T Nation

Protein Shake Recipes?

I just bought a well reviewed blender and would like some ideas for Metabolic Drive shakes. I’ll be using ice and water since I want to lose fat. Thanks!

Easy:

-1-2 scoops of Metabolic Drive
-1 piece of fruit (I usually use frozen bananas)
-2 tbsp nut butter or 1 oz raw nuts OR 1/2-1 avocado
-1 BIG handful of veggies (I like frozen spinach or celery. Can’t taste it)
-Unsweetened almond milk is usually my go to. Sometimes I use coffee or a combination.

Putting instant coffee in shakes is awesome.

Venti sized mochas minus your liquid carbohydrates. Fuck your Starbucks.

When watching my calorie intake I add Psyllium Husk and ice. The more you add the thicker it gets and makes it creamy, has a similar texture to ice cream without adding any calories.

Is it true a high speed blender damages the protein?

[quote]Bullyson wrote:
Is it true a high speed blender damages the protein? [/quote]

Never heard of such a thing. I mean, all those “damaging” protein thing doesn’t make a lot of sense. Your body breaks down the protein into amino acids so I’m not sure what “damaging” means.

[quote]Bullyson wrote:
Is it true a high speed blender damages the protein? [/quote]

[quote]Bullyson wrote:
I’ll be using ice and water since I want to lose fat.[/quote]
Read up on what the V-Dieters have done. They tend to come up with some good recipes while adding little to no calories.

Get familiar with zero-calorie flavor extracts. The baking aisle of the supermarket usually has a bunch that work well with vanilla or chocolate. A simple dash of cinnamon in vanilla protein is another favorite. And instant coffee, as was mentioned, is a no-brainer that works with either flavor protein.

[quote]ZJStrope wrote:

[quote]Bullyson wrote:
Is it true a high speed blender damages the protein? [/quote]
Never heard of such a thing. I mean, all those “damaging” protein thing doesn’t make a lot of sense. Your body breaks down the protein into amino acids so I’m not sure what “damaging” means.[/quote]
It generally means a “denaturing” or a breakdown/reduction in the quality of the aminos. It’s usually talked about regarding cooking with protein powder. A blender would have absolutely no effect. Lowery talked a bit about heat and protein here:


Bottom-line, it’s pretty much not worth stressing about since it doesn’t interfere with the muscle-building aspect of protein.

Actually micelles can be disrupted by mechanical action, like over-whipping cream or mayonnaise. If Micellar casien is de-micellized it would theoretically act differently-it might tend to get cut into different peptides and also tend to be absorbed faster as smaller units. A micelle is really an in-between in terms of chemical versus physical structure.

The subunits of the micelle are held together by intermolecular forces, but not ionic or electron sharing bonds, so tautologically they can be broken down by a physical action. Since a high speed blender can de-micellize mayonnaise I assume it can do it to micellar casien too.

[quote]mertdawg wrote:
Actually micelles can be disrupted by mechanical action, like over-whipping cream or mayonnaise. If Micellar casien is de-micellized it would theoretically act differently-it might tend to get cut into different peptides and also tend to be absorbed faster as smaller units. A micelle is really an in-between in terms of chemical versus physical structure.

The subunits of the micelle are held together by intermolecular forces, but not ionic or electron sharing bonds, so tautologically they can be broken down by a physical action. Since a high speed blender can de-micellize mayonnaise I assume it can do it to micellar casien too. [/quote]

If what I read is correct the submicelles have a tendency to recoagulate ( http://books.google.com/books?hl=en&lr=&id=PWPKptZ1Z9sC&oi=fnd&pg=PA199&dq=casein+micelles+mechanical+disruption&ots=S0BHgceNYW&sig=jSSkeC0MHMV34a8KtutCF2uZJF0#v=onepage&q=casein%20micelles%20mechanical%20disruption&f=false ). Keep in mind most of the dissociation studies have been done using heat. The reassociation is also strengthened by the presence of whey protein. The whey acts as a crosslinker for the submicelles.

1 cup almond milk/milk
1 scoop chocolate Metabolic Drive
2 TBL PB2
1 cup egg whites
1 cup greek yogurt
Eet teh proteinz four teh gainz