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OPTIMUM NUTRITION SERIOUS MASS REVIEW!!

Video Transcription:

Glen:
Hi, everybody. This is John and Glenn with BestPriceNutrition.com. Today we're going to be reviewing the Optimum Nutrition 100% Whey Gold Standard. This has probably been on the market for years. They renamed it to the Gold Standard a few years ago and came out with the Classic Whey, but they kind of started it with the five pounder in terms of 100% whey proteins.

John:
It's gone through some label changes over the years. You will see now that, generally, this is the label it has. It's now called 100% Whey Gold Standard because it's 100% whey.

Glen:
There's a lot of flavors.

John:
Yeah, there's a dozen or so different flavors. I think we have the coffee and chocolate mint here.

Glen:
And whey protein is something that's really popular because of the amino acid profile. Specifically it's very rich in branched-chain amino acids, which are shown to be very effective in terms of building muscle, because human muscle tissue is largely comprised of those three amino acids, a large percent of it. Whey is a very good source of it. So let's run through real quick, typically what you'd expect in terms of the protein types.

John:
Okay. In each one of their products, the protein blend will be the same. It's a whey protein isolate, whey protein concentrate, and whey peptides. So you've got three different forms of whey protein there, or three different steps, I guess in the process of whey protein. You've got whey isolate, which is just pure whey protein. And to get the whey isolate, you have to remove the lactose and fat, and they do that... there are a couple of different ways. There's cold filtered microfiltration-

Glen:
Cross-flow microfiltration-

John:
Cross-flow. sorry-

Glen:
Which is done it at a cold temperature. And then there's ion exchange, like Isopure, if you're familiar with that, where they're exploiting charges to separate out the fat and lactose, and then there's microfiltration. So there's just a few different ways to do it. I think cross-flow is thought to be the gold standard way of doing it, no pun intended.

John:
And then you've got whey protein concentrate, which is whey protein with some lactose and fat.

Glen:
Yeah, they concentrated it, so some of that's going to be leftover.

John:
And then you've got whey peptides, which is just whey protein that's been broken down into smaller peptide chains or small chains of amino acids.

Glen:
And all of them are flavored with Ace-K and sucralose.

John:
Yes, that's generally the sweeteners that are inside there. I know, years ago, I believe it might've had aspartame, so they've taken that out. So now it's ACE-K N and sucralose. And then they also add their amino acid, excuse me, Aminogen at the end, which is their enzymes to help break down proteins, and then they add lactase to help break down some of the lactose that might be left over.

Glen:
The lactose is milk sugar. So some people have trouble breaking down lactose. So they put that in there, and if you really sensitive, whey is usually pretty good for anyone who's sensitive to digestive problems and stuff. But specifically you want to avoid, if you have celiacs, any of them that have Glutamine Peptides added to it. Most companies now are saying on there if it's gluten free.

Glen:
Also, if you're sensitive to lactose, well, you may want to go with something that's an isolate. So something like this protein here, ISOFLEX from ALLMAX is a pure whey protein isolate. There's no lactose in here, no fat. It's all done with the cross-flow microfiltration so it's all CFM Whey Isolates and it's 90% protein. And what you do is you just divide the protein by the serving size. Whereas, these are about 75% because of some of the leftover fat and carbohydrates in there per serving. So that's about what you'd expect. So if your a food sensitive individual, if you're really sensitive to lactose, you have lactose intolerance, then this would be the way to go. And then when to take whey protein, that's something that we get asked a lot.

John:
Yeah. I believe we've covered with protein, you want to get about a gram of protein per pound of body weight. You've probably heard us say that before. So-

Glen:
And that can vary a little bit based on your activity level-

John:
Yeah, base on your activity level, your body weight, your goals-

Glen:
And lean body mass specifically. So-

John:
Per scoop, there's 24 grams of protein in here. What you would use this as is a supplement to the food you're eating every day. So if you want to get, let's say 150 grams of protein every day, and you're at that a hundred mark with your food, you're going to want to get 50 grams in from the protein supplements, so that's around two scoops.

Glen:
Yeah, most people take about two shakes a day, depending upon your size and how much whole food protein you're eating. Also, post-workout is a common place when people use whey protein.

John:
Yeah. You could do it post-workout, between meals, right before you go to bed. A lot of times it's whenever it's convenient for you to get it in, but a post-workout and between meals is a-

Glen:
A lot of people before bed tend to lean toward taking the casein protein or mixing whey with milk because of the slower absorption. So that's something else to consider. And who can take it, it's not gender specific, men or women can take it as protein. So it's really up to you. The biggest thing is with proteins, and if you're comparing all whey proteins, you have to look at taste, also, how is it derived? Are you looking at a pure whey protein isolate, or are you looking at a blend? Typically these are going to be cheaper, because it's just a cheaper process. Whereas isolating a protein is more expensive. It takes a little more time, so that's something else to consider. I don't know what other, anything else that you wanted to add to this?

John:
No, I think we've pretty much covered it with whey proteins.

Glen:
Yeah, again, if you've seen whey protein, you've probably seen [Now 00:05:17] nutrition that they were the ones who started the five pounder and probably started the whole category. So if you have any questions, please go ahead and post them in the comments section of the video or the blog. We're more than happy to answer them, and also you can find us on facebook.com/bestpricenutrition. thank you.

John:
Thank you.

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