Unflavored Protein not mixing into things

Hi Guys

I am trying to add unflavored protein to different things (soup, applesauce, etc.)  My Dr. wants me only using one protein drink a day... so I have to get my protein for food.

I have some unflavored unjury and tried to mix it with soup/applesauce however it just clumped up.  Should I dissolve it in water (room temperature, warm, etc)?  

Please let me know.

Thanks!

I mix it with  little water first to dissolve it then mix it into the food.  Be careful with hot food - if it's over 140f it will clump!

I use Genepro from Musclegen Research, you can find it online.  It mixes great - I use it in soups, creamed spinach.  1 tablespoon is 30 grams of protein, I usually use a tsp at a time depending on my protein grams for a particular day.  I found the Unjury unflavored to be problematic.

Is it flavorless?  just wondering! Dee

It's unflavored whey protein, so it's milk based.  I can't really taste anything when I mix it into soups or creamed spinach.  I've read some people mix it into their coffee.

Thanks for the advice ladies! 

Protein denatures over 140 degrees and that causes it to clump.  So don't make the soup too hot, and it should be ok.  I haven't had any trouble blending it into cold things.

Good luck,

Carol

Me, I gave up trying to mix in unflavored protein into foods. I don't care what they say, it is not unflavored! It has a very distinct taste. I did some research and what the industry means by unflavored is they don't add any flavorings to cover the real taste. The protein powder will also change the consistency of foods. It totally waters down pudding and makes it pretty disgusting. I tried adding it to soups and blech!

Seriously, I did two shakes a day until I could eat enough real protein to do the job. My surgeon was one of those get off the shakes as quickly as possible. He and I went back and forth on this and I prevailed. He realized that my logic was sound - it's all about getting in the protein with as little volume as possible to keep the stomach healing as easily as possible, keeping calories as low as possible, and slowly introducing foods one at a time to find your new normal. He changed his guidelines soon after for all his patients! 

kairk wrote: "He [the surgeon] changed his guidelines soon after for all his patients!"

It's amazing how much the surgeons and nuts are confused about post-op diet for their patients. The pre- and post-op guidelines vary so widely from surgeon to surgeon that's it's hard to know what to believe. Following your own instincts, as you noted, often works better than the surgeon's guidelines.

When my surgeon asked me, pre-op, what I thought the sleeve would do, I paraphrased from a book I read that the sleeve was like a reset button. It reduces hunger temporarily and allows the patient time to lose excess weight and develop good eating and exercise habits. So when hunger returns, you're already in a good place (plus having the sleeve restriction) to prevent the weight from piling back on. 

Months later, post-op, I went along with my husband for his initial consult with the same surgeon. The surgeon began explaining to him how the sleeve works like this: "Well, the sleeve is like a reset button ... "

It's nice when the patients can instruct the surgeons from time to time. 

psychoticparrot