I was just on some companies site and they are saying that if you don't buy a cold processed whey protein you are really missing out on all the other growth factors that get damaged by heat. Here's an excerpt:
"Let there be no mistake, heat damages protein. Especially whey protein. Heat processing ruptures and reforms whey protein molecules. It's called denaturing, and it makes digestion and absorption difficult.
"Scientific studies show that when heat is used to dry whey protein it burns thousands of cross-linked bonds into the original amino acid structure. When this denatured protein is ingested, the enzymes in your intestines work overtime to break it down. For many, it can be quite uncomfortable. When all is said and done, little protein is actually absorbed and any resulting nitrogen retention is negligible. The worst thing about drying whey protein in this manner is that it destroys highly valuable immunoglobulin fractions.
• The facts: Using heat is the quickest and cheapest way to produce whey protein powder
Proteins commonly heat-processed include egg white, lactalbumin, casein and more "big ticket" whey brands than you'd imagine. Some try to pass it off as "low-temperature" drying. We say HEAT is heat. Other so-called whey powders add cheaper proteins to cut costs and the bottom tier are "short processed" ones that legitimately spec out at a scant 50-60% low grade protein and contain loads of fat, lactose and carbs."
Is this true?? And if so who makes cold processed straight whey isolate? I take Gaspari Myofusion which the label says it cold processes its proteins but the only problem is that it is a mix of proteins. The IntroPro by them which is straight whey isolate doesnt say how its made. Anybody have any info on this topic?
« Last Edit: April 02, 2011, 06:32:48 AM by joeoftwins »
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