Hey! I'm a little bit confused at the moment about the "do's and don'ts' with Protein powder.

I've been doing some research on this forum and some people cook with it and add it to different recipes, while others say it can't be heated up too much.

What exactly happens if it's heated to much? And is it a waste of protein if you add it to a recipe that goes in the oven for instance?

And last but not least, what kind of Protein Powder are you using and how are you using it?

Thank you so much for your input!

Sheena :-)

powders?utm_source=BariatricPal&utm_medium=Affiliate&utm_campaign=CommentLink" target="_ad" data-id="1" >unjury is the only unflavored Protein powder I've used. You can't heat it beyond 140 degrees F. I see you're in BC - not sure if you use Celsius there, but you could find a conversion... But 140 F is pretty warm, but not hot, so I don't think you could cook with Unjury at least. Not sure if other products can be heated more. I think overheating Unjury causes it to change consistency and become gelatinous. Not sure if it also destroys the protein, but I'm guessing it does.

Since about a month or so post-op I never use protein powders. I get all my protein from food. I know others continue with them longterm, but it's just not my bag. But on liquids they were essential. Hope that helps!

Protein powder curdles if it gets too hot. So don't put it in a boiling liquid. If you want to add it to a Soup, let it cool down for a couple minutes before you add it, especially if you let the soup get to the boiling point.

You can put it in something like pancake mix and make better pancakes if you are on soft foods. Some people have issues with carbs like pancakes though. I add it to my morning coffee. Takes a bit of stirring but eventually it dissolves in.

Edited November 9, 201411 yr by Forsythia

It's a texture thing....The protein doesn't lose its nutritional value or anything. It simply curdles or gels when it heats up....just like what happens when you cook an egg. A cooked egg doesn't have less protein than a raw egg. So no, unless you like clumps, you don't want it to get above 140 when you add it to liquids. But the clumping is not an issue when baking with it (I add it to pancake mix, casseroles, egg dishes, muffin mix, etc) because it's mixed in the batter which gets "cooked" anyways.

Edited November 9, 201411 yr by Kindle

Thank you all for your replies! I appreciate it so much. You have cleared things up for me quite a bit!!

Thanks again!

Sheena :-)

I will be honest, im lazy haha so i dont cook my protein at all. Best i could find that works for me is Pure Protein(comes in 11oz soda can looking container) at Vitamin Shoppe. Essentially its 35 g of protein in just 11 oz, 4g or less of carb depending on flavor, 1g sugar. I just drink this at some point in the day and knock out the protein rather than stress about where to fit a powder.

28 male 308lbs to 165 in 11 months

I will be honest, im lazy haha so i dont cook my Protein at all. Best i could find that works for me is Pure Protein(comes in 11oz soda can looking container) at Vitamin Shoppe. Essentially its 35 g of protein in just 11 oz, 4g or less of carb depending on flavor, 1g sugar. I just drink this at some point in the day and knock out the protein rather than stress about where to fit a powder.

I've noticed a lot of people still use pre-made drinks to bump up their protein. I think until I get into the swing of things I'll probably do the same.

Congratulations on you weightloss! You have done awesome! When did you start exercising?

Thank you for the reply

Sheena :-)

To be completely honest i started actually exercising after month 9. I was focusing this yr on my nutrition routine and now it will be focusing this rest of the yr and next on weight training etc. I wanted to drop as much as possible without gaining from weight training