by: Dr. Lawrence Sosna
The word Protein means “first substance”. Our first protein food was found in our mother’s milk. Milk
is the only food designed specifically to optimally sustain the life of a mammal. In fact, the root word
for nutrition means to suckle. As a species, we would not have survived if not for the nutrition and
protection mother’s milk offers.
Whey is one of the two protein groups found in milk. It is a liquid complex consisting of a wide range
of proteins. The other protein group is casein, which curds are made from and then processed into
Whey is an original complete protein food and is considered number one for building and
regenerating our bodies and maintaining a strong immune system. Our entire metabolic process
relies on the intake of complete protein. We cycle proteins into amino acids constantly.
Even Hippocrates, the Greek physician of the 5th century B.C., the “father of medicine”, knew the
benefits of whey protein. He stated that the body has an inner adaptive or healing power, and that to
strengthen this healing power, he prescribed serum (liquid whey) to his patients. It was true non-
denatured, native whey. It provided full biological activity and numerous health benefits. All
commercial whey proteins available now are derived from extensively processed milk and
incomparable to the vitality in that 2500 year-old prescription.
It is appropriate to review some important definitions of terms used:
Native Protein: The naturally occurring conformation of a protein. Unaltered by heat, chemicals,
enzyme action or processing. (Native is the same structure and proportion as in the original
Denatured: To cause the tertiary structure of (a protein) to unfold, as with heat, alkali, or acid, so
that some of its original properties, especially its biological activity, are diminished or eliminated. (It
Undenatured: To undamage. (A term that is used without discretion in the industry and is
misleading. It is not possible for a protein to be undenatured.)
Non-denatured: The same structure and proportion as in the original substance with full biological
activity. (Never damaged.)
Presently, the various commercial methods of processing whey do not improve or even maintain the
fragile immune modulating and regenerative components or the biological activity that was originally
in the milk. Most are overly processed and damaged during the manufacturing process.
There are three commercial production methods, which comprise the majority of available whey
proteins. They are isolates (the most popular), ion-exchange and hydrolyzed forms. They are all
ultra-filtered, cross-flow filtered or micro-filtered via elaborate patented methods developed by large
dairies. The milk used in these three methods undergoes major processing that involves high heat
(often multiple times) and drastic acidification of the whey to produce curds for manufacturing
cheese. These steps denature (damage) the proteins. What is then required is extensive filtration to
remove the many denatured proteins in order to produce the highest percentage of protein.
Unfortunately the fragile vital protein components (immunoglobulins, lactoferring, serum albumin,
etc), which determine the biological activity of the protein, are not retained. The terms undenatured
and cold-processed are prevalent with these commercial products, but once a protein is denatured it
is not possible to undenature it.
The key point in regard to the quality and effectiveness of whey is that the full range of biological
activity and proportion of the protein components be preserved in their original native form as nature
provided. Only whey that is minimally processed and maintained can achieve that goal. Additionally,
the health of the milking cows and quality of the milk is the foundation of this type of product.
Non-denatured whey protein has the highest biological value of any protein. It is a complete
protein, unlike soy, and provides all the essential amino acids in the correct balance. The five major
active proteins of whey are lactoferrin, immunoglobulins, bovine serum albumin, alpha-lactalbumin
and beta-lactoglobulin. There are many whey products available; therefore it is highly advisable to
have in writing from the manufacturer, the treatment of the cows and the processing the milk
Covalent Bonded Cysteine (the non-denatured form), is the critical amino acid required for the all-
important intracellular production of the antioxidant glutathione (GSH). Glutathione is our body’s
master antioxidant and is responsible for numerous defense and repair functions and is an effective
anti-aging substance. Glutathione is best utilized when we produce it internally. Cysteine is very
scarce in our modern diet and therefore glutathione production is limited and deficiency is prevalent.
If cysteine undergoes extreme heating or processing, as most commercial whey products do, it is
denatured and converted to cystine. Covalent-bonded cysteine, active peptides, anabolic growth
factors and enzymes are also present in non-denatured whey protein.
The public is now becoming more aware of the value of quality protein and is choosing whey protein
for many good reasons. Whey protein benefits are numerous, and can yield a wide range of
immune-enhancing properties. It also has the ability to act as an antioxidant, antihypertensive, anti-
tumor, antiviral and antibacterial. A number of clinical trials have successfully been performed using
whey as an antimicrobial agent and in the treatment of cancer, HIV, hepatitis B & C, cardiovascular
disease and osteoporosis. It has a major role in red blood cell production, support in chemotherapy
treatment, safe binding and detoxification of heavy metals, wound healing, growth of new muscle,
weight regulation and the support of numerous immune functions. It is used by populations that have
Chronic Fatigue Syndrome (CFS), Fibromyalgia, Hepatitis, Cancer, HIV/AIDS, Respiratory disease,
cognitive disorder from nutritional compromise and for any sports performance improvement.
Dr. Lawrence Sosna
Dr. Lawrence Sosna Graduated first in his class from the Fairfield College of Myopractics and
Naturopathic Medicine. He is a N.D. and has a PhD in Myology with an emphasis in Orthomolecular
Biochemistry. He strictly practices Integrative Medicine – his research field being cellular
regeneration, Anti-Aging and bio-identical comprehensive hormone replacement therapy. Dr. Sosna
lectures on these topics at symposiums all over the world.
Copyright © January 2005
Whey Protein Facts and Applications
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Whey Protein Quality As Compared to Other Available
The quality of dietary proteins is a vital factor in determining what proteins are the most valuable in
terms of how the body assimilates and utilizes the protein as a resource.
To test these ratios in a protein source we begin with an amino acid analysis, a nitrogen analysis,
and then we proceed to the biologic testing. Measuring changes in the protein of the body is a well
accepted evaluative analysis used to determine protein quality, measured as Biologic Value (BV).
This involves the measurement of nitrogen intake from the protein and the output of nitrogen in the
feces and urine. BV is therefore a measurement of the nitrogen absorbed and utilized by the body.
- Biologic Value (BV) of Dietary Proteins(1)
- Protein Biologic Value
- Whey protein 104
- Egg 100
- Cow’s Milk 91
- Beef 80
- Fish 79
- Casein 77
- Soy 74
- Potato 71
- Rice 59
- Wheat 54
- Beans 49
As this table shows, the animal proteins are high in BV, and are therefore complete proteins(2).
While vegetable proteins are much more incomplete and retain a lower BV rating, due as well to
their lower digestibility(1). With a mixture of these vegetable proteins the effect of a complete protein
can be produced when eaten in sufficient quantity, but this requires a great deal more total protein to
satisfy these requirements.
Whey Protein Concentrates
The benefits (as shown above) of using a whey protein concentrate (WPC) is great according to the
BV of this protein source. It fulfills the body’s amino acid intake beyond any other source of protein
listed above, as well as being a very versatile dietary food. Our Proserum® native whey protein®
concentrate contains all of the essential amino acids for the body as well as providing cysteine and
glutamine. These amino acids are precursors and are necessary for the production of glutathione, a
vital free radical neutralizer in the body.
WPC is defined as a whey protein concentrate containing approximately 80% protein. Proserum® is
1. Renner E. Milk Protein. In: Milk and Dairy Products in Human Nutrition. Munich:
Volkswirtschaftlicher Verlag, 1983
2. Mahan LK, Escott-Stump S. Proteins. In: Krauses Food Nutrition and Diet Therapy, 9th edition,
Philidelphia: WB Saunders; 1996