Whey Protein: Everything You Need To Know!
Why do we need a Whey Protein? Everybody knows how important it is especially if you are taking supplements.
But we want to know, what are we actually getting when we take it, and there are so many different variations.
If we look at milk, its got 2 main components. It’s got curds and whey. Whey is the liquid portion.
In that liquid portion we have not just protein, but protein, carbohydrates, fats, vitamins, and minerals.
All that we have when we talk about the different kinds of whey protein are basically different stages in the preparation of that protein to the point at which it gets to you.
So, if we think about it, it’s a 3 step process here, or 3 or 4 step process. And where the manufacturer intervenes and puts it in a bottle is really what you’re getting.
So, when you look at whey concentrate, it’s the first step. It’s basically taking that separated out whey and filtering out the main impurities.
And then giving you the rest of it. The thing is, that could be 35-80% protein by weight.
That is a big variation, guys, between how much protein is actually in an amount of powder.
So, if you’re looking at 20 grams of powder, and it’s only 50% by weight, you’re only getting 10 active grams of protein in a concentrate.
Luckily, some manufacturers will steer towards the high end.
They use 80% in our concentrate so that for every 10 grams of the protein by volume, you’re getting 8 active grams of the protein when we use our concentrate.
Again, we’ll use mostly isolate in all of our proteins, but just to point that out.
This is also going to have a higher concentration of lactose in it.
Again, less treatment, less purification process, more lactose.
We know that whey protein is important as an immune-boosting agent.
Well, a lot of those important boosting properties come from the subfractions like lactoferrin that are in whey protein.
Those are going to be again, untouched for the most part in whey concentrate.
So you’re going to have good immune-boosting effects from concentrate. The best, actually.
And then finally, this is absorbed a little bit slower, again, because you have other components in here.
You are going to have some fat.
You are going to have some carbohydrates.
That’s going to delay the gastric emptying of a concentrate versus an isolate when you compare them side-by-side.
Next, let’s move into that next step. So now, if we treat that, we take that concentrate and we treat it a little bit more.
Then we have more benefits and sometimes more things that we don’t like about it. That’s isolated here.
This now is at least 90% protein by weight, ok. So, in order to have that for every 10 grams, you have to at least be delivering 9 active grams of protein.
There are fewer issues with lactose intolerance here. Why?
Because almost all the lactose is removed when you go through that additional purification step of an isolate.
It may destroy immune-boosting subfractions like lactoferrin.
Because now, the more we treat it, the more that we start to break down some of those other components.
Because as we break down the protein into smaller and smaller peptides.
I say this because we’re going to talk about the different ways in which whey protein isolate is prepared.
But before we do, I’ll talk about one other version here, and it is another way that it’s covered, and that hydrolyzes protein.
Which is just basically hydrolyzed protein?
You’ve seen it on labels probably before. Some people will say this is the end of all, be all of the protein.
I kind of don’t agree with that.
What you’re dealing with here is yes, the fastest absorbing form of protein because it is so broken down.
It’s broken down to all its individual peptides. It actually kills all the what we call quaternary structures of the protein.
But those are the lactoferrin and immune-boosting subfractions. So, you’re completely destroying those when you do this.
And it was actually done because they wanted to take out any of the things that could be potentially allergenic.
So, these immune-boosting fractions are also very highly acted upon by our body in some cases when they see them as an allergen, so you can have an allergic reaction to them.
Now we’re getting rid of, to make baby formula, that’s how this was all sort of created in the first place, and it’s going to taste awful.
Because the amino acids, once they’re completely free from the rest of their protein chains are bad.
We’ve talked about it before. The branch chain amino acids, when you break them down to individual components, things like leucine taste God-awful.
And proline tastes God-awful. And they’re just floating around in here so when you go to eat this, it’s going to taste like crap.
The bottom line is before we talk about these last two things here is.
You got to understand, guys, that the way that these are broken down, they’re talking about, you know, is it denaturing the proteins?
We’re going to eventually, whether these are broken down when they come in a bottle.
Whether they’re broken down in your gut, your body is going to break these things down eventually into their individual components.
I hope I’ve been able to contribute more facts about whey protein.