🥤 The Truth About Protein Powders: Surgeons, Shakes, and Sales Hype
Gyms make more money selling protein powder than Gym memberships
Why Surgeons Used Protein First
Before protein powders hit the shelves at your local gym, surgeons were already using specialized proteins in hospitals. Back then, we gave them to ICU patients with short gut syndrome or patients recovering from major surgery. These proteins were incredibly expensive—things like albumin—made in custom labs and delivered through tubes directly into the intestines.
Today, things have changed. Protein powders are cheaper, more widely available, and useful not only in hospitals but also for weight loss surgery patients and people taking GLP-1 medications who struggle to get enough protein through food.
From Cheese Waste to Gold mine
It starts with cheese. Milk has two main proteins: casein (curds) and whey (the leftover liquid). For centuries, whey was considered waste—farmers fed it to pigs. But food scientists figured out that whey could be filtered, dried, and turned into a stable powder. Suddenly, waste became a goldmine.
When you make cheese, milk is heated and treated with enzymes like rennet. The solids (casein) clump to form cheese. The leftover liquid is whey. Process it further, and you get protein powders.
The Types of Whey Protein
If you’ve ever stood in the supplement aisle, you’ve seen the options. Here’s what they really mean:
Whey concentrate – ~70–80% protein by weight, with some fat and ~4–8% lactose. Cheapest but hardest on those with lactose intolerance.
Whey isolate – ~90% protein by weight, with almost all lactose and fat removed. Easier on digestion.
Whey hydrolysate – pre-digested into peptides, absorbed quickly. Very expensive, but only rarely worth it outside of specialized medical or sports uses.
And remember, cows aren’t the only source of whey. All mammals produce milk, which means goats, sheep, and even camels have their own whey proteins. Goat whey is available today and sometimes gentler on digestion.
Quick Comparison Chart
Here’s a side-by-side look you can save:
Egg Protein: Hollywood’s Original Powder
The very first protein powders sold in the 1950s were made from egg whites. They weren’t marketed to athletes but to Hollywood celebrities who wanted to look lean and glamorous. Of course, if it was good enough for the stars, it trickled down to gyms.
By the 1970s and 80s, protein powders had become a staple for “gym rats.” Today, gyms often make more money selling protein powders and supplements than they do from memberships or personal training. Protein is their cash cow.
For me, egg protein remains a favorite—it’s lactose-free, well absorbed, and easier to digest. And yes, sometimes I just pour pasteurized egg whites into my smoothie.
Plant-Based Options
Not everyone wants dairy or eggs. Enter the plant proteins:
Pea protein: Mild taste, decent amino acid profile.
Soy protein: Complete protein, but the flavor divides people.
Blends: Often combine pea, rice, or hemp to cover all amino acids.
These can work well, but you usually need a little more to match whey or egg protein in muscle-building effectiveness.