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HYDROLYZED WHEY PROTEIN ISOLATE
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Hydrolyzed Whey Protein Isolate..what does that big word at the front of your protein jug mean exactly? Look it up online, they’ll say “refined by an enzymatic process” or “broken down” into shorter amino acids. But what was actually done to the whey and what is the end result and benefit?

Hydrolysis is a process that breaks down a substance, in this case whey protein, into smaller parts. This is done in different ways, but primarily done at the time of filtration. There are also different types of enzymes used to break down protein, and the are collectively referred to as protease. When milk is introduced into the ultrafiltration chambers, it is also combined with the enzyme that will snap the protein bodies into smaller segments called di peptides and tri peptides. This process preserves the natural elements of the protein and the efficacy, but it prepares it in a way that expedites the uptake. The separation into amino acid peptides does have a bit of a drawback however, as the partially digested state gives the protein powder a beyond bitter bite, but that’s just an indicator that hydrolysis was executed correctly. The breaking down of the protein by enzymes is essentially what your body does when you ingest proteins, however having this done allows hydrolyzed protein to skip the stomach and head straight to where it counts; the small intestine. It also has prepared it with smaller “bite size” peptides that can immediately be put to use in synthesizing muscle during a period when fast uptake is key in building and maintaining muscle. This flooding of amino acid peptides also stimulates IGF-1 growth like factor as an added benefit of this delivery method.

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