CURDS OF WHEY

Muscle & Performance - - SUPPLEMENT REVIEW -

Any­one who has ever tried to heat milk for hot choco­late can tell you that cur­dling is an is­sue, and since whey and ca­sein proteins are milk de­riv­a­tives, they can act sim­i­larly if heated di­rectly. Sward rec­om­mends stir­ring the pow­der into al­ready-hot things like oat­meal — once they’re fully cooked (and slightly cooled) — and if you want to make a sauce or soup, stick to veg­etable-based pow­ders. “Pea pro­tein is won­der­ful to make soups or sauces with,” says Sward. “It won’t cur­dle and will as­sim­i­late nicely into your recipes.”

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