Whey is very fast acting, casein is absorbed much slower. That much I get. What I don't buy into is that by simply mixing whey and casein you get "the best of both worlds", as many suggest.

Once the whey is mixed with the casein, would the coagulation of the casein in the stomach not "trap" the whey, causing the whey to be absorbed slowly as well? Kinda like having a low glycemic carb source with a high fat meal, which in turn causes the high glycemic carb to absorb much slower?