Whey Protein Frequently Asked Questions | Vitality and Wellness

What is Whey Protein Powder?

Whey protein is the amino acid, rich liquid by-product created from cheese production. Besides the high concentration of amino acids, whey protein contains major protein fractions known as beta–lactoglobulin, alpha-lactalbumin, bovine serum albumin and immunoglobulin's.

What is the Difference Between Whey Protein Concentrate and Whey Protein Isolate?

Whey protein concentrate contains less protein than an isolate but more carbohydrates, fats and immune protein fractions. Typically the whey protein concentrate contains 80% protein and approximately 5% fat and carbohydrates and 15% immune protein fractions, whereas the whey protein isolate typically contains 90% protein and less than 1% fat and carbohydrates 8% immune protein fractions.

Whey Protein Isolate is a fast releasing protein powder useful for tissue repair, poor nutritional status and the elderly. For body building or sculpting Whey Protein Isolate is best taken just before a workout to allow the rapid absorption of amino acids, which are required for muscle growth and tissue repair. Whereas a Whey Protein Concentrate is a slower releasing protein powder and is best taken with or before meals for general health, weight loss and other specific health conditions.

What is rBST?

rBST is an artificial growth hormone called recombinant bovine somatotropin originally developed by Monsanto and marketed as Posilac. The United States of America is the only country to allow rBST to be used in dairy cattle. rBST is banned in Australia, New Zealand, Canada, Japan and the European Union. The American Food and Drug Administration (FDA) do not require any special labelling of products produced from cows that are given rBST. We do not use any whey protein powders that come from the United States of America and source only the highest quality products from Australia and New Zealand.

Why Should You Choose Unflavoured Whey Protein?

Unfortunately the majority of flavoured whey protein powders on the market contain artificial sweeteners. As a naturopath and nutritionist I want my patients to eat as clean and healthy as possible, whilst minimise their exposure to the multitude of additives present in our foods today. Artificial sweeteners have been linked to various cancers, neurological disorders and even diabetes. There are many naturally occurring substances that can use to flavour whey protein powder including; cocoa, carob, cinnamon, fresh or frozen berries, banana or other sweet fruits, raw honey, nutmeg and stevia. These ingredients are not only help create a healthier body, but allows a wider choice of inexpensive flavours.

Is Whey Protein Powder only for Bodybuilders?

No, whey protein powder can be used by anyone for a variety of needs. Most people commonly associate whey protein powder with bodybuilding, as it is excellent in speeding up the building and repair of muscle. Whey protein is very high in amino acids, which are the building blocks of life and nearly every single cell in your body requires them. As such, there are many people who may benefit from whey protein such as; those who need to lose weight, have a reduced appetite, are on a low carbohydrate diet, the elderly, those with low muscle mass, people who suffer from diabetics, appetite suppression or have low protein intake. It can also be of benefit with detoxification.

Please refer to our Whey Protein Health Benefits Studies page for further information on possible health benefits.

What does the biological value of whey protein mean?

Biological value is a measurement of the amount of protein retained in the human body per gram of protein absorbed. The higher the biological value of a given food or supplement, the greater the retention of its constituent protein. The standard biological value upon which other foods are measured is whole eggs – which have a biological value of 100. Whey protein powder has a biological value greater than 110, and as such is one of only a few foods with a higher biological value than whole eggs.

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