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How and When to Use Whey Protein: A Quick Guide

You’ve finally got your workout routine going and you’ve been sticking to it. However, fitness enthusiasts all know that muscle is made in the kitchen, not the gym.

Whey protein is trusted by people around the world to take their workouts to the next level. It is a great option for people who want to see results without taking any shortcuts or harming themselves. 

Unfortunately, many of us don’t really know how or when to use whey protein. If you want to get the most out of this supplement, read ahead to learn what the pros say.

Trying to Get Whey Stronger?

OK, that was a bit cheesy but there is nothing cheesy about whey protein for muscle gain. Well, not unless you consider the fact that whey is the liquid derived from milk as a byproduct when the cheese is made.

Drinking the whey itself isn’t very pleasant but it is completely packed with all nine essential amino acids. In fact, Hippocrates (AKA the father of medicine) prescribed this serum to boost his patients’ immune systems.

Fortunately, some very considerate scientists extracted the whey protein so you can prepare it however you like. 

Whey Protein to Build Muscle

Technically speaking, “whey protein” is actually a group of proteins. They consist mostly of alpha-lactalbumin, beta-lactoglobulin, serum albumin, and immunoglobulins but you won’t be quizzed on that.

What you should know is the whey protein has been subjected to countless studies and investigations. It is an excellent source of branched-chain amino acids.

This is likely why so many people are turning to whey protein shakes for muscle gain.

Concentrate vs Isolate vs Hydrolysate

Essentially, the concentrate is the most ‘natural’ form of whey protein. It still contains a considerable amount of lactose and milk fats. Most agree that the concentrate tastes the best and contains the most nutrient.

Isolate is the ‘purest’ form. It contains over 90% protein and less of all the other stuff.

Hydrolysate, or hydrolyzed whey, has been pre-metabolized to allow for rapid absorption into the blood. Isolate and hydrolysate are generally used by people who want (or need) to reduce carbohydrates in their diet.

How to Drink Whey Protein

So, you finally got your container of the best quality grass fed whey protein on the market. But, now what?

Just add a scoop or two to cold water or milk. Some powders have flavors but you could add some yourself with honey, agave, or fruits.

However, keep in mind that the more you add, the more sugars and fats you will be consuming.

When to Use Whey Protein

Don’t go and drink five ultrarich chocolate icecream milkshakes with a little bit a whey powder on top. That’s a good way to ruin your diet.

If you are looking to build muscle, your best bet is a post-workout shake. You should drink it within 20-30 mins of completing resistance training.

Do You Know The Whey?

It turns out there is nothing wrong with a little bit of cheesiness. However, it’s easy to overdo it.

The same goes for using supplements. There is a right way and wrong way. The potential benefits are great, but if you don’t know when to use whey protein, don’t expect to see incredible results. 

You can talk to a trainer, dietician, or other health experts if you’re not sure if it’s right for you. Visit our blog for more information.

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The Parish: Breakfast Biscuits

Relatively new to DTLA, The Parish has made quite an impression on our palates – starting with Chef Casey Lane’s breakfast biscuits.  For a measly $4 each, guests can enjoy one or all of these freshly baked breakfast goodies as early as 7:30AM. A variety of biscuits are available,  from the CHEDDAR, EGG, BACON & AVOCADO to the GRILLED TOMATO & CHEESE to the FRIED CHICKEN, MAPLE & PICKLES – as well as the lone biscuit or biscuits slathered with jam.

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Enoteca Drago: Pancetta d’Agnello

Enoteca Drago located in the heart of Beverly Hills, CA has announced the new addition of Chef de Cuisine, Chef Garrett Mukogawa to the team. Chef Mukogawa brings Asian and French influences to Enoteca Drago’s Italian cuisine as he introduces new items to the spring menu such as the Pancetta d’Agnello with lamb belly, honey comb, goat cheese espuma, and pickled fennel.

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Jin Yuan (Golden Garden): Pork Chop Rice

Jin Yuan sits inside a strip mall off the 60 freeway in a 30-seating restaurant space in Industry, CA serving up Taiwanese dishes. Chef Johnson Hu originally from Taiwan opened this casual Taiwanese eatery about a year and a half ago. The man has been cooking the same recipes for over 47 years. The Pork Chop Rice (Pai Gu Fan) comes with seasoned pan fried pork, pickled cucumber, rice topped with ground pork, a soy sauce braised hard boiled egg (Lu Dan) – and two sides that rotate weekly. This week they paired it with steamed broccoli and mapo tofu (tofu with mince pork and spices).

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Taco Asylum: Ghost Chili Pork Taco

Growing up in Southern California, young Greg Daniels loved spicy food. He would accept all sorts of dares from his brother to eat hot peppers and challenge his dad on who can put the most hot sauce on their food. Years later, manning his own restaurant, Taco Asylum in Costa Mesa, CA, it was inherent for Chef Greg, who also operates Haven Gastropub in Orange and Pasadena, to create the Ghost Chili Pork Taco made with a flour tortilla, pork cracklins, and topped with chili threads. He chose pork since it worked best with the ghost pepper, “We thought the pork was the best, since it’s fatty. And fat coats your mouth and makes heat linger longer. Between the fatness and the cracklin on top, you have a good delivery system for heat. I thought the ghost chili has a unique flavor, citrusy and extremely hot,” says Chef Greg.