Whey Protein

Why Grass Fed Whey Protein Is Best

Our protein is Whey better, because our cows are healthier.  Production of our whey strictly prohibits the use of any chemicals, hormones, antibiotics, genetically modified organisms, hyper-immunizations or injected pathogens in any of our cows.  Nor are they given bovine growth hormone (rBST or rBGH).

rBGH is a genetically engineered hormone that some companies inject into their dairy cows to increase milk production.  The United States and Brazil are the only developed nations that allow humans to drink milk from cows given this artificial growth hormone.  

And while rBGH is also banned in Europe and Canada, most sports supplement brands manufactured in Canada and the USA are made using whey sourced from rBGH treated cows on US farms.

3Believe’s Whey protein comes strictly from dairy herds that are predominantly Jerseys and Holstein-Fresians which graze on healthy (pesticide-free, chemical-free) natural green grass pastures.  This outdoor pasture farming results in dairy products that are acclaimed worldwide for their goodness, nutrition, energy and taste.

Consumers have been led to believe that all whey protein is the same whey protein. This is not true. A cow’s diet of what they eat can have a profound influence on the nutrient content of its products, including its milk, cheese, meat and whey protein.

The Difference Between A Cow That Is Grain Fed Or Grass Fed Is A Big Deal And Has A Profound Impact On Your Health.

First of all, grass fed, cow products are much lower in saturated fat than grain fed cows.  For example, a sirloin steak from a grass fed cow has about one half to one third the amount of fat than that from a grain fed cow.  The same applies to whey protein that your consuming if it comes from grass-fed cows.

In fact, grass fed meat and milk have about the same amount of fat as skinless chicken.When meat is this lean and whey protein is this so low in saturated fat, it actually lowers your LDL cholesterol levels.


Our protein comes lean cows that eat the chemical-free grasses of United States. This amazing protein is also lower in calories.  A 6-ounce steak from a grass-raised cow has almost 100 fewer calories than a 6-ounce steak from a grain fed cow.

Extra Omega-3s

Although our whey protein comes from grass fed cows and cow products is low in saturated fat, the grasses can provide you, two to six times more omega-3 fatty acids than grain fed cows.  Now that’s amazing! Because you need more omega-3.

Omega-3 fatty acids play a critical role in every cell in your body.  For example, of all the fats we eat, they are the very best for the heart and circulation.  People who have substantial amounts of omega-3s in their diet are less likely to have high blood pressure and are 50% less likely to have a serious heart attack.3

Omega-3’s are essential nutrients for the brain.  People with a diet rich in omega-3’s are less likely to be afflicted with depression, schizophrenia, ADD (hyperactivity and Alzheimer’s disease.4

Omega 3’s may also reduce your risk of cancer.  

In several peer reviewed animal studies, these essential Omega 3’s have slowed the growth of a wide array of cancer tumors and have profoundly restricted their growth.

Research on humans however is in its infancy.  Researchers have shown that omega-3’s can slow down and even reverse the weight loss problem associated with advanced cancer. They can also speed up the recovery from cancer surgery.7

Furthermore, animal studies suggest that people with cancer who have high levels of omega-3’s in their tissues may respond better to chemotherapy than people with low levels.8  Omega-3’s are most abundant in grass fed cow products, including whey protein and cheese.

The reason that grass fed cows have more omega-3s than grain fed cows is that omega-3’s are formed in the green leaves and shoots of plants (the chloroplasts). Sixty percent of the fat content of these grasses is an omega-3 fatty acid called alpha-linolenic acid or LNA.

When cattle are taken off the natural grasses and transported to feedlots to be fattened on grain, they lose their valuable stores of LNA as well as two other types of omega-3 fatty acids, EPA and DHA.  Every day that a cow spends in the feedlot, its supply of omega-3s is diminished.9

Switching our cows from their natural diet of grass to large amounts of grain is one of the reasons our modern diet is deficient in these essential fats.  Twenty percent of people have levels so low that they cannot be detected.11 

Switching to grass fed cows and our whey protein is one way to restore vital omega 3’s into your diet.


The milk from grass fed cows have the richest known source of another type of good fat called “Conjugated Linoleic Acid” or CLA.  When cows are raised on fresh grasses alone, their milk and meat contain as much as five times more CLA than products from cows fed corn.12

CLA is one of the most powerful antioxidants in the world and just may be one of our most potent defenses against cancer.

In laboratory rats, a very small percentage of CLA – only 0.1 percent of total calories significantly reduced tumor growth.13 

Researcher Dr.Tilak Dhiman from Utah State University estimates that you may be able to lower your risk of cancer simply by eating or drinking the following grass fed products each day: one glass of our whey protein, one ounce of cheese, and one serving of meat. You would have to eat five times that amount of grain fed meat and dairy products to get the same level of protection.

CLA may reduce cancer risk in humans. 

In a Finnish study, women who had the highest levels of CLA in their diet, had a 50 percent lower risk of breast cancer than those with the lowest levels of CLA. Switching from grain fed to grass fed dairy products places women in this lowest risk category.14


The meat, milk and whey from the grass-fed cattle is four times higher than feedlot cattle and, interestingly, almost twice as high as the feedlot cattle given vitamin E supplements.15 

In humans, vitamin E is linked with a lower risk of heart disease and cancer.  This potent antioxidant may also have anti-aging properties.  Most Americans are deficient in vitamin E. Whey protein from grass fed cows is an excellent source of natural vitamin E.


  1. Fukumoto, G. K., Y.S. Kim, D. Oduda, H. Ako (1995). “Chemical composition and shear force requirement of loin eye muscle of young, forage-fed steers.”  Research Extension Series 161: 1-5. Koizumi, I., Y. Suzuki, et al. (1991). “Studies on the fatty acid composition of intramuscular lipids of cattle, pigs and birds.” J Nutr Sci Vitaminol (Tokyo) 37(6): 545-54.
  2. Davidson, M. H., D. Hunninghake, et al. (1999). “Comparison of the effects of lean red meat vs lean white meat on serum lipid levels among free-living persons with hypercholesterolemia: a long-term, randomized clinical trial.” Arch Intern Med 159(12): 1331-8.  The conclusion of this study: “… diets containing primarily lean red meat or lean white meat produced similar reductions in LDL cholesterol and elevations in HDL cholesterol, which were maintained throughout the 36 weeks of treatment.”
  3. Siscovick, D. S., T. E. Raghunathan, et al. (1995). “Dietary Intake and Cell Membrane Levels of Long-Chain n-3 Polyunsaturated Fatty Acids and the Risk of Primary Cardiac Arrest.” JAMA 274(17): 1363-1367.
  4. Simopolous, A. P. and Jo Robinson (1999). The Omega Diet.  New York, HarperCollins.  My previous book, a collaboration with Dr. Artemis P. Simopoulos, devotes an entire chapter to the vital role that omega-3s play in brain function.
  5. Rose, D. P., J. M. Connolly, et al. (1995). “Influence of Diets Containing Eicosapentaenoic or Docasahexaenoic Acid on Growth and Metastasis of Breast Cancer Cells in Nude Mice.” Journal of the National Cancer Institute  87(8): 587-92.
  6. Tisdale, M. J. (1999). “Wasting in cancer.” J Nutr  129(1S Suppl): 243S-246S.
  7. Tashiro, T., H. Yamamori, et al. (1998). “n-3 versus n-6 polyunsaturated fatty acids in critical illness.” Nutrition 14(6): 551-3.
  8. Bougnoux, P., E. Germain, et al. (1999). “Cytotoxic drugs efficacy correlates with adipose tissue docosahexaenoic acid level in locally advanced breast carcinoma [In Process Citation].” Br J Cancer 79(11-12): 1765-9.
  9. Duckett, S. K., D. G. Wagner, et al. (1993). “Effects of time on feed on beef nutrient composition.” J Anim Sci 71(8): 2079-88.
  10. Lopez-Bote, C. J., R.Sanz Arias, A.I. Rey, A. Castano, B. Isabel, J. Thos (1998). “Effect of free-range feeding on omega-3 fatty acids and alpha-tocopherol content and oxidative stability of eggs.” Animal Feed Science and Technology 72: 33-40.
  11. Dolecek, T. A. and G. Grandits (1991). “Dietary Polyunsaturated Fatty Acids and Mortality in the Multiple Risk Factor Intervention Trial (MRFIT).” World Rev Nutr Diet 66: 205-16.
  12. Dhiman,  T. R., G. R. Anand, et al. (1999). “Conjugated linoleic acid content of milk from cows fed different diets.” J Dairy Sci 82(10): 2146-56.   Interestingly, when the pasture was machine-harvested  and then fed to the animals as hay, the cows produced far less CLA than when they were grazing on that pasture, even though the hay was made from the very same grass.  The fat that the animals use to produce CLA is oxidized during the wilting, drying process.  For maximum CLA, animals need to be grazing living pasture.
  13. Ip, C, J.A. Scimeca, et al. (1994)  “Conjugated linoleic acid.  A powerful anti-carcinogen from animal fat sources.” p. 1053.  Cancer 74(3 suppl):1050-4.
  14. Aro, A., S. Mannisto, I. Salminen, M. L. Ovaskainen, V. Kataja, and M. Uusitupa. “Inverse Association between Dietary and Serum Conjugated Linoleic Acid and Risk of Breast Cancer in Postmenopausal Women.” Nutr Cancer 38, no. 2 (2000): 151-7.
  15. Smith, G.C.  “Dietary supplementation of vitamin E to cattle to improve shelf life and case life of beef for domestic and international markets.”  Colorado State University, Fort Collins, Colorado 80523-1171

[This article has been extrapolated from the American version due to the fact that Australian health statistics are very similar (proportionately) as well as the eating habits. This article should only serve as a guide and to emphasize a point that grass fed cows and their products are healthier than grain fed cows.]


Peptide Protein

Why Take Peptide Protein?

-Digestive issues -Whey protein upsets my stomach

-Heavy athletic activity -Difficult building muscle mass

-65 yrs and Older -Allergic to whey protein

What Is Peptide Protein?

Another popular form of protein powder is Peptide protein.  Peptide is naturally found in bone broth. Peptide protein powder is derived from beef. It contains 19 amino acids. Peptide is the key structural protein that ensures the cohesion, elasticity, and regeneration of all of our connective tissues; it’s the essential glue holding our bodies together.


The peptides in Peptide, when digested, are quickly drawn to cells called fibroblasts that synthesize Peptide in the human body. New Peptide fibers grow in both density and diameter, potentially improving the strength, elasticity, and moisture of the skin.


What Is The Difference Between Whey And Peptide?

The primary difference between Peptide and whey proteins are the amino acids: Peptide is very high in proline, glycine, and glycine combines with glutamine and cysteine to support the production of glutathione, which is your body’s most powerful antioxidant.  Glycine also stimulates stomach acid production, which leads to better digestion.  


This is what makes bone broth so healing to the gut along with the naturally occurring gelatin. Regular peptide, however, only has 8 out of the 9 essential amino acids whereas whey has all the essential amino acids. Whey has a higher level of the BRCAA’s leucine, isoleucine, and valine.  To make up for this difference the 3Believe peptide formula has added branch-chain-amino-acids to be equal to Whey.


What Are Peptides?

Peptide peptides are small bioactive peptides created by breaking down the molecular bonds between individual peptides strands to smaller peptides, or hydrolysis.  Peptides are a cold-soluble, easily digestible and highly bioactive form of protein.  Bovine peptide provides significant doses of types 1 and 111 peptides, the major components of nails, skin, tendons, ligaments, bones, gums, eyes, hair, teeth, blood vessels and nails.  


Our peptide is high in glycine, which is crucial to building healthy DNA and RNA strands and forming creative.  It provides proline, an amino acid which promotes joint and cardiovascular health. The absorption rate of hydrolyzed peptide is said to be over 90% compared to only 27% or less in food.  Peptide makes up to 90% of bone mass and taking it can improve bone metabolism.


The arrival of peptides on the scene also stimulates osteoblasts, the cells responsible for bone formation. Bones are living tissues, and Peptide helps contribute to their continued strength and flexibility.


Peptide Speeds Exercise Recovery Time

Our high-quality protein from peptide speeds up recovery time for torn muscles, joints, tendons, and ligaments:  Did you know peptide is required to heal connective tissue and muscle injuries?  Scientists have identified peptide as the key component for regenerating strength and flexibility in torn joints, muscles, and ligaments. 


Peptide synthesis rates in connective tissue and muscles during healing of an injury have been shown to be significantly higher during the first three weeks immediately following injury.  Therefore, peptide supplementation has benefits for proper healing of joints, muscle, and ligaments.


Peptide Boosts Athletic Performance

Peptide protein powder is ideal for post-workout nutrition due to its high amino acid content: Our peptide protein powder supports the body’s protein needs during and after exercise.  Supplementation products such as our peptide contain 18 amino acids and all 9 of the 9 essential amino acids that can only be found in dietary proteins. Peptide contains 20% glycine and 8% arginine, which are key amino acids for the synthesis of creatine- an important molecule for muscular contraction.


Peptide Promotes Weight Loss

Peptide protein helps with weight loss and is more filling than other types of protein.  Research has shown that our peptide protein is more satiating than other protein types, in keeping you full longer so you eat less. 


One clinical trial found peptide to be 40% more filling than the same quantity of whey, casein or soy. Another study among obese and diabetic patients found intake of hydrolyzed peptide stimulated the release of satiating hormones into the blood.  Individuals who supplemented with peptide consumed 20% less at their next meal than those who consumed other types of protein.


Peptide Bolsters Bone And Joint Health

Peptide builds stronger bones and prevents bone fractures: We lose up to 50% of our bone strength during aging due to peptide breakdown.  Scientific studies show that it’s the peptide in our bones that absorbs the energy from any bone impacts.


The more peptide present in our bones, the tougher our bones are, which decreases fracture risk. Supplementation with peptide improves bone strength by stimulating new bone cell growth to replace worn and damaged bone cells.  Improves joint mobility and flexibility. Supplementing with peptide can improve flexibility in movements such as knee extension and total mobility throughout daily activities.


Clinical studies have shown peptides improve mobility and flexibility in both arthritic patients and in athletes. After peptide supplementation, subjects have been able to exercise for longer durations before experiencing joint pain. 


A 24-week clinical trial showed potential improvement of joint pain in athletes who were treated with the dietary supplement peptide hydrolysate.  The results of this study have implications for the use of peptide hydrolysate to support joint health and possibly reduce the risk of joint deterioration in a high-risk group.  


Despite the study’s size and limitations, the results suggest that athletes consuming peptide hydrolysate can reduce parameters (such as pain) that have a negative impact on athletic performance.  Future studies are needed to support these findings.


Peptide Alleviates Arthritis Symptoms, Joint Pain, Stiffness, And Inflammation

Multiple clinical studies have shown supplementation with peptide leads to significant reductions in arthritis that causes joint pain, stiffness, and inflammation.  One trial demonstrated a 70% response rate for significant or noticeable improvement in joint pain among patients who supplemented with peptide, and in another study, peptide proved 25% more effective in reducing osteoarthritis pain and stiffness compared to other anti-inflammatory supplements, such as glucosamine and chondroitin sulfate.


Peptide Strengthens Joints, Ligaments And Prevent Injuries

Daily peptide supplementation improves the strength and size of our tendons, joints, and ligaments.  Studies have shown peptide supplementation decreases tendon and ligament injury rates. 

One study that measured effects of daily intake of our peptides had on the structure of the Achilles tendon found a significant increase in peptide fiber diameter, suggesting improved strength of the tendon as a result of peptide supplementation.


Peptide Prevents Ulcers And Heartburn

Peptide is critical for proper digestive system function.  By regulating stomach digestion, it can help prevent heartburn and ulcers. Additionally, peptide peptides in the GI tract pull in water and attract acid molecules, aiding in the breakdown of food particles and helping move food through the GI tract.  


It also is an important component in the process of repairing lesions in the intestinal lining.  Proper intestinal healing requires an increased peptide supply, and studies have found decreased peptide levels in individuals with digestive imbalances.  Additionally, glutamine, one of the amino acids in peptide, has been recognized as the key amino acid in preventing inflammation in the gut lining and healing leaky gut syndrome.


Is Peptide The Fountain Of Youth?

Reduces skin wrinkles and hydrates skin:  Peptide is the essential component of the dermis layer of skin. Supplementation with peptide has been shown to increase skin flexibility and hydration and reduce the depth of facial wrinkles. 


In a study among women ages 40 to 60, supplementation with our peptide for eight weeks showed a 28% average increase in skin moisture levels, and 91% of subjects reported less dry skin after supplementation.


Additionally, science has shown oral peptide supplementation more effectively improves skin than topical creams and lotions.  Peptide molecules in topical products are too big to be absorbed through the skin into the bloodstream. Studies have shown oral ingestion of peptide peptides is immediately absorbed into the blood and then delivered to skin cells to increase skin-peptide expression.


Peptide Builds Strong, Healthy Hair, Nails, And Teeth

The growth of hair follicles is dependent on the peptide matrix in the dermal layer of our skin.  Without adequate peptide, the total number and thickness of hair follicles can be reduced. Loss of peptide as we age may be a significant contributor to hair loss.


Peptide is essential for healthy nail growth and the major structural component of teeth and the connection between teeth and gums.  Peptide loss with age can cause increased tooth sensitivity and decreased tooth strength.

Vegan Protein

Coming soon , Its not available yet.