Proteins FAQ

What is the advantage and use of different types of fitness supplements?


How is Whey Protein and Casein protein manufactured?

Click on this link to easily understand the manufacturing process of how Whey Protein & Casein is obtained from cow milk: http://www.nutrimed.co.in/Protein-Manufacturing-Process-pid-336490.html

 

Is Davisco a raw protein? Can it be digested without any problem?

Let us clarify that there is no product which exists as "Raw" whey protein powder. This is just a wrong information spread by some people unknowingly or ignorantly on Internet. Raw whey is actually in liquid form, which is then pasteurized and spray dried to get all the moisture out and to obtain the final powder form, in which whey is sold worldwide as a healthcare supplement. We hope this information makes our customers aware that there is no such thing called as "raw" whey protein. It has PDCAA score of perfect 1, thus very easily digestable as banana or rice.

Click on this link to easily understand the manufacturing process of how Whey Protein & Casein is obtained from cow milk: http://www.nutrimed.co.in/Protein-Manufacturing-Process-pid-336490.html

 

What if I am having digestion issues with whey protein?

If someone has digestion issues with any Whey protein, it means that specific person may have certain level of lactose intolerance. Level of lactose intolerance differs from person to person and some people have more problem in digesting dairy products than others.

They can buy our specialized Whey Protein product called - Nutrimed 100% Active Whey Protein, which is with added natural digestive enzymes & multivitamins.

Check out more product details here: http://www.nutrimed.co.in/Nutrimed-Active-Whey-Protein-id-2374996.html

For lactose intolerant consumers, Whey Protein Isolate, Casein or Soy Isolate is a more suitable protein supplement.



How to make a smooth lump-free easy to drink protein shake?

FOR BEST PROTEIN SHAKES, use lukewarm or mild warm water/milk; add 1 scoop to 200-250 ml water/milk and shake gently in a shaker cup to get smooth lump-free easy to drink protein shake. Do not shake vigorously/aggressively.

 

Why is my whey protein shake producing some foam?

Froth (foam) is naturally produced in whey which has no fillers in it & is in its pure form. Thus, more the fillers - less the froth. 
For example - If you shake our mass gainer (which has max.15% protein only), there won't be any noticeable froth production.
Since you have bought 100% whey concentrate, which has absolutely no fillers; it would produce bit of froth. Our other products such as whey protein blends produce very less to no froth since they have different kind of whey proteins (Isolate, hydrolysate, concentrate) & many other additives added as ingredients in them.

Also, there is nothing to worry with froth as its just aerated (water/milk+air) micro-bubbles and it all comes down to your taste preference whether you enjoy consuming it or otherwise you don't like it much.

TIP: Use a spoon instead of shaker & use water instead of milk to have minimum froth production.

 

What is the difference between WPC and WPI?

The difference between Whey Protein Concentrate (WPC) and Whey Protein Isolate (WPI) is simply a further level of refinement. Both products start from exactly the same raw good (whey in the form of liquid), however WPI is refined to a further point which gives it a higher protein ratio, less fats, carbohydrates and lactose.

Concentrate Advantages: Concentrates are more economical per gram of protein. They have a low lactose level that is well tolerated by most lactose-sensitive people. They have trivial amounts of fat and carbs relative to your overall nutrient intake. 

Isolate Advantages: Isolates are virtually fat-free for those wishing to eliminate as much fat from their diet as possible. They are typically lactose free for those few individuals who are very sensitive to the low-lactose levels found in whey concentrates. Isolates tend to taste slightly better than concentrates, too, yet their consistency is a little thinner, without the fat.


So which one should I use? Whey Isolate or Concentrate ?

This all depends on circumstances. Contrary to what many say, absorption times of both are very similar - both are considered very rapidly absorbing protein sources. Due to this, one is not better post training or as a meal replacement compared to another, so they can be interchanged easily.

If you want the best possible value for money then WPC is the better choice. While it has 12-14% less protein, we price it at over 40% less, so for a given money spent, you will get more protein and hence better results from WPC.  We use a great tasting USA-made WPC. 

If however, money isn't an issue and you want a more refined product, one which tastes slightly better, is lower in fat and carbohydrates as well as lactose, WPI would be the better choice. Given the fact our WPI is extremely well priced many people use it anyway, however for the more budget conscious, WPC represents better value for money.


Do Nutrimed Healthcare proteins taste good?

We believe our whey, caseins and soy isolate proteins taste very good. While taste is subjective, we have carefully refined the flavours of all of our proteins over many years and a huge amount of feedback. The result is a level of flavouring and sweetener that most people find very pleasent while not being overbearing.

It is important to keep in mind with any protein product, products are generally a compromise between taste, mixability and purity. Using very high quality instantised proteins means that our products mix well, however as purity is very important to us, the flavouring levels have to be used moderately.


Are any of your proteins Lactose-free?

Our Whey Protein Isolate is lactose free, therefore it is a perfect product for lactose sensitive people. Please note, lactose sensitivity varies a lot. In these circumstances you could try our Soy Protein Isolate, however it's not as easy to drink as Whey.


Why does Casein not mix easily in water/milk?

All types of Caseins have poor solubility in water or milk as they are relatively hydrophobic in nature.


What is the difference between Micellar Casein and Calcium Caseinate?

Similar to the differences between WPC and WPI, this generally comes down to refinement and purity. Micellar Casein contains 3-4% less protein, with more fats and carbs, however unlike Calcium Casein, it is considered "undenatured". Denaturing is the changing of protein fractions and amino acid profiles due to a heating process - making Calcium Caseinate means using a lot of heat.

"Undenatured" proteins are generally considered an advantage as their amino acid profiles and protein fractions are more natural. 

If you were looking at adding either to whey to prolong the release, then Calcium Caseinate would be the better choice, however as a stand alone night time protein, Micellar Casein (particularly our flavoured product) is ideal.


Are your products Aspartame free?

We use Sucralose as the artificial sweetener as it's considered the safest sweetener in the world and is even used as "Sugar free" for many diabetic patients all around the world. Therefore, all our flavoured Whey Proteins, Caseins and Soy Isolate are 100% diabetic friendly products.


Is any Nutrimed Healthcare product "VEGAN"?

Nutrimed 100% Soy Protein Isolate is a vegan product and is of plant origin. It is an excellent choice for lactose-intolerant people who have difficulty in digesting milk products.


Why is whey protein a best seller?
First, whey protein is a higher quality protein than regular whey, milk, egg or soy. And because whey is packed full of branched chain amino acids (BCAAs) - leucine, isoleucine, valine - it helps in preserving lean muscle tissue between workouts or when dieting.

Second, whey protein is low in carbs, fat and calories which makes it perfect for dieters. Many use it first thing in the morning, between meals or right before bed. Others use it as a post-workout drink and mix it with carbohydrates like juice, fresh fruit or a high-carb powder.

Third, whey digests easier and much faster than all other proteins. 

Fourth, since most of the lactose has been removed, it's popular with lactose-intolerant individuals.

Finally, it tastes pretty good, even in water. It mixes instantly with a spoon, making it easy to be consumed in an office also.

All types of people drink whey, from young to old, active to inactive.


If a whey concentrate is 80% protein, why do some products say 100% whey protein?
The answer is simple, but read this carefully. The 80% refers to the concentration level of the protein that is in the ingredient - whey protein concentrate.

If a product is called 100% whey protein, this usually refers to the protein source used, meaning only whey protein is used and not egg, soy or milk protein. Therefore, a product that is named 100% whey protein (if it's from a concentrate) would contain about 80% protein.

If a whey protein concentrate is 80% protein, what is the other 20%?

Good question. Every protein powder, whether it's whey, soy or something else, has moisture. In fact, 5% of the total formula is water. Another 3-5% is made up of naturally occurring minerals in whey. The remaining 10-12% is a combination of carbs and fat.

If 1 scoop of 30 gms has 24 gms protein, 5.5 gms BCAA and 4.5 gms Glutamine, isn't the total of Protein+Glutamine+BCAA = 34 gms? How does it come in 30 gms scoop then ?

Glutamine and Creatine are actually amino acids and part of the protein content itself, therefore 5.5 gms BCAA and 4.5 gms Glutamine is part of the 24 gms protein content itself, which is found in 30 gms scoop of a particular protein supplement on our website.

Amino acids are the building blocks of protein and are divided in 3 categories: Essential amino acids, non-essential amino acids and conditional amino acids. BCAA (branched chain amino acids) constitute 3 amino acids - Leucine, Iso-leucine and Valine. Total 18 amino acids together form Protein (check amino acid profile of different protein supplements. Whenever you add them all together, you will get amount of protein per serving basically, since amino acids when taken together form protein molecules).