The Difference Between Grass-Fed Whey Protein And Conventional Whey Protein

The benefits of truly grass-fed whey protein for the body are endless. When extracted the right way, undenatured whey protein represents the densest form of nutrition comparable to any superfood and then some. The muscle-building benefits alone have made whey protein isolate extremely popular among weight builders and fitness enthusiasts of all ages.

Another benefit of authentic grass-fed whey protein is that it contains up to 30% more naturally occurring branched-chain amino acids (BCAAs) than conventional factory-farmed whey. BCAAs account for the most beneficial lean muscle-mass-building amino acids Leucine, Isoleucine, and Valine. BCAA density is the best indicator of whey protein origin and quality. The best grass-fed whey will contain more than 6 grams of BCAAs per 25 grams of protein.

WHEY PROTEIN: WHERE DOES THE BEST WHEY START?

The best whey protein comes from the best cheesemakers as they routinely source the highest quality milk possible. This milk is highly sought after by very competitive cheese brands globally, which is where the incentives align perfectly between cheese and whey brands. This concept directly conflicts with many brands that sensationalize techniques that allow whey protein to be extracted directly from low-quality milk that is otherwise costly to discard.

WHEY PROTEIN: HOW IS IT PROCESSED?

When a cheese maker warms the milk and adds the designated cultures for the specific cheese recipe, the milk's natural emulsion will break up into two components. The solid component (curds) comprises coagulated fats & casein protein; the liquid part contains whey protein. The liquid containing the whey at this stage is less than 20% protein and requires filtration.

The most popular forms of whey filtration include crossflow and ion-exchange processes. Filtration is complete when the Whey protein concentration is greater than 80% for Whey Protein Concentrate (WPC) or greater than 90% for Whey Protein Isolate (WPI). Greater filtration equates to a final product that contains fewer fats and sugars. When speaking to the composition of milk, the sugar component is known as lactose. Some individuals prefer WPI over WPC because it contains less lactose, especially if they are lactose intolerant or lack the lactase enzyme required to break it down naturally.

The last part of the whey-making process involves removing the liquid via spray drying. The best whey contains about 5% moisture remaining to ensure the spray dryer doesn't not over dry (cook) the whey protein.

Although processing is critical, making the best Whey Protein Isolate with no additives depends mostly on sourcing. Although many brands make the "grass-fed" claim, only trust brands have certified grass-fed whey from accredited regulatory bodies.

GRASS-FED WHEY PROTEIN VS NON-GRASS-FED WHEY

Cows are ruminants as Mother Nature intended. When a dairy bovine has access to a diet consistent with optimal health (grasses), the milk produced is drastically more nutrient-rich than a cow that feeds on grain. Grain-fed cows have more health issues due to the stresses of being forced to eat food they cannot break down efficiently. Health issues, in turn, require more antibiotics and hormones to be used.