It is high time we introduced some much-needed mythbusters here...
Retrieved from bodybuilding-usa.com:
An article adapted from "Whey IT is" by Will Brink
For years, I have been fascinated by a single observation. I simply cannot wrap my head around how whey protein achieved such massive popularity,
even though the vast majority of people consuming it remain entirely in the dark regarding what it actually is.
Why is there such a profound lack of understanding surrounding whey protein and its specific characteristics?
On one hand, we have the relentless wave of advertising fueled by blatant misinformation regarding the properties and effects of protein, coupled with a mountain of inaccurate articles
penned by self-proclaimed "gurus" who possess zero scientific backing. Then, there is the simple reality that whey protein is, by its very nature, an incredibly
complex substance. In this article, we shall attempt to clarify several points once and for all. Enough with the myths.
Once you have finished reading this piece, you will possess everything necessary to understand the fundamental distinctions between types of whey, such as
the differences between WPC (Whey Protein Concentrate) and WPI (Whey Protein Isolate). Furthermore, we will address many
other questions pertaining to these proteins. Therefore, read this carefully and commit it to memory; I guarantee
you will become the most knowledgeable whey protein expert in your local gym.
When discussing whey proteins, we are actually discussing a highly complex protein composed of numerous smaller protein components, including:
Beta-lactoglobulin, alpha-lactalbumin, various immunoglobulins, glycomacrapeptides, bovine serum albumin, and other minor peptides such as lactoperoxidase, lysozyme, and
lactoferrin.
Each of these small fractions possesses its own unique biological properties. Until recently, isolating these components in significant quantities was nearly impossible (specifically, it required
unimaginable sums of money), meaning such techniques were reserved strictly for research purposes and dealt with minuscule amounts of these fractions.
Certain fractions are represented in extremely low concentrations within cow's milk, making up less than 1% of the total protein composition. For instance, one of the most
promising fractions—and arguably the most vital for boosting immunity and general health—is lactoferrin, which constitutes a mere 0.5% of the total weight of whey protein
derived from cow's milk at best. Interestingly, mother's milk contains as much as 15% lactoferrin.
Over the past few decades, whey protein powders have advanced through several generations, ranging from concentrates with low protein content to isolates, hydrolysates, and beyond.
Whey protein has become a staple supplement for bodybuilders and dedicated athletes, and quite rightly so. More recently, this supplement has managed to
break into the mainstream, becoming popular among people who aren't even active athletes but whose primary interest lies in improving health and slowing the aging process.
A growing body of scientific research suggests that whey protein could be utilized in the fight against certain types of cancer, HIV, as an immune booster,
in improving liver conditions for those suffering from certain types of hepatitis, in reducing blood pressure, and in many other scenarios.
Whey protein also boasts an exceptionally high biological value (though, I must admit, vendors and manufacturers make far too much noise about this fact) and a very
high percentage of BCAAs.
One critical piece of data regarding whey protein is its ability to significantly elevate glutathione levels. The importance of glutathione for proper immune system function cannot be
overstated. Glutathione is, without question, the most important antioxidant found in the body. The concentration of intracellular glutathione is directly linked to
lymphocyte reactivity (which is vital to the immune system), meaning that manipulating intracellular glutathione is a viable way to enhance immune functionality.
Glutathione is a tri-peptide composed of the following amino acids: L-cysteine, L-glutamine, and glycine. Of these three, cysteine serves as the primary source of the free sulfhydryl group.
What actually constitutes glutathione? One could argue that cysteine is arguably the most critical factor in glutathione synthesis (though the way whey protein influences this synthesis
is far more intricate than simply being tied to the amount of L-cysteine present in the powder; the reality is much more nuanced).
Since glutathione is a proven cornerstone of immune function and overall psycho-physical health, a deficiency in glutathione
is linked to an extensive catalog of ailments and conditions. Consequently, whey protein should remain a staple on the menu for anyone who truly values their well-being.
For athletes, the interest lies in the fact that low glutathione levels are also associated with overtraining syndrome. In the case of active competitors, whey is particularly compelling because
emerging research suggests it might exert a direct influence on muscle mass hypertrophy. That said, we still require significantly more study before we can claim definitive proof.
Various types of whey protein:
It is quite rare to find individuals who genuinely grasp the distinctions between the various categories of whey protein.
In this section, I shall endeavor to clarify the specific characteristics and fundamental differences between these different types of whey.
Whey Protein Concentrate (WPC):
The first generation of whey protein typically contained only 30-40% protein. These early versions were characterized by high levels of lactose, fats, and ash.
Historically, WPC was utilized more frequently in the food industry than by serious athletes. Modern concentrates, however, boast protein contents of 70-80%, alongside reduced amounts of lactose and fat.
Many people operate under the assumption that WPC is inherently inferior to Whey Protein Isolate (WPI).
That is a significant misconception. While WPC does possess a lower protein percentage than WPI, high-quality WPC contains a wealth of other vital components, such as IGF-1,
TGF-ß1 and TGF-ß2. Furthermore, it contains much higher concentrations of phospholipids and various bioactive lipids like CLA; it is also crucial to note that the levels of expensive immunoglobulins and
lactoferrin are substantially higher in WPC than in WPI. Although science has yet to confirm that these compounds found in premium WPC have a direct impact on muscle mass and athletic performance,
it has been established that they can bolster immunity and gut health, offering numerous benefits to both athletes and the average person alike.
What tends to deter people from choosing WPC is precisely that lower protein percentage and the slightly higher presence of lactose and fat compared to WPI.
However, one must never conclude that every WPC is automatically weaker than any given WPI.
A great deal depends on the individual's specific goals. For instance, some may suffer from lactose intolerance or monitor every single gram of fat consumed, while others might be more interested in
harnessing the potential secondary benefits provided by the other compounds in WPC.
Whey Protein Isolate (WPI):
WPI generally contains between 90-96% protein. The processing required to strip away the lactose and fats is incredibly complex. It is of paramount importance that the protein
remains biologically active. Preserving the protein's natural state is essential to maintaining its anti-carcinogenic and health-promoting properties.
To achieve this, the protein must be processed at low temperatures within a basic environment (low pH).
The primary advantage of WPI is that it offers higher protein content with less lactose, fat, and ash than WPC. However, by now, it should be clear to everyone
that the protein percentage alone is not the sole metric for determining quality.
Take Ion Exchange WPI as an example. This type boasts the highest protein percentage of all isolates. Does that make it the gold standard?
The answer is no. Yet, many manufacturers and retailers continue to market it as the "holy grail" of whey proteins.
Ion Exchange is produced by taking concentrate through an ion exchange process to derive the WPI. While the process sounds impressive, there are several downsides
associated with it. As mentioned previously, whey is a complex protein composed of many peptide fractions, each possessing its own unique...
...impact on our overall health and immunity. Certain fractions are represented in incredibly minute quantities.
In fact, those specific fractions are precisely what make whey protein such a unique substance. Unfortunately, due to the inherent nature of the ion exchange process, many of the most vital protein fractions
are lost during the production of WPI via this method. Ion exchange WPI typically contains about 70% or more beta-lactoglobulin—which is arguably the least interesting fraction and is also linked
to allergic reactions in certain individuals—alongside much fewer biologically active and beneficial components.
So, while there are perks to an Ion Exchange WPI, such as a higher protein percentage by weight, these advantages come at a significant cost.
To create such a product, many essential protein fractions are essentially discarded during manufacturing. In my estimation, the price premium for a slightly higher protein concentration is far too steep,
especially when you consider that the actual difference in protein percentage between Micro Filtered WPI and Ion Exchange WPI is marginal at best.
As you might have anticipated, we shall now shift our focus to Micro Filtered WPI.
The techniques currently being utilized for WPI production include Cross Flow Micro Filtration (CFM®), Ultra Filtration (UF), Micro Filtration (MF),
and Radial Flow Chromatography (RFC)...
One of the most prominent methods for obtaining Micro Filtered WPI is likely CFM®.
This technique utilizes low temperatures during processing, allowing for the creation of a WPI containing 90% or more protein, with very little lactose or fat remaining.
More importantly, this method ensures that none of the critical whey protein fractions are lost during the procedure.
CFM® is a natural process utilizing high-tech ceramic filters, which stands in stark contrast to the ion exchange process that requires the presence of two chemical substances:
hydrochloric acid and sodium hydroxide. Furthermore, CFM® WPI tends to contain higher calcium levels and lower amounts of sodium.
The future of whey protein.
There are several intriguing directions regarding the ongoing development and evolution of whey protein.
- Optimization of various protein fractions. Recent scientific breakthroughs have enabled us to isolate specific whey protein fractions.
Just a few years ago, this would have been considered nothing short of science fiction. Today, we have the capability to supplement some of the more vital fractions that are quite rare
in nature, effectively creating a truly unique "designer" protein. Currently, the highest quality whey proteins contain only about 0.5% to 1% lactoferrin, and it is anticipated
that newer manufacturers will aim to increase the presence of lactoferrin and alpha-lactalbumin, while reducing the less significant beta-lactoglobulin.
Regarding WPC, there is already a company producing WPC with even higher levels of IGF-1, TGF-beta1, and TGF-beta2, as well as CLA; it contains an average of 15% fat, which is 5-10%
higher than most concentrates, but those fats are precisely what carry these beneficial compounds.
- Hydrolyzed proteins are returning to the spotlight. Most readers will remember how people went absolutely wild for these proteins when they first hit the market a few years back, but after just
a few months, sales plummeted. Simply put, "hydrolyzed" means the protein has been partially "broken down" into various peptides.
Because the protein is "pre-digested" in this way, absorption is rapid, which can offer certain advantages in specific scenarios.
Whether hydrolyzed proteins actually represent a superior protein source compared to WPC or WPI remains to be seen. The entire narrative surrounding these proteins is based on a single study
conducted on rats, in which rats that had been fasting were given either WPC or hydrolyzed protein. The group receiving the hydrolyzed protein showed
superior protein synthesis following consumption. It is a pity that no one thought to conduct a study involving humans.
Regardless, the primary reasons hydrolyzed protein failed to gain widespread traction were its abysmal taste and its prohibitively high price point. Additionally, the methods used
for production often negatively impacted the biological value and bioavailability of the protein. It was only recently that a company developed a method for producing hydrolyzed protein...
something that offers decent flavor, stays budget-friendly, and maintains its protein efficacy during processing.
- Dairy Minerals. This could be an incredibly useful addition for any active athlete, ranging from casual gym-goers to professional bodybuilders.
Such a product would provide highly bioavailable calcium without the fats and lactose typically found in dairy, along with a host of other essential minerals like
magnesium, phosphorus, potassium, and zinc—all vital for maintaining optimal metabolism and overall health. Recent studies suggest that increased calcium intake
is linked to lower blood pressure and various other physiological benefits. Perhaps most intriguing for bodybuilders and athletes is that higher calcium levels
can aid metabolism by promoting lipolysis (fat breakdown) while simultaneously inhibiting lipogenesis (fat formation).
This type of innovative additive, increasingly found in next-generation protein powders, might be exactly what an "anabolic doctor" would prescribe to patients looking to
slash their body fat percentage while building lean muscle mass.
That covers it.
I hope this article has cleared up some of the uncertainties you may have had regarding protein supplements.
Whey protein is a phenomenal tool for several reasons, though it won't magically dump a massive amount of muscle onto your frame overnight.
Furthermore, I highly recommend keeping an eye on emerging trends and the advanced additives being integrated into next-generation whey proteins.
Translated by Nico
