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Why Regular Whey Protein has Failed Unsuspecting Consumers
by george

2 Mar, 2010


This article contains information that’s “none of your damn business”!

Like it or not, whey is a four-letter word. In the wrong hands whey is an ineffective, contaminated, filthy protein. Actually, it is an impediment to reaching your workout goals. Did you know that low-quality whey powders are virtually useless for muscle growth, even before they are tossed in containers and have the label applied? Even before you part with big bucks of your hard-earned money.

Perhaps you’re wondering, “Why would sports supplements manufactures offer a whey protein that is less than top quality?” In an ideal world they wouldn’t want to, of course. But welcome to reality. These guys want to slice the cost of the whey powder in the container because it’s all about making money. So, if it’s cheap and easy to come by – why not?

Sweet Whey

For example, there’s sweet whey which is low in protein and full of lactose. It’s monumentally cheap, making it an attractive additive or filler for supplement manufacturers – particularly those of dubious origins. Although it’s not the worst tasting substance, it is no use as a muscle builder.


But wait! There’s still more. Unscrupulous “manufacturers” out offering ‘good value’ supplements inevitably seize onto the highly attractive concept of adulteration with lesser milk proteins, which are cheaper, less effective, high in lactose, incipient fat. These second grade ingredients destroy PERs, reduce total proteins, and…well, they aren’t whey. One of the favourites is simple milk powder. Although it is 33% protein, it is also excessively high in salts and choked with lactose. For diabetics, this is potentially dangerous, and for athletes it is worse than useless – taking them backwards. The sugar upsets their stomachs and makes them sleepy; and the fat makes them, well…fat.

Ion-exchanged wheys

Are we done yet? Afraid not. We still need to focus on ion-exchanged wheys. These are still incredibly popular because there are still hundreds of ion-exchange towers around the world in perfect working order. And because it’s yesteryears technology, it’s cheaper to buy for the manufacturer. While whey’s made via this process are a better option than simple adulteration, it is no longer the cutting edge of whey technology. Protein fractions are broken down, reducing digestibility and skewing fraction ratios negatively for muscle building. And don’t forget large particle sizes and ho-hum taste.

Heat evaporation

And to cap it all, the vast majority of manufacturers use crude heat-evaporators during the drying process, denaturing proteins, reducing biological values and protein efficiency ratios.


All these alarming things can afflict the protein you choose BEFORE it even reaches the manufacturer! Then, to add insult to injury, the conditions under which it is formulated and packed for sale may be deeply suspect. Proteins by their nature are easily and quickly contaminated, rendering them potentially dangerous to consume.

Choose a winner

Titan’s advice? Use a proven, top quality whey protein from a credible source. And that means, Titan True Whey. Then you’ll know for certain that you’re using a genuine ice-flow micro-filtered whey protein. And that’s the best that any money can buy.

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7 Responses to “Why Regular Whey Protein has Failed Unsuspecting Consumers”

  1. Gracie Crase on July 17th, 2010

    haha,clean diet and exercise,it sounds good.

  2. boyo on March 15th, 2011

    true whey is the best!! nothing comes close!

  3. John on May 8th, 2014

    Your Titan True Whey also contains a whey concentrate and does not specify how much isolate is in it. So your product also contains some of those “bad wheys”. Oh another thing, your stomach denatures whey, so saying whey that isn’t denatured is better is just another sales pitch. Your protein is more expensive than proper whey isolate which lies at a protein concentration of 90% or more.

  4. george on May 8th, 2014

    Dear John,

    Thanks for your mail to the Titan World website.

    I think, at the outset, that it is important to learn as much as you can about whey protein from scientific data sources. We’ll handle each of your comments separately.

    Firstly, the difference between concentrate and isolate permeate is about 7-8% based on a 2 micron differential on the vacuum micro-filter wall. In the end, “concentrate” and “isolate” are just words which are seldom used in an ingredient filtration facility but they are used a lot in the branding and selling of the products. When ionisers are used the gap in absolute protein concentration can be greater – about 17%, but fractionation (and resultant drops in protein quality) then become a factor.

    The term “bad wheys” used in the article refers to ion-exchanged wheys which is a separation method still widely used in the far east and some other parts of the world – but less so in the west. It does not refer to concentrates as “bad.” There is little to no difference between the nutritional value of a micro-filtered whey concentrate and a micro-filtered whey isolate. The protein difference on a 25g serving of modern MF isolate and MF concentrate is little more than 1 gram.

    The ingredient balance of concentrates and isolates in Titan True Whey is 50%/50% although you have misunderstood the article when you refer to “bad wheys”. Concentrates are not bad wheys – IE ones are “bad” however as the muscle targeting fraction (GMP) is greatly diminished owing to the violence of the ionising rod process.

    Secondly, you state that undenatured protein is irrelevant as denaturing is going to happen in the stomach anyway. While mammal digestion performs a type of denaturisation, your suggestion is that denaturing of the sort enacted by ionisation has the same effect as digestion (as proteins mainly by hydrochloric acid and the lactazyme family of enzymes). This could not be further from the truth and is a wild over-simplification of the process. During ionisation and to a very large degree, hydrolysis, peptide-skewing is the norm. This does not happen in digestion. Amino acids remain intact and are absorbed as the unchanged amino, unbonded and unskewed as they were ingested. This is why, although peptide hydrolysates drawn from whole proteins via, inter-alia, fermentation vessels, are referred to as pre-digested, their nutritional worth is the only equivalent to the amino/peptide that they now are and not the sum total of what they once were before hydrolysis. Perhaps you were not aware that amino/peptides are extremely delicate and while remaining a protein are apt to change molecularly to another protein given conditions that allow it. For instance, arginine will change to ornithine at relatively low temperatures in a liquid form. This is why “counting protein grams” or “protein percentages” on a label is only part of the story. What the percentage of the total protein is made up by a certain peptide cluster (also known as a fraction) will tell you much more. The fraction that is especially high in some proteins my benefit a certain group of users: for instance a user with aplastic anaemia would benefit from a whey with a higher percentage of lactoferrins, whereas HIV patients would value a whey that yields a higher immunoglobulin total. These fractions remain intact when the whey is micro-filtered and on that basis the glycomacropeptide fraction is very high in MF whey. This is the fraction that specifically targets skeletal muscle and is the prime reason most separators in the western world have converted to micro-filtration because the major part of the market uses whey for athletic and physical endeavour.

    Finally, you talk about “proper whey isolate” as if (a) it is a holy grail of wheys and (b) the wheys in the market are what they claim to be. Again, this is often a fallacy. As we have explained above, the difference between a 25g serving of MF concentrate and MF isolate would at most be 1 gram. 10-15 years ago, this would have been more since concentrates were often 70% protein or less: the point is moot in any case as all wheys 10-15 years ago were ion-exchanged. Furthermore, Titan Nutrition intentionally uses 50% concentrate because the considerably higher level of bio-active peptides in concentrates offsets the minor benefit of an extra gram of protein to be derived from a pure isolate. In regard to the concept of a ‘proper isolate’, I would venture to say that the market is filled with dubious wheys, some of them clearly skimmed milk powder at best and in any case featuring high levels of sweet whey, a product made for the ice-cream industry. The closest things we have seen in the last 2 years to pure isolates have been ion-exchanged isolates sourced from Asia.

    All this may seem like a sales pitch to the uninitiated but be aware, at Titan Nutrition we know our science inside out. Perhaps you have a point after all: A sales pitch is always easier when it all it contains is the truth.

    In the case of True Whey, it is called true because it’s all real, genuine and by now, seven years down the road is the micro-filtered whey protein reference standard.

  5. on July 6th, 2014

    Awesome article, great information to have.

  6. Six Star Pro Nutrition Elite Series Whey Protein Powder , Triple Chocolate, 2 lb. | Bodybuilding Wiz on April 7th, 2015

    […] protein is good, but the core ingredients in Six Star Whey Protein Plus are shown to be superior to regular whey protein. In the same six-week study, subjects using the core ingredients in Six Star Whey Protein […]

  7. protein shakes with creatine on May 24th, 2016

    Hi, its nice article about media print, we all be
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