As Nature Intended™ and as the name suggests it derives its protein solely from Native Whey
Whey Protein has the highest biological value of all forms of protein, but different processing techniques result in very different types of whey protein in terms of protein composition, impurities, and taste.
There are numerous supplement companies that claim to have the best whey protein or best-selling whey in the world, award winning and so on. But the fact is nearly every single whey protein on the market today still contains whey protein from cheese production; rennet/acids & enzymes/heat separate whey from milk to form curds and whey. The whey is then collected and processed to remove excess fat and lactose to produce either whey protein concentrate or whey protein isolate. This form of processing is very effective and has served the sports nutrition industry for nearly 20 years and will continue to do so.
However it is not the purest or most natural form of whey protein and there are some downsides to an otherwise very effective process. Cheese whey is nearly always pasteurised twice which doubles the chances of denaturing the valuable biologically active proteins, further cheese derived whey will always contain cheese derived casein proteins lowering the biological value. In addition cheese whey will also contain some impurities from the cheese production itself which cannot be filtered out during processing. Some cheese derived whey is very good, but it will never be able to surpass Native Whey protein found in fresh milk.
Reflex Nutrition’s 100% Native Whey is derived exclusively in the EU from grass fed cattle
100-NW-ProteinIt is the purest and most natural form of whey protein that exists in its native untouched form in fresh milk, just as nature created. A state of the art process is capable of extracting pure Native Whey Protein molecules directly from fresh milk without damaging/ denaturing the protein and it benefits from only being pasteurised once; in fact the process is carried out at just 10 degrees Celsius.
Native Whey is inherently one of the most expensive and time consuming dairy processes to undertake, especially when done in accordance with strict ISO9001 Quality Control procedures. Only a handful of dairies in the world are capable of undertaking the process which is why you rarely see it being used in protein powders. The process delivers qualities that are impossible with ordinary cheese derived whey. Factually, Native Whey protein contains more Branched Chain Amino Acids, up to 16% more L-leucine, more essential amino acids and nearly 40% more cystine. It is therefore undeniably superior to cheese derived whey; it is the purest and most natural form of whey protein currently produced with current technology.
This state of the art Native Whey formula delivers another industry first
It is the only protein powder in the world to exclusively utilise Patented 4th Generation DUOLAC® friendly bacteria. Three different strains are used; Lactobacillus Acidophilus, Bifidobacterium Lactis and Lactobacillus Rhamnosus. DUOLAC® friendly bacteria have been double coated using a patented process to ensure that they reach the upper intestine intact.
100% Native Whey mixes instantly and tastes amazing
Because it is not cheese derived it tastes better, in fact it tastes amazing and mixes instantly. We’ve gone to great lengths to ensure that each flavour will exceed your expectations.
Please Note: Nutritional facts and ingredients may vary slightly between flavours.
Mix 35 g (approximately one heaped 60 ml measure) with 250 ml water until a smooth, even consistency is achieved. Product is best mixed in a shaker or blender. For a thicker, creamier and more intense tasting shake, try mixing with less water or mix with milk. Consume 2-3 servings daily.
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