Whey Protein Concentrate – Grass-Fed

Many foods provide us with nourishing amounts of quality protein; each is unique in its own right. One of the many nutritional qualities of whole milk is that it offers a unique blend of fast (whey) and slow-digesting (casein) proteins, allowing for maximal use of this essential macronutrient.

According to an article in the National Library of Medicine titled, Health-Related Aspects of Milk Proteins, “Casein and whey protein are the major proteins of milk. Casein constitutes approximately 80% of the total protein in bovine milk, and whey protein accounts for about 20%.

Casein is chiefly phosphate-conjugated and mainly consists of phosphate-micelle complexes. It is a heterogeneous family of 4 major components: alpha (As1 & 2 casein), beta-, gamma-, and kappa-casein.” “Whey protein is a collector of globular proteins with a high level of a-helix structure.

The acidic basic and hydrophobic-hydrophilic amino acids are distributed in fairly balanced form. Alpha-lactalbumin and beta-lactoglobulin are the predominant whey proteins. Among other types of whey proteins, immunoglobulins, serum albumin, lactoferrin, lactoperoxidase, and protease-peptones must be mentioned.”

Here are some fun facts about proteins and amino acids:   

1. There are 20 different amino acids that your body needs for various functions.
2. Eleven of the twenty are produced by the body, called non-essential amino acids, and we must get the other nine (called essential amino acids) from food because the body can’t produce them.
3. Amino acids are organic compounds and building blocks your body uses to make protein.
4. A food is considered a complete protein when it contains all nine essential amino acids in appropriate ratio amounts (Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan, and Valine).

Here is what we know about basic physiology and protein metabolism:

1. Proteins are not stored for later use.
2. The body converts excess protein into glucose or triglycerides to supply energy or build energy reserves.
3. When we eat a complete source of protein, the body breaks it down into amino acids to create muscle protein along with a host of other proteins in the body for enzymatic (Enzymes are essentially protein molecules) reactions.
4. The nine essential amino acids also act as regulatory signaling molecules.

Denatured vs. Undenatured Whey Protein

Denatured protein is the alteration in the folding pattern of a protein by heat or chemical reaction from its original formation. Protein function depends on its structural shape, and heat causes proteins to vibrate, weakening the bonds that hold their complex shape. When a protein has become denatured, it is no longer considered functional in the same elaborate manner. In simple terms, undenatured proteins are pure, properly functioning proteins without any structural deformation, intact with all bioavailable nutrients and constituents. 

We mustn’t use the term “unprocessed” to define an undenatured protein because everything goes through some processing to create an end product. For example, whey protein isolate undergoes a precise filtration process that removes the lactose and produces an end product yielding more protein per serving with less fat and carbohydrates. Because no chemicals and heat were used in this process, the protein bonds were not weakened, so whey protein isolate is still considered an undenatured protein.

When you look at undenatured protein from a birds-eye view, it is easy to say that any undenatured protein will be better for you than one that is denatured. Z Natural Foods believes there is more to this question than meets the eye and depends on many other factors. Yes, undenatured protein is the purest form, containing all bioactive compounds as nature intended. Undenatured whey protein has a wide range of components like beta-lactoglobulin, alpha-lactalbumin, immunoglobulin, and lactoferrin. This is generally a much better choice for all intended purposes.

A protein that has become denatured through cooking with heat or some other process is not necessarily bad because we always eat this form of protein. For example, a hard-boiled egg is regarded as a form of denatured protein. The heat used to make a hard-boiled egg changed its structural integrity, but it still has excellent nutritional value and all the amino acids to create a complete protein.

Another example is when we cook meat on the grill or microwave our food. These are both high-heat cooking processes that change the protein’s structural integrity. Yet, it does not change the values of being a complete protein. Athletes all over the globe who prepare their meals ahead of time will use microwaves to reheat their food. Do they look like they are malnourished or lacking quality protein? 

What happens when whey protein is denatured?

When whey protein becomes denatured, it loses nutrients and compounds that make undenatured whey a fantastic food, but understand that undenatured whey is much more than just protein. It is highly nourishing and provides the body with essential compounds to support and restore good health.

Proteins are complex three-dimensional structures built out of amino acids. The primary cause of why whey protein becomes denatured is exposure to heat or chemicals that create an unstable protein structure through a process known as unfolding. It is important to note that this process has various degrees, and your body naturally unfolds protein through digestion.

As discussed in the questions above, denatured protein is not exactly useless. Some products are purposely denatured to create a faster absorbing form of protein, like the partially denatured whey hydrolysates.

In a publication by the National Cancer Institute regarding the potential anti-cachexia (muscle wasting) and glutathione-enhancing properties of cysteine-rich, undenatured whey protein isolate, it was stated,

“Upon administration of cysteine-rich whey protein isolate, cystine and glutamyl cysteine are taken up by cells and release free cysteine. The available cysteine allows cells to synthesize glutathione (GSH), a tripeptide made from amino acids glycine, glutamate, and cysteine, thereby maintaining and increasing intracellular GSH concentrations. GSH plays a significant role as an antioxidant, thereby protecting cells from oxidative damage due to harmful substances such as free radicals and reactive oxygen compounds. As IMN 1207 is rich in protein, this agent may prevent weight loss and increase body weight and strength.”

What is the difference between a protein powder concentrate and an isolate?

Comparing a protein isolate and concentrate comes down to what you gain versus what you lose. As stated above, protein powder concentrates are considered the closest end product for what nature intended to provide us as a high-quality source of protein with all cofactors and constituents available for a balanced and complete source of nourishment.

The term concentrate can be misleading as it implies that the consumer is getting a quantitatively more significant amount of protein. This is simply not the case. You are getting a more well-rounded end product with a greater spectrum of uses that may benefit overall well-being. Protein isolates are more refined products that yield a higher amount of protein with the goal of specific targeted actions and applications.

Generally speaking (using whey protein as an example), here are some of the primary, simple facts for what you get in an isolate and concentrate.

Whey protein Isolate:

1. A complete protein yielding 90% protein concentration
2. It contains no fat and carbohydrates
3. It is high in branched-chain amino acids(especially leucine).
4. It is considered an undenatured protein; however, if the raw material company uses a filtration process that uses heating components, it may denature the protein.
5. Because components like beta-lactoglobulin, alpha-lactalbumin, immunoglobulin, and lactoferrin are proteins by definition, contrary to popular opinion, whey isolate does contain these critical cofactors.
6. Whey isolate may contain a tiny amount of lactose.

Whey protein concentrate:

1. A complete protein yielding 80% protein concentration
2. Approximately 3 grams of carbohydrates and 2 grams of fat per average serving
3. Whey protein concentrate has many components, like beta-lactoglobulin, alpha-lactalbumin, immunoglobulin, and lactoferrin.
4. It is a quality source of Branched-chain amino acids(especially leucine)
5. It is an undenatured protein
6. Whey concentrate does contain lactose

Therefore, the difference between whey protein isolates and concentrate comes down to

1. How much protein, carbohydrates, and fat do you get from the product?
2. The intrinsic details about the conditions under which the product is produced to create the end product.
3. The individual’s specific goals.

Which is easier to digest, whey isolate or concentrate?

As stated in our previous protein article, the biological value of protein is one of many markers that determine how well we use protein. Biological Value (BV) measures how efficiently the body utilizes each source of protein from the diet—foods with a high BV correlate to an increased supply of essential amino acids.

The equation of biological value is calculated from the nitrogen used for tissue formation divided by the nitrogen absorbed from food, then multiplied by 100. In simple terms, it is the percentage of nitrogen utilized.

Nitrogen is a core component of amino acids, the building block of protein, and nucleic acid, the building block of genetic material. Whey protein has a biological value of 104.

Generally, each individual’s ability to digest whey can vary significantly based on factors like lactose, protein concentration, carbohydrate sensitivity, and effects on blood sugar levels. For those who tolerate whey protein well, the isolate version seems more manageable to digest and more efficient due to the absence of fats and carbohydrates. Whey concentrate contains a more significant amount of lactose and some fats and carbohydrates; therefore, some individuals may not be as efficient at utilizing this form of protein, especially if they are lactose intolerant.

Protein Profile (Percent of Total Protein)

1. Beta-Lactoglobulin – 52%
2. Alpha-Lactalbumin – 15%
3. IgG – 9%
4. Bovine Serum Albumin – 5.0%
5. Immunoglobulin – 4.0%
6. Lactoferrin – 1.2%
7. Lactoperoxidase – <1.0%
8. Glycomacropeptide – 5%

Allergens: Milk

This product is 100% pure and minimally processed, so the taste, smell, texture, and color may vary from batch to batch. Due to its nature and because it is not mixed with anything else or tends to clump when mixed with liquid, a blender is suggested. If clumping is a concern, please try our Ultra Whey Isolate, which has a small amount of non-GMO sunflower lecithin and will mix much more easily.

Suggested Use: Mix 1 scoop (25 grams ) with 12 ounces of cold water, skim milk, or juice, and thoroughly mix in a blender or shaker. For best results, consume 1-2 servings daily, with one serving post-exercise. It can also be blended into your favorite smoothie.

Mixing suggestions for the best-tasting whey protein powder: To increase the flavor and nutritional profile and make your whey protein concentrate the best-tasting protein powder, combine with our shredded organic coconut and banana flakes.

Miscellaneous Facts about our Whey Protein Concentrate

Ingredients: Whey Protein Concentrate

Other Names: Bovine Whey Protein Concentrate, Concentré de Protéine de Petit-Lait Bovin, Fraction de Lactosérum, Fraction de Petit-Lait, Isolat de Protéine de Lactosérum, Isolat de Protéine de Petit-Lait, Lactosérum de Lait de Chèvre, MBP, Milk Protein, Milk Protein Concentrate, Mineral Whey Concentrate, Proteínas del Suero de la Leche, Protéine de Lactosérum, Protéine de Lait, Protéine de Petit-Lait, Whey, Whey Fraction, Whey Peptides, Whey Concentrate, WPC.

Origin: Raised and processed in New Zealand. Packaged with care in Florida, USA