When I was using whey protein, the first thing I would note is the amount of actual protein in a serving, verses the serving size. Proteins with a lot of "extras", may list a 30 gram serving size, but only 21 grams protein according to the nutrition label, indicates there are a bunch of 'enhancers', aka cheap fillers. Your Jarrow doesn't look too bad at 22g/18g protein.
Then I got a bit pickier, after realizing the whey protein and their derivatives are made from "waste product" essentially, and choose instead Jarrow Virgin Protein Isolate, the 'cleanest', reasonable priced one I could find.
- Pure whey derived directly from fresh milk (not a by-product of cheese making)
- Processed at low temperatures to preserve native bioactive whey protein fractions
- 22g undenatured protein per serving
- 12g essential amino acids (rich in branched chain amino acids) per serving
- 100% fat-free
- 22 grams protein per 25 gram serving
It was good. Those bullet points made sense for the extra cost. Then I went off isolates like that as having unintended consequences in your body. I searched more, and settled on Double Bonded Protein, or "Hi Octane Goat Milk Protein" from Mt. Capra. Goat milk is a natural blend of both casein and whey proteins with muscle building stimulation, but inhibiting factors that lead to muscle breakdown. As you research goat's milk benefits, digestibility, and how clean a protein it is vs. cows milk, you'll better understand. Only choco and vanilla though, and with stevia. I don't notice the stevia, as in other drinks I would. And I don't like that taste either, so I'd notice.
Finally, these days, I only use protein powders for smoothies for meal replacements, or rarely after exercise. I'm also getting fonder of vege powders and egg protein along with goat. In the end, it seems most of them are not really needed, too expensive, too much protein intake, basically not required. It's all about the marketing of whey powders that makes them attractive.
Edited by Oakman, 10 January 2017 - 10:30 PM.
