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Date: | Wed, 20 Jan 2010 11:09:58 EST |
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Hey, thanks for the info. I apprecate it.
Robin
In a message dated 1/20/2010 11:02:15 A.M. Eastern Standard Time,
[log in to unmask] writes:
Remember Miss Muffet separating her curds and whey? If you made panir, that
cheese used from Turkiye to India, you'd bring milk to a boil, then add an
acid such as citric acid, vinegar and suddenly curds would form. Those are
isolated off into a colander lined with cheese cloth and pressed to form
solid 'cheese'. The pot would have a slightly milky white liquid left -
that's the whey.
I buy big jugs of whey isolate from www.vitacost.com. Isolate is far lower
in ionized cholesterol, while mixing with lecithin prevents absorbing it. I
go through 5 pounds minimum per month.
For mixing whey and egg white, protein factory is likely the cost-effective
solution. Egg white is not a major sales item, hence can be pricey when
branded.
-----Original Message-----
From: Paleolithic Eating Support List [mailto:[log in to unmask]]
On Behalf Of Robin Temple
Sent: Wednesday, January 20, 2010 9:48 AM
To: [log in to unmask]
Subject: Re: Protein drinks
Ken,
Thanks for the clarification. I had been using a whey protein powder from
Dr. Mercola's web site. I was happy w the product. It is made from milk of
grass fed cows and contains no casein to my knowledge.
Sent from my Verizon Wireless BlackBerry
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