Quote:
Originally Posted by Choopa Phil
Egg whites have a higher bioavailability of a whey. Whey is the left over from cheese manufacture which used to be thrown out. Now we consume it  . I try and stay away from it as much as possible sticking with whole food sources for protein other than immediately post workout. Ill drink and cook about 32oz/Day which is about 25-30 egg whites @ $3.59/carton
As for that recipe it is not required that you bake it. Also if you bake it for 3-4 minutes only it does not actually bake more or less just sets to a more solid bar |
Around here curd is most popular whole pood protein, acting as a some sort of a supplement. Not that different from whey protein (through manufacture), although the whey is mostly separated from the curd during manufacture; as the liquid whey is rinsed away. Still, curd has quite much protein.
I don't shy away from whey protein, I don't keep it as very artificial.