Whey Protein Powder Q&A

What's the difference between a whey concentrate and Jay Robb's Whey Isolate?

Whey Concentrate: 

  • Short filtered so only part of the milk sugars are removed: Contains lactose, a concentrate is not suitable for those who are lactose intolerant.
  • May contain at least 70 grams of sugar per 24-ounce container (a concentrate generally contains 3 grams of sugar per 30 gram serving).
  • Not Raw:  To the best of my knowledge, all protein powders sold in the USA must be pasteurized
  • One step below the purification that is required for an isolate
  • Generally cheaper and more abundant in this world, hence it could encourage a manufacturer to tout a concentrate as being superior to an isolate because that manufacturer may not have wanted to pay the extra money for an isolate.
  • Contains less protein than an isolate

Jay Robb Whey Isolate:  

  • Lactose Free 
  • Cold filtered (never acid processed)
  • Contains more protein than a concentrate  
  • Sourced from grass fed cows not treated with rBGH (Recombinant Bovine Growth Hormone)
  • 25 grams of protein per serving
  • No fat, No cholesterol
  • No sugar, No aspartame
  • No artificial colors, flavors or sweeteners
  • No casein, No msg
  • Made with stevia
  • Mixes with a blender or shaker bottle

Is your protein powder pasteurized?

Our Jay Robb whey protein powder comes from milk that is flash pasteurized for approximately 15 seconds at 72° C (161° F). This causes very little denaturing of the raw materials. No further heat is applied at any other phase of creating our delicious whey protein powders.

PLEASE NOTE: ALL whey protein powders sold in the United States are from milk that is pasteurized as stated above or from milk heated to 145° F for 30 minutes. Many companies are now stating that their whey is “special” or unique in regard to heating and pasteurizing, but the truth remains that ALL whey proteins sold in America are from pasteurized milk.

Jay Robb Egg White protein powder is also flash pasteurized at the lowest temperature allowable by law at 134 degrees Fahrenheit for just 3 1/2 minutes

I am interested in purchasing and supporting animal-friendly products. It says your cows are grass-fed - are the animals treated humanely and are they pasture raised? 
Thank you for your recent purchase and for your support of animal-friendly products! Rest assured, we side with you 100% and are happy to tell you that the cows that produce the milk for our whey protein are raised on small independently owned farms, are not treated with any synthetic growth hormones, and are grass-fed/pasture-grazed animals. We have gone to great lengths to provide the highest-quality product possible from animals that are treated humanly and not given synthetic hormones. To the best of my knowledge we were the first protein powder company in the world (and still one of the few) to take this stance.

Is your Whey protein imported from China?  
NO!  Our whey protein isolate is NOT imported from China.  When you buy Jay Robb protein you are buying one of the highest quality protein powders on the market today.

Do your protein powders contain added sugars, carbohydrates, aspartame or artificial sweeteners? 
No. Our protein product line was developed in 1990 because we couldn't find any high quality, all natural, low-carbohydrate, good tasting proteins powders on the market. Our protein is sugar free, MSG free, chemical free and we do not have gluten in our ingredients.

Does your whey protein contain the hormones rBGH or BST? 
NO! Our whey is produced from original herds of cows that are not given recombinant bovine growth hormone (rBGH) or bovine somatotropin. 

Are your protein powders and products gluten-free? What's the difference between "gluten-free" and no gluten on a product label?

In order for a product to be labeled gluten-free, it must be manufactured in a facility that produces only gluten-free products and products that do not contain wheat or gluten. Because none of our products are made with ingredients containing gluten, our label reads, “no gluten.” 

Our manufacturer is GMP-certified and follows Good Manufacturing Practices (GMPs) to segregate ingredients on shared equipment and within the facility. This includes cleaning the lines between all production runs and stringent scheduling of product runs to avoid cross-contamination. A GMP-certified manufacturer is one that has exceeded the specific standards laid out by the United States Food and Drug Administration. GMP certification ensures that supplements and vitamins are manufactured safely, with the highest quality production from a state-of-the-art facility.

How is your whey isolate protein powder created?
Whey protein isolate, which is used exclusively in Jay Robb Whey Protein, is created by cross-flow microfiltering liquid whey through a special ceramic membrane to create the highest grade of whey protein possible. There is NO heat used during the cold-filter processing of our whey protein formula. (This special process DOES NOT DENATURE the protein.) This unique process also yields a whey protein isolate that is much higher in protein than a whey protein concentrate and is also rich in immunoglobulins, alpha-lactalbumin, and beta-lactoalbumin and other immune boosting factors.

Jay Robb Whey Protein is made from the finest natural ingredients available to deliver 25 grams of first-class protein, 0-fat, 0-cholesterol, 0-sugars, and only 1 gram of carbohydrate per 30-gram serving. Only microfiltered whey protein isolate is used as the protein source, and this material comes from farm-raised, pasture-grazed, grass-fed cows not treated with the synthetic bovine growth hormone rBGH.

Unique natural flavors and the herb stevia are used to create a flavoring system that is palate pleasing and has made Jay Robb Whey Protein famous across the nation. Their tagline, “The Best-Tasting Protein on the Planet,” says it all. Jay Robb Whey Protein contains NO artificial flavors, artificial colors, aspartame, acesulfame-K, or sucralose. This product is also instantized so that it mixes easily with the turn of a spoon. Jay Robb offers his Whey Protein in five outrageously delicious flavors: Vanilla, Chocolate, Strawberry, Pina Colada, and Tropical Dreamsicle.

Is your protein powder denatured in the process of making it?
No.  There is NO heat used during the cold-filter processing of our whey protein formula. (This special process DOES NOT DENATURE the protein.) This unique process also yields a whey protein isolate that is much higher in protein than a whey protein concentrate and is also rich in immunoglobulins, alpha-lactalbumin, and beta-lactoalbumin and other immune boosting factors. 

Is your whey protein organic?
We are guaranteed by our supplier in writing that the whey comes from cows not treated with rBGH. The product is not certified organic due to limited supply of organic whey protein raw material at this time. We hope this will change in the future as the demand for our product grows.

Are the 'natural flavors' specifically listed on the label of your flavored protein powders 100% unaltered and natural?
Our flavors are naturally derived, and the flavors are uniquely blended with other key natural ingredients (that is a proprietary process).

If you are sensitive to flavors (some people are sensitive to natural vanilla but not cocoa, etc.) then I suggest you try our unflavored egg white protein, or our unflavored whey protein. 

Pertaining to your natural flavoring, what do you use to make your chocolate whey/egg protein?
The chocolate flavor in our protein is created from a cocoa extract. There is no carob in our products.

Why are the scoopers for the whey vanilla and the whey unflavored different sizes?
The fluffiness of a product determines the scoop size. The fluffier the product, the larger the scoop needed to deliver one ounce. A denser material (protein powder) will thus require a smaller scoop to deliver the same one ounce serving.

I see that you carry several types of protein powder. What is the difference between your egg white protein and your whey protein? 
We carry several types of protein powders, with whey protein and egg white protein ranking at the top of our list. We have several reasons for carrying both. Some individuals are sensitive or allergic to dairy products, and the egg white protein, which is dairy and lactose free would be more suitable for them. Some individuals don't consume egg products because of spiritual beliefs, or food allergies, so the whey might be the best choice for them.   I personally go back and forth between the two for variety. 

Does the Jay Robb Whey protein powder have enzymes in it to break down the protein?
None of our protein formulas are fully predigested. A portion of the protein contained in our whey formula is predigested. Our whey is our only formula that contains any predigested protein. I am not a believer in fully digesting a protein powder because it can absorb too quickly causing an amino acid rush similar to a sugar rush. Protein and carbohydrate should break down slowly over time during natural digestion for best usability by the body.

How much sodium is in your Whey Protein?
Each serving of our whey is 30 grams and contains 150mg of sodium. The sodium in our whey is naturally occurring and not sodium chloride (table salt). Sodium that is naturally occurring in foods is an essential mineral and needs to be present to balance out potassium and the water table of the body. Sodium is also needed to create hydrochloric acid and buffer the acid by-products of digestion and metabolism.

Many companies sell casein protein and claim that the body absorbs it slower than whey. They state that it is good to take through out the day and especially at night. Is that just marketing?  Why is Jay against it? 
The dictionary states: "Casein is a white, tasteless, odorless, milk and cheese protein that is used to make plastics, adhesives, paints, and foods." 

Casein is a very cheap protein used by companies to offer pliability to protein bars, and to save money on the production of protein powders and other high protein products. Casein is also very, very allergenic to many individuals and can be quite difficult to digest. Casein makes my stomach hurt when I consume it. 

Casein can absorb slower than whey, but whey is not a fast absorbing protein to begin with, so what is the point. Also, if you wish for a slower absorbing protein just eat it with more fat and it will break down much slower in the body and absorb over longer periods of time. This is why I usually recommend a fat or oil be added to a protein drink (see The Fat Burning Diet). 

I hope this answers your questions. In summary, casein is a cheap protein that makes companies a larger profit margin. We would never compromise quality to increase our bottom line... 

What you can tell me about the safety of using Stevia?
Stevia was approved for sale in America in 1996 as a dietary supplement and we have been using stevia in our whey protein ever since then. In fact, we were the world’s first supplement company to use stevia in a protein powder formula. We can’t classify it as a sweetener because it is classed by the FDA as a dietary supplement. This status may soon be changing as I have seen press releases indicating that it will soon be used in a wide variety of food-based products.

The use of stevia in our protein is fully approved by the FDA. To know more about stevia there is a great book out entitled, “The Stevia Story” by Linda and Bill Bonvie and Donna Gates.

What's the difference between Aspartame (nutrasweet) and Aspartamine (the amino acid naturally occurring in your protein powder)?

Aspartame and aspartamine are not the same. Aspartamine is more commonly known as aspartic acid and is one of the 20 most common amino acids in the world.  In contrast, aspartame is not natural and is the result of mixing in a laboratory the amino acids aspartamine and phenylalanine. In most complete proteins, aspartamine is one of the naturally occurring amino acids and has nothing to do with the artificial sweetener aspartame.