WHAT'S THE DIFFERENCE BETWEEN WPC, WPI AND HYDROLYSED WPI?

All of WPC, WPI and Hydrolysed WPI come from the same starting point - whey. Whey Protein Concentrate (WPC) is produced by pushing milk through an extremely small filter which separates the proteins from water, lactose, fat and other materials. WPC is a great-tasting source of protein which is easily absorbed into the body, delivered to muscles and is low in fat and carbohydrates (lactose). The key difference between these types of protein is the level of filtration. WPI takes WPC and puts it through another level of filtration which makes it even higher in protein content and lower in fat and lactose. Hydrolysed WPI is WPI that has been further broken down, producing even smaller protein molecules that are more rapidly absorbed into the blood stream for quicker delivery to muscles. Choosing the right whey protein requires you to take into consideration your goals, budget, and any allergies you may have. For example, since WPC containsrelatively higher amounts of lactose, anyone who is lactose intolerant should avoid it, however for those with no such issues, WPC represents an extremely cost effective, great-tasting, complete source of protein. Since WPIs undergo more processing, they tend to be more expensive and taste a little thinner,however they mix extremely easily and contain a higher amount of protein per serving which is important for people trying to build lean muscle. WPIs, and particularly hydrolysed proteins, are more rapidly absorbed than concentrates so tend to be more popular as a post-training supplement to slow muscle catabolism (breakdown) and aid recovery. A popular choice for those looking for a good quality protein blend is ND Total Whey which is a WPC/WPI blend with a great tasteand fast absorption rate. All of WPC, WPI and Hydrolysed WPI come from the same starting point - whey. Whey Protein Concentrate (WPC) is produced by pushing milk through an extremely small filter which separates the proteins from water, lactose, fat and other materials. WPC is a great-tasting source of protein which is easily absorbed into the body, delivered to muscles and is low in fat and carbohydrates (lactose). The key difference between these types of protein is the level of filtration. WPI takes WPC and puts it through another level of filtration which makes it even higher in protein content and lower in fat and lactose. Hydrolysed WPI is WPI that has been further broken down, producing even smaller protein molecules that are more rapidly absorbed into the blood stream for quicker delivery to muscles. Choosing the right whey protein requires you to take into consideration your goals, budget, and any allergies you may have. For example, since WPC containsrelatively higher amounts of lactose, anyone who is lactose intolerant should avoid it, however for those with no such issues, WPC represents an extremely cost effective, great-tasting, complete source of protein. Since WPIs undergo more processing, they tend to be more expensive and taste a little thinner,however they mix extremely easily and contain a higher amount of protein per serving which is important for people trying to build lean muscle. WPIs, and particularly hydrolysed proteins, are more rapidly absorbed than concentrates so tend to be more popular as a post-training supplement to slow muscle catabolism (breakdown) and aid recovery. A popular choice for those looking for a good quality protein blend is ND Total Whey which is a WPC/WPI blend with a great tasteand fast absorption rate.