i received my bsl order today with my ultra grade hydrolyzed isolate (ultra-80). This is the first time it has came in a jar with a label, but the nutrition info was not what I expected. The serving size is 25g which yields only 19g of protein. This makes it only 76% protein. Hydrolyzed isolate is the highest quality protein made for around workout time, but yet this is unflavored and yields only 76% protein? When the ON stuff is 81% protein and flavored, not to mention the vast majority of it is probably wpc? That doesn't seem right. Also the total fat is labeled as <1g, but fat from calories is 11.25. This does not add up either. If someone from BSL could clear this up I would be very thankful.

It's all part of the conspiracy...

mwahahaha

thats not what i'm getting at and i believe this to be a legit question . I'm just asking why am paying 12 bucks a pound for a product that is only 76% protein. When similar hydrolyzed wheys (vp2) have flavor and are still 83% protein. Hell, I don't even care about the 7% protein I'm just curious why it's so low?

you should email or PM zeppelin or customizer for a quicker response. By the way this information was listed on their site so Im sure its correct, but maybe they can explain why it is so.

Protein content has nothing to do with quality. Protein for hydrolyzed product depends upon the protein that you start with. Also, different levels of hydrolysis exist.

Regarding the calories, I bumped this up slightly to the higher end of the average when samples are taken. If you notice on practically every item you get from the store will not come out as you expect due to the rounding of values at both ends: rounding of the grams of carb/prot/fat and the rounding off of calories per gram as well.

For instance, you would expect the calories for VP2, which you used as an example, to be 102 but it is listed as 105.

Hope this helps.

The protein % for hydrolized whey tends to be lower. Here is example from the american casein company. http://www.americancasein.com/docs/HLA-198.doc Do some searches of companies who manufacture proteins and look at the difference in %'s.

Twas a joke mate

yeah i know, my question still managed to come out wrong. A better way to rephrase it would have been to ask why hydrolyzed products tend to be lower a % of protein than the non-hydrolyzed counterparts. This is what made me curious. I wasn't trying to portray I was being ripped off or anything like that because BSL, mike, and AV are the only companies I order from/trust.