Protein Powder in Recipies

I have noticed a few recipies that call for "Protein Powder", but doing some
searches reveals there are "whey protein", "soy protein", ones you mix with
milk for shakes, flavoured proteins etc.

What kind do you use in recipies for cooking?

GT

I use the Precision Engineered vanilla whey protein sold at the Vitamin
Shoppe in the mall. It makes great pancakes and macaroons and okay "coffee
cakes."

-- Jenny

168.5/137

Low Carb 9/1998 - 8/2001 and 11/10/02 - Now

http://www.geocities.com/jenny_the_bean
How to calculate your need for protein * How much people really lose each
month * Water Weight Gain & Loss * The "Two Gram Cure" for Hunger Cravings
* Characteristics of Successful Dieters * Indispensible Low Carb Treats *
Should You Count that Low Impact Carb? * Curing Ketobreath * Exercise
Starting from Zero * NEW! Do Starch Blockers Work?


"GT" wrote in message
...
I have noticed a few recipies that call for "Protein Powder", but doing
some
searches reveals there are "whey protein", "soy protein", ones you mix
with
milk for shakes, flavoured proteins etc.

What kind do you use in recipies for cooking?

GT

"GT" wrote in message
...
I have noticed a few recipies that call for "Protein Powder", but
doing some
searches reveals there are "whey protein", "soy protein", ones you
mix with
milk for shakes, flavoured proteins etc.

What kind do you use in recipies for cooking?

Either one. Depends on what texture and flavor you like. (there's an
egg protien too I think, BICBW). As with all things lowcarb, you need
to experiement with each of them to find out which ones you want to
use, and for what.

revek

"GT" wrote in message ...
I have noticed a few recipies that call for "Protein Powder", but doing some
searches reveals there are "whey protein", "soy protein", ones you mix with
milk for shakes, flavoured proteins etc.

What kind do you use in recipies for cooking?

IMO, whey protein tastes much better than soy. I have come to believe
that the only reason for one to use protein powder is if you don't
enjoy meat, eggs, etc. The calories formerly from carb should not be
moved to protein, but to fat. Too high of a protein/fat ratio could
actually stall a person. The best thing you can put into a "shake" is
not whey powder. It's 40% cream

GT

--Bryan 198/153/155

I can't eat soy stuff so I bought some protein shake stuff made from egg
whites. Now I'm wondering what the heck to do with it. Add cream and ice
and a little water?? some frozen raspberries? And Splenda of course. A
little vanilla? It would probably taste a lot better with a banana
blended in, but there goes the carb count...

Ideas welcomed.

- Anne

On Tue, 07 Oct 2003 23:22:33 -0400, Anne wrote:

I can't eat soy stuff so I bought some protein shake stuff made from egg
whites. Now I'm wondering what the heck to do with it. Add cream and ice
and a little water?? some frozen raspberries? And Splenda of course. A
little vanilla? It would probably taste a lot better with a banana
blended in, but there goes the carb count...

Ideas welcomed.

- Anne

Peanut butter. A little goes a long way.

Jake

--
My favorite animal is steak.--Fran Lebowitz

On 7 Oct 2003 19:50:32 -0700, (Bobo Bonobo?) wrote:


IMO, whey protein tastes much better than soy. I have come to believe
that the only reason for one to use protein powder is if you don't
enjoy meat, eggs, etc.

I use my protein powder to make a locarb shake if I am feeling
exceptionally hungry that day. Drinking one seems to *zap* my hunger
away which for me is a good thing. :-)
Ms.Jaime

revek wrote:

"GT" wrote in message
...
I have noticed a few recipies that call for "Protein Powder", but
doing some
searches reveals there are "whey protein", "soy protein", ones you
mix with
milk for shakes, flavoured proteins etc.

What kind do you use in recipies for cooking?

Either one. Depends on what texture and flavor you like. (there's an
egg protien too I think, BICBW). As with all things lowcarb, you need
to experiement with each of them to find out which ones you want to
use, and for what.

revek

Okay, I've been looking for that answer too. Any comments on how
use of the various protein powders affects the texture of baked
goods?
--
Jean B., 12 miles west of Boston, Massachusetts, USA

Bobo Bonobo? wrote:

"GT" wrote in message ...
I have noticed a few recipies that call for "Protein Powder", but doing some
searches reveals there are "whey protein", "soy protein", ones you mix with
milk for shakes, flavoured proteins etc.

What kind do you use in recipies for cooking?

IMO, whey protein tastes much better than soy. I have come to believe
that the only reason for one to use protein powder is if you don't
enjoy meat, eggs, etc. The calories formerly from carb should not be
moved to protein, but to fat. Too high of a protein/fat ratio could
actually stall a person. The best thing you can put into a "shake" is
not whey powder. It's 40% cream


Sure, but that doesn't work for baking--if one is inclined to bake
at all on this WOE.

--
Jean B., 12 miles west of Boston, Massachusetts, USA

"Jean B." wrote in message
...
revek wrote:

"GT" wrote in message
...
I have noticed a few recipies that call for "Protein Powder",
but
doing some
searches reveals there are "whey protein", "soy protein", ones
you
mix with
milk for shakes, flavoured proteins etc.

What kind do you use in recipies for cooking?

Either one. Depends on what texture and flavor you like.
(there's an
egg protien too I think, BICBW). As with all things lowcarb, you
need
to experiement with each of them to find out which ones you want
to
use, and for what.

revek

Okay, I've been looking for that answer too. Any comments on how
use of the various protein powders affects the texture of baked
goods?

Unfortunately no. I've been waiting for the summer heat wave to end
to start baking the various lowcarb things with flours in them, but
now I've got a job I don't have the time to experiment.

revek