Premier Whey Peptein is produced by ultra filtration at a very low temperature to preserve the delicate, glycomacropeptides (15% typically; 2 grams per serving), unlike other products that may have less than 10% or even no glycomacropeptides). Glycomacropeptides are fascinating.
The British Journal of Nutrition 2000 explains that the:
"Biological activity of bovine kappa-caseino glycomacropeptide (GMP) has received much attention in recent years. Research has focused on the ability of GMP to bind cholera and Escherichia coli enterotoxins, inhibit bacterial and viral adhesion, suppress gastric secretions, promote bifidobacterial growth and modulate immune system responses. Of these, protection against toxins, bacteria, and viruses and modulation of the immune system are the most promising applications."
In Bioscience, Biotechnology, and Biochemistry 2005 researchers found "GMP [glycomacropeptides] to be a promising agent for preventing intestinal infection."
Premier Whey Peptein contains ZERO binders, fillers, glues, excipients, perservatives, heavy metal etc. Just clean, exquisitely processed whey protein.
In Alternative Medicine Review: A Journal of Clinical Therapeutic 2004 the author writes:
"Whey, a protein complex derived from milk, is being touted as a functional food with a number of health benefits. The biological components of whey, including lactoferrin, beta-lactoglobulin, alpha-lactalbumin, glycomacropeptide, and immunoglobulins, demonstrate a range of immune-enhancing properties. In addition, whey has the ability to act as an antioxidant, antihypertensive, antitumor, hypolipidemic, antiviral, antibacterial, and chelating agent. The primary mechanism by which whey is thought to exert its effects is by intracellular conversion of the amino acid cysteine to glutathione, a potent intracellular antioxidant."
According to the Journal of the International Society of Sports Nutrition 2015
"Whey proteins may increase abdominal fat loss and relative fat-free mass adaptations in response to resistance training when compared to fast-acting carbohydrates."
In the Nutrition Journal 2015 the authors find that in lean and overweight women:
"The combined consumption of dietary resistant starch and protein increases fat oxidation, PYY [a satiety signal], and enhances feelings of satiety and fullness..."