Discussion in 'Fitness & Nutrition' started by GilgaMesH, Jan 31, 2006.
How well does it work? I miss putting my protein in milk
it def. works...ive used it...
I just use water in the protein shakes...dont be a pus
It isn't all for taste, asshat. It also adds a shit-ton of calories.
i used to be lactose intolerant when i was younger but eventually grew out of it
I still get gassy with Lactaid too. If I drink a cup of milk, I get stomach aches bad enough to comtemplate suicide. Try silk soymilk too. I think It's cheaper.
too bad you ain't in texas. we have this stuff at H.E.B. called Mootopia, it's lactose free with 14g of protien per cup, and it's not sweet like lactaid is. it's the fucking bomb.
how about lactaid pills, ex used to take those, i think they work
I'll give u some calories...
I'm the same with superbri...
enough lactaid still sends me running though not quite as bad.
I'm not lactose intolerant, but I still cut milk out of my diet for other reasons and limit my dairy.
I only drink soy milk and when I make a protein shake I use water.
Mix it with the cartons of pasteurized egg whites and water instead and add flax seed oil as well. That's what I do with most of my shakes.
yep, i don't drink milk b/c of hte calories.
I use water in my protein shakes. I should probably take calcium pills though. I have a bottle that I never used.
Yeah, because I don't drink milk I take that Os-Cal stuff they sell for the old ladies.
I may have to try that. You know the nutritional breakdown of the egg whites off hand?
I use it all the time..no problems
for real I don't think I could get that down
worst idea i ever had was i needed to get a protein meal in during the show training and i was going out that night so i was in a big hurry
i went to kroger and bought those like egg beaters in the milk carton and chugged it...i stomach some nasty shit but it tasted like how i would imagine cum with a heap of salt would taste
Oh god that is so gross.
The ones that come in two small cartons have like 28g protein/0g fat/0g carbs. Its like the equivalent of 8 egg whites IIRC. I guess because of the pasteurization, its alot smoother than regular egg whites.
I may try this, although I have been downing raw eggs without much of an issue so this shouldnt be a problem.
But pasteurized...apperently its more bio available unlike raw.
really? So the pasterazation makes the protien more readily digested, I was under the impression since pasteurization involved heat the protien was broken down and lost some of its value.