Beware: Most Whey Proteins are Inferior and Will Actually Harm You
There’s no shortage of whey products on the market, but unfortunately most of them will NOT give you the health benefits associated with high-quality whey. First of all, you want to use a whey protein concentrate. High quality whey protein concentrates also have glutamylcysteine, the major precursor to glutathione, which is another phenomenal anti-aging nutrient.
There is probably no other area of processed foods where you need to be careful than in selecting a high quality whey supplement.
Most whey proteins are processed from ultrapasteurized milk and many are exposed to acid processing. Heat and acid damages the protein and makes it insoluble in water. This is one of the key ways to differentiate high quality whey protein from inferior ones.
But the whey manufacturers know this, and know that insoluble powders are not appealing for a variety of reasons, so they add chemical flavors and detergents to restore flavor and solubility. They put in genetically modified soy lecithin, and also dump chemical surfactants, which are used in soap, like polysorbate 80, propylene glycol, and ethoxylated mono-diglycerides along with maltodextrin, caseinates, and hydrolyzed proteins, which are really disguised MSG. They also use artificial sweeteners, like aspartame and sucralose.
The overheated whey protein is a clearly inferior form of whey that should be avoided because it contains putrid proteins, which are actually more damaging to your health than rancid fats. They also change their molecular shape to the wrong form. If you have taken biochemistry, you will be familiar with optical isomers. Proteins in foods and in your body are in the L form, but processing used to produce whey isolates produces damaging D optical isomers, which are not designed to be in your body. Depositing these D proteins in your bone, brain and muscle is associated with accelerated aging. Accumulation of D proteins in the brain has been linked to Alzheimer’s and Parkinson.
Whey Protein Isolates have Dangerous Forms of Protein
Beware of whey protein isolates. All whey protein isolates are devoid of nutritional co-factors including alkalizing minerals, naturally occurring vitamins, and lipids, which are lost in the processing. This renders them deficient and overly acidifying. Unlike whole protein food concentrates which does not acidify your body due to its alkalinizing minerals, whey protein isolate are over acidifying.
Whey isolate can be a serious liability.
If chronically consumed in large amounts (such as with bodybuilders or athletes) without alkalizing foods, it can acidify your body and over time may lead to metabolic acidosis with consequences that include waste of muscle and bone tissues, total metabolic shut down, and increased vulnerability to degenerative disease.
Many cheap whey protein isolates are produced from acid cheese; they’re byproducts of acid processing, which is a cheap way to separate whey from the curd. Most of these whey products are rated below pet foods because of the inferior quality of the protein, which is actually more of a nitrogen waste product than one that will produce health benefits that are mentioned in the featured study.
Additionally, once the fat has been removed from whey protein isolate, you lose some of the most important components of its immunological properties, such as phospholipids, phosphatidylserine and CLA. All of the IgG immunoglobulins, which are an excellent source of glutamine and glutamylcysteine, are also bound to the fat globule, and therefore lost in the processing of whey isolates.
So the bottom line is that if you want to use whey protein, PLEASE do not use an inferior whey isolate as there is no doubt it will cause more damage to you than benefit.