Perhaps you have already heard of whey protein, or you may even already drink a protein shake
for health and wellness, weight loss, or muscle building.
Unless you can answer “yes” to all of these questions, your current protein product could be doing more harm than good:
1.) Does the whey protein come from grass-fed cow’s milk?
Cow’s naturally graze on grass, not grains. Action Whey's™ special protein from grass-fed cows provides a superior profile of nutrients. It has the highest concentrations of healthy fats like lipolic acid and CLA (conjugated linoleic acid).Although CLA is best known for its antioxidant and anti-cancer properties, it has been found to reduce the risk of cardio vascular disease and may help to reduce body fat. CLA is found exclusively in the dairy fat and thus does NOT exist in fat-free dairy proteins such as whey protein isolates, skim milk or casein.
2.) Is it cold-processed without the use of acids/ion-exchange?
Action Whey™ is carefully produced to retain the protein’s original structure. This ensures maximum biological value while providing the full spectrum of immune-supporting components. These fragile components are highly damaged in the majority of commercial proteins that under go ultra-high-heat pasteurization as well as acid and ion-exchange treatment. Action Whey™ is carefully cold processed from fresh raw milk.
3.) Is it derived from hormone-free and pesticide-free milk?
A growing number of diary farmers inject the hormone rBGH into their cows to increase milk production. This hormone can find its way in to the milk. Similarly, many of the grains used to feed cattle are genetically modified and were raised with pesticides that can also be passed into the milk.
4.) Are all the ingredients100% natural food-based ingredients?
The majority of whey protein shakes on the market today are crammed full of synthetic chemicals, cheap fillers, artificial flavorings,and preservatives. Action Whey's™ingredients are all 100% natural food-based ingredients.
5.) Is the whey protein a concentrate, instead of an isolate?
All protein “isolates” are exposed to acid processing. The human body was not designed to consume protein in an isolated form devoid of its nutritional co factors. Most isolates are over-processed, thus destroying (denaturing) the fragile protein structure and rendering them deficient in key amino acids and immune-supporting nutrients.Isolates contain little or no growth factors from the vital protein bound fats, no CLA, and generally have a poor taste.
