There are a variety of protein sources available to people. There are proteins from whole foods such as meats, grains and vegetables. There are also single free form amino acids, which are soy proteins, egg proteins, casein and various forms of whey protein.
The best, most complete protein available for anyone wishing to repair their body or stimulate their health is Non Denatured Whey or Native Whey
- Modern commercial methods of processing whey protein (whey isolates, ion-exchange whey or hydrolyzed whey) damage the fragility of the protein molecule and filter out the vital components that our bodies need.
- Non-denatured (native) whey protein has the highest biological value of any protein and is the only protein that has all of five critical, active protein constituents of whey: lactoferrin, immunoglobulins, bovine serum albumin, alpha-lactalbumin and beta-lactoglobulin.
- Generally speaking, native whey protein has a wide range of immune-enhancing properties and acts as an antioxidant, antihypertensive, antitumor, antiviral and antibacterial agent.
- Healthy individuals should take 20 grams of a non-denatured whey product, like Pure Chemistry’s Vanilla Polypept-Ice, once to twice a day to help remake cell membranes and improve cellular and tissue health in a variety of ways.
The word protein actually means “first substance” due to the fact that the first food fuel we ever consumed was our mother’s milk. Milk is the only food specifically designed to sustain mammalian life and therefore human life. Milk has two protein groups:
Whey – which is the complete protein that makes milk so essential to life and;
Casein – which is used for manufacturing cheese and other milk by-products.
The bottom line is that non-denatured whey protein has the highest biological value of any protein. It is a complete protein, unlike soy, and provides all the essential amino acids in the proper balance. Non-denatured whey is also the only protein that has all of five critical, active protein constituents of whey: lactoferrin, immunoglobulins, bovine serum albumin, alpha-lactalbumin and beta-lactoglobulin.
Let’s examine in general terms some of the more popular protein sources.
- Protein from whole foods such as meats, grains and vegetables. Whole food sources are acceptable because they are widely available and they taste good. On the negative side, however, whole food proteins normally spoil quickly and may contain risky microorganisms that can make you sick or in extreme cases can even kill. Additionally, food proteins normally have high levels of fats or carbohydrates and are highly fibrous, therefore more difficult to digest. Further, depending on the specific food source, they may cause allergies.
Most importantly, however, whole food proteins when cooked can lose their health altering potency.
- Single Free Form Amino Acids. Single free form amino acids are manufactured through fermentation by microorganisms in large biological chambers. These can be manufactured as pharmaceutical grade pure injectibles or as food grade products. As food products, amino acids are very costly, taste terrible, have poor mixability, high digestive irritability and are absorbed relatively slowly.
- Soy Protein. As scientists we find it particularly vexing that there is so much information being peddled by marketing companies regarding soy protein being the best source of protein for women. This is due to the fact that soy is a BIG business in the US. And soy manufacturers actually have lobbyists on the payroll helping to create the big lie. There is no other way to state the facts other than to say that calling soy the best, most complete protein for women is totally inaccurate as it is missing a highly critical amino acid, methionine. Facts are facts and there is no way to dispute this fact.
Not to mention that other little fact that soy is an estrogenic substance. While there were studies published earlier in time demonstrating estrogenic nutrient’s value for heart disease prevention, etc., there are an equal number of studies showing that taking estrogenic substances may not affect heart disease positively and, in fact, carry with them significant risks to the consumer.
- Egg Protein. Twenty odd years ago, Hal Katz formed a nutritional brand called Nature’s Best and he went on a mission to convince people of the superior value of egg protein and various protein’s PER ratings. The PER rating died around 1991 along with the notion that egg protein was superior for making anything other than meringue pies.
- Casein. There was a time when whey was considered an annoying by-product of making various cheeses from casein. Today we understand that casein protein has nowhere the nutritional value of whey and may actually be damaging for a number of reasons including it being a possible carcinogenic.
- Whey Proteins. There are a variety of whey proteins available in the market today. There is no need to get into deep detail on them other than to mention that the most relevant classification of whey is whether it is denatured or non-denatured.