Peter Attia· MD
so basically from from cow's milk if you cuge off the the fat so if you cuse off the fat and then you take that what's what's left over and you add um you precipitate out the cian which is the the nonsoluble fraction of cow's milk the soluble portion that's left over is whey it's what's called whey and mostly cons consist of proteins called Lac Albans and it's just a very high quality easy digestible um very bioavailable source of protein