Whey+ | Protein Powder
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If you don’t like something of ours, guess what happens next?
No, we don’t request you deliver it to a PO box in the Gobi Desert by carrier pigeon. Nor do we ask you to fill a cursed inkwell with orc’s blood and demon saliva and with it complete reams of return forms written in ancient Cyrillic script.
We just . . . wait for it . . . give you your money back. Holy moo cows. And that means you can say "yes" now and decide later. You really have nothing to lose.

Want an easy, healthy, and delicious way to eat more high-quality protein?
Looking for a low-calorie, low-carb, and low-fat whey protein powder that doesn’t upset your stomach?
Interested in supporting sustainable and wholesome farming and husbandry practices?
If so, you want Whey+.
It’s a 100% natural Truly Grass Fed™ whey isolate protein powder made with milk from small dairy farms in Ireland .
Whey protein isolate is the highest quality whey you can buy, and that’s why every serving of Whey+ contains 21–23 grams of protein and 5.6 grams of branched-chain amino acids with little or no carbohydrate and fat.
Whey+ is lactose-free, too, which means no indigestion, stomach aches, or gassiness, and is naturally sweetened and flavored and contains no artificial food dyes or other chemical junk.
So, if you want mouth-watering, high-protein, low-calorie whey protein shakes that help you reach your fitness goals faster . . . you want to try Whey+ today.
You won’t be disappointed.
In fact, if you don’t absolutely love Whey+, just let us know and we’ll give you a full refund on the spot . No form or return necessary.
You really can’t lose, so order now, and try Whey+ risk-free and see if it’s for you.
Notice to California Consumers
WARNING: Consuming this product can expose you to chemicals including lead which is known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov/food.




Reviews




See how Legion compares to the rest.
- Protein Per Serving
- Calories Per Serving
- 100% Whey Protein Isolate
- Certified Truly
Grass-Fed™ - 100% Natural Ingredients
- Naturally Sweetened
& Flavored - No Added Sugars
- Lab Tested
- Labdoor Ranking
- Price Per Serving
-
Legion Whey+
Protein Powder - 21–23 g
- 100–130
- A
- $
-
Gold Standard
100% Whey - 24 g
- 110–130
- C
- $1.21
-
Pro JYM
Protein Blend - 24 g
- 140–170
- $1.40
-
PEScience
Select Protein - 23–24 g
- 120
- $1.30
100% Natural Ingredients
Whey+ doesn’t just “contain natural ingredients”—every ingredient is naturally sourced. We don’t use artificial or synthetic substances of any kind.
Clinically Effective Doses
Every ingredient and dose (important!) in our supplements is backed by peer-reviewed scientific research demonstrating clear benefits.
Naturally Sweetened & Flavored
Whey+ is naturally sweetened and flavored with healthy, plant-based sweeteners and flavors.
Lab Tested
Whey+ is tested by third-party labs for heavy metals, microbes, allergens, and other contaminants to ensure it meets FDA purity standards.
Made in USA
Whey+ is proudly made in America in NSF-certified and FDA-inspected facilities in accordance with the Current Good Manufacturing Practice (cGMP) regulations.
100% Money-Back-Guarantee
If you don't absolutely love Whey+, you get a prompt and courteous refund. No forms or returns necessary.
Ingredients (25 grams per serving)
Truly Grass Fed™ Whey Protein Isolate Powder (22 grams per serving)
Whey protein isolate is a form of whey protein that has been processed to remove fat and lactose.
It’s the highest quality whey protein powder you can buy and is at least 90% protein by weight, which means it contains minimal calories, carbs, and fat.
Whey+ is also made with non-GMO Truly Grass Fed™ whey protein, which comes from hormone- and antibiotic-free milk produced by small, sustainable dairy farms in Ireland.
Truly Grass Fed™ Whey Protein Isolate Powder (22 grams per serving)

100% Naturally Sweetened & Flavored

100% Naturally Sweetened & Flavored
While artificial sweeteners may not be as dangerous as some people claim, studies suggest that regular consumption of these chemicals may indeed be harmful to our health.[1][2][3][4][5][6]
That’s why we use the natural sweeteners stevia and erythritol instead. Studies show that they’re not only safe but can also confer several health benefits, including better insulin sensitivity, a lower cholesterol profile, improved blood glucose control, potential anti-cancer effects, lower blood pressure and inflammation levels, and more.[7][8][9][10]
No Artificial Food Dyes or Other Chemical Junk
No Artificial Food Dyes or Other Chemical Junk

Lab Tested for Potency & Purity

Lab Tested for Potency & Purity
Every bottle of Whey+ is analyzed in a state-of-the-art ISO 17025 accredited lab to verify what is and isn’t in it. That way, you know exactly what you’re getting and putting into your body.

How to Use Whey+
As a dietary supplement, mix 1 serving with 8-10 oz of water, milk, or your favorite beverage.
For pre-workout nutrition, take 1 serving 30 to 60 minutes before working out.
For post-workout nutrition, take 1 serving within 60 minutes of finishing working out if you weigh less than 150 pounds and 2 servings if you weigh more than 180 pounds.

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Directions
As a dietary supplement, mix 1 serving with 8-10 oz of water, milk, or your favorite beverage.
Warning
Not intended for persons under the age of 18. Do not use if pregnant or nursing. Consult a health care professional prior to consumption if you have any pre-existing medical conditions or are taking any prescription medication. Improper use of this product will not improve results and is potentially hazardous to a person’s health. Use only as directed.
KEEP OUT OF REACH OF CHILDREN. STORE IN A COOL, DRY PLACE. DO NOT USE IF SAFETY SEAL IS BROKEN OR MISSING.
Frequently Asked Questions
+Scientific References
Basson AR, Rodriguez-Palacios A, Cominelli F. Front Nutr. 2021;8:746247. Published 2021 Sep 24. doi:10.3389/fnut.2021.746247.↑
Suez J, Korem T, Zilberman-Schapira G, Segal E, Elinav E. Gut Microbes. 2015;6(2):149-155. doi:10.1080/19490976.2015.1017700.↑
Qin X. Department of Surgery, University of Medicine and Dentistry of New Jersey, New Jersey Medical School, Newark, New Jersey, USA. Can J Gastroenterol. 2011 Sep;25(9):511. ↑
Shil A, Chichger H. Int J Mol Sci. 2021;22(10):5228. Published 2021 May 15. doi:10.3390/ijms22105228.↑
Suez J, Korem T, Zeevi D, et al. Nature. 2014;514(7521):181-186. doi:10.1038/nature13793.↑
Frankenfeld CL, Sikaroodi M, Lamb E, Shoemaker S, Gillevet PM. Ann Epidemiol. 2015;25(10):736-42.e4. doi:10.1016/j.annepidem.2015.06.083.↑
Yadav SK, Guleria P. CSIR-Institute of Himalayan Bioresource Technology, Palampur, 176061, HP, India. Crit Rev Food Sci Nutr. 2012;52(11):988-98. ↑
Shivanna N, Naika M, Khanum F, Kaul VK. Department of Applied Nutrition, Defence Food Research Laboratory, Mysore, India. J Diabetes Complications. 2013 Mar-Apr;27(2):103-13. ↑
World Health Organization. WHO Press; 2006. Available at: http://whqlibdoc.who.int/publications/2006/9241660546_eng.pdf. Accessed January 24, 2019. ↑
Ozbayer C, Kurt H, Kalender S, Ozden H, Gunes HV, Basaran A, Cakmak EA, Civi K, Kalender Y, Degirmenci I. Department of Medical Biology, Faculty of Medicine, Eskisehir Osmangazi University, Eskisehir, Turkey. J Med Food. 2011 Oct;14(10):1215-22. ↑
Feng J, Cerniglia CE, Chen H. Division of Microbiology, National Center for Toxicological Research, US Food and Drug Administration, AR , USA. Front Biosci (Elite Ed). 2012 Jan 1;4:568-86. ↑
Kanarek RB. Department of Psychology, Tufts University, Medford, Massachusetts, USA. Nutr Rev. 2011 Jul;69(7):385-91. ↑
Nigg JT, Lewis K, Edinger T, Falk M. Oregon Health and Science University, Portland, OR, USA. J Am Acad Child Adolesc Psychiatry. 2012 Jan;51(1):86-97.e8. ↑
McCann D, Barrett A, Cooper A, Crumpler D, Dalen L, Grimshaw K, Kitchin E, Lok K, Porteous L, Prince E, Sonuga-Barke E, Warner JO, Stevenson J. School of Psychology, Department of Child Health, University of Southampton, Southampton, UK. Lancet. 2007 Nov 3;370(9598):1560-7. ↑
Gao Y, Li C, Shen J, Yin H, An X, Jin H. Scientific and Technological College of Chemistry and Biology, Yantai Univ., Yantai, PR China. J Food Sci. 2011 Aug;76(6):T125-9. ↑
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