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If I want to add whey into my cooking, for example, making oat flapjacks with some extra protein in I’ve read conflicting arguments on the denaturing of whey during cooking. If this is the case am I wasting my time adding whey to baking? I was also wondering whether it made a differnece if I used Concentrate or already processed Isolate? Many thanks, looking forward to hearing from you.
Did you ever get an answer to this? I searched Will’s site, read his articles, & I couldn’t find one.
Hey Will, yes, I would like your 5 fitness reports for free today and ..