» Fast Release
Isolyze by Species Nutrition
Species Nutrition - Isolyze Whey Protein Isolate has no carbohydrates, no lactose (milk sugar), and no fat. It is the purest and most biogically available source of whey protein on the planet. ISOLYZE is 100% pure, cold-filtered, whey protein isolate with the highest yield of whey protein available on the market with an amazing 27 grams of protein per 29 gram serving size.
We use a sophisticated cold filtration system that carefully separates out the delicate whey protein without damaging it. This procedure has the added benefit of preserving 3 valuable components of whey immunoglobins, lactoferrins, and glycomacropeptides that are necessary for optimal immune system function and protein synthesis reactions.
...and if all this werent enough, ISOLYZE tastes great too! Gone are the days of the chemical or sour-tasting whey isolates! With ISOLYZE, you get the best of both worlds great quality and great taste!
Fast release proteins typically are protein powders that breakdown into absorbable protein fractions quickly. These fractions are tri-peptides and di-peptides as well as free from amino acids. The most popular protein powders for fast release are Whey Protein Concentrates (WPC), Whey Protein Isolates (WPI) and Hydrolysed Whey.
Whey protein is a mixture of globular proteins isolated from whey, the liquid material created as a by-product of cheese production. The effects of whey protein on human health are of great interest and are currently being investigated as a way of reducing disease risk, as well as a possible supplementary treatment for several diseases. However by far the most used application of Whey protein is to aid in muscle recovery from resistance training and provide nutrients to build lean muscle mass.
Whey protein typically comes in three major forms: concentrate, isolate, and hydrolyzed.
Concentrates (WPC) contain a low level of fat and cholesterol but, in general, have higher levels of bioactive compounds, and carbohydrates in the form of lactose — they are on average 70-85% protein by weight. The absorption time for amino acids from WPC powders is estimated between 30 minutes to 2 hours to be fully digested.
Isolates (WPI) are processed to remove the fat, and lactose, but are usually lower in bioactive compounds as well — they are 90%+ protein by weight. Both of these types are mild to slightly milky in taste. The absorption time for amino acids from WPI powders is estimated between 10 minutes to 1 hour to be fully digested.
Hydrolysates are predigested, partially hydrolyzed whey proteins that, as a consequence, are more easily absorbed, but their cost is generally higher. Highly-hydrolysed whey may be less allergenic than other forms of whey as well. They are very bitter in taste and only a few Hydrolysed products currently on the market have found a method of either disguising the taste or removing it all together. Most products that contain Hydrolysed protein use only a very small percentage in the formula to mask the bitter taste. The absorption time for amino acids from Hydrolysed powders is estimated between 2-5 minutes to be fully digested and ready for absorption.
Whey is essential in the bodybuilding world today because of its ability to be digested very rapidly. This allows the protein to become available for muscle building very quickly. Most commonly it is used after workouts to help increase levels of amino acids in the blood, which are taken up by the muscles to ultimately increase mass. In addition, during exercise, whey helps open up blood flow by inhibiting an angiotensin-converting enzyme which originally constricts blood vessels; this allows better flow of nutrients to necessary areas to help repair and rebuild muscle tissues. The Amino acids arginine has been shown to exert this effect more than any other amino acid and is used many times in isolation as a pre training aid (found in Pre-Workout section).