Additions to Protein Shakes

Discussion in 'Fitness & Nutrition' started by TXLBS, Aug 9, 2005.

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  1. TXLBS

    TXLBS New Member

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    What do you guys throw in your shakes to add calories, efa's, etc?

    Lately I've been doing :

    2 Scoops ON Whey
    2 Whole Eggs
    3 Egg Whites
    3 Big Scoops of Natty PB
    Mixed with water.

    I've tried adding in oats in the past, didn't really like how it went. I also just bought some milled flax seed I was contemplating throwing in for the omega-3's.

    Opinions? Additions?
     
  2. michael

    michael FLORIDA > *

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    bananas, strawberries, oeros :o
     
  3. disblohs

    disblohs I can't shake this little feeling I'll never get a

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    holy shit. that's gotta be a thick ass, disgusting shake. any trouble finishing it?
     
  4. TXLBS

    TXLBS New Member

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    Not at all, its actually quite tasty. I use the ON Chocolate. Since when does thick, chocolate and peanut butter not go well together? What do you think is in candy bars? :o
     
  5. TXLBS

    TXLBS New Member

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    I'm all in for the bananas and strawberries but I make tons of shakes, and those ingredients get expensive. Plus I don't think they'd go well with my candy bar mix I have going right now.
     
  6. cavefish

    cavefish You ain't a crook son, you just a shook one

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    Why the hell are you putting raw eggs in your shake?
     
  7. Neo95gt

    Neo95gt Guest

    :werd::barf:
     
  8. brolli

    brolli OT Supporter

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    eggs in the shake?? nasty!
     
  9. RotorBalls

    RotorBalls Gonz

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    Cuz it was the thing to do in the 80s :coolugh:

    I've done it before just to see what it tastes like...but yeah salmonella
     
  10. cavefish

    cavefish You ain't a crook son, you just a shook one

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    I'd be more worried about wasting the eggs since the protein in them is more beneficial when they're cooked.
     
  11. TXLBS

    TXLBS New Member

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    I just saw it as an easy way to add a bit of consistancy and longer release proteins. Is it unsafe?
     
  12. TXLBS

    TXLBS New Member

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    Are you sure on this? I didn't think it mattered what state they were in...
     
  13. RotorBalls

    RotorBalls Gonz

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    not necessarily...you have something to prove this?
     
  14. RotorBalls

    RotorBalls Gonz

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    Some quotes on an article I googled

    69 billion eggs produced annually, only 2.3 million of them are contaminated with salmonella.
    simple math suggests that only 0.003 percent of eggs are infected. The translation is that only one in every 30,000 eggs is contaminated with salmonella.
    If you are obtaining high quality, cage-free, organically fed, omega-3 enhanced chicken eggs as recommended above, the risk virtually disappears.
     
  15. TXLBS

    TXLBS New Member

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    I should be ok then. I do go through alot of eggs, but I'm happy with the extra protein in my diet :wavey:
     
  16. cavefish

    cavefish You ain't a crook son, you just a shook one

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    I believe it has something to do with the bioavailability of the protein in its denatured state.
     
  17. RotorBalls

    RotorBalls Gonz

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    "the traditional nutritional dogma as raw egg whites contain a glycoprotein called avidin that is very effective at binding biotin, one of the B vitamins. The concern is that this can lead to a biotin deficiency. The simple solution is to cook the egg whites as this completely deactivates the avidin.

    The problem is that it also completely deactivates nearly every other protein in the egg white. While you will still obtain nutritional benefits from consuming cooked egg whites, from a nutritional perspective it would seem far better to consume them uncooked."

    I'm no expert just quoting some "Dr."
     
  18. RotorBalls

    RotorBalls Gonz

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    "Guidelines To Ensure That You Are Consuming Fresh High- Quality Eggs

    1.

    You can go to the American Egg board for a great overview of eggs.
    2.

    Always check the freshness of the egg right before you consume the yolk.
    3.

    If you are uncertain about the freshness of an egg, don't eat it. This is one of the best safeguards against salmonella infection.
    4.

    If there is a crack in the shell, don't eat it. You can easily check for this by immersing the egg in a pan of cool, salted water. If the egg emits a tiny stream of bubbles, don't consume it as the shell is porous/contains a hole.
    5.

    If you are getting your eggs fresh from a farmer it is best to not refrigerate them. This is the way most of the world stores their eggs; they do not refrigerate them. To properly judge the freshness of an egg, its contents need to be at room temperature. Eggs that are stored in the fridge and opened immediately after taking them out will seem fresher than they actually are. Eggs that you want to check the freshness of should be kept outside the fridge for at least an hour prior to opening them.
    6.

    First, check all the eggs by rolling them across a flat surface. Only consume them if they roll wobbly.
    7.

    Open the egg. If the egg white is watery instead of gel-like, don't consume the egg. If the egg yolk is not convex and firm, don't consume the egg. If the egg yolk easily bursts, don't consume the egg.
    8.

    After opening the egg you can put it up to your nose and smell it. If it smells foul you will certainly not want to consume it.

    How to Start Using Raw Eggs

    If you are not used to eating fresh raw egg yolks or fresh raw fish, you should start by eating just a tiny bit of it on a daily basis, and then gradually increase the portions.

    For example, start by consuming only a few drops of raw egg yolk a day for the first three days. Gradually increase the amount that you consume in three-day increments. Try half a teaspoon for three days, then one teaspoon, then two teaspoons. When you are accustomed to that amount, increase it to one raw egg yolk per day and subsequently to two raw egg yolks per day. Eventually, you can easily eat five raw egg yolks daily.

    Fresh raw egg yolk tastes like vanilla and is best combined with your vegetable pulp. You can also combine it with avocado. Only stir it gently with a fork, because egg protein easily gets damaged on a molecular level, even by mixing/blending."

    Wow that last part is interesting :confused:
     
  19. Pork Chop Sandwiches

    Pork Chop Sandwiches Extraordinary Member

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    My morning shake for the last couple weeks has been:
    1. Two cups skim milk
    2. Two scoops ON Vanilla Ice Cream whey
    3. Two tablespoons milled flaxseed
    4. Half cup oats (ground into a coarse powder)

    It tastes pretty good. The flaxseed gives it a nice, richer flavor. I'm thinking about easing up on the milk and adding some yogurt to give it a little more body and taste.
     
  20. fauxdiophile

    fauxdiophile OT Supporter

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    ONLY IF THEY ROLL WOBBLY. wobbly. i can't stop laughing at this
     
  21. dirtysouthboy

    dirtysouthboy New Member

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    Cottage cheese, steel cut oats, peanut butter, olive oil.
     
  22. TheMustafa

    TheMustafa hook 'em

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    omg... there is some bullshit in this thread, and the quote above is some of it.

    aside from differences in amino acid levels, PROTEIN IS PROTEIN, NO MATTER WHAT FORM IT IS IN, COOKED OR UNCOOKED.

    as soon as any protein hits your stomach acid, IT IS DENATURED, stretching each protein from a globular conformation into a long chain, so that enzymes in the stomach can cleave these chains into smaller pieces.

    there is no such thing has "deactivating proteins" or eating uncooked foods to "preserve beneficial enzymes" and such. its all a bunch of hippy, tree-hugging bullshit that sounds all nice and flowery, but has no basis in reality.

    so, eat eggs cooked, raw, whatever you want, but there is really no difference between them from a protein source standpoint.
     
    Last edited: Aug 10, 2005
  23. Phineas Q Stork

    Phineas Q Stork Active Member

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    Olive oil, 14g of fat and 120 calories per tablespoon
     
  24. RotorBalls

    RotorBalls Gonz

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    :mamoru: preach on...have any reputable sources on the subject? That article seemed intuitive from a doctors perspective, but I doubt he's a chemist and knows the break down
     
  25. Mugwump

    Mugwump Guest

    Bump. I'm interested in some more protein enhancements actually. What else besides peanut butter and oats are a good addition to protein shakes if I wanna add some more protein?
     
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