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March 04, 2019 4 min read

Native Whey Protein

 

What is Whey Protein?

 

Protein is important to every cell in the human body. Protein builds muscles, bones, hormones, blood and skin. Protein is used by every cell in the body and it exists in different forms.

 

Some proteins are especially endowed with potential. 

One of these is whey protein.

 

Milk contains two proteins: casein and whey. Casein protein is essentially the solid “curds” of the milk.  It’s thicker than whey and makes up 80% of the milk protein.

 

Whey makes up 20% of the milk protein; it’s the watery portion that you might see when you take that last bite of yogurt. But whey is more potent than it looks.

 

Whey protein stands out as a protein powerhouse, and it’s one of the most popular supplements worldwide. Whey protein is infused with an abundance of essential amino acids -- those chemicals found in protein that are quickly absorbed by the body. Whey protein not only builds, it adds bonus nutrients to the body. Using a whey protein supplement in combination with healthy eating can provide benefits such as: improved muscle recovery during exercise, improved muscle strength, increased sports performance and more.

 

Native Whey Protein

 

Just as there are different kinds of proteins, there are various qualities of whey protein. Clinical studies show that native whey protein is loaded with more amino acids than traditional whey proteins. [x]The system of extracting native whey protein is a big reason why it’s the best quality whey protein available. 

 

Minimally Processed

 

Many whey proteins are the byproduct of cheese production. These whey proteins are subjected to high temperatures during the pasteurization process, which destroy some of the protein’s effective properties. Native whey protein is derived directly from milk, without being subjected to the cheesemaking process. This makes native whey protein untouched by the acids and additional processing that other whey proteins undergo. Extracted with low temperatures, native whey protein is the least processed of all whey proteins. Native whey protein is pasteurized only once. The drying process of native whey protein does not involve the addition of preservatives or chemical drying agents. From beginning to end, the goal is to preserve the natural protein’s structure, allowing it to provide its full benefits. [x]

 

Cleaner

Native whey protein is micro-filtered.  This removes casein, fats, bacteria and lactose, promoting better absorption and easier digestion. Native whey protein doesn’t start out in the cheesemaking process, so unlike other whey proteins, native whey contains:

  • No processing flavors
  • No starter cultures
  • No rennet
  • Only trace amounts of fat [x]

 

Higher Levels of Leucine and Glutamine

Native whey protein contains 15% more of the amino acid leucine, which is a major contributor to the creation of new muscle mass. Leucine and glutamine are prized by athletes who want to increase performance and gain muscle. Glutamine helps the immune system and supports the body during stress. For athletes, glutamine aids in workout recovery. [x]

 

Boost of Tryptophan and Cysteine

Native whey protein is higher in tryptophan than other whey proteins. Tryptophan is important to those who workout intensively, because it prolongs endurance. Tryptophan also increases levels of serotonin. Cysteine is another important amino acid, because it boosts the body’s supply of glutathione, the king of antioxidants.  Native whey protein contains 200% more cysteine than other whey proteins. This is because cysteine is damaged in the high-temperature processing of other whey proteins. [x]

 

Other Whey Proteins

 

Traditional Whey Protein

 

Traditional whey protein is a byproduct of the cheesemaking process. The process involves adding rennet, a milk-clotting enzyme to the milk.  The rennet coagulates the casein and separates it from the whey. The whey extract is then dried into a powdered form at high temperatures. Besides rennet, whey protein that endures the cheesemaking process may also contain starter cultures and undesirable flavors from the cheese production process.

 

 

Casein Protein

 

Casein protein can be found less processed as “native casein,” but it is more often extracted using acid or high temperatures. Both whey and casein proteins are used as health supplements, and for different reasons. Whey is digested quickly, making its quick absorption great for exercise recovery. Casein protein moves through the gut more slowly, providing a steady release of amino acids. Some people combine whey and casein proteins to make use of the unique properties of both.  [x]

 

Casein in goat’s milk is gentler on the gut than cow’s milk casein, and some people have a sensitivity to casein altogether. Side effects of a casein sensitivity may include: bloating, indigestion, heartburn or an allergic reaction. [x]

 

 

Native Whey Protein Wrap-Up

 

Traditionally, whey proteins are byproducts of cheesemaking. Now, new technology has made extracting whey protein cleaner and gentler, resulting in the best quality whey protein:

 

Native whey protein.

 

While traditional whey proteins are subjected to high temperatures during production, native whey protein is extracted in a way that maintains the natural protein structure, along with higher levels of beneficial amino acids. These properties make native whey protein an attractive choice for athletes and anyone who is considering using a whey protein supplement.

 

You may have to pay a little more for native whey protein.

 

But perhaps a power-loaded, less processed, cleaner product is worth it?

 

 

Sources:

https://www.ncbi.nlm.nih.gov/pubmed/29200982

https://www.healthline.com/nutrition/whey-protein-101

https://bmcnutr.biomedcentral.com/articles/10.1186/s40795-017-0131-9

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6168738/

https://www.mygenefood.com/dairy-dangers-sheep-goat-dairy-healthier-cow-dairy/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5697397/

https://onlinelibrary.wiley.com/doi/full/10.1111/1541-4337.12105

https://turbo.cdr.wisc.edu/wp-content/uploads/2014/04/06-native-whey.pdf

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