“Little Miss Muffet sat on a tuffet eating her curds and WHEY“.

Remember that line from your nursery rhymes?

The poet responsible for the nursery rhyme was also something of a prophet because in that by-gone era the WHEY was usually thrown away, however, today it is recognised as a valuable food source of calcium, iron, Vitamins A, C, D, B2, B3, and B12.

WHEY is the milk serum which remains when the fats and some proteins, (the curds) are removed from milk in the cheese-making process.

WHEY comprises 80 to 90% of the total volume of milk entering the cheese-making process and contains 50% of the nutrients of the original milk which include soluble protein plus vitamins and minerals.

The proteins remaining in WHEY are more easily digested than the casein in whole cow’s milk and are less allergenic.

Considering the removal of the protein casein (which is a rich source of phosphorous), the levels of phosphorous in WHEY make for ideal absorption and utilisation of calcium as too much phosphorous inhibits calcium absorption in the bowel.

Unlike other dairy products it contains no animal fat so is cholesterol- free and less likely to produce allergy symptoms which might include:-   stuffy nose, running nose, post-nasal drip, soreness of the throat, catarrh of the vocal chords with hoarseness, stomach cramps or constipation.

For greater convenience WHEY is usually presented in powder form which is produced by gently spray-drying in a two stage drying process, giving it a clean flavor and water solubility, used ideally for making cakes, ice-cream, soup, desserts and for drinking in place of whole milk.

If you suspect you have an allergy to whole milk, try WHEY which is packed with many valuable nutrients, has no fat and is readily digested and tolerated by allergy sufferers.

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