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Protein Powder Workout Shakes


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18 replies to this topic

#1 utdan

 
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Posted 23 June 2006 - 12:28 PM

Does anyone know of a gluten-free (and hopefully MSG free) protein powder supplement or meal replacement? I called a few manufacturers and they assured me there was no gluten but I still get a little reaction. Getting back into working out I tried so far "Muscle Milk" by CytoSport, and now "IsoPure" by Nature's Best. I realize that ideally I should be cooking up wild salmon or other meat but that's not always convenient. I don't see a problem with whey or soy protein right now but then again I'm new at this.
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Dan


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gluten-free since 3/5/06

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#2 Ursa Major

 
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Posted 23 June 2006 - 12:34 PM

Dan, I am reading a book called 'The whole Soy story', and apparently, soy protein will turn to glutamate (or something like that, I am too lazy right now to go and check). Anyway, if you use soy protein, you get glutamate, that I remember, because I was quite flabberghasted by that.

I've given up finding protein bars. You may want to buy a jerky gun and make yourself some meat jerky, that would be much better for you than any protein bars!
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I am a German citizen, married to a Canadian 29 years, four daughters, one son, seven granddaughters and four grandsons, with one more grandchild on the way in July 2009.

Intolerant to all lectins (including gluten), nightshades (potatoes, tomatoes, peppers, eggplant) and salicylates.

Asperger Syndrome, Tourette Syndrome, Addison's disease (adrenal insufficiency), hypothyroidism, fatigue syndrome, asthma

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#3 utdan

 
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Posted 23 June 2006 - 01:12 PM

Thank you for your reply Ursula, I appreciate that. For me that is extremely valuable information because a lot of my symptoms are neurological in nature as you can see in my signature. I've been trying to find out where the three killers are "glutamate, cysteine, aspartate" since I read that "Excitotoxins" by Blaylock. I'm sorry to hear that soy is so bad though too. I'll have to get a hold of that book you mentioned.

So I guess whey protein is ok? Robb Wolf mentioned that there is often cross contamination in milk products but he didn't say much about it.
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Dan


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gluten-free since 3/5/06

#4 Guest_Robb Wolf_*

 
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Posted 23 June 2006 - 01:48 PM

Thank you for your reply Ursula, I appreciate that. For me that is extremely valuable information because a lot of my symptoms are neurological in nature as you can see in my signature. I've been trying to find out where the three killers are "glutamate, cysteine, aspartate" since I read that "Excitotoxins" by Blaylock. I'm sorry to hear that soy is so bad though too. I'll have to get a hold of that book you mentioned.

So I guess whey protein is ok? Robb Wolf mentioned that there is often cross contamination in milk products but he didn't say much about it.

Dan-
Celiacs tend to cross react with dairy. Its autoimmune/food sensitivity stuff not lactose intolerance. Most of these things fall under "Frankenfood" IMO. It makes snacking and fast food problematic at times but that is emblematic of our lifestyles: no time to feed ourselves properly. You might try a plain egg white protein from bioplex but it tastes awful! I'd stick with real foods!
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#5 tarnalberry

 
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Posted 23 June 2006 - 04:35 PM

protein options:
  • beef jerky, pretty easy to make and keeps for months though it takes prep work (please don't use a jerky gun for this - cut the meat and dry it in your oven, but don't use a gun to "squirt it out", just cut the meat into strips!)
  • gluten-free protein bars - search the forums for the posts that list a number of them, and there are a number (since I can't have dairy, I tend to go with ruth's flax bars when I want the most protein)
  • hemp seeds and flax seeds - in yogurt, on salads, in smoothies, etc.
  • protein powders - go straight powder and add fruit/veggies, instead of buying an "all in one" mix for a healthier, less-chemical ridden, option. since I can't have dairy and minimize soy, I go with either rice protein power (MLO or one at Whole Foods), Peaceful Planet's amaranth/quinoa/millet one, or Hemp Protein powder (expensive, but balanced), other options are pure whey, or soy, or egg (and if you check the ingredients, you shouldn't have much trouble verifying gluten-free status)
  • hard boiled eggs - they'll stay good in the fridge for 4-5 days, and all you have to do is stick a bunch of eggs in a pot, turn it on, don't let it get quite to boiling (180F is perfect), turn it off, then take the eggs out 30 minutes later), you can cook a dozen at a time!
  • make extra chicken and kept leftovers around to grab out of the fridge!

  • 0
Tiffany aka "Have I Mentioned Chocolate Lately?"
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
Bellevue, WA

#6 winki4

 
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Posted 23 June 2006 - 07:06 PM

protein options:

  • beef jerky, pretty easy to make and keeps for months though it takes prep work (please don't use a jerky gun for this - cut the meat and dry it in your oven, but don't use a gun to "squirt it out", just cut the meat into strips!)
  • gluten-free protein bars - search the forums for the posts that list a number of them, and there are a number (since I can't have dairy, I tend to go with ruth's flax bars when I want the most protein)
  • hemp seeds and flax seeds - in yogurt, on salads, in smoothies, etc.
  • protein powders - go straight powder and add fruit/veggies, instead of buying an "all in one" mix for a healthier, less-chemical ridden, option. since I can't have dairy and minimize soy, I go with either rice protein power (MLO or one at Whole Foods), Peaceful Planet's amaranth/quinoa/millet one, or Hemp Protein powder (expensive, but balanced), other options are pure whey, or soy, or egg (and if you check the ingredients, you shouldn't have much trouble verifying gluten-free status)
  • hard boiled eggs - they'll stay good in the fridge for 4-5 days, and all you have to do is stick a bunch of eggs in a pot, turn it on, don't let it get quite to boiling (180F is perfect), turn it off, then take the eggs out 30 minutes later), you can cook a dozen at a time!
  • make extra chicken and kept leftovers around to grab out of the fridge!

GenSoy Vanilla Protein Powder is yummy & gluten free!
Enjoy
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#7 lindalee

 
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Posted 24 June 2006 - 05:24 AM

protein options:

  • beef jerky, pretty easy to make and keeps for months though it takes prep work (please don't use a jerky gun for this - cut the meat and dry it in your oven, but don't use a gun to "squirt it out", just cut the meat into strips!)
  • gluten-free protein bars - search the forums for the posts that list a number of them, and there are a number (since I can't have dairy, I tend to go with ruth's flax bars when I want the most protein)
  • hemp seeds and flax seeds - in yogurt, on salads, in smoothies, etc.
  • protein powders - go straight powder and add fruit/veggies, instead of buying an "all in one" mix for a healthier, less-chemical ridden, option. since I can't have dairy and minimize soy, I go with either rice protein power (MLO or one at Whole Foods), Peaceful Planet's amaranth/quinoa/millet one, or Hemp Protein powder (expensive, but balanced), other options are pure whey, or soy, or egg (and if you check the ingredients, you shouldn't have much trouble verifying gluten-free status)
  • hard boiled eggs - they'll stay good in the fridge for 4-5 days, and all you have to do is stick a bunch of eggs in a pot, turn it on, don't let it get quite to boiling (180F is perfect), turn it off, then take the eggs out 30 minutes later), you can cook a dozen at a time!
  • make extra chicken and kept leftovers around to grab out of the fridge!

Tiffany, Would you mind sharing how to make jerky? I'd like to try to make some. Thanks, LindaLee
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Lee

#8 tarnalberry

 
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Posted 24 June 2006 - 10:01 AM

I've posted the recipe on my recipe thread:

As Promised, A Few Recipes
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Tiffany aka "Have I Mentioned Chocolate Lately?"
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
Bellevue, WA

#9 lindalee

 
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Posted 24 June 2006 - 05:25 PM

I've posted the recipe on my recipe thread:

As Promised, A Few Recipes

Tiffany, whoops, I posted to the other site. Thanks for the recipe and I was wondering if you think it would be good without the liquid smoke. I tried it before and didn't care much for the taste but if you think it makes the jerky, I'll get some more . All the recipes sound great!!! LindaLee
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Lee

#10 utdan

 
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Posted 26 June 2006 - 12:48 PM

Hey all, thank you for your posts. Sorry I took so long to respond.



protein options:

  • beef jerky, pretty easy to make and keeps for months though it takes prep work (please don't use a jerky gun for this - cut the meat and dry it in your oven, but don't use a gun to "squirt it out", just cut the meat into strips!)
  • gluten-free protein bars - search the forums for the posts that list a number of them, and there are a number (since I can't have dairy, I tend to go with ruth's flax bars when I want the most protein)
  • hemp seeds and flax seeds - in yogurt, on salads, in smoothies, etc.
  • protein powders - go straight powder and add fruit/veggies, instead of buying an "all in one" mix for a healthier, less-chemical ridden, option. since I can't have dairy and minimize soy, I go with either rice protein power (MLO or one at Whole Foods), Peaceful Planet's amaranth/quinoa/millet one, or Hemp Protein powder (expensive, but balanced), other options are pure whey, or soy, or egg (and if you check the ingredients, you shouldn't have much trouble verifying gluten-free status)
  • hard boiled eggs - they'll stay good in the fridge for 4-5 days, and all you have to do is stick a bunch of eggs in a pot, turn it on, don't let it get quite to boiling (180F is perfect), turn it off, then take the eggs out 30 minutes later), you can cook a dozen at a time!
  • make extra chicken and kept leftovers around to grab out of the fridge!



Thank you Tiffany, that's very helpful:). I'll have to check out those protein bars, and do myself a favor and prepare some stuff to stock the fridge. That detail on the HB eggs is good because I could never cook them to where the shell comes of easily.




Robb,

I can see that I do have a little bit of reaction with milk products which, like you said, is common with celiacs. You're right, I would be wise to cut it out of my diet but I'll probably use it for the time being for convenience and because I just bought some. I admit I'm a bit hessitant to try cooking up meat everyday like I did two years ago (because Albertson's meat is bad too often). Also, I ate some "premium" canned salmon a week ago and I had a huge reaction for 1 1/2 days. Not good. But I guess I'll have to learn to use less milk stuff.
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Dan


Negative blood work
gluten-free since 3/5/06

#11 Papa_Hen

 
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Posted 26 June 2006 - 01:54 PM

Folks,

RE: Related dairy sensitivity

At my appointment a few weeks ago, doc said the gluten causes the villi to matt down. The digestive actors for dairy are at the tips of the villi, so they are not out where they need to be to do their job.

- Henry
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#12 lindalee

 
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Posted 26 June 2006 - 01:57 PM

Folks,

RE: Related dairy sensitivity

At my appointment a few weeks ago, doc said the gluten causes the villi to matt down. The digestive actors for dairy are at the tips of the villi, so they are not out where they need to be to do their job.

- Henry

So he was saying to stay off dairy until the villi heals?
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Lee

#13 jerseyangel

 
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Posted 26 June 2006 - 02:27 PM

When I was diagnosed, my doctor told me to begin a gluten-free, dairy free diet. (I had already been dairy free for some time, though).
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Patti


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#14 tarnalberry

 
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Posted 26 June 2006 - 02:51 PM

So he was saying to stay off dairy until the villi heals?


The reason is that lactase, the enzyme that breaks down the lactose milk sugar, is produced at the tips of the villi. When the villi are damaged, they cannot produce lactase. Once they have regenerated, they can produce the enzyme again. So, yes, once you heal, if you produce enough lactase naturally, you can go back on dairy, if you're not also casein intolerant.
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Tiffany aka "Have I Mentioned Chocolate Lately?"
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
Bellevue, WA

#15 taz sharratt

 
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Posted 27 June 2006 - 08:25 AM

The reason is that lactase, the enzyme that breaks down the lactose milk sugar, is produced at the tips of the villi. When the villi are damaged, they cannot produce lactase. Once they have regenerated, they can produce the enzyme again. So, yes, once you heal, if you produce enough lactase naturally, you can go back on dairy, if you're not also casein intolerant.

my specailist told me the same thing, im lactose intolerant too so hopefully it wont be too long before i can have mik again.
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married with 3 boys, maclain, dylan and finlay. symptoms for more than 10 years but only diagnosed may 06. lactose and casien intolerant may 06.




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