Trying a new protein source...... - Page 2

ACEHOLE · 21-Feb-05, 02:43 PM

Quote:

Originally Posted by DaRkAnGel

But, i bring up a good point and u know it.

so youre saying you know more than Trueprotein.com and Proteinfactory.com???

Considering they offer it, and i have seen it in blends on the shelf before...I think your knowledge of how EFA's in oil form react to oxygen is moot. I think they use a dried type of EFA that has much more stability...

21-Feb-05, 04:26 PM

DaRkAnGel has a valid point on those powders turning rancid. Protein Factory cautions that its ground flax seed will turn rancid so it must be stored properly and used quickly. That leaves me to believe that there should be some precautions taken for other powdered fats. Also, from what I have been reading of the food industry they are trying to incorporate more omega 3's into prepared foods but are having a tough time with such food not being stable on the shelves. The answer they are currently looking at is microencapsulation of the omega 3's.

Anyway, you might want to invest in a vacuum sealer to protect your mixture, or order in smaller quantities -- just in case his point is valid.

DustinLati · 23-Feb-05, 01:37 AM

is the hydrolized high grade whey worth the extra price or should i just stick with the Whey Protein Isolate Ion-Exchange for PWO?

Also, is there a "best" fat, or would it be a good idea, for an MRP with say 20% total fat, to split the fat into 5% flax seed, 5% borage, 5% MCT, and 5% fish oil?

abarlament · 23-Feb-05, 08:23 AM

Flax seed and fish oils are pretty inexpensive, I would just get those separatly, and use the 20% on some more protein, or MCTs.

DaRkAnGel · 23-Feb-05, 04:36 PM

Quote:

Originally Posted by ACEHOLE

so youre saying you know more than Trueprotein.com and Proteinfactory.com???

Considering they offer it, and i have seen it in blends on the shelf before...I think your knowledge of how EFA's in oil form react to oxygen is moot. I think they use a dried type of EFA that has much more stability...

I'm not saying i know more, im saying that i know fat can turn rancid. It doesn't sound like a sound idea to me, but that doesn't mean that im right either.

Either way, i think abar's point is pretty good.

DaRkAnGel · 23-Feb-05, 04:37 PM

Quote:

Originally Posted by IronMan

DaRkAnGel has a valid point on those powders turning rancid. Protein Factory cautions that its ground flax seed will turn rancid so it must be stored properly and used quickly. That leaves me to believe that there should be some precautions taken for other powdered fats. Also, from what I have been reading of the food industry they are trying to incorporate more omega 3's into prepared foods but are having a tough time with such food not being stable on the shelves. The answer they are currently looking at is microencapsulation of the omega 3's.

Anyway, you might want to invest in a vacuum sealer to protect your mixture, or order in smaller quantities -- just in case his point is valid.

Thanks, and this isn't to take away from the company at all. I think my next batch is going to come from these guys.

Axion · 07-Mar-05, 09:15 PM

Still wana know how this stuff tastes...

abarlament · 07-Mar-05, 09:38 PM

I have a blend of calcium caseinate, milk protein, whey, and MCT, it does not taste good. The owners replied to some of my questions over at fortifiediron.net, basically, the MPI gives it the bad taste. MPI and egg proteins do not taste good, MCT will not affect it if it is kept belo 15%, and calcium caseinate gives it a chalky texture. For my next batch I'll ditch the MPI and add in egg protein, soy, or some more calcium caseinate.

ACEHOLE · 12-Mar-05, 12:31 PM

Ok, so I am about to finish my 6lbs...

I love it, taste is on par or exceeds any customizable protein AND I even added hydro whey!

I am very pleased with mixability, taste, and results.

I think next time to alleviate cost I will opt for just 10% Hydro, 60% IsoWhey, and 30% MPI. Micellar just seems to expensive right now to be worth it.