Thread: OMG..... Is this legal???!!!

Beverly makes an awesome protein shake! I've been drinking MP natural/vanilla for three months now and I'm hooked. It taste great, mixes really easy, and the texture is just right, it's not watery or thick. I've recently tried US and found it to be just as good, if not better.

DP I'm interested in your price list for Beverly products, please send it via PM. I thought I've read on another post that you have recipes for US? Please send me a copy. Thanks.

Thanks so much Lina for the gr8 feedback! I love US hot chocolate in the winter...now I'm gonna have to try MP too. As a matter of fact I was making puddin' for meal 3 and ran out of Chocolate US...so I added a scoop of MP to about 1.5 scoops of US....OMG was right!

Also, I really appreciate your promoting me here, it is so kind, but I have not cleared selling supps on IM with Prince, and do not actively solicit. We do have sponsors to consider here.....they are fine companies too. That said, I am more than willing to help advise our memebers on supps, just PM me, or post your questions.

Here are some recipes for US, but I think we need Lina to create some for MP

Lina, you rock


This is with Beverly Ultra Size

Hot Choclate
One scoop per 10-12 ounces hot water

Crepes
Medium batch:
4 egg whites
1 whole egg
1 tbsp cream (optional)
4-5 ounces water
2 scoops Ultra Size

Big batch:
Add one more egg white and one whole egg, one more scoop and 2-3 ounces of water

Cake
2 egg whites
1 whole egg
1 tbsp cream
2 scoops powder
make into a cake-like batter, microwave on high 2 1/2 -3 minutes

Pudding
Add water and/or cream with powder until it looks like frosting/pudding


DP

I thought I've read something about protein powder..."breaking down" or becomes useless when it's heated????

Does this only pertain to the manufacturing process??

Please educate...

In the mean time, I'm cooking some crepes and a cake..

Protein is fine in the heat. I think something does happen but it doesn't affect the protein digestion/absorption etc.

EFA's on the other hand...Keep them away from light, heat, air.

the procces is known as denaturing. essentialy the amino acids within the protein are heald together by peptide bonds. When heated those peptide bonds are broken. That is a very oversimplified answer, but I believe it answers the question.

I just baked the cake!!! AWESOME, Yummy!!

DP, would you consider this cake as a meal? Looking at the ingredients, I'm assuming it has enough calories, protein, etc. to equal a meal.

Yes, it's a meal...and awesome in Chocolate! I have to use some S/F syrup on the Vanilla!


DP

Originally posted by Dr. Pain

Hehe, sorry if I gotch in trouble... Hope Prince didn't spank you!!


This is with Beverly Ultra Size

Hot Choclate
One scoop per 10-12 ounces hot water

Crepes
Medium batch:
4 egg whites
1 whole egg
1 tbsp cream (optional)
4-5 ounces water
2 scoops Ultra Size

Crepes: Cals 410, Fat 16g, Carb 13g, Prot 54g


Big batch:
Add one more egg white and one whole egg, one more scoop and 2-3 ounces of water

Cake
2 egg whites
1 whole egg
1 tbsp cream
2 scoops powder
make into a cake-like batter, microwave on high 2 1/2 -3 minutes

Cake: Cals 377, Fat 16g, Carb 12g, Prot 48 g

Pudding
Add water and/or cream with powder until it looks like frosting/pudding


DP

yum, now I have to try the cake... DP, better stock up on that choc MP, cauz now my hubby is drinking it too!!

Thanks again Lina!

I want some now, MMMmmm I think I will!



DP

Originally posted by Dr. Pain

Pudding
Add water and/or cream with powder until it looks like frosting/pudding


DP

I tried this with the Choc MP and it's REAL GOOD! Also added 1 T Natty PB and that makes it even bettah!

Tried the cake but I think I nuked it too much so it was cardboardish on the outside but still watery on the inside... But the dough taste good by itself!

Originally posted by crackerjack414
the procces is known as denaturing. essentialy the amino acids within the protein are heald together by peptide bonds. When heated those peptide bonds are broken. That is a very oversimplified answer, but I believe it answers the question.

This is what happens with egg whites when they get turn from transparent into white.

when the egg whites turn from transparent to white.. thats when you cook them. does that mean the protein is not as good after cooking?

Hard to know, because raw egg absorbtion as I understand it might not be so great either, although I can't remember why. The protein strands unravel when cooked though, thats when it turns white.

See Avidin!

Originally posted by The_Chicken_Daddy


btw, raw egg whites have a protein called avidin that prevents biotin (a B vitamin) absorption and can lead to a biotin deficiency (unless you're already supplementing with it) which can cause lethargy and all sorts of nasty stuff - hair degeneration and nails etc... Not good. By cooking the egg white you deactivate the protein avidin and biotin can be absorbed.

DP