AOR guarantees that no ingredients not listed on the label have been added to AOR Advanced Whey Fibre. AOR Advanced Whey Fibre contains no wheat, gluten, corn, nuts, eggs, fish or shellfish.

Suggested Use 
Mix one or more scoops of AOR Advanced Whey Fibre with your favorite beverage. Stir with a spoon for 30 seconds. No blender required. Sweeten to taste. Do not exceed one level scoop daily for children under 16, half a scoop daily for children under 9, and one level teaspoon daily for toddlers and infants. 

Main Applications
• Immune function 
• Nutritional support 
• Normal cell differentiation 
• Anti-inflammatory 
• Gastrointestinal support 
• Heart Health 
• Antioxydant

Source
Bovine Milk.

Pregnancy / Nursing
No studies have been conducted. Best to avoid.

Cautions
None known.

This is due in no small part to the host of studies demonstrating that whey protein supplementation can significantly increase glutathione levels. Glutathione has been described as the single most important endogenous antioxidant in the human body, and few natural ingredients rival whey protein in promoting the body's ability to produce it. Furthermore, a key component of whey protein - namely alpha-lactalbumin - has been demonstrated in studies to be capable of inducing apoptosis (programmed cellular death) among cancer cells while leaving healthy cells intact. Another key component of whey protein, namely lactoferrin, has also been shown to demonstrate significant contributions to the immune system (via neutrophil enhancement), so much so that it has been used to treat hepatitis C and even HIV-positive patients - with encouraging results.

Inulin is a soluble fibre and a fructan, which is a fraction of fructose. Importantly, inulin is also a prebiotic, which means that it promotes the production of friendly bacteria - including bifidobacteria and lactobacillus- within the gastrointestinal tract (as opposed to a probiotic, which is actually comprised of such bacteria). It is uncommon to find a fibre that also serves as a prebiotic, making inulin relatively unique even in this regard alone. Like whey protein, inulin also enhances the immune system, albeit through a somewhat different mechanism of action. Inulin's main contribution to the immune system lies in stimulating the activity of immune cells within the gut-associated lymphoid tissue (GALT). GALT is part of the immune system of the digestive tract and forms the largest single immune system grouping within the overall gastrointestinal tract - which itself houses 70% of the entire human immune system. Studies have shown that inulin supplementation can affect GALT immune cell activity to such a degree that it can induce a shift in the critical Th1/Th2 ratio of T-helper cells favouring the production of Th1. This leads to a favourable biological cascade that ultimately results in the increased activity and production of natural killer (NK) cells, which as their name implies, target and destroy foreign substances such as viruses and bacteria.

Whey Protein, Inulin & Cholesterol
Whey protein's effect on cholesterol is centered around another of its vital fractions, namely lactoferrin. Research suggests that lactoferrin's effects on cholesterol levels are based primarily on its ability to reduce the oxidation of LDL cholesterol, which can damage artery walls and set the stage for mineral and fat deposits which lead to blockages. Inulin, for its part, lowers overall cholesterol - by 20% according to one clinical trial. Finally, whey protein has a high rate of gastric emptying, much more so than nearly all other proteins. This means that the speed at which whey protein is metabolized from the gastrointestinal tract into the bloodsteam as amino acids is very fast. This produces a dramatic - but short-lived - spike in plasma amino acid levels. The addition of fibre to such a protein slows down gastric emptying and produces a less dramatic but more prolonged spike in plasma amino acid levels (which in turn prolongs their benefits), spares protein from being sacrificed as glycogen, and increases satiety.