Whey+ | Protein Powder

WHEY+ is 100% whey isolate protein, is naturally sweetened and flavored, and has no artificial food dyes or unnecessary fillers.

- 1 +


Many companies offer a money-back guarantee because they know the majority of dissatisfied customers aren’t going to go through the hassle of actually returning the product to get their money back. We don’t play these games because we don’t have to, the quality of our products makes it unnecessary.

If you order any of our supplements for the first time and don’t like it, you can keep it. Just notify us and we’ll give you a full refund on the spot. No complicated forms and no return necessary.

To protect ourselves from fraud, the It’s-On-Us guarantee is only valid for first time purchases of a product, and redeemable up to three months after purchase. If you bought more than one bottle of a supplement on your first purchase and don’t like it, we would ask that you send the unopened bottles back to us for a refund because we can put them back into our sellable inventory.

Whey protein is a staple in most athletes’ diets for several good reasons

  • It’s digested quickly
  • It’s absorbed efficiently
  • It’s high in the amino acid leucine, which plays a key role in initiating protein synthesis [1][2]
  • It’s easy on the taste buds

Accordingly, whey protein quickly became the most popular sports supplement on the market, and it continues to dominate best-seller lists everywhere.

When we set out to create WHEY+, we wanted to achieve several things.

  1. We wanted to maximize the amount of protein per scoop and minimize the amount of carbohydrates and fat.

    If you’re like us, you don’t like “wasting” calories on carbs and fat in protein powders.

    We’d rather eat those calories, not drink them.

  2. We wanted it to be free of lactose, artificial sweeteners and flavoring, gluten, MSG, and GMOs.

    Many people are lactose intolerant to some degree, so a lactosefree whey protein means all-around better digestibility and fewer upset stomachs.

    While artificial sweeteners may not be as harmful as some people claim, research suggests that regular consumption of these chemicals may indeed be harmful to our health. [3]

    A gluten-free diet is unnecessary for most people, but those with celiac disease or a legitimate gluten sensitivity must avoid all forms of gluten.

    MSG is often used to hide the natural bitter flavor of whey, and we’ve chosen not to include it in WHEY+. [4]

    The safety of MSG is the subject of ongoing scientific discussion, but research has shown that some people experience uncomfortable symptoms upon eating it and that it can be neuroactive in the brain when consumed in high dosages. [5][6]

    And, in general, GMO foods certainly aren’t as dangerous as alarmists would have us believe, but a large number of respected scientists believe more research should bedone before we fully integrate them into our food supplies and diets.

  3. We wanted it to come from cows that weren’t treated with hormones or antibiotics.

    Similar to artificial sweeteners, milk from cows treated with such drugs may not be as bad as some people claim, but there is scientific evidence that it may increase the risk of disease in humans. [7]

  4. We wanted it to have an outstanding taste and mouthfeel.

    Too many all-natural protein powders taste mediocre at best, so we wanted to create something that you will actually look forward to drinking.

Well, that’s exactly what we’ve done with WHEY+.

Why Choose 100% Whey Isolate?

WHEY+ is 100% whey protein isolate, which makes it more expensive than some options but guarantees a better-quality product.

You see, the three forms of whey protein sold are whey concentrate, isolate, and hydrolysate.

  • Whey concentrate is the least processed form and cheapest to manufacture, and it contains some fat and lactose.

    Whey concentrates range from 35 to 80% protein by weight, depending on quality. [8]

  • Whey isolate is a form of whey protein that’s further processed to remove the fat and lactose.

    Whey isolates are 90%+ protein by weight and, as they cost more to manufacture than whey concentrates, they cost more for consumers too. [9]

  • Whey hydrolysate is form of whey protein that has been “hydrolyzed.”

    This is a process that breaks down amino acid chains into smaller “chunks” for easier digestion.

    A whey hydrolysate can be created from everything from the lowest-quality whey concentrate to the highest-quality whey isolate. The process of hydrolysis is what distinguishes it as a hydrolysate, not the inherent quality of the protein itself.

    Most whey hydrolysates on the market are made from pure whey isolate or a blend of isolate and concentrate.

    As you can guess, whey hydrolysate is the most expensive of the three options.

Now, supplement companies often tell us that we will see better results with whey isolate or hydrolysate than concentrate, but there’s insufficient evidence to support these claims.

That said, choosing the cheapest whey you can find, which will always be a concentrate, isn’t always a good idea, either.

A high-quality whey concentrate is somewhere around 80% protein by weight, but inferior concentrates can be as little as 30%.

And if a protein is only 30% protein by weight, what does the remaining 70% consist of?

Well, unfortunately, we can only wonder, as adulteration (the addition of fillers like maltodextrin and flour) is startlingly rampant in this industry. [10]

One benefit of choosing a pure whey isolate powder is that you know that you’re getting something very close to pure protein with minimal additives.

Another significant benefit of whey isolate is the removal of lactose, which means better digestibility and fewer upset stomachs.

You should also know that the old “you get what you pay for” saw is particularly true with whey protein powders.

On the other hand, just because a whey protein is expensive doesn’t necessarily mean it’s worth it.

Many disreputable supplement companies will start with a lowquality concentrate and add small amounts of isolate and hydrolysate to create a “blend.”

Then, in their marketing, they will call attention to the isolate and hydrolysate without telling you that they make up a small portion of each serving.

“Amino spiking” is another common way that protein manufacturers and sellers rip consumers off.

This scam exploits a simple loophole in supplement fact panel laws: you can add certain amino acids to your protein powder and count them toward the total protein count.

So, for example, if a company wants to sell a cheap, low-quality protein that contains just 15 grams of protein per serving, they can pad it with 5 grams of a cheap amino acid, such as alanine, and legally say it contains 20 grams of protein per serving.

This is misleading because protein is a complex chain of 20 different amino acids. There are no proteins that contain only one amino acid.

Amino spiking benefits supplement companies in two ways:

  1. Better margins.

    High-quality protein powder is expensive, and many amino acids aren’t.

  2. Better taste.

    Whey is naturally bitter and harder to flavor than a cheap amino acid like glycine, which is naturally sweet.

Why hasn’t this loophole been closed yet then, you wonder?

Your guess is as good as ours.

A good way to protect yourself as a consumer is to check ingredient lists, serving sizes, and amounts of protein per serving before buying.

Ingredients are listed in descending order according to predominance by weight.

That means that there’s more of the first ingredient than the second, more of the second than the third, and so forth.

So, when you’re considering buying a whey protein powder, look at the order in which the ingredients are listed and the amount of protein per scoop relative to the scoop size.

If a product has milk protein (a low-quality form of protein powder), maltodextrin (a filler), or any ingredient other than whey concentrate, isolate, or hydrolysate listed before the protein powder, don’t buy it.

That means there’s more low-quality protein, maltodextrin, or other fillers in it than protein powder.

Also, if a scoop is 40 grams but there are only 22 grams of protein per serving, don’t buy it unless you know that the other 18 grams are made up of stuff you want. In many cases, they’re not.

Furthermore, if you see that a protein powder contains any added amino acids, be skeptical.

Many companies will promote this as if it’s a benefit, but in most cases, it adds no value to the product and only means it’s more likely to be amino spiked.

A worthy whey protein powder is easy to spot:

  • Whey concentrate, isolate, or hydrolysate is listed as the first ingredient
  • The scoop size is relatively close to the amount of actual protein per scoop (It’ll never match because of sweetener, flavoring, anti-clumping agents, and other necessary substances in every serving.)
  • It doesn’t contain any additional cheap amino acids

Whey+ Comes from Hormone- and Antibiotic-Free Cows Raised on Small Dairy Farms in Ireland

WHEY+ is 100% whey protein isolate, which makes it more expensive than some options but guarantees a better-quality product.

Many dairy cows are injected with a genetically modified growth hormone called recombinant bovine growth hormone, or rBGH , to increase milk production.

Studies suggest that consuming the milk from cows treated with such drugs may increase risk of disease in humans and that more research is needed.[11]

Thus, we’ve chosen to avoid it.

We went a step further though and decided to source our whey protein from Ireland for several reasons.

Ireland has higher regulatory standards than the United States on the quality of the milk that can be sold for consumption. [12]

The key measurement of milk quality is the number of somatic cells present in the milk, which are a type of cell that forms the body of an organism.

When we’re talking milk quality, most of the somatic cells present are white blood cells that protect the body from infectious disease and foreign invaders.

As you can imagine, the lower the somatic cell count, the better, as this indicates a healthier cow that, in turn, produces healthier milk.

Due to Ireland’s stricter regulatory policies and long-held traditions of small, family-run dairies, the milk produced there generally has a lower somatic cell count (and thus higher quality) than the milk produced in the USA. [13]

This is one reason why Ireland is the 10th largest dairy export nation in the world, with over 18,500 family-owned dairy farms producing approximately 1.4 trillion gallons of milk annually.[14]

The milk comes from cows that spend the majority of the year outside, eating grass.

In a way, cows are like kids: the more time they spend outside, the better.

We can see this in studies that show that the more grass cows eat (instead of other types of feed such as grains or soybeans), the more nutritious their milk and beef is. [15][16][17]

Well, the milk used to make our whey comes from cows that spend the majority of the year outside grazing and exercising in pastures, eating grass.

(They can’t spend the entire year outdoors because of severe winter weather.)

You’ll probably notice that we don’t use the “grass-fed” label in our packaging and copy, though.

That’s because it’s fundamentally misleading.

When people read that a beef or dairy product comes from “grass-fed” cows, they think it means exclusively grass-fed, and that’s rarely the case.

The “grass-fed” label can be used if the cow simply ate grass at some point in its life. It does not mean that it ate or eats only grass.

Unfortunately, even the “100% grassfed” label doesn’t guarantee anything either because it’s not regulated like the organic label.

So, when you see a supplement company boldly proclaiming that its protein powder comes from grass-fed cows, take it with a grain of salt.

Just one bite of grass in their lives technically qualifies the cows as “grass-fed,” and no agency is verifying the truthfulness of such marketing promises.

Irish whey protein has a noticeably better flavor and texture.

If you’ve been to Europe or the United Kingdom, you know how much better their dairy products taste and feel in your mouth.

They blow the average American dairy products out of the water.

Well, this applies to whey protein powders as well.

The Irish whey that we chose has a distinctly milder, creamier taste and mouthfeel than the best American-sourced whey isolate powders that we’ve tried.

One taste of WHEY+, and you’ll see what we mean.

Whey+ is Cold Micro- and Ultra-Filtered

There are different ways of making whey protein isolate.

One common processing method uses a process called ion exchange, in which whey concentrate is run through an ion exchanger to produce an "ion exchange whey isolate."

While this sounds fancy, it actually has significant drawbacks.

Whey protein is a complex molecule made up of many smaller molecules called subfractions, such as betalactoglobulin, immunoglobulins, lactoferrin, lactoperoxidases, lysozyme, and others.

Each of these subfractions has its own unique properties and functions in the body.

The ion exchange process selectively depletes many of these subfractions, thereby reducing the overall health value of the protein.[18]

This is known as “denaturing” the protein.

A better processing method uses low temperatures and low acid conditions to maintain the natural undenatured state of the protein.

This is how our protein powder is processed. It’s more expensive, but it results in a higher-quality product.

Whey+ Is a Great Value

Each serving of WHEY+ contains...

  • 22 grams of protein
  • 1 gram of carbohydrate
  • 0 grams of fat

And here is the beauty of a high quality whey protein isolate: a ton of protein in every serving with little to no carbohydrates or fats.

Every bottle of WHEY+ contains 30 servings, which is just over 2 lbs. of protein powder.

Delicious with no artificial sweeteners, flavoring, food dyes, or fillers

WHEY+ tastes great, and is naturally sweetened with stevia. 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, and that more research is needed.[19][20][21][22][23][24]

And while artificial flavors seem to be benign, they just aren’t necessary, natural flavors taste equally good.

We've chosen to stay on the safe side and use the natural sweeteners stevia and erythritol instead. Stevia is a sweet herb in the Chrysanthemum family, and research has shown that it can:

  • Increase insulin sensitivity [25]
  • Help regulate blood glucose levels [25][26]
  • Offer anti-carcinogenic properties [27]
  • Decrease oxidative stress associated with eating large amounts of carbohydrates [27]
  • Reduce blood pressure and inflammation in the body [27]
  • Lower bad cholesterol levels [27]
  • Protect the kidneys [26][28]

And in case you’re worried that naturally sweetened means horrible tasting, you can rest easy. We’ve taken special care to ensure that WHEY+ tastes delicious whether it's mixed in water, milk, or dairy substitutes like rice, oat, and almond milk.

WHEY+ contains absolutely no “label stuffing” ingredients. We have a simple standard that we live by: every active ingredient used in LEGION products must be backed by published scientific literature and must be integrated at clinically effective dosages.

The Bottom Line

If you’re looking for a high-quality, healthy, and tasty whey isolate, WHEY+ is hard to beat.

  • It’s 100% whey isolate, which means every serving is almost pure protein, with little to no carbohydrates and fat.
  • It’s made from exceptionally high-quality milk from small dairy farms in Ireland.
  • It’s created using cold microfiltration and ultrafiltration technologies to produce 100% intact, undenatured protein.
  • It tastes delicious and mixes great.
  • It’s naturally sweetened and flavored.
  • It contains no artificial food dyes or other junk additives or fillers.
  • It contains no soy protein, gluten, GMOs, MSG, or hormones.
If you want a clean, all-natural, delicious tasting whey protein isolate that’s naturally sweetened and flavored and free of chemicals, GMOs, and hormones, then you want WHEY+.

Frequently Asked Questions

Why is WHEY+ more expensive than other whey protein supplements?
Why is there maltodextrin in WHEY+?
What is soy lecithin and why is it in WHEY+?
Why did you choose whey isolate instead of whey hydrolysate?
How much whey protein can I eat per day?
I’ve heard that eating whey protein after a workout can help me build muscle faster. Is that true?
I’ve also heard that eating whey protein before a workout can help, too. Is that true?
Isn’t a slower-digesting protein like casein better for building muscle?
WHEY+ is too sweet/strong tasting for me. What should I do?
WHEY+ isn’t sweet enough for me. What should I do?
Is WHEY+ gluten-free?
Is WHEY+ vegetarian friendly?

Ingredients & Use

  • French Vanilla
  • Dutch Chocolate
  • Cookies & Cream
  • Strawberry Banana
  • Chocolate Peanut Butter
Whey+ Supplement Facts

Suggested Use

As a dietary supplement, mix 1 serving with 8-10 oz of water, milk, or your favorite beverage.


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.

Whey+ Supplement Facts


Product Reviews


Legion has the best fans in the world, and we're proud to share their photos with you!

References +