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If you haven’t heard of Native Whey Protein or don’t know what it is, I’m about reveal what some of our competitors would rather you did not know about.
Native Whey is quite simply superior to conventional whey protein.
Whey Protein is traditionally a by-product of cheese production. You are likely to have heard of “curds and whey” where rennet is added to milk in a large vat to make it curdle, with curds rising to the top of the vat which ends up being made into cheese, the remaining liquid is whey and lactose. This liquid whey is then further processed whereby it is pasteurised and then filtered to remove any excess lactose and fat. This can be achieved through either ultra filtration or cross micro filtration. The resulting product is then spray dried to form whey protein. This is the type of protein that ends up in about 99% of the protein products on the market. We use two EU derived varieties, a Whey Isolate and a whey concentrate, which are both made from Grass Fed Milk. They are widely regarded some of the best types of protein on the market, many believe they represent the gold standard, the best of the best or the benchmark by which all other proteins should be measured. I’m here to tell you that is factually and categorically wrong – Native Whey is a superior product.
The trouble is cheese derived whey undergoes processing that will, by the very nature of making cheese, introduce additional processing that means that a type of casein protein will always end up in the whey along with various unwanted cheese cultures/bacteria. To kill off the cultures the whey will require further heat treatment (pasteurisation) and the additional casein protein called glycomacropeptide (GMP) is left intact in the whey, no attempt is made to remove it. There is nothing wrong with this because GMP has its own set of interesting nutritional qualities. The real issue is the additional heat treatment and use of acids to make the cheese in the first place. By avoiding this heat treatment, you can actually increase the presence of key ingredients. This is where Native Whey comes in, it’s made via an entirely different process that is clever and simple to understand.
Real Gold, Native Whey Protein made from pure EU Grass Fed Milk.
Our Native Whey protein is obtained through a very specific process that differs from standard whey protein: the proteins are extracted directly from EU skimmed milk using membrane technologies at low temperature at just 10 degrees C (microfiltration and ultrafiltration). The state of the art low temperature process removes casein, fat and lactose to leave only the purest, most biologically active whey protein.
This process offers the following advantageous characteristics compared to standard whey protein derived from cheese:
- Native Whey Protein is only pasteurised once avoiding unnecessary secondary heat treatments that can denature valuable cystine rich peptides irreversibly.
- Native Whey Protein is not a by product of cheese therefore is not denatured via the introduction of acids and additional processes during the production of cheese
- Native Whey Protein is made in one continuous process. A significant proportion of Standard Whey Protein made today is made from sweet dairy whey that is bought in by whey processors, circumstances that dictate they must pasteurise and denature valuable components of whey via secondary pasteurising. Native Whey Protein avoids this completely.
- Critically Native Whey Protein is up to 240% higher in cystine which is a very fragile peptide and easily damaged by heat (it’s comprised of two cysteine molecules joined by a disulphide bridge). Cystine plays an essential role in production of the body’s master antioxidant glutathione.
- Native Whey Protein is higher in the branched chain amino acid L-Leucine, scientifically proven to have the most positive effect with regard to stimulating protein synthesis and repair.
- Native Whey Protein has a cleaner taste, because it’s not derived from cheese production.
- Native Whey’s amino acids composition is closer to the amino acid composition human milk when compared to cheese derived whey.
Those are compelling facts that paint a very clear picture for Native Whey protein being termed Real Gold or the Benchmark, it is superior to normal cheese whey in just about every single respect. The only issue is price and the fact that its made by a handful of dairies in the world in limited amounts. My guess is that some companies will simply never use because of price and other because of political reasons. Politics?? What’s that got to do with sports nutrition? well some of the bigger companies in the market are owned by very large dairies that don’t, as far as I know, make Native Whey, so its unlikely they would want to approach their rivals to ask for some of their finest Native Whey. Can you imagine Samsung approaching Apple for software? No, neither can I.
At Reflex Nutrition, we are in a unique position being both a manufacturer and being independent, we pick and choose the best without interference or pressure from our board members. We have free rein to make the best of the best, REAL GOLD!
I’m sure many of you know that Native Whey does indeed feature in many of our supplements, but none yet use it exclusively. Watch this space because that’s about to change.