The New Zealand Whey Pro-Series ORIGINALis designed for people of all ages looking to increase their protein intake, and may be consumed any time during the day.

The Original formula is a blend of concentrated and Isolated whey, which only uses Cross Flow Microfilteration (CFM) processing, resulting in a 100% undenatured whey protein product. The Original whey is a combination of a quick and slower releasing protein, which is fully absorbed within a 2 hour period. This is beneficial for thoughs looking to control appetite and reduce carbohydrate cravings.

" New Zealand Whey Pro-Series is the healthiest protein product on the market today"

This unique formulation contains a full range of biologically active proteins that play a major role in antioxidant production (Glutathione precursors), RNA and DNA repair, improved liver function and red blood cell production, the binding and safe removal of heavy metals, wound healing, growth of new muscle and the support of various immune functions.

FAQ's

Is it organic?
No, not certified. But the cattle by New Zealand law are not exposed to hormones, antibiotics, or any other foreign substances. They are also graze feed, so it's as close to organic as you can get.

How is it better than North American Whey?
It's healthier than North American Whey because: The cattle is never subjected to chemicals, Hormones, Antibiotics, GMO's, or Hyper-Immunizations. They're graze feed not factory farmed, and are not exposed to the stress most American cattle endure, which cause the cattle to release harmful stress hormones.

Is it good for lactose intolerant people?
Yes, only the "Isolate" formula is because it contains no sugar (lactose).

Are the Enzymes Vegetable based?
Yes they are vegetable based. Perfect for lacto-vegetarians.

Why does NZ Whey cost more?
It costs more due to transportation, the grazing practices, the humane treatment of the cattle, proper collection and storage methods, and processing, which all affect the quality of whey protein and the cost.

Why Choose New Zealand Whey?

The New Zealand Dairy Industry is perhaps the most advanced dairy producer in the world, and this is reflected in their very high standards for product safety, environmental sustainability, and humane treatment of livestock.

One of the reasons for this high regard is that New Zealand dairies are held to some of the most stringent standards in the world.In New Zealand, the Dairy and Plant Products Group (a division of the Ministry of Agriculture and Forestry-MAF) provides assurance to consumers, both domestic and international, that New Zealand's dairy products are safe and true to label. And, the government mandates that all dairy products must be free of antibiotics, chemical residues and hormones (rBST is illegal in New Zealand). Grazing practices, the treatment of cattle, collection and storage methods, and processing all affect the quality of whey protein. When choosing a whey protein supplement, it is important to keep these points in mind.

Pasture fed cattle are exposed to a wide variety of soil-based pathogens, which means they will naturally develop more antibodies.Healthy green grass also provides Vitamins, Minerals, and beneficial enzymes (aiding in its assimilation). Intensively managed, year-round pastures in New Zealand furnish nearly 100% of herd feed requirements, so the cows need little or no supplemental grain. In New Zealand-style grazing systems, the animals are rotated frequently to fresh, small pastures and produce more milk per acre. A 1993 survey determined that greater than 40% of United States dairy heifer calves had serum immunoglobulin G (IgG) concentrations of less than 10 mg/ml. The Journal of Dairy Sciences reports, "U.S. society will soon demand that agriculture back off, at least to some extent, from confinement and pay greater attention to agricultural animal comfort and happiness."

In New Zealand, dairy farmers use high-quality rye grass and white clover pasture virtually year round.

The use of antibiotics is illegal in the New Zealand dairy industry.The MAF requires a screening test for antibiotic residues, while in the US, antibiotic use is widely practiced on dairy farms. Most US dairy farms store antibiotics on the premises to treat cows that are about to give birth. The Dairy Science and Technology division of the University of Guelph reports, "the presence of antibiotic residues in milk products is very problematic for at least three reasons;

1) In the production of fermented milks, antibiotic residues can slow or destroy the growth of the fermentation bacteria.

2) From a human health point of view, some people are allergic to specific antibiotics, and their presence in food consumed can have severe consequences.

3) Frequent exposure to low level antibiotics can cause microorganisms to become resistant to them, through mutation, so that they are ineffective when needed to fight a human infection.

For these reasons, it is extremely important that milk from cows being treated with antibiotics is withheld from the milk supply.While certain antibiotics can be extremely helpful in combating short-term bacterial infection, their long-term ingestion, even in small amounts can actually weaken human immune systems. Also, antibiotics destroy beneficial bacteria or probiotics in the human digestive tract which are critically important for overall digestive health, including the assimilation of food and micronutrients such as vitamins and minerals.

Dairy management systems in New Zealand prohibit the use of hormones. In the US, hormones like rbST (recombinant bovine somatotropin) are used to stimulate growth and milk production. Research shows that higher producing cows are more likely to have lower concentrations of IgG in their colostrum at calving.

The sale of milk from cows treated with recombinant bovine growth hormone (rBGH) is also approved in the US. Recent studies find that milk quality may actually be degraded somewhat as a result of the increased incidence of mastitis associated with the use of rBGH/rbST. In several countries, milk quality is measured by somatic cell counts (SCC). SCC are significantly elevated in the milk of rBGH/rbST-treated cows. Milk with a high SCC tends to spoil faster than milk with lower SCC. Also, a decline in nutritional quality and protein content has been observed in the early stages of supplementation with rBGH/rbST. Dairy products coming from the US are also linked to allergies, constipation, obesity, heart disease and other diseases.

In New Zealand, farmers may be fined up to $100,000 for infractions against regulations, including the presence of hormones, antibiotics or pesticides. According to the US Grade A Pasteurized Milk Ordinance, "No penalty is imposedon the producer or distributor upon the first violation of any of the sanitation requirements." Additional infractions are considered misdemeanors and no fines are imposed.

ERGOGENICS ENERGY BREAKFAST SMOOTHIE
Try this delicious energy & nutrient packed smoothie recipe:

• 1 cup of Almond Milk
  
• 1 scoop of New Zealand Whey Pro-Series
  
• 1 teaspoon of Organic Whole Greens
  
• 1/2 a cup of mixed Berries (blueberries, raspberries, strawberries)
  
• 1/2 tablespoon of ground Chia Seeds
  
• 1 Organic Banana
  
• 1/4 Cup of Mediterranean Yogurt
  
• Mix in Blender and Serve!

CFM vs ION EXCHANGE

New Zealand Whey ONLY uses CFM - cross flow microfiltration. The reason for this is that CFM produces the highest level of undenatured protein available. It's a delicate process which maintains the valuable protein fractions that ion exchange discards.

Instead of using destructive chemicals, CFM uses filters to separate protein from undesirable fat, cholesterol and lactose, based on molecular size and shape. The low-temperature process isolates the native protein of whey at its biologically natural pH, carefully preserving its biological activity. Glycomacropeptide's and other immune-boosting components remain intact. Whereas ion exchange keeps only some of whey's biologically active components, CFM sustains a more complete protein profile-one of optimal balance, as found naturally in whey. There are no denatured proteins, a superior amino acid profile, and more calcium and less sodium.

The problem with Ion-exchange processing is that they are made by running concentrates through what is called an ion exchange column, which separates proteins based on their electrical charge, which then alters the pH of the whey. During this process, many valuable and healthpromoting components of whey are selectively depleted or completely lost. Some of these are glycomacropeptide and Immunoglobulins. In its place, ion-exchange isolates give you an increased concentration of the protein subfraction, beta-Lactoglobulin, which is known as whey's least interesting and most allergenic sub-fraction.

Also ion-exchange strips out calcium and magnesium ions, and replaces them with sodium ions. The excess sodium throws the potassium levels out of balance. When that happens, the electrolytes go out of balance and the entire metabolism suffers.