Whey Protein Isolate

More pure than whey concentrate, being 90%+ protein by weight; "cross-flow microfiltration" means the protein is passed through a filter, while a pressurized stream of water is shot across the filter instead of directly on top of it, allowing only those particles smaller (more easily absorbed) than the filter screen to pass through. Lower temperature processing is intended to lessen damage to the protein molecules; "instantized" means it is easily dissolved in liquid.

Some benefits of supplementing with whey protein isolate:

Very high biological value of up to 150

Very low in fat and lactose

Fast-digesting; works well for pre- or post-workout nutrition

High concentration of BCAAs

Whey Protein Concentrate

The lowest grade of the three whey proteins, it can be anywhere from 29-89% protein by weight, the remaining percentage being lactose and fat; "cross-flow microfiltration" means the protein is passed through a filter, while a pressurized stream of water is shot across the filter instead of directly on top of it, allowing only those particles smaller (more easily absorbed) than the filter screen to pass through. Lower temperature processing is intended to lessen damage to the protein molecules; "instantized" means it is easily dissolved in liquid.

Some benefits of supplementing with whey protein isolate are:

High biological value of 104

Fast-digesting; works well for pre- or post-workout nutrition

High concentration of BCAAs

Amino acids are less affected by filtration, aiding with immune function

More cost-effective than the two other grades of whey protein

Amylase

Digestive enzyme which breaks down carbohydrates; Normally produced in the pancreas and salivary glands, but can be derived from plants, animals, or microorganisms.

Some benefits of supplementing with amylase are:

Improved digestion of carbohydrates

May offer some anti-aging benefits

Protease

Digestive enzyme derived from the fungus Aspergillus niger

Some benefits of supplementing with amylase are:

Helps to break down food quicker and more efficiently

Anti-inflammatory effects

Improved breakdown of overcooked and overprocessed foods

Improve heart health

Boost immune function

Cellulase

A family of enzymes which break down cellulose. The three types of cellulase enzymes are -1,4-endoglucanase, cellobiohydrolase, and -glucosidase.

Lactase

An enzyme which breaks down lactose; typically added to milk to produce lactose-free products.

Lipase

An enzyme produced by the pancreas which breaks down fats, helps maintain normal digestion, and cell function

Papain

A digestive enzyme derived from papayas

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