Whey Protein is the most bioavailable, fastest digesting protein type available. As such it is the protein of choice for many athletes especially before and after training when rapid delivery of protein is required.

Whey has many useful properties which make it desirable such as it is very high in branched chain amino acids which are especially beneficial for athletes, high in antioxidants and other immune system enhancing nutrients and is usually found to be tolerable even for people with dairy allergies due to the low, or non-existent presence of lactose.

There are many different types of whey protein but in general we can break this down to three main types:

• Whey Protein Concentrate - This tends to be a sweeter tasting type of whey with higher levels of bioactive compounds and carbohydrates. It is often used as a base protein in blended products because of its taste and its easy mixability.
  
• Whey Protein Isolate - This is whey protein which has been treated to remove all fat and lactose and tends to be even more faster digesting as a result. Isolate tends to be expensive but is also found in blended products.
• Whey Protein Hydrolysate - These are predigested whey protein that are very easily absorbed as a result but whose cost is slightly higher still. This type of whey is usually only found in blended products.