believe on my PT course...we covered something about how calcium was important and unlocking tropin and tropomyosin or something...ill see if i can figure out what i mean and get back to you.

From wikipedia

"Tropomyosin is an actin-binding protein that regulates actin mechanics. It is important, among other things, for muscle contraction. Tropomyosin, along with the troponin complex, associate with actin in muscle fibers and regulate muscle contraction by regulating the binding of myosin. In resting muscle, tropomyosin overlays the myosin binding sites on actin, with a single tropomyosin molecule spanning 7 actin subunits, and is "locked" down in this position by troponin T (tropomyosin binding troponin) and troponin I (inhibitory troponin).

Upon release of calcium from the sarcoplasmic reticulum calcium binds to troponin C (calcium binding troponin). This "unlocks" tropomyosin from actin, allowing it to move away from the binding groove. Myosin heads can now access the binding sites on actin. Once one myosin head binds, this fully displaces tropomyosin and allows additional myosin heads to bind, initiating muscle shortening and contraction. Once calcium is pumped out of the cytoplasm and calcium levels return to normal, tropomyosin again binds to actin, preventing myosin from binding."

even i dont understand that.

Calcium is important is unlocking the 2 t's, which in turn allows the sliding filament theory to happen..involving acting and myosin...which causes muscle contractions

I have read somewhere that raw milk is better for you, NOT pasturised or sterilised, what do you guys think http://www.raw-milk-facts.com/