What’s in your whey

What’s in your whey and why?!

Hello supporters and welcome to RAUW Supplements’ 1st informational blog!.

Let us start out by saying that we are thankful as a company to have the opportunity to share our knowledge with anyone looking for it.

So, let’s get right into it:

Little miss muffet sat on her tuffet, eating her curds and whey. Many of you know the children’s story of course, but most of us never know what curds and whey meant growing up. Today we are discussing whey protein!

Well, whey is more popular now a days in weightlifting and fitness, rather than as the children’s nursery rhyme. Whey is the liquid by-product of the cheese manufacturing process. The other half being curds.  This liquid becomes what we all use in our protein shakes and supplements.  Whey is packed with essential amino acids ( EAA) important in our diet because they are not produced naturally in our body, yet are responsible for direct protein synthesis   ( repairing muscles), proper nutrient absorption and metabolic processes within the body. This liquid is then pasteurized using heat, to lessen the amount of bacteria carrying pathogens in the whey product. Whey then becomes a powder through ion exchange or micro-filtration. The product is now whey protein concentrate (25-80%). This is the most common form of whey found in a variety of supplements. The next step in filtration leaves you with whey protein isolate (90%). The key difference between these 2 options, is the fat content, cholesterol, lactose and amino profile. Depending on your goals, you may desire concentrate rather than isolate. Also to take into consideration, is the process in which the whey is manufactured.

Ion exchange process takes the whey protein and separates the protein molecules through an ion to ion process, based on an electrical current. As you can imagine, this results in a lower quality whey product, depleted of its amino acid (also know as peptides) profile.

Micro-filtration processing also separates the protein molecules from the lactose, cholesterol and fat through a series of, you guessed it, filters. This process keeps the amino profile in tact which is very important because these amino acids are, as i stated earlier, important for protein synthesis. While micro-filtration has a higher whey protein content than ion exchange, it also maintains its calcium profile, important for a strong skeletal system

Now which process is better?……Well thats highly debatable. But for the common lifter, who isn’t counting calories or macros to the T, it doesn’t really matter.

What does matter, is the quality of your protein and your budget! Whey can be purchased as a concentrate (WPC), isolate (WPI) and a Hydrolyzed whey. But don’t be fooled, higher protein content, doesn’t always been better quality!.

Some keys to look for when choosing a protein:

*The first ingredient is either whey concentrate or isolate

*Be sure the label has a high protein-to-calorie percentage(% of pure protein)whey-protein_2

*The label does not contain any soy products

*No artificial color or sweeteners

*The product has been tested for correct ingredient percentages

*Google search the supplement company for authenticity and reviews of their products- There are quite a few companies under review for inaccurate labeling of protein quantity in their products!

In conclusion, whey is a great way to supplement for added, quick digesting protein. Depending on your goals and lactose tolerance, choose which fat content is right for. Always, get as many nutrients from food when possible, and stay away from artificial colors, and sweeteners.        RAUW- It’s Just Better