23/07/2020
One of the most common questions we get is whether you should take WPI or WPC as your base protein.
This is a great question - and the answer is much simpler than you may think!
What is WPI and WPC?
To put it simply, whey protein is a by-product of the cheese making process. After you make the cheese, the liquid that strains from the curds is called whey. You could consume it as-is (although the taste would be interesting), but you can concentrate the protein levels by dehydrating the whey liquid and forming it into a fine powder.
There are many different ways to filter the whey and dehydrate, we prefer using a low-temperature ultra-filtered method meaning it hasn't been subjected to high temperatures that might damage the protein profile, and has been finely filtered to retain as many nutrients as possible. All our exclusive Syn-Tec Nutriceuticals range uses this cold filtered method.
The end result - the powder - is whey protein.
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Flavoured WPCs have had small additions to make them taste better, without ruining the nutritional value.
WPI takes the raw whey protein and processes it further to reduce sugars, carbohydrates, fats and sodium.
This means the end product is more expensive, but contains at least 90% protein (compared to 80% with WPC - but WPCs can vary, so make sure you always check the protein content of what you're buying!)
So - WPI and WPC both come from the same source, but have different levels of processing applied.
Myths about WPI and WPC
So now we know they come from the same source a few myths can easily be busted!
-WPI and WPC are both rapidly absorbing proteins (many people falsely claim WPC is slow digesting)-
-Both WPI and WPC are great to consume directly after training
-Both are low in fats and carbohydrates too!
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