LucH
Member
- Joined
- Jul 17, 2015
- Messages
- 433
In contact with an acid medium, milk casein forms micelles / droplets which will line the intestinal walls, thus forming a screen. The assimilation of nutrients will then be more difficult. The coagulation of 80% of milk proteins is not really a problem. pH issue. Instead of a digestion time of 2 hours, it takes up to 7 hours. There is the “duration of digestion” aspect and the “ease of digestion” aspect. It's the last point that could be problematic. If digest well, you can forget the caveat.