why whipping cream for protein shakes?

**cheesegrater** · 05-20-2003, 04:29 PM

especially on a cut program.

why not use skim milk? Has a lot less fat

**Jodi** · 05-20-2003, 04:34 PM

Fat is not the enemy, sugar is and Skim milk has 12G sugar per cup, Heavy Cream - 0 Sugar

**Prince** · 05-20-2003, 04:43 PM

the fat is to slow down the absorption rate of the protein.

if you drank a whey protein drink (nothing added) it would be digested within 30 minutes, by adding fat you can slow it down to a couple of hours, this way your body is "fed" the protein slowly and it is better utilized.

the exception to this is post work-out where you do not want to slow down absorption, you want to drink just plain whey to get the aminos into your blood as fast as possible.

**iSlaNdEr bOy** · 05-20-2003, 04:59 PM

What type of whipping cream do you use and where can you buy some?

**Var** · 05-20-2003, 06:45 PM

Doesn't matter what brand really. I think the one I buy is Hood. You can find it in the dairy section at any supermarket.

**Prince** · 05-20-2003, 07:45 PM

actually, I do not use whipping cream, I use natural peanut butter instead.

**katie64** · 05-21-2003, 08:46 PM

Originally posted by Prince
actually, I do not use whipping cream, I use natural peanut butter instead.

You put peanut butter in your shakes?????

Can we put in choc syrup too

**Dr. Pain** · 05-21-2003, 10:02 PM

why cream

Heavy Whipping Cream and/or Flax in Protein Shakes

**Prince** · 05-21-2003, 10:14 PM

Originally posted by katie64
You put peanut butter in your shakes?????

Can we put in choc syrup too

you realize I said natural peanut butter, right? It's basically ground up peanuts.

and no, I eat it on a spoon while I drink my shake.

**katie64** · 05-21-2003, 10:35 PM

Yea, I use natural too, but it sounds good in the shake......hmmmmmmmm

**katie64** · 05-21-2003, 10:37 PM

BTW, I'm glad you posted your pic and bio on the front page, it's good to know and see who runs this place

**forciano** · 05-21-2003, 10:41 PM

Yea, I use natural too, but it sounds good in the shake......hmmmmmmmm

it does believe me

**katie64** · 05-21-2003, 10:41 PM

Originally posted by Dr. Pain
why cream

Heavy Whipping Cream and/or Flax in Protein Shakes

Good threads.......I think I'll stick w/the cream, especially if it helps with carb cravings..............

**katie64** · 05-21-2003, 10:44 PM

Originally posted by forciano
it does believe me

It sounds great, but would that be too much protein unless I added the cream, adding ice and blending it will thicken it up too, I think............

**forciano** · 05-21-2003, 10:53 PM

well i throw in the mix one spoon, well i also add papaya (i dont know if thats the name in english also) , and it doesnt get to thick,
But you can always try it once and see if you like it

**buff_tat2d_chic** · 05-21-2003, 11:04 PM

Mmmmm...I like the cream, but I also have gotten used to flax, too and I like it. I can't eat tuna without flax anymore...tastes weird to me now.

**Rob_NC** · 05-22-2003, 06:09 AM

Originally posted by buff_tat2d_chick
Mmmmm...I like the cream, but I also have gotten used to flax, too and I like it. I can't eat tuna without flax anymore...tastes weird to me now.

I think one of us should develop a flax based mayo. Now that would be good with tuna.

**Jodi** · 05-22-2003, 06:13 AM

I already did!

**buff_tat2d_chic** · 05-22-2003, 06:19 AM

Originally posted by Jodi
I already did!

YOU DID?!?!?!

Well share woman!!

**Jodi** · 05-22-2003, 06:30 AM

1 Egg
1 tsp Red wine vinegar
2 tsp Fresh lemon juice
1 tsp Dijon mustard
1/8 tsp (or less) salt
1/4 c Olive oil
1/2 c Flax Oil
1/4 c Safflower oil (may need more or less)

Combine first 6 ingredients in a blender or food processor, whirl. With machine running, add Flax Oil 1 Tablespoon at a time, then add the Safflower Oil 1 Tablespoon at at time, til thick and creamy. Try not to go too fast adding it and it won't be as thick as regular mayo until its refridgerated. Scoop out and put in fridge. I like to add seasons to mine to make herbed mayo like 1/2 tsp. basil, dill, chipolte, tarragon etc.

No I never figured out the breakdown

**Bri83** · 05-22-2003, 06:50 AM

All the time I watched FoodTV is gonna pay off now, I know you have to be careful with making sometihng like mayo yourself cause you can break it up and make a seperated mess if your not careful.

I have another question for ya too, in the FAQ it says no condiments, can we use mustard though cause it says its got no calories or anything else for that matter. If so Im definatly gonna use it on chicken for dinner, its yummy that way

**Jodi** · 05-22-2003, 06:57 AM

Help yourself to mustard.

**katie64** · 05-22-2003, 07:49 AM

Originally posted by Jodi
1 Egg
1 tsp Red wine vinegar
2 tsp Fresh lemon juice
1 tsp Dijon mustard
1/8 tsp (or less) salt
1/4 c Olive oil
1/2 c Flax Oil
1/4 c Safflower oil (may need more or less)

Combine first 6 ingredients in a blender or food processor, whirl. With machine running, add Flax Oil 1 Tablespoon at a time, then add the Safflower Oil 1 Tablespoon at at time, til thick and creamy. Try not to go too fast adding it and it won't be as thick as regular mayo until its refridgerated. Scoop out and put in fridge. I like to add seasons to mine to make herbed mayo like 1/2 tsp. basil, dill, chipolte, tarragon etc.

No I never figured out the breakdown

Excellent...............

**Rob_NC** · 05-22-2003, 08:12 AM

Originally posted by Jodi
1 Egg
1 tsp Red wine vinegar
2 tsp Fresh lemon juice
1 tsp Dijon mustard
1/8 tsp (or less) salt
1/4 c Olive oil
1/2 c Flax Oil
1/4 c Safflower oil (may need more or less)

Combine first 6 ingredients in a blender or food processor, whirl. With machine running, add Flax Oil 1 Tablespoon at a time, then add the Safflower Oil 1 Tablespoon at at time, til thick and creamy. Try not to go too fast adding it and it won't be as thick as regular mayo until its refridgerated. Scoop out and put in fridge. I like to add seasons to mine to make herbed mayo like 1/2 tsp. basil, dill, chipolte, tarragon etc.

No I never figured out the breakdown

I'm glad I made the suggestion.

**buff_tat2d_chic** · 05-22-2003, 08:44 AM

Originally posted by Jodi
1 Egg
1 tsp Red wine vinegar
2 tsp Fresh lemon juice
1 tsp Dijon mustard
1/8 tsp (or less) salt
1/4 c Olive oil
1/2 c Flax Oil
1/4 c Safflower oil (may need more or less)

Combine first 6 ingredients in a blender or food processor, whirl. With machine running, add Flax Oil 1 Tablespoon at a time, then add the Safflower Oil 1 Tablespoon at at time, til thick and creamy. Try not to go too fast adding it and it won't be as thick as regular mayo until its refridgerated. Scoop out and put in fridge. I like to add seasons to mine to make herbed mayo like 1/2 tsp. basil, dill, chipolte, tarragon etc.

No I never figured out the breakdown

Cool!

**buff_tat2d_chic** · 05-22-2003, 08:46 AM

Originally posted by Rob_NC
I'm glad I made the suggestion.

I'M GLAD YOU DID TOO!!!

Thread: why whipping cream for protein shakes?

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