Lots of people use whey and whey isolate as protein supplements. Some are better than others. My personal opinion is whey protein supplements are not needed. However, if someone feels an overwhelming need to add it or they are part of the bodybuilding culture and feel they have to have it, then I suggest they get one that doesn’t have synthetics or inorganics.

The GRM focuses primarily on nutrition consisting of plant-based vitamins/minerals/sugar nutrients. These are the things lacking in our diet and adding them supports our immune system and allows it to do the things it knows how to do. That’s where the miracles happen. But I don’t mind sharing my research into other areas when people have questions. One of our dedicated LCFs (Carol in the Netherlands) recently asked about protein supplements and specifically about whey. So, I thought it appropriate to share with everyone our discussion as it relates to what I have learned.

The typical western diet supplies an abundance of protein. Sources are everywhere. Even vegetarians get plant-based protein in abundance. With so much available animal and vegetable protein common in our diets, I don’t see the necessity for adding it as a supplement. Here’s some additional reasons for that opinion:

Whey comes from pasteurized/ultra heated milk. Heat and especially intense heat used in pasteurization damages everything in the milk. Heat can destroy all the enzymes, kill all of the good bacteria, damage all of the vitamins and denature the protein. It even alters minerals like calcium so they are not as bio-available within the body. The delicate whey protein is likely damaged by the intense heating process.

If the whey was coming from raw milk (not pasteurized), that is a different story. People still may not need it as a protein source but at least it isn’t problematic. Here are some additional points from my presentation entitled “The Demonizing of Raw Milk.” If you would like to purchase the 2-hour presentation, go to our website and click on monthly classes. The presentation with slides and video can be yours and you may view it as often as you like. The details concerning the problems with pasteurization and the benefits of raw milk will amaze you.

Whey is the yellowish liquid that forms when sour or cultured milk separates into “curds and whey.” The concentration of curds into hard cheeses results in the release of additional whey, called cheese whey. Research indicates that fresh whey acts like yogurt and other soured milk products in killing nearly all pathogenic bacteria tested including a wide variety of Salmonella, E. coli, Brucella abortus, Klebsiella pneumoniae, and Corynebacteriae diptheria (See: Seneca, Harry et al. Bactericidal properties of yogurt. American Practitioner and Digest of Treatment Dec 1950;1(12)1252-1259)

The dairy industry considers whey, especially cheese whey a waste product. They figured out a “way” to make a profit on it by turning it into a powdered whey dietary supplement. The whey in the picture below is the yellow liquid:

 

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