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I like the costco premium brand not too sweet

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Something else to consider too is the kind of whey you are getting. I got this from the Six Pillars of Nutrition book:

Protein concentrates. Protein concentrates are created by pushing the protein source (milk, whey, etc.) through a very small filter that allows Water, minerals, and other organic materials to pass though. The Proteins, which are too big to pass through the filter, are collected, resulting in Protein powder. When this process is used to make whey protein concentrate, it yields a Protein Powder that is 70-80% protein and up to 5% lactose. People with lactose intolerance will have trouble consuming large amounts of whey protein concentrate.

Protein isolates. This is the next step up in purification; the protein is purified again using more filtration or a technique called ion-exchange or cross-flow microfiltration. Protein isolates have very low levels of carbohydrates and fat and are almost exclusively pure protein. People with lactose intolerance usually don’t have trouble with whey protein isolates. Many companies that make whey protein isolates will certify that their product is lactose free or they add lactase (the enzyme that breaks down lactose) to the protein powder to help with digestion.

A really interesting area of protein research is looking a whey protein peptides (i.e. short chains of amino acids). Studies are showing that these peptide chains have additional benefits independent of the actual amino acids. For example glycomacropeptides are found in whey protein. They have been shown to cause your body to release the hormone CCK which signals your brain that you are full (pretty cool, huh?)

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