Forum Calcionapoli

When researchers began to study some of this waste product from whey, i.e. maximuscle promax they discovered a few interesting facts. They discovered that this disregarded waste product was loaded with a variety of proteins and contained a better amino acid profile than egg white while also being very easily digestible and dissolved very well in water. Using a high quality form of cheese like Emmental rather than poor quality ones such as cheddar, the processing can yield high levels of glycomacropeptides (GMP’s) which are important protein fractions important for recovery, immune system and growth.

It was then the trick to separate the high quality proteins from the undesirable lactose, fat and cholesterol components of the whey. Over the years, many processes were developed including high heat drying and acid treatment extractions. Unfortunately, both of these processes were destructive to the proteins, changing their characteristics and ruining their quality.