Judul : whey protein for weight loss
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whey protein for weight loss
what's up, guys? jeff cavaliere, athleanx.com. why don't we do a whey protein 101? everybodyknows how important it is especially if you're taking supplements. but we want to know, what are we actuallygetting when we take it, and there's so many different variations.
whey protein for weight loss, if we can put together a video here to helpbreak that down, then i thought it could be helpful. so, i want to get to some sort of vision.first of all, what is whey protein? if we look at milk, it's got 2 main components.it's got curds and whey. whey is the liquid
portion. in that liquid portion we have not just protein,but protein, carbohydrates, fats, vitamins, and minerals. all that we have when we talk about the differentkinds of whey protein are basically different stages in preparation of that protein to thepoint at which it gets to you. so, if we think about it, it's a 3 step processhere, or 3 or 4 step process. and where the manufacturer intervenes and puts it in a bottleis really what you're getting. so, when you look at whey concentrate, it'sthe first step. it's basically taking that separated out whey and filtering out the mainimpurities.
and then giving you the rest of it. the thingis, that could be 35-80% protein by weight. that is a big variation, guys, between howmuch protein is actually in an amount of powder. so, if you're looking at 20 grams of powder,and it's only 50% by weight, you're only getting 10 active grams of protein in a concentrate. luckily, some manufacturers will steer towardsthe high end. i can tell you, athleanrx steers towards the high end, to the highest end. we use 80% in our concentrate so that forevery 10 grams of the protein by volume, you're getting 8 active grams of the protein whenwe use our concentrate. again, we'll use mostly isolate in all ofour proteins, but just to point that out.
this is also going to have a higher concentrationof lactose in it. again, less treatment, less purification process,more lactose. so, if you are a lactose-intolerant person, if you buy a whey concentrate, you're going to find that you have a lot moregut issues having that than you would somewhere along the way down here. we'll talk about these in a second, and it'sgoing to retain a high percentage of the important subfractions. we know that whey protein isimportant as an immune-boosting agent. well, a lot of those important boosting propertiescome from the subfractions like lactoferrin that are in whey protein.
those are going to be again, untouched forthe most part in whey concentrate. so you're going to have good immune-boosting effectsfrom concentrate. the best, actually. and then finally, this is absorbed a littlebit slower, again, because you have other components in here. you are going to havesome fat. you are going to have some carbohydrates.that's going to delay the gastric emptying of a concentrate versus an isolyte when youcompare them side-by-side. next, let's move into that next step. so now,if we treat that, we take that concentrate and we treat it a little bit more, then we have more benefits and sometimes morethings that we don't like about it. that's
isolate here. this now is at least 90% protein by weight,ok. so, in order to have that for every 10 grams, you have to at least be delivering9 active grams of protein. and again, we score off the charts here. wehave a very high ratio of our whey isolate that we deliver in our athleanx supplements. there are far less issues with lactose intolerancehere. why? because almost all the lactose is removed when you go through that additionalpurification step of an isolate. it may destroy immune-boosting subfractionslike lactoferrin because now, the more we treat it, the more that we start to breakdown some of those other components.
because as we break down the protein intosmaller and smaller peptides. i say may because we're going to talk about, lastly, the differenceways in which whey protein isolate is prepared. but before we do, i'll talk about one otherversion here, and it is another way that it's covered, and that's hydrolysate protein, ok,which is just basically hydrolyzed protein. you've seen it on labels probably before.some people will say this is the end of all, be all of protein. i kind of don't agree. what you're dealing with here is yes, thefastest absorbing form of protein because it is so broken down. it's broken down to all its individual peptides.it actually kills all the what we call quaternary
structures of protein. but those are the lactoferrin and immune-boostingsubfractions. so, you're completely destroying those when you do this. and it was actually done because they wantedto take out any of the things that could be potentially allergenic. so, these immune-boosting fractions are alsovery highly acted upon by our body in some cases when they see them as an allergen, soyou can have an allergic reaction to them. now we're getting rid of, to make baby formula,that's how this was all sort of created in the first place, and it's going to taste awful.
because the amino acids, once they're completelyfree from the rest of their protein chains, are bad. we've talked about it before. the branch chainamino acids, when you break them down to individual components, things like leucine taste god-awful. and proline tastes god-awful. and they'rejust floating around in here so when you go to eat this, it's going to taste like crap. the bottom line is before we talk about theselast two things here is, you got to understand, guys, that the way that these are broken down, they're talking about, you know, is it denaturingthe proteins? we're going to eventually, whether
these are broken down when they come in abottle, or whether they're broken down in your gut,your body is going to break these things down eventually into their individual components. so, the argument some people will make aboutdenaturing proteins, guys, when you take a thing of egg whites and you pour it into ahot pan, to make your scrambled eggs, you are denaturingthat protein. the thing is, you're not changing the muscle-building properties of the proteinwhen you do that. you're not changing the muscle-building properties.it can still have a benefit or you would never be finding any benefits from eating cookedproteins.
you'd be eating everything raw. so, don'tconfuse that. it's really these other steps that really determines whether or not oneis more right for you or not. so, of the isolate, there's 2 things thatwe see most often. a cross-flow microfiltration, and an ion exchange preparation. with the ion exchange preparation, guys, theseare usually treated with chemicals like hydrochloric acid and other agents basically do the splitting. they're lysing. they're splitting these proteinsinto individual components. that's not ideal, ok. i don't really need to have foreign chemicalsintroduced into here to do the breaking down
for us. we're going to have that in our own body,in our own gut. we have our own acids to do that. cross microfiltration is a process that usescold temperatures to split the fractions into their parts. this, again, if you want to go down the roadof not denaturing your protein, this is what this is. high end cross flow microfiltration will notdenature the proteins because it won't expose them to heat.
other processes that i haven't even coveredhere will expose them to high heat, and that could break down the proteins. but again, it breaks down the proteins andcauses a breakdown of a lot of these other important fractions like i talked about likelactoferrin. that will be why you would want to eliminatethe chemical and the high heat conditions. but from a standpoint of the value of theprotein itself, it's still going to have a high value in terms of building muscle. but i like to think, again, with athleanx,it's not just about building muscle. it's about creating a whole better you.
well, that's why we want to worry about thebenefits that we do want to preserve here of the immune-boosting. so, ion exchange, again, cross flow microfiltrationis the way that the isolate is further prepared. same thing with the hydrolyzed protein. all in all, what does that mean to you guys?it should just mean that when you're looking for your protein, determine what it is you're looking for. ifyou have a lactose intolerance, you got to start looking right here at the isolate. if you're not lactose-intolerant, you probablycould get away with the concentrate. you're
going to have really good immune-boostingeffects. again, me, i like the combination of the speedof entry of isolate. i like the fact that we can prepare it witha cold process across from microfiltration to get you guys the highest quality and purityin the protein. and i like the fact that again, it has allof these important immune-boosting agents in tact as well. so, that, guys, if you haven't already tried,is how we develop our athleanrx supplements. we choose the highest quality proteins. wechoose the highest quality ingredients. we get you guys none of the fluff, none ofthe filler, none of that crap to make sure
that the stuff that we deliver to you at the end of the dayis the best product that you could possibly use. if you haven't already guys head to athleanrx.comto see what it is that we're doing with our supplement line, expanding every day to meet the demands ofwhat you guys want and need. in the meantime, if you found this video andthis 101 helpful, make sure you leave a thumb's up below and some comments. and if you want me to continue to do moreof this nutritional breakdown, i'm happy to
do it. just let me know what it is you want me tocover. alright, guys, i'll be back here again soon.
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