just wanted to share something i found,
Whey protein is a very high-quality protein and is highly regarded by bodybuilders and strength-trained athletes. The main reason for this is because it gives them the results they are looking for. However, not all whey protein is the same. There are several areas in which whey proteins differ, but one major area is in how they are manufactured. Sweet whey is a low concentrated form of whey protein that is separated from the curd of various cheeses during the cheese making process. Sweet whey is then pasteurized and separated from the remaining fat. At this point in the manufacturing process, whey is in liquid form and ready to undergo further manufacturing based on the desired end product; 25-80% whey protein concentrates (WPC), reduced lactose whey, and most importantly whey protein isolate (WPI).
WPI itself is manufactured primarily by one of two different ways. One technique is called ion exchange (IE) and the other is cross-flow microfiltration (CFM). These two types of techniques used to manufacture WPI contribute to end products having very different nutritional values. Many consumers are under the misconception that all protein is the same. Some consumers have a bit more understanding of protein and realize there are fundamental differences between the different sources of protein, but few consumers realize that there are very significant differences amongst the oft lumped-together WPIs. ?WPI is WPI, right?? Wrong, and the differences could make a big difference in how effective the finished protein product actually is in assisting you in making your body composition or strength gains. All major proteins possess very different compositions with regards to amino acid profiles and the protein fractions that they contain. The same can be said for the WPIs prepared via IE and CFM as notable differences are found in their respective compositions. Some protein fractions are not recovered in WPI produced by the IE process resulting in the loss of up to one-fifth of the major protein fractions. The loss of these fractions has significant nutritional implications that should be taken into consideration when choosing protein sources.
The bottom line is that CFM WPI is the best type of protein available today. It has a more complete protein profile than its otherwise seemingly closely related IE WPI counterpart. This protein profile contributes to improved digestion and increased immune function.
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