It's impossible to research whey without hearing about "native" whey protein. This term, which emerged a few years ago among protein-producing dairy companies, was quickly taken up as a sales marketing argument.
What is actually behind this term? Are native proteins, often sold at higher prices, really more qualitative than "classic" wheys for optimizing the results of your training, in fitness, bodybuilding and endurance sports?
This is what we wanted to clarify here, as objectively and simply as possible.
Contents
What is the difference between "classic" and "native" whey?
In France and elsewhere, what distinguishes "classic" whey from "native" whey is the protein isolation process.
This term differs from the classic designations isolate, concentrate and hydrolysate, which refer to the level of filtration of the powders.
Overall, milk contains two main types of protein: caseins and whey proteins (lactoglobulins). Whey proteins are the most interesting from a nutritional point of view, and are what make up whey. In fact, "whey" means "lactoserum" in English.
- For classic whey: during the cheese-making process, the casein is coagulated with whole milk, using rennet or acidification. The casein is denatured and coagulates. Whey proteins, on the other hand, are NOT denatured, which is why they remain in solution in the aqueous phase of the milk. This is what we call whey, the liquid found on top of yoghurts, for example.
Mechanical pressure on the casein separates this precious whey, which can then be collected.
Depending on the method, the liquid is then sterilized, sometimes pasteurized, before being Ultrafiltered/Microfiltered to isolate the proteins (naturally rich in BCAAs) and remove lactose, fats...
This is followed by dehydration to obtain a dry powder, more or less rich in proteins and BCAAs, and low in carbohydrates.
- For "native" whey: protein filtration is similar, but takes place directly on whole milk. The only difference is that there is no prior separation of casein. The other processes are identical.
Difference in efficiency?
To begin with, here's an important question: beyond the alleged benefits put forward by the manufacturers of "native" whey, is there really any difference with classic whey? Well, no... Absolutely no difference in terms of effectiveness on sports performance or muscle mass gain has ever been demonstrated.
Although one study showed that native whey increased blood amino acid concentration faster than classic whey protein (at least with the one used in the study), it was not superior and did not increase muscle protein synthesis. What's more, this increase in amino acid concentration is totally dependent on the quality of the wheys used, and their ingredients, and cannot be representative of all native wheys, or all conventional wheys.
Native whey = undenatured whey?
One of the big arguments put forward by native manufacturers is that native whey is undenatured, whereas classic whey is.
It's important to frame the term "denaturation" and understand that denatured whey doesn't actually mean anything precisely.
Broadly speaking, a denatured protein is one that has lost its original form, its original structure. With the exception of raw products, we have been eating denatured proteins since the dawn of human history, notably through the cooking of our food. When we heat, we denature. But is a raw chicken more natural and nutritious than a roast chicken? Fortunately, no.
Protein denaturation is a major issue for the pharmaceutical industry. In the case of therapeutic proteins such as insulin, for example, the entire metabolic signaling cascade depends on protein folding. Denaturation would render the treatment ineffective and directly dangerous for the patient.
It's important to understand that a nutritional protein (whey protein) is not a therapeutic protein, which must have a very specific shape and folding in order to exert its action in the body.
In nutrition, proteins are digested and broken down in the gastrointestinal tract to recover their amino acids. It is precisely these amino acids which are directly involved in the post-training repair metabolisms sought in bodybuilding and endurance sports.
When we heat, we denature; when we filter, we can denature; when we reconstitute in a liquid, we denature; when we digest, we denature... One study1 even shows that homogenizing whole milk denatures the proteins.
In the case of native whey, the milk may have been pasteurized (treated at over 70° for several minutes) before being filtered (mechanically, on a column). Drying may be carried out at high temperature, with pre-heating, and the powder may then be formulated with additives or other ingredients: all processes that are potential sources of protein denaturation. A "native" whey can therefore be totally more denatured than a classic "cheese" whey!
In conclusion, even if this is less crucial than in medicine, it is preferable to look for proteins that are as undenatured as possible. That said, there are so many stages during which whey powder will be impacted by the quality of the process (milk production, storage, pasteurization, filtration, formulation of the finished product...) that the addition of rennet or ferments is absolutely derisory in terms of quality or even price compared to native whey.
Is cheese whey a waste product of the cheese industry?
In the world of sports nutrition, where marketing is king, the word "waste" is blithely taken up by native manufacturers. Waste is a low-cost substance, unfit for consumption, unusable, of poor quality and destined for destruction. Reducing whey protein, the substance naturally richest in essential amino acids and BCAAs per gram of protein, to waste seems, in our opinion, rather inappropriate.
In fact, the whey from cheese-making has always been used and even drunk directly by the inhabitants of mountain villages to combat the harsh climate, or used in preparations such as serac.
That said, since whey is over 90% water, it represents large volumes and was not technically usable on a large scale until the latest technological advances.
So it's only relatively recently that whey has been able to be technologically valorized and used in very high quality products, in nutrition, with different flavors, in sports as well as in medicine.
Rest assured, whey is not a secondary substance, collected in buckets at the end of the cheese-making process... Today, it's truly an ultra-valued product, sometimes even more so than the cheese that's made in parallel.
"Native whey contains no GMP!"
Another argument put forward by native manufacturers is the presence of GMP (glycomacropeptides) in classic whey, formed when rennet or ferments are added.
These GMPs were claimed to be harmful to consumer health, following the publication of a study in 2001. This study2 now appears totally inappropriate and meaningless for adults, since it was based on the effects of GMP intake on the digestive systems of premature infants...
We know, of course, that the digestive system of premature infants is very particular, and that a multitude of substances beneficial to an adult would be potentially dangerous for them.
Fortunately, new, more recent studies3 show that GMPs are in fact totally safe, and even highly beneficial from a number of points of view, such as the regulation of gastrointestinal, endocrine and even immune systems.
In conclusion, to say that native whey comes directly from milk, without any casein coagulation stage, is totally fair and honest. On the other hand, relying on this to argue for the quality of the protein powder, and its "natural", unprocessed side, is much less so. The term "native" is in fact just another marketing argument, in the world of sports nutrition where, unfortunately, image and marketing are the most important elements.
To ensure that your whey is of the highest quality, least processed and least denatured, focus on the origin of the milk (intensive farming, location (France, abroad...), belonging to a large dairy group...). Protein quality will be directly linked to this. Choose whey that has been processed without heat (gentle pasteurization, no preheating before spray-drying, etc.). Don't hesitate to ask brands for information in this area.
Finally, choose wheys made in France, with few ingredients, no additives or sweeteners, and natural flavors.
Avoid chemical and very sweet flavours at all costs. We often forget this aspect when we talk about denaturation, but additives, after reconstitution of the mixture in the shaker, in addition to their negative effects on health, are a major source of protein denaturation.
If the wheys you consume post-workout contain carbohydrates, focus on their quality and traceability too. See our article on the importance of carbohydrates with protein.
The quality of your nutritional products will directly affect your muscle recovery and long-term health.
See also:
- Why choose a protein made in France?
- Why does whey foam after mixing?
- Is the Protéalpes whey range organic?
- Homemade whey: how is it done and is it profitable?
- Does whey pollute?
- Can whey be cooked without denaturing it?
