Why Does The Quality of Protein Matter?

Why Does The Quality of Protein Matter?

Why It Matters…

If you are selecting an animal based protein, most often the best source for muscle repair and growth is a whey protein.  All whey proteins are not equal. There are 3 forms of wheys used in dry powder beverages:

Whey Protein:

This type of protein powder is less than 80% pure.  Meaning if you were to take 20 g of the protein powder, you would be getting 16 g or less protein - the rest would be lactose and other carbs, fat and moisture.

Whey Protein Concentrate:

This type of protein powder is between 80% and 90% pure.  

Whey Protein Isolate:

This type of protein powder is above 90% pure protein.

When selecting a protein beverage, higher quality products will contain whey protein isolate.  Don’t be fooled by the term on a nutritional label 'Proprietary Protein Blend' (Whey Protein Concentrate/Whey Protein Isolate). This means a company wants to show they use a higher quality whey protein isolate but are not committing to it 100%. The level of whey protein isolate is unknown.

What is the big deal with Grass Fed New Zealand protein?  New Zealand as a nation has the best dairy protocols in the world.  By law, they only allow cows to naturally roam the land and graze on grass that is non-GMO. They do not allow the use of growth hormone to speed the growth process and increase yields of dairy production. We believe a cow that is freely roaming is happy, less stressed, and produces a higher quality milk than the way milk can be produced elsewhere.

Are all Grass Fed New Zealand Whey Isolates equal?  Of course not. We chose to partner with the biggest dairy producer in the world: Fonterra.  We buy one specific whey isolate, their purest form - which by spec yields 93 - 94% purity. Every certificate analysis we receive is between this range.  This is important as the purer you get, the better for supporting muscle protein synthesis (muscle repair), and we believe the other attributes are even more important. Our product mixes effortlessly: no clumps, no off flavour notes, and our protein has a very bland neutral flavour that takes on the flavour of whatever it is being added to. The last key feature is the exceptionally low lactose levels, again by spec it is 0.3 g per 100 g of protein powder. This means it is so low that it is not detectable in a protein drink. Many customers that are lactose intolerant are happy they have found us.  You will never have any GI distress with our whey protein isolate.

We are very passionate about our protein. It is good enough to get athletes to the top podium at the Olympic games and good enough to get us to our fullest potential.