What makes one product better than the others?
What are are the parameters that help us choose the right quality and why is our whey different and unique?
Quality before quantity
In the first place, there is a quality of animals cultivation.
Animals, from which we get whey, necessary for making proteins are fed exclusively on the pastures. Thanks to healthy plants and leaves they are taking in their natural pastures, it is quite evident, that the milk given by them, is going to be much healthier.
Although a goat or a sheep in these conditions gives 5 to 6 liters of milk a day, as opposed to a quality-breed cow that gives about 40 liters of milk a day under the same conditions, it is clear that for us quality comes first.
First, we have milk, the cheese and finally the liquid whey.
Goat’s milk is one of the most quality milk, and in compositions, it is closest to the breast’s milk. Thanks to its benefits it is considered to be a cure.
The sheep’s and goat’s whey includes minerals, vitamins, herbal oils and healing products from the plants they eat. The best combination of proteins which is also the most suitable for nourishment is the one that is made as a combination of goat’s and sheep’s whey.
This is the only whey and concentrate of whey proteins that do not cause acidy of the organism, unlike the other products of this kind.
Now, that liquid whey need to be dehydrated and converted into dry whey. This is done in several technological ways.
Filtration process that we use for our protein is identical to the technology used in the production of milk formula for babies.
Thus the process of the technological processing of the liquid fraction of whey in a particular manner is obtained and a certain quality of whey protein. Liquid whey in our technology passed through a microfilter pressure, then dried by lyophilization and thus concentrated.
The process is repeating until the concentration thereof does not come to a figure of 80% which is the maximum during filtration.
Important is, that we do not whey obtained from homogenized milk from fresh. The aim of this process is to preserve all the qualities of milk protein, not to destroy them and do not change in any way.
On the other hand, isolates are obtained by using chemicals that are commonly organic acids which bind to proteins, and then pure acid that other chemically neutralize them, and so on.
The problem is that still remain some quantities that are insignificant and acceptable limits, but with repeated use, very dangerous because they accumulate in the body.
This process is way easier and due thanks to a large amount of an isolated protein.
The recommended daily amount
The recommended amount of our proteins is 10 grams per day. When it comes to whey consuming, it is crucial how they absorb in our bodies and not the quantity we intake.
Depending on the needs, the recovery from the disease, or large physical load daily protein use can be up to 45 grams per day.
What is also important is that this WHEY, these proteins and this amount are intended for those who put health first.
And at the end, do not forget that quantity does not always mean the quality.