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 proven that the intake of Whey in liquid form was initiated by the Greeks, known as the Fathers of Medical Sciences. Around 2,500 years ago, Hippocrates recommended some beverages to boost the body’s immune system, potency, and rate of muscle growth. These old-time energy drinks were known as “serums.” The whey were rich in lactose, minerals, and fast-absorbing protein, making them effective in improving the body’s performance.

In the late 16th century, Switzerland was the place where the importance of whey protein was rediscovered. Farmers realized that pigs that drank whey grew 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 soon after Swiss entrepreneurs 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 by-product of cheese production, which was the first commercial cheese factory in New York City. This factory generated a large amount of whey that was very difficult to dispose of. Because of this, cheesemakers used to pour large amounts of whey into lakes and rivers or use it to irrigate crops. Farmers soon realized that this was not the best use of the whey being produced, and so they began mixing the liquid whey with barley or grain to produce high-protein animal feed.

Supplements Born Of Modern Days:-

Strong men of the late 1800s like Eugene Sandow and Arthur Saxon explained 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, oatmeal, 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 protein-rich cooked foods.

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

Since the 1950s, protein powders have been widely promoted in every bodybuilding and bodybuilding magazine. Some of the powders were soy-based, while others were made from milk and eggs. Most of the supplements available didn’t mix easily or tasted horrible. Fortunately for us, protein powders have come a long way since those days because there are so many options available to athletes in terms of taste.