There is an ongoing debate between the benefits of supplementing with whey protein concentrate (WPC) versus whey protein isolate (WPI).
There are many opinions but what is technically correct is not always realistically true. Protein manufacturers have relied on the misunderstanding of these two proteins to improve margins at the consumer’s expense. As the supplement industry moves toward more transparent labels, unfortunately, the protein segment is lagging far behind. Don’t be scammed; know the whey protein facts.
So let’s start with the basics. Both WPC and WPI are byproducts of cheese manufacturing. When rennet is added to milk it causes it to curdle, resulting in two products: cheese and liquid whey. The liquid whey is then dried to a powder called sweet whey, which is between 11 percent and 14 percent protein. The balance is made up of fat, lactose, cholesterol and moisture. To make sweet whey beneficial as a protein supplement, it undergoes additional filtration processes to remove the undesirable components and raise the protein value. The results are WPC and WPI, the two most popular protein sources on the market.
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