Whey
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I recently purchased some whey protein powder at a supplement shop. The owner was very honest and up front and was quite knowledgeable about nutrition, etc. (I brought my ex-weightlifter, organic chemist buddy with me and he was impressed with how much the guy knew). He told me that every brand of whey is just as good as any other because almost all of them are produced in the same factory in the United States with only the flavouring being different. The reason being that setting up your own manufacturing plant is prohibitively expensive and difficult due to government regulations. The owner recommended using price and taste as the only factors to help you choose between the various brands. Those things vary, but the actual muscle building/nutritional stuff is more or less the same from brand to brand. He told me that the expensive stuff costs more because you're paying for their magazine advertisements and "celebrity" endorsements. That's all. Don't buy the hype.
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| That is not completely correct. Was this a name brand store or a store that carried off-breed products? I know from my experience with a 2 pound container of off-brand protein and a 2 pound container of Designer protein, that the Designer protein worked far better. The cheaper brand was a waste of money.
I agree, whey protein is whey protein, but even if it is all
made in the same factory, different companies add different ingredients
to make the product more effective. If all you are going for is
pure whey protein, then sure, buy the cheaper brand. But things
such as BCAA's added to the formula can drastically increase your
gains. After trying the designer protein, I am now trying the
new product from Muscle-tech called Nitro-tech. This stuff is
the Hot Stuff of whey protein. They have added every product to
maximize the effectiveness of the protein. Once I am done with
this container, I will decide between Designer and Muscle-tech.
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| It is ludicrous to believe that "different whey proteins are all the same except for flavor and price." An examination of the "nutrient facts" label on four different whey protein supplements indicates that one is 54% protein, another 81% and two are 90% protein. One of the whey proteins examined was 5% lactose and another 0% lactose. One contained 0 mg cholesterol per serving, another contained 13 mg and another 40 mg of cholesterol. One contained 10 grams of carbohydrates, and one contained 0 grams. One was subjected to heat processing and hence was not bioactive, and three were not subjected to high heat processing, and were bioactive. One was subjected to intense laboratory and clinical studies. 3 were not.
These differences would be significant for people who were (1) lactose intolerant (2) limiting their dietary cholesterol intake (3) limiting their carbohydrate intakes or (4) taking the product for immune benefits.
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