While most active people know that protein can play an important role in their nutrition supporting muscle growth and maintenance, here are five key facts about Whey Protein from the makers of the world’s number one selling whey protein powder.
- The process of making whey protein starts on the farm with the cows’ milk. Milk contains 3% protein. About 80% of milk proteins are casein (hyperlink here) and 20% are whey proteins.
- Liquid whey, which remains after the cheese making process, is pasteurised and dried to make different types of powdered whey protein including Whey Protein Concentrate (WPC) and Whey Protein Isolate (WPI). WPI contains more protein per gram compared to WPC, as more fat and lactose have been removed. (Can we link to our label?)
- Whey protein is a complete protein meaning it contains all of the essential amino acids which are necessary for protein synthesis.
- Whey protein is a “fast protein” because it is quickly digested and absorbed. It is typically used post – exercise or first thing in the morning.
- Whey protein is naturally higher in BCAAs than other protein sources, particularly leucine.