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Introducing 100% Your Whey Whey Protein

Not 100% sure about which protein source is the best? Here’s a little Q&A that will answer some of your questions.

Q. What makes whey protein better than protein derived from eggs or red meat?
A. Whey Protein is superior to all other protein sources because it possesses the highest Biological Value (BV). This term refers to how rich it is in amino acids and how efficiently it can be digested. Animal proteins average 95% digestible and plant proteins average between 80-90% digestible.1 The higher the BV of the protein, the more nitrogen your body can absorb, utilize and retain. A positive nitrogen balance (the difference between protein intake and protein losses) is vital for lean muscle tissue growth and a stable metabolism.

What makes dietary proteins so vital to our well-being is that they are our only source of nitrogen.2 Since nitrogen is a major component of all proteins and the components they break down into, it is vital to keep these levels in check. And because proteins are the building blocks of the genetic material of our bodies (DNA and RNA), no living thing could exist on the earth.

Q. What Is The Biggest Benefit Whey Has To Offer Me?
A. Most importantly, the molecular components (essential and non-essential amino acids) of whey protein promotes activation and boosts levels of HGH (Human Growth Hormone). HGH is one of several hormones, such as estrogen, progesterone, testosterone and DHEA which are vital to stabilize metabolic rates but whose levels naturally diminish as we age.

Declining secretions of HGH can lead not only to a compromised metabolism but also a depressed immune system. It has been found to be directly associated with many of the conditions that older, sick, or overweight people may suffer from. These may include increased body fat, decreased muscle mass and energy levels, cardiovascular disease, type II diabetes, cancer, and osteoporosis to name a few. Production of Growth Hormone can drop by 80% between age 21 and 60 (about 14% per decade). By the age of sixty it may be reduced by half!3

Q. How much protein should I take on a daily basis?
A. People ask this question all the time and there is no one correct answer. Varying metabolic rates, daily routines, and dietary habits all contribute to differing levels. However, the amount of protein the average person should consume in one day may be determined by one’s body weight and physical activity he or she performs. For an average person in reasonably good shape, with a balanced diet, and at a healthy BMI it is recommended they take in about .35g per pound of body weight per day for optimum nutrition (This translates to approximately 12-15% of the total daily calories from protein.)4,5

Q. What Happens If I Take Too Much Protein
A. First of all, it is really hard to overdose on protein. You’d have to consume twice the recommended daily amount for your body requires for an extended time to start damaging your body. However, excess protein consumption can cause dehydration as evidenced by frequent urination. This taxes the kidneys and can cause abnormal functionality, especially for those who already have an existing kidney condition.6

The body uses alot of water when metabolizing proteins into their elemental amino acids. This is because protein raises your nitrogen balance. Excess nitrogen must then be eliminated from the body through the kidneys and alot of water is needed in this process. Therefore, an excess of protein can result in water loss, frequent urination, and dehydration, all of which can lead to a excess stress on the kidneys and even the liver.

So, When supplementing whey protein, it’s probably a good idea to drink extra water whether or not you are thirsty. It won’t hurt... because most of us don’t drink enough water during the day anyway!

1. refernced from askdrsears.com
2. Copyright 2005 by Dr. Beth Gruber - CarbSmart.com.
3. referenced from VesPro Life Sciences, LLC.
4. Lemon P.W. Protein and exercise update. Med. Sci. Sports Exer.;1987; 19 (suppl): 179-190.
5. webmd.com
6. Copyright © 1997-2002 The University of Arizona, College of agricultural And Life Sciences