Anecdotal Experiences with Whey Protein Supplementation?

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Hi, I'm just going to make this post to maybe get everyone who's had some benefit with Whey Protein supplementation.

I've been very fortunate in my *whatever this is* to stay mild.

I'm beginning to think this is because prior, I was an athlete that supplemented daily with Whey Protein.

I noticed a decline in my baseline at the start of the pandemic, gyms closed, I had stopped supplementation, crashing more and longer, with new symptoms - Body itching, muscle twitching, severe anxiety.

There seems to be a momentum I can keep if I do a "thing" that crashes me, and slowly push a threshold of that thing, until it's tolerable.

I know this is counterintuitive, but my *whatever this condition is* works like this:

Cerebral activity or physical gives me PEM- I stay in PEM until I exercise out of it.

Even PEM induced by a new physical activity/intensity, I will stay stuck in until I do some activity to get out of it, then I return to baseline.

Strange, I know, maybe it's a blood flow/vaso-dilation issue, or some brain mechanism related to endorphins

what works for me: Wake up, black coffee, no food, some activity, immediately followed by Whey Protein supplementation, I keep my carbs low until I absolutely crave them.

this pattern seems to keep me at a relatively mild baseline, and really cuts PEM down, I'm attributing this to Whey Protein, anyone else have similar courses?
 

uglevod

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Maybe without whey your gut has started to leak more bacteria/toxins:


Commercial whey products promote intestinal barrier function with glycomacropeptide enhanced activity in downregulating bacterial endotoxin lipopolysaccharides (LPS)-induced inflammation in vitro
https://pubs.rsc.org/en/content/articlelanding/2020/fo/d0fo00487a
Cheese whey contains bioactive compounds which have shown multiple health-promoting benefits. This study aimed to assess the commercial whey products (CWP) whey protein isolate (WPI), galacto-oligosaccharide-whey protein concentrate (GOS-W) and glycomacropeptide (GMP) for their potential to improve intestinal health in vitro using HT29-MTX intestinal goblet and Caco-2 epithelial cells. Results from HT29-MTX culture showed that WPI mitigated reactive oxygen species (ROS) production at a higher extent compared to GOS-W or GMP. However, GMP downregulated the lipopolysaccharide (LPS)-induced TLR-4 inflammatory pathway with the highest potency compared to the other CWP. Biomarkers of epithelial integrity assessed on both cell lines showed tight junction proteins claudin-1, claudin-3, occludin (OCC), and zonula occludens-1 (ZO-1) upregulation by GMP in HT29-MTX (1.33–1.93-fold of control) and in Caco-2 cells (1.56–2.09-fold of control). All CWP increased transepithelial electrical resistance (TEER) in TNF-α challenged Caco-2/HT29-MTX co-culture monolayer (p < 0.05), but only GMP was similar to the positive control TGF-β1, known for its role in promoting epithelial barrier function. The TNF-α-induced co-culture monolayer permeability was prevented at similar levels by all CWP (p < 0.05). In conclusion, CWP may be used as functional food ingredients to protect against intestinal disorders with emphasis on the GMP enhanced anti-inflammatory and intestinal barrier function properties. Further in vivo studies are guaranteed to validate these findings.
[..]
Previous work has suggested a significant role exerted by milk components on epithelial barrier integrity due in part to their anti-inflammatory mechanisms. For instance, a freeze-dried low-fat yogurt was found to enhance TEER of differentiated Caco-2 monolayers subjected to LPS and pro-inflammatory cytokines challenge, and this effect was accompanied by permeability values similar to those found in vehicle controls. Overall, findings from this study suggest the potential of CWP[commercial whey products] in protecting intestinal barrier integrity, thus preventing the transport of bacteria and toxins to the systemic circulation and promoting gut homeostasis.