Optimum Nutrition 100% Any Whey Questions Answers

100% ANY WHEY Protein is a new type of protein supplement that can be added to foods and beverages to boost protein levels. Just one scoop increases the protein content by 17 grams. 100% ANY WHEY Protein consists of a blend of whey protein isolate, whey protein concentrate, and whey protein hydrolysate. Because the blend is derived entirely from whey, it is rapidly digested and made available to your body shortly after ingestion. In addition to being a high-quality protein source, 100% ANY WHEY Protein also provides branched chain amino acids (BCAAs) and the valuable amino acid, glutamine. BCAAs and glutamine contribute significantly to muscle growth, recovery, and a healthy immune system.

100% ANY WHEY Protein is a virtually flavorless protein supplement, so in most cases you won't even notice the difference when you add it to your recipes and beverages. That's another attractive aspect - the versatility. 100% ANY WHEY Protein can be added to everything from beverages to baked goods. The possibilities are practically endless.

Q: How is 100% ANY WHEY Protein different from other protein supplements?

A: Like other protein supplements, 100% ANY WHEY Protein can be used to make protein shakes, but with this innovative product you have more creative freedom. Instead of having the same chocolate protein shake day after day, with 100% ANY WHEY Protein you are the flavor authority and you have the ability to alter the flavor of your protein shake. (See "Recipes Section" for suggestions) In addition, 100% ANY WHEY Protein is optimized for cooking and can be used in quick foods, baked goods, and cooking recipes.

Moreover, to make 100% ANY WHEY Protein tasteless, we had to omit all of the artificial flavors, colors, and sweeteners. By eliminating these extras, 100% ANY WHEY Protein yields only 70 calories per serving with 1 gram of carbohydrates, and absolutely no sugar.

Q: Who can benefit from using 100% ANY WHEY Protein?

A: 100% ANY WHEY Protein can be used by a wide variety of individuals ranging from advanced supplement users to dieters. For those advanced users who have been drinking shakes and eating bars for so long that even their favorites don't appeal to them any more, 100% ANY WHEY Protein is a perfect solution. This new product breaks up the monotony of drinks and bars, and doesn't include all of the fat, saturated fat, and carbohydrates that typically accompany high-protein foods. Dieters will love 100% ANY WHEY Protein because of the low levels of calories, carbohydrates, and sugar.

A third group of individuals can benefit from using this exciting product too - people who have trouble controlling their blood glucose levels. Since 100% ANY WHEY Protein is almost all protein, it has a lower glycemic index. In effect, it may help lower the insulin-raising effect of starchy foods and ultimately lower the user's blood glucose level.

Q: I heard that high temperatures "break down" protein. Will the cooking/baking process have a negative effect on the protein?

A: While it's true that proteins can be denatured by heat, unless the protein structure is particularly delicate or exposed to extremely high temperatures for extended periods of time, any denaturation that takes place is likely to be minimal. It is also important to keep in mind that denatured DOES NOT equal non-nutritious or unavailable - denaturation simply refers to a situation where the physical or chemical structure of a protein is rearranged. In some cases the denaturation process is temporary (e.g. whipping egg whites into a foam); in others, such as when you fry an egg, the denaturation is permanent. In both situations, the egg contains the same amino acid makeup and is equally nutritious. In fact, the fried egg is actually slightly more nutritious when cooked because cooking inactivates a component that binds the essential B-vitamin biotin. That said, while denaturation does not alter the nutritive value of proteins, excessive heat can reduce or destroy delicate peptides (i.e. microfractions) within a protein. For this reason, it is best to limit the exposure of 100% ANY WHEY Protein to high heat, and cook with lower temperatures whenever possible. In other words, add 100% ANY WHEY Protein at the end of the cooking cycle whenever possible, and choose lower temperature cooking like microwaving and baking over higher heat methods like pan or deep-frying