Advanced Whey Vanilla
Renforcé de lactoferrine
- 28% more lactoferrin than other whey proteins
- Naturally balanced amino acid profile
- Available in 2 delicious flavours
Advanced Whey isn’t your average protein powder. It is a high-quality whey protein designed to capitalize on the benefits of immune-supporting nutrients naturally found in whey. The combination of whey protein concentrate rich in alpha-lactalbumin, whey protein isolate and lactoferrin isolate results in a protein that is 20% alpha-lactalbumin and contains up to 28% more lactoferrin than other high-end whey protein powders currently available. Advanced Whey is now made without the use of soy-based ingredients. It is good for those who want to boost their immunity, build muscle or lose weight, and is a good source of nutrition for those who may not consume enough protein in their diet.
† Daily value not established
BackgroundThe use and popularity of whey protein has grown to such an extent since the mid-1990′s that it is now found in everything from general meal-replacements to infant formulas for newborns. No longer relegated to the exclusive domain of the blender, whey protein is now almost effortlessly added to cereals, yogurts, and even breads and pastries. Such widespread applications speak volumes about the unlocked potential of whey protein. Scientists speculated – correctly as it turned out – that any macronutrient that has earned such widespread acceptance has more secrets to yield. Companies such as AORTM have taken the initiative to unlock these secrets, and Advanced WheyTM represents the fruition of those efforts.A long way from curds and whey…The origin of whey protein is found in the first phase of the manufacturing process of cottage cheese, namely the ‘curdling phase’. This is when bovine milk is separated into curd and whey, (the solid part and the liquid part respectively). The liquid part, namely the whey, is then dried and powdered. More scrupulous manufacturers are certain to use freeze-drying and ion-exchange cross-filtering in the drying and powdering process to ensure the survival of the maximum number of micronutrients – as opposed to the macronutrients, namely protein, carbohydrates and fat, with protein constituting approximately 90% of whey. It is within this predominant macronutrient fraction that most of whey’s micronutrient fractions are to be found. The three fractions with the most important health benefits are lactoferrin, alpha-lactalbumin and glycomacropeptides.Lactoferrin: Lactoferrin forms a much smaller percentage of whey protein than does alpha-lactalbumin. However, its prominence in whey protein far exceeds its relatively minute size. In spite of its weight of only 80 kilodaltons at its most elemental level, Lactoferrin contains 703 different amino acids. Lactoferrin is an iron-binding whey fraction that has been known to demonstrate an impressive anti-microbial capability comparable to that of alpha-lactalbumin in addition to being able to control inflammation and cholesterol.Alpha-lactalbumin: Alpha-lactalbumin has been associated with anti-carcinogenic and anti-microbial activity.Sialic acid: There is a particularly innovative whey protein fraction called N-acetylneuraminic acid – commonly known as sialic acid – that has been garnering attention lately. Definitively speaking, sialic acids are sugar molecules that are part of the glycomacropeptide content of whey protein. They are especially present in the content of human mucus and saliva and their biological role is to bind to invading pathogens for their subsequent excretion via the mucus membranes.
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