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The Protein Power Kitchen | Forum profile
Forum profile page for The Protein Power Kitchen on http://www.proteinpower.com. This report page is the aggregated overview from a single forum: The Protein Power Kitchen, located on the Message Board at http://www.proteinpower.com. This forum profile page summarizes the general forum statistics such as: Users Activity, Forum Activity, and Top Authors, which are reported in either a table or graph below for a given reporting time period. Additional forum profile information for "The Protein Power Kitchen" on the Message Board at http://www.proteinpower.com is also shown in the following ways:

1) Latest Active Threads
2) Hot Threads for Last Week

Warning: These statistics are generated using 'best efforts' and can experience delays and reporting errors at times. Please note that such statistics do not constitute a forum's popularity and/or exact posting volumes at any given reporting period.
Site: Protein Power Forums - The Protein Power Kitchen
Protein Power Forums
(site profile, domain info proteinpower.com)
Title: The Protein Power Kitchen
Url: http://www.proteinpower.com/forum/forumdisplay....
Users activity: 27 posts per thread
Forum activity: 1 active thread during last week
 

Posting activity on The Protein Power Kitchen:

  Week Month 3 Months
Threads: 1 3 20
Post: 2 5 53
 

The Protein Power Kitchen Posting activity graph:

Posts by:  day  week  month 

Top authors during last week:

Name
Posts
maile
1
user's latest post:
My first shake went horribly,...
Published (2009-12-02 12:04:00)
jmho, but it's the protein powder. I've had Geni soy products and don't like them. both texture (gritty) and taste (very soyish) put me off.
maxlharris
1
user's latest post:
My first shake went horribly,...
Published (2009-12-02 16:05:00)
Soy protein tastes bad. I don't need the Weston A. Price foundation to tell me that. Just about everything with soy protein in it has this soy taste to it that offends the living hell out of my palate. Weston A. Price can tell you a lot of other reasons not to use soy protein, but really, the taste is prime for me. I have three things I recommend for protein: If you are looking for a post workout shake, get a whey/casein blend. If you are...
  

Latest active threads on The Protein Power Kitchen::

Started 2 days, 23 hours ago (2009-12-01 21:52:00)  by jilly27
emk, I would consider a different protein powder, particularly one made with whey rather than soy. (unless you have real problems with whey) You could get a flavoured powder but a good plain (or vanilla) whey protein gives you more flavouring options. I like to use Almond Breeze almond milk instead of water or regular milk, less carbs than milk and makes a creamier shake than water, (I also ...
Thread:  Show this thread (5 posts)   Thread info: My first shake went horribly, horribly wrong. Size: 1,295 bytes
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Started 1 month, 2 weeks ago (2009-10-16 21:22:00)  by maxlharris
Uhm, Hate to burst the bubble, but sucralose (the active ingredient in Splenda) is not found in nature.
Thread:  Show this thread (15 posts)   Thread info: I can eat KETCHUP again! Size: 119 bytes
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Started 1 month, 1 week ago (2009-10-27 17:32:00)  by S Bear
PS--if anyone cares, here's the Wikipedia link , and an article from Mother Earth News . Neither of them really gives the info a low-carber would like to have.
Thread:  Show this thread (3 posts)   Thread info: Is anyone familiar with Yacon? Size: 338 bytes
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Started 2 months, 1 week ago (2009-09-23 10:50:00)  by Mitra
I'd use double cream where heavy cream (37% fat according to USDA database) is specified. Half and half is a mixture of (single?) cream and milk. I haven't ever had occasion to use it it, but the fat content is about 11%.
Thread:  Show this thread (24 posts)   Thread info: Needlewoman's questions about American ingredients Size: 238 bytes
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Started 2 months ago (2009-10-01 21:39:00)  by Gaelen
I keep mine in the 'fridge, and have kept it in the freezer. I'd say a year, safely, in the freezer, and maybe 6 months in an airtight container in the fridge.
Thread:  Show this thread (3 posts)   Thread info: Shelf life of vital wheat gluten? Size: 159 bytes
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Started 2 months, 4 weeks ago (2009-09-06 18:23:00)  by Gaelen
Heather, I've got some very old files saved, caches of the old site. I'll look through them and see if any of yours are in the mix. One other thing--have you tried doing a google or bing search on your name plus the recipe name? People often copy recipes from one forum to another, sometimes even with attribution. I've been very surprised what comes up when I do that. My pumpkin sausage soup ...
Thread:  Show this thread (2 posts)   Thread info: My old muffin recipes (old forum) Size: 639 bytes
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Started 3 months ago (2009-09-04 08:31:00)  by mcsblues
Well before you do the label is wrong. Raw millet is around 65g carbs per 100g (after fibre has been deducted). Once it is cooked, because it absorbs so much water, the percentage of carbs drops (into the low 20s) - but either way it isn't a great low carb choice. Sorry!
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Hot threads for last week on The Protein Power Kitchen::

Started 2 days, 23 hours ago (2009-12-01 21:52:00)  by jilly27
emk, I would consider a different protein powder, particularly one made with whey rather than soy. (unless you have real problems with whey) You could get a flavoured powder but a good plain (or vanilla) whey protein gives you more flavouring options. I like to use Almond Breeze almond milk instead of water or regular milk, less carbs than milk and makes a creamier shake than water, (I also ...
Thread:  Show this thread (5 posts)   Thread info: My first shake went horribly, horribly wrong. Size: 1,295 bytes
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