History of whey protein

Many of today’s athletes and bodybuilders think that whey is a relatively new concept in the field of fitness, which of course is not true. It has been verified that the intake of Serum in liquid form was initiated by the Greeks, known as the Fathers of Medical Sciences. Around 2500 years ago Hippocrates recommended some drinks to boost the body’s immune system, power and muscle growth rate. These energy drinks of yesteryear were known as “serums.” The wheys were rich in lactose, minerals and fast-absorbing proteins, making them effective in improving the body’s performance.

At the end of the 16th century, Switzerland was the place where the importance of whey protein was rediscovered. The farmers found that pigs that drank whey developed faster than pigs that drank something else. Realizing this, the farmers began to drink the whey themselves. When they noticed the improvement in their health, the news quickly spread across the land and shortly thereafter Swiss businessmen opened spas where the newly discovered medicine was distributed to the sound of church bells. Soon after, a chain of such spas began, attracting many aristocrats and royals from all over Europe.

Whey has always been an important byproduct of cheese production, which was the first commercial cheese factory in New York City. This factory generated a large amount of serum that was very difficult to dispose of. Because of this, cheesemakers used to dump large amounts of whey into lakes and rivers or used it to irrigate crops. Farmers soon realized that it was not the best use for the whey being produced, and therefore began mixing the liquid whey with barley or grain to produce high-protein animal feed.

Supplements born of modern days:-

Strongmen of the late 1800s like Eugene Sandow and Arthur Saxon spelled out the importance of an energy-dense, whole-food diet with more emphasis on milk and eggs. The Saxon brothers were known to consume 24 eggs for breakfast along with bacon, porridge, cream and honey. In the 1930s, the focus of the crowd was basically protein, but there was confusion between eating protein-rich raw foods and eating protein-rich cooked foods.

In the 1950s, Bob Hoffman of Strength and Health magazine began selling some high-protein tablets that were flavored with artificial chocolate from factories in nearby Hershey, Pennsylvania, and with this the supplement revolution for strength athletes was born. . The practical way to process powdered whey was discovered by a young pharmacist known as Eugene Schiff. This revolution would soon be followed by Protein Powders that were made especially for strength athletes.

Since the 1950s, protein powders have been widely promoted in every muscle and strength magazine. Some of the powders were soy-based, while others came from milk and eggs. Most of the supplements available didn’t mix easily or tasted horrible. Fortunately for us, protein powders have progressed dramatically since those days as there are so many options available to athletes in terms of flavor.

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