Althos NutritionHow to evaluate actual protein concentration
Choosing the right protein requires reviewing laboratory testing rather than packaging claims. 90% whey protein isolate is produced via cross-flow microfiltration at low temperatures. This mechanical method separates lactose and fat while preserving delicate protein fractions intact, including immunoglobulins. Your objective is to check dry basis concentration and avoid formulas containing thickeners or artificial flavors used to mask poor quality bases.
Technical checkpoints on the label
Before purchasing any formulation, check the following specifications:
- Amino acid profile: Confirm the presence of at least 22 grams of branched-chain amino acids (BCAAs) per 100 grams of finished powder.
- Sugar content: Lactose should remain under 0.5 grams per 30-gram serving for trouble-free digestion.
- No bulking agents: Reject formulas containing xanthan gum, maltodextrin, or soy lecithin above 1%.
Identifying amino spiking
Some manufacturers add free-form glycine or taurine to inflate nitrogen readings during standard Kjeldahl testing. Examine the ingredient panel closely: the only protein source should be stated as whey protein isolate. If you spot standalone amino acids in the main ingredient list without specific purpose, the true whole protein content is compromised.