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Whey is a “complete” protein, meaning it contains all the essential amino acids that the human body requires for proper repair and function. Whey protein is also a rich source of the branched chain amino acids, L-Leucine, L-Isoleucine and L-Valine. This high-quality source of protein naturally found in dairy, is commonly marketed and ingested as a dietary supplement, was once considered a useless by product of cheese manufacturing.
According to the Food and Drug Administration, whey protein isolate is a natural dairy protein powder made up of at least 90% protein. Muscle Gauge Nutrition’s Whey Protein Isolate contains 25 grams protein per 30 gram serving (taking flavoring into account).
As a protein source, whey protein isolate contains more protein than whey protein concentrate, which contains about 80% protein. In addition, whey protein isolate contains almost no sugar, lactose or fat. Although whey protein isolate packs more protein, whey protein concentrate is the most economical option per gram of protein.
Whey protein is one of the highest quality sources of protein and an ideal choice for men and women of all ages. Not only does whey protein provide serious athletes with essential and branched-chain amino acids, it also helps to repair and rebuild muscle tissues.
Whey protein is absorbed quickly due to its short chain length of amino acids which provides optimal recovery and growth. The health benefits provided by Muscle Gauge whey protein are abundant and include areas such as weight management, cardiovascular health, and bone health to name a few.
Whey protein powder is made from pasteurized whole milk as a raw materials, however whey is processed at low temperatures in a sterile environment to prevent the protein from being denatured. Whey can be denatured by heat.
High heat (such as the sustained high temperatures above 72 °C associated with the pasteurization process) denatures whey proteins. While native whey protein does not aggregate upon acidification of milk, denaturing the whey protein triggers hydrophobic interactions with other proteins, and the formation of a protein gel.
Most people need at least 0.4 grams of protein for every pound of body weight to meet basic protein requirements.5
Although most people meet minimum protein requirements, athletes and older adults may benefit from a higher protein intake.