Whey protein is an extra high quality protein source, with the highest biological value, and a very easy digestibility. With the isolation process we can obtain higher protein content with minimal lactose and virtually no fat. Ion exchange has the highest protein levels of any isolate. . The benefits of Whey Protein Isolates include:

  • Very easy to digest and absorb into the body
  • Exceptionally high BCAA content
  • Very easy digestibility
  • Zero or minimal lactose content
  • Zero or minimal fat content
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Whey is one of two major sources of protein found in milk (the other is casein.) When cheese is manufactured from milk the curd (casein) is used and the whey is separated out. At this point, whey is about 92% water, 6.5% lactose, 0.9% protein and 0.2% vitamins, minerals and fat-soluble nutrients - not exactly your perfect bodybuilding food. Since whey protein is a byproduct of cheese manufacturing, it must be developed some processing methods in order to achieve the desirable protein concentrations and separate undesirable components. There are three primary forms of whey protein - concentrate, isolate and hydrolyzed peptides (hydrolysates). To find the right type of whey protein, we must analyze the processing methods in two aspects. At what rate can we separate the undesirable components, and how human is the technology, at what rate can we conserve the natural benefits of the whey. Whey protein is an extra high quality protein source, with the highest biological value, and a very easy digestibility. Whey protein is very easy to assimilate and especially efficiently absorbed into the body. Actually whey protein can be absorbed faster form the intestines than any other protein source. From an athlete point of view, whey protein is a superior protein source, with its exceptionally high BCAA which are involved in energy production, they help maintaine glucose homeostasis, reserve glycogen stores, stimulate protein synthesis, and block muscle-breakdown. In addition whey protein contains some highly bioactive peptides. Those fractions help to strengthen the cardiovascular system, decrease the cholesterol level, enhance endogenous glutathione production and have an antithrombotic and pain-killer effect.



It has been shown that the protein requirements for athletes may well exceed that suggested by the RDA (0,8g/kg/day) because of a greater lean mass, a greater need for tissue repair, and because a small amount of protein is burned during training. This increases the protein requirement for athletes to approximately double or triple that of nonathletes. Research has shown that 2.0 to 2.6 g/kg/day of protein are required for periods of very intense weight training. Amino acids come from protein rich sources such as meat, fish, dairy products, and vegetables such include dried beans, peas, soy, nuts, and seeds. But we can also supplement our diet with high quality amino acid supplements. Bodybuilders and other athletes can especially benefit from supplementing protein formulas because they aid in repair, growth, and development of muscle tissue. Various protein supplements are available, see the subcategories to get further details!



The amount of quality protein in your diet is one of the most important factors that influence your metabolic rate, and favorably influencing weight loss. Adequate protein consumption also helps you maintain muscle during weight loss, improve muscle fitness, improve immunity, improve antioxidant function, build HDL cholesterol, and enhance insulin and leptin function - all of which contribute toward optimal weight management efforts over time. Low carb protein powders are the perfect protein source for people looking to lose weight! These protein powders are low in calories, have literally no fat or carbs! These protein powders taste great and can help you stick to your calorie controlled diet! You can use them at any time of the day to curb hunger or get a quick hit of protein! In a particular study published in the American Journal of Clinical Nutrition, participants reported greater satisfaction, less hunger, and lost significantly mora weight when protein was increased to 30 % of the total calories in their diets. Another study, puslished in the Journal of Nutrition, found that a high-protein diet combined with exercise improved weight and fat loss. Researchers suggest that high-protein meals causes the brain to receive lower levels of appetite-stimulating hormones, thus higher-protein diets help people better control their appetites and calorie intake.



The branched-chain amino acids (leucine, isoleucine, and valine) make up 35% of muscle mass. Besides building cells and repairing tissue, they form antibodies, they are part of the enzyme and hormonal system, they are involved in energy production, maintaining glucose homeostasis, and reserve glycogen stores. The BCAAs stimulate protein synthesis through insulin secretion/activation of the PI3K pathway, and through activation of mTOR. High intake of BCAA stimulates expression of the hormone leptin in adipocytes, which is involved in the regulation of metabolism, body weight, and appetite.



Whey Proteins help maintain a healthy immune system by increasing the levels of glutathione in the body. Glutathione is the centerpiece of the body\'s antioxidant defense system, protects cells against free radical damage, pollution, toxins, and infection. Glutathione levels are typically depressed in individuals with cancer, HIV, chronic fatigue syndrome and also decrease after prolonged, exhaustive exercise. Whey protein supplementation helps keep athletes healthy and strong to perform their best. In a study following two weeks of supplementation with whey proteins, plasma glutathione levels increased in one group by 44% while the difference in the second group did not reach significance.



Research published in International Dairy Journal found that daily consumption of whey protein brought a more than six-point reduction in the average blood pressure of patients with elevated systolic and diastolic blood pressures. Researchers found that a number of bioactive peptides have been found in whey protein, including peptides with ACE (angiotensin-converting enzyme) inhibitory activity. ACE is an enzyme that that act as vasoconstricting agents (causing blood vessels to narrow), which forces the blood pressure to rise.



In a particular study researchers found that Whey Protein supplementation protects gastric mucosa from ulcerative damage. Researchers suggest that the protection depends on sulfhydryl compounds present in the WPC, including its capacity to stimulate glutathione synthesis.



Whey protein concentrate are made by using a filtration technology. By varying the time of processing and filtration units it is possible to make concentrates 75-85% protein. Modern concentrates now contain as high as 80-85 % protein with reduced amounts of lactose, fat and cholesterol. In general the whey protein concentrates have higher levels of bioactive compounds. A good concentrates contain far higher levels of growth factors, such as IGF-1, TGF-ß1, and TGF-ß2 like any other sources. They contain much higher levels of various phospholipids, and various bioactive lipids, such as Conjugated Linoleic Acid and they often contain higher levels of immunoglobulins and lactoferrin.

The drawbacks of WPCs are they have slightly less protein gram for gram than an isolate, and contain higher levels of fat (though these fats may in fact have beneficial effects) and higher levels of lactose.

With the isolation process we can obtain higher protein content with minimal lactose and virtually no fat. Ion exchange has the highest protein levels of any isolate. This process revolved around the positive and negative charges, or ion properties, of whey proteins, using an electrical charge to react with the proteins to filter out only the protein.

The ion exchange process yields a product that contains more than 90% protein content with minimal fat and lactose. One disadvantage of the ion exchange process however, is that important peptides can be come denatured (useless). The lower amount of intact peptides could mean less effectiveness when compared to some of the higher quality whey concentrate based supplements. Another potential disadvantage is that ion-exchange whey protein isolates can contain 75 % of beta-lactoglobulin, that are significantly different from the proportions found in mother\'s milk (15 %). Beta-lactoglobulin is the most allergen fraction of the whey protein.

The micro or nano filtration is a process which uses filtering membranes to screen out fat and lactose, resulting in a whey product containing up to 85 percent protein and as little as 1 percent fat.

The most famous filtration process is the cross flow micro filtration method (CFM). The cross flow micro filtration process produces an isolate that is greater than 90% protein with no fat or lactose, and unlike the ion exchange process cross flow micro filtration leaves almost 100% of the protein and the important peptides intact. Avenmore/Waterfordand patents this process as such there is an added cost for the product but if it is within your budget, it is worth the extra cost.

Whey Protein Hydrolysates are proteins that have been broken into small chains of amino acids called peptides by enzymes. Protein Hydrolysates are more easily digested and typically have a reduced potential for allergic reactions versus non-hydrolyzed proteins. Hydrolyzed proteins may be absorbed in about half the time that it takes whole proteins. The benefit is that the rapid delivery can provide the body with the nutrition it needs when it is needed most like after intense weight training workouts, leading to quicker recovery. One disadvantage of predigested protein is the possible denaturation of the protein micro fractions, including all of its beneficial growth factors and immunoglobulins.because the heat-treatment and pre-digestion process. Because of the higher costs and undesirable bitter flavor the companies don\'t use whey protein hydrolysates as a primary source of a product. But they can increase the quality of their products with addition of some protein hydrolysates.

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