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Q. Why are your prices so low?A. We are a direct manufacturer and only sell via our website, eBay, and through our local facility in Newark, OH. We are also a small family run and owned business and our overhead is very low. Most products you see in retail channels; including on the Internet go through one of three major distributors before they get to the retailers; putting two additional companies between you and the manufacturer, with each of them taking an additional markup on the product.
Q. What is the difference between whey protein, whey isolate protein, and whey concentrate protein.
A. Whey isolate protein and whey concentrate protein or both forms of whey protein. Whey protein is considered a "fast acting" protein because it starts to get into your muscles in as little as 30 minutes and continues feeding them for up to 3 to 4 hours. Whey concentrate protein will contain between 34% up to about 82% protein, the rest mainly being sugar from lactose and fat. Whey isolate is a much better form of whey protein, in that it contains 90% or more protein content and is virtually free of fat and carbohydrates. Our whey protein isolate has a typical protein content of 93% or more. 5% of the remaining 7% is moisture with the remaining 2% being a combination of trace amounts of sugar, fat, vitamins and minerals.
Q. What is whey protein?
A. Whey protein is the name of globular proteins that can be isolated from whey. It is typically a mixture of globinstagers beta-lactoglobulin (~65%), alpha-lactalbumin (~25%), and serum albumin (~8%), which are soluble in their native culture forms, independent of pH. Whey has the highest Biological Value (BV) of any known protein.Whey protein has an even higher bioavailability than eggwhite protein (BV = 98), which is considered the "gold standard" of protein, and has a bioavailability rating of 100. Bioavailability refers to how efficiently a substance will be digested and absorbed through the villi in the small intestine into the blood stream while maintaining its original form. Because of this high bioavailabliity, amino acids from whey protein are thought to enter the blood stream faster than other protein sources.
Q. What is the difference between micellar casein and whey isolate protein?
A. Unlike whey isolate protein, which is made from whey, micellar casein is derived from cows milk. The main benefit of the micellar casein is it forms tiny micelles in the stomach, allowing it pass through the digestive system more slowly. For this reason, micellar casein is called the "night time protein" or the "meal replacer protein." Micellar casein starts to feed your muscles in 3-4 hours and continues to feed your body for 7-8 hours. When taken in conjuction with whey isolate, you have a protein mix that will start to feed your muscles in as little as 30 minutes and continuing to give your body a steady supply of protein for up to 8 hours, preventing your muscles from going into a "catabolic" state while you sleep or skip meals.
Q. How are your whey isolate and micellar caseins filtered?
A. These proteins both use a cold process of cross flow micro filtration to prevent the de-naturing of the amino acids. The whey isolate also passes through and ulra filtration system, resulting in the highest percentage of truly non de-natured whey isolate on the market.