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WHEY PROTEIN There are many types of filtration on the market today (microfiltration, ultrafiltration, and ion exchanged are the most popular) and each has unique benefits. Microfiltration and ultrafiltration processes have superior benefits over ion exchanged. While ion exchanged protein may be absorbed slightly faster, the loss of nutrients that occurs during the ion exchange process make it less attractive. MICROFILTRATION The process of microfiltration delivers protein that is called Whey Protein Concentrate (WPC) and has anywhere between 30% and 85% protein. The level of microfiltration used determines the levels of protein yield. The lower the protein, the higher the lactose and fat. Often manufacturers use WPC in their formulas that have undergone lower forms of filtration just to help keep costs low and mouth appeal high. Buyer beware! Digestive distress and lower BV may be the result of a less filtered protein. The label will not indicate the level of filtration, but your stomach will! WPC-85% is the highest level of filtration in the microfiltration process. Because of this, a higher percentage of active, raw, non- denatured, immune-enhancing ingredients (i.e. immunoglobulins and lactoferrins, etc.), lower fat and lactose are the result. This WPC-85 is very bioavailable. ULTRAFILTRATION Ultrafiltered whey protein is called Whey Protein Isolate (WPI) and is the fastest absorbed of all the different processes of filtration because it delivers a higher percentage of di- and tripeptides. That said, because of the additional filtration, more of the active immune- enhancing ingredients are also removed. Combinations of WPC and WPI are actually the best for supplementation because you get the best of both worlds and optimal BV. 6 Nutrition Quarterly · 2020 – Volume 2 What We’re Reading