Originally Posted by Hlanderr

thanks for the replys

what kind of milk is that? shelf stable? no refridgerator? id definetly be into that.... where can i get it!? also how come its shelf stable... is it like chemically altered? should we be calling it.... shelk or something


and i will definetly keep using the peanut butter then too

thanks

Originally Posted by Hlanderr

thanks for the replys

what kind of milk is that? shelf stable? no refridgerator? id definetly be into that.... where can i get it!? also how come its shelf stable... is it like chemically altered? should we be calling it.... shelk or something


and i will definetly keep using the peanut butter then too

thanks

Originally Posted by overthepond

don't buy the shelf stable milk, it tastes like shit. worse than shit....not to mention room temperature milk just goes against nature.

Originally Posted by boilermaker

UHT milk is the same milk as you drink out of your refridgerator every day. The difference is that in the pasteurization process the milk is raised to a higher temperature and held there for a longer period of time than the milk you are used to drinking. The milk is then cooled under pressure and the cardboard package is filled on an aeseptic filling machine. Thus, 100% of the pathogens that cause spoilage are killed in the uht process and the milk is never exposesd to oxygen until you open it. There are no chemicals added.

Note: Only buy it in the serving size you are going to consume because once the package is opened, it has the same properties as regular milk (because that is what it is).

Originally Posted by dougnukem

It's not that bad. sheesh. That's all we drink over here.



Sounds about right to me. The stuff is pretty good after awhile. I mean, were half the supplements you've taken tasty and delicious? Probably not, but you got used to the taste and it became more and more tolerable. Same applies with this type of milk. I've been drinking it for almost 4 months, and it tastes fine to me.

Originally Posted by boilermaker

Hey Nuke, does it have a little bit of a burnt flavor. I've heard that, and it would make since since it is held at a higher temp for 3 seconds compared to a short time process for normal fluid milk. I've never had it, myself but I've seen it made at a couple of dairys that I've done work for.

If the room temp. thing bothered him, he could always get a cup of ice and chill it.

Originally Posted by Hlanderr

word.... i think ill try that...

taste hasnt ever really been an issue with this stuff.... id be having one or two glasses of milk at night for the casein... thanks

Originally Posted by wheystation

Sweet pea - drop me a line at wheystation@aol.com and I will send you some samples of both the Calcium AND Micellar.

Laura
www.allthewhey.com

Originally Posted by garethhe

would added fiber serve to slow down protein digestion in a whey shake, or is it only fats that do?

Originally Posted by FishOrCutBait

allthewhey is good people, they've never done me wrong. I like all their stuff. Top 3 favs, in order

1. Whey Protein Isolate
2. Micellar Casein
3. Milk Protein Isolate (THE ONLY COMPANY IVE EVER SEEN THAT SELLS STRAIGHT MPI!!!)

Fav. flavors
1. Chocolate mint
2. Orange
3. Pineapple was, interesting...