How Minimal Processing Affects a Clean Protein’s Nutritional Quality

Clean protein is an essential part of a person’s diet, especially for someone with an active lifestyle who wants to build and repair muscle. Performance is key, so consumers want an optimal protein with clinically-proven results. What does that really mean? Well, one major measure of performance is the nutritional efficiency of the protein product. We all have goals, so how efficiently can you reach those goals? That’s where native whey protein, a minimally-processed protein backed by years of science, comes into play. It’s more efficient (only 15g needed for optimal results as opposed to 30g of traditional casein-based whey protein products) so you can make a difference in your diet without committing to a massive protein intake.

Native whey protein is produced by cold filtration of fresh cow milk. Typical whey protein, however, is produced by coagulation of milk with the enzyme rennet or acid, resulting in the separation of curds and whey. This separation furthers ultrafiltration and drying, including chemical reactions and heat treatments. But this excess processing will affect a protein’s nutritional quality. Similar problems afflict the highly-processed protein products derived from other sources like plant protein or various collagens.

So we’ll show you why choosing a minimally-processed protein means you’re choosing a protein with undeniable benefits, protected nutritional quality, and a host of functional benefits towards protein synthesis and muscle functions.

A look into Pronativ’s cold-filtration process.

Pronativ® native whey protein is created through a cold-filtration process. When fresh milk is cold-filtered, the full protein is preserved – that’s because hot temperatures, chemical reactions, and other ingredients aren’t ruining it. When you use minimally processed, locally sourced milk, and avoid adding fillers like lactose, carbs, or additional fat, what you’re left with is pure, potent protein. That’s Pronativ.

The breakdown of amino acids in protein.

A protein’s amino acid profile is an indication of the protein quality. Pronativ has a higher chemical index as compared to more traditional protein products, which means it has an amino acid pattern that is most suitably recommended for a healthy adult.

One of those amino acids is Leucine, which triggers and supports muscle protein synthesis and is easily absorbed by your body. When you work out, your supply of Leucine is depleted, so it’s important to replenish this nutrient. Not only does Pronativ contain up to 17% more Leucine compared to some traditional whey protein supplements, it has also been scientifically proven that all of that Leucine is more bioavailable, meaning that your body is exposed to more AND it’s able to absorb more. It’s a true biological win-win situation.

How a minimally-processed protein improves digestibility.

Digestibility is the second factor that contributes to protein quality. Having a high digestibility means that all of the nutritional components brought by food and/or other supplementation will be used by the body and no waste will have to be handled by the detoxifying body system.

According to a protein digestibility-corrected amino acid (PDCAAS) score study was performed in the University of Clermont Ferrand in France, animals were fed for 15 days, while feces and foods were weighted daily to measure nitrogen loss. The results showed that native whey protein had a higher digestibility associated with greater chemical index. This led to higher PDCAAS compared to traditional whey protein and casein proteins.

Learn more from the experts.

How Pronativ positively impacts muscle protein synthesis and overall quality of life.

Our latest technical paper Pronativ® | The New Standard for Protein Ingredients features over a dozen studies from worldwide experts. The scientific data explores the different ways in which nutrient-rich protein products can improve the quality of life of athletes and active lifestyle consumers, and how native whey protein can be incorporated into the food matrix.

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