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WillBrink
05-14-2008, 01:21 PM
I see general confusion over whey on this forum, which is common as there is so much information to digest (no pun intended!) about this supplement. My article "The Whey it is" distills down what people need to know to make educated decisions about whey. You will be a regular whey expert after reading it. :D

The Whey it is
By Will Brink

f there is one thing that continues to perplex me, it is the disparity between how popular whey protein is (thanks in large part to yours truly) and how much confusion there is regarding this immensely popular supplement. Why are people so confused about whey? I have to conclude that it's part deceptive advertising by some unscrupulous supplement companies, poorly researched articles put out by self proclaimed "guru" types, and the fact that whey is indeed a complicated protein. In this article I will endeavor to clear it all up once and for all…lift the vale of secrecy, strip away the myths, and shatter the hyperbole surrounding this ultra popular supplement.

By the time you are through reading this article, you will know all you need to know regarding the differences in whey, such as concentrates vs. isolates, micro filtered vs. ion exchange, and many other answers to questions that seem to persist no matter how hard wise-guy writers like me have tried to dispense with all the myths and misinformation/disinformation surrounding whey. Read this article carefully, put it to memory, and you will be the resident whey expert in the gym and amaze your friends at the next cookout if whey becomes a topic of discussion (in which case you go to some boring cookouts!).

Cont:

http://www.brinkzone.com/articledetails.php?acatid=3&aid=25

Deserusan
05-15-2008, 06:04 AM
Will,

What do you think about the use of dairy creamer in protein powders these days? You'll notice the inclusion because of sodium casienate, corn syrup, potassium phosphate, modified food starch, etc.

WillBrink
05-15-2008, 12:36 PM
Will,

What do you think about the use of dairy creamer in protein powders these days? You'll notice the inclusion because of sodium casienate, corn syrup, potassium phosphate, modified food starch, etc.

For a specific use or simply as added flavor/texture? I'm not totally following tee logic behind it.