Rhodiola is a type of plant used in traditional medicine. It is commonly used to help the body adapt to and resist physical and mental stress. Some of the common properties and benefits of rhodiola include the reduction of stress and fatigue.

Moreover, it is also known to reduce symptoms of depression and anxiety. Rhodiola is also proven to improve brain function and exercise performance. The unique biological properties of rhodiola promotes and optimizes health, therefore enhancing the quality of life.

Stevia is a sweet tasting plant used as a healthful alternative to unhealthy sugar in food and beverages. The sweet tasting components in stevia are called steviol glycoside, which occurs naturally. Stevia can be classified as “zero” calories because the calories per serving are so low. Throughout research, stevia has demonstrated no effect on blood glucose or insulin response. This allows people with diabetes to eat wider varieties of food that include stevia sweeteners. Also, for children, stevia is a great substitute for sugars in their food and beverages as it contains little to no calories. Moreover, stevia has also shown minimal effects on blood pressure and body weight along with numerous sterols and antioxidant compounds. Lastly, stevia has been well researched as a beneficial substitute sugar for people with allergies to certain sugar types.

Indigestible maltodextrin is a type of dietary fiber. Fiber is a term describing a carbohydrate deriving from plant products. Compared to regular maltodextrin, indigestible maltodextrin has been proven more effective in terms of regulating blood sugar levels. More importantly, indigestible maltodextrin does not alter insulin levels, which is more beneficial for people with diabetic symptoms. Overall, this fiber agent is a good source for helping and maintaining intestinal regularity.

Through a certain filtration process from milk, whey protein can be extracted and isolated. Meaning, in this process, casein can be solely taken out, leaving just whey protein behind. With whey protein, it is then split into 3 different types: concentrate, isolate, hydrolysate. Each type of protein has its own composition in terms of protein, fat, lactose, and absorption rate. Whey protein isolate consists of high protein and low lactose, fat, and carbohydrate content. Whey protein is a complete protein due to the composition of all 9 essential amino acids. Amino acids are the building blocks of protein in which these compounds play a crucial role in aiding various functions of the human body. Protein isolate is considered the leanest form, comprising over 90% protein content, and is easily digested and quickly absorbed in the body after intake. In addition, since whey protein derives from milk protein, it essentially contains bioactive functions, such as prebiotic effects, tissue repair functions, and elimination of various pathogens. Overall, whey protein isolate is considered a superior choice when comparing different types of protein in the sense of efficiency.

Milk protein is considered as the “complete” unfiltered form of protein. Milk is composed of two main types of protein, casein and whey. The ratio within milk protein is 80% casein and 20% whey. Through different processes of filtration, milk protein can be isolated into either casein or whey. 

From a nutritional content perspective, milk protein contains all three aspects of the macronutrients: protein, fats and carbohydrates. Macronutrients are vital nutrients that the body needs in large quantities to provide sufficient energy so that the internal functions of the human body would function at an efficient rate. The amount of macronutrients necessary for each individual is determined by weight, age, and pre-existing health conditions. Aside from having quite a balanced macronutrient perspective, milk protein also contains a lot of micronutrients, typically vitamin D (calcium source). Vitamin D is an essential component for building and maintaining the health of the bones. As we age, our bones naturally become thinner, therefore it is important to still have vitamin D as a supplement in the short and long run. Furthermore, vitamin D also has cellular functions such as reducing cancer cell growth. Through numerous studies, it has been proven that individuals with higher blood levels of vitamin D typically have lower risk of cancer. Along with cellular benefits, vitamin D also provides anti-inflammatory and antioxidant properties to enhance the quality of the heart. 

Besides the macronutrient and micronutrient perspective, milk protein also consists of biological properties. Research has shown that with an adequate amount of milk protein over a certain time period, the body’s immune system and response will gradually improve. With a healthy immune system and response, the body will be able to fight off antigens more efficiently, therefore providing a stronger barrier against external viruses and bacteria. If lactose isn’t an issue for the individual it is recommended to have daily intake of milk related products to further enhance the quality of health.