Warning! – Not all whey proteins are created equal!

Bodybuilders are already depleted of whey. It’s just a no-brainer that you need to eat a high-quality protein mix, and that whey provides some of the best protein around. But not all whey supplements are created equal, far from it.

Most whey supplements you will find are of two types: whey protein isolate and whey protein concentrate. What is the difference between the two?

Whey isolate contains at least 90% protein with a small amount of fat and lactose.

It is considered by many to be the highest quality source possible. It is the protein that your body can absorb most quickly and efficiently. Many scientists also think that because whey isolate is less refined, it has more anticancer properties.

The downside is that whey isolate is also more expensive than other comparable sources. In other words, you build your muscles faster but reduce your wallet.

Whey protein concentrate is another commonly available type of whey source. The protein percentage here really varies, between 40% and 89% protein, with a corresponding increase in fat and lactose. However, to be honest, a protein supplement that claims to be whey but only has 40% actual protein is going to be rubbish. Avoid one so low.

Although it gets more complicated.

Many whey protein powders are a mix of the two. They will contain a bit of whey protein isolate mixed with a lot of whey protein concentrate. To make it even more confusing, the product can really have any name and you have to search to find out what’s actually in it.

For many people, a high percentage of protein from whey concentrate is fine. You don’t want to eat a specific source exclusively, so the slight touch of purity will be fine. Modern whey concentrates at the higher end of protein content are a good deal.

On the other hand, if you’re looking to make your own special blends of protein sources, a whey isolate would be a good place to start. It will contain very little base fat and lactose, and can be “reduced” later with the addition of egg, soy, or casein.