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By Lucas Duppler, M.S., CISSN I certainly do not envy the responsibility of the average consumer to decipher between actual science and marketing gimmicks when it comes to supplementation. As it pertains to whey protein, there are so many advantages of being on a high-protein diet, yet it’s tough to wade through the pseudoscience…

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Food & Nutrition Magazine recently put out a great challenge, asking people to tweak their Coconut and Date Protein Bites recipe. We loved the idea of creating an on-the-go snack that packed a protein punch!   So, we made a new Whey Protein Institute recipe. It was a tad difficult to form stable bites with the old recipe,…

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  Have you ever wondered why the top of yogurt can form a thin layer of clear liquid right when you open it? Some people pour the fluid into the trash. That’s a big mistake. If you want to enjoy all of the nutritional benefits of the yogurt you consume, then it’s important to mix the liquid up. That fluid is actually…

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Long before whey turns into a powerful protein-packed powder, it’s a small but very important piece of what makes up cow milk. Cow milk is generally 3.3 percent protein and comprised of two different types of protein: whey and casein. Whey is about .6 percent of the milk, while casein accounts for roughly 2.7 percent. Even though whey…

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Cauliflower is a very trendy food right now for a variety of reasons. It can easily be incorporated into a wide variety of recipes and, being a vegetable, is incredibly healthy. The Whey Protein Institute exists to educate others about the health benefits of whey protein, so naturally we were drawn to a recipe we saw that not only…

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