In this episode, I do a reaction—and a critical deep dive—into Paul Saladino’s newly released Heart & Soil grass-fed whey protein.

I explain why whey protein is considered the highest biological-value protein on the planet, why I’ve personally been very selective about using it, and what immediately caught my attention when Paul repeatedly claimed his whey is “better than all other proteins” because it’s made directly from milk instead of cheese—without explaining why. Since that claim matters, I dig into the details to see whether it actually holds up.

I share insights from a third-generation family cheesemaker I trust, who’s been in the whey business for decades, about how whey is actually produced and why making whey directly from milk requires much higher processing temperatures—up to around 160°F—compared to the cold-processed methods used for high-quality whey protein isolate. I explain why higher heat can damage nutrient potency, bioavailability, and immune-supporting proteins, break down the key difference between whey protein isolate and whey protein concentrate, and why the Heart & Soil product appears to be a concentrate despite being marketed as superior. I also talk about red flags around “proprietary” processing claims, compare this kind of marketing to similar claims made about creatine products, and give credit where it’s due—grass-fed New Zealand sourcing and third-party heavy-metal testing—while encouraging listeners to look past hype and understand how their protein is actually made.

TIMESTAMPS:

Let's look at the protein supplements and how they are described. When you see the word “proprietary,” it throws up a red flag. [02:02]

Making whey from milk instead of cheese requires higher processing temperatures. [04:08]

Be careful when you hear the sales pitches. Of course, the product sounds great when presented enthusiastically. [06:35]

LINKS:

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