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imported_edziu
Guest
I'm in the habit of enjoying my first protein shake of the day, vanilla, as creamer in my coffee on the way to work (where I get cheap breakfast at a subsidized cafeteria.) Makes it as thick as a cappuccino.
Anybody have any input on the effects of the heat on the proteins in shake? Recommendation for type of protein?
Anybody have any input on the effects of the heat on the proteins in shake? Recommendation for type of protein?