whey

Whey is a by-product of cheese manufacturing. It was initially discarded as waste or used for animal feed, but later on scientists discovered that it was an outstandingly beneficial food. Not only was whey found to be a most viable protein source, but it has also gained a reputation as one of the most powerful immunosupportive foods available. The nutritional properties of whey are truly remarkable. But to make use of them, you have to be careful about the whey that you choose. Not all whey products are the same.

Unfortunately, most whey products today are derived from ultrapasteurized milk of factory-farm cows. These products are typically overly processed, overheated, and damaged. Also, beware of products labeled as whey isolate. These are devoid of vital nutritional cofactors and therefore don’t fit the criteria of quality protein.

The protein industry is a booming business. To maximize profitability, many manufacturers choose to produce cheap proteins often drenched with chemical additives and toxic substances. Based on 2010 consumer reports, some of the most popular whey protein brands in the United States were found to contain alarming concentrations of heavy metals. That’s including cadmium, arsenic, and lead. Quality is not a concern when money is the main motive. To make you buy their product, protein distributors use false claims supported by pseudoscience. The truth is that most commercial proteins today, including whey products, are unfit for human consumption (or even animal consumption).