Check out my latest vid on whey: Isolates vs. Concentrates!
Will Brink is the owner of the Brinkzone Blog. Will has over 30 years experience as a respected author, columnist and consultant, to the supplement, fitness, bodybuilding, and weight loss industry and has been extensively published. Will graduated from Harvard University with a concentration in the natural sciences, and is a consultant to major supplement, dairy, and pharmaceutical companies.
His often ground breaking articles can be found in publications such as Lets Live, Muscle Media 2000, MuscleMag International, The Life Extension Magazine, Muscle n Fitness, Inside Karate, Exercise For Men Only, Body International, Power, Oxygen, Penthouse, Women’s World and The Townsend Letter For Doctors.
He’s also been published in peer reviewed journals.
Will is the author of the popular e-books, both accompanied by private members forum access , Bodybuilding Revealed & Fat Loss Revealed.
You can also buy Will’s other books on Amazon, Apple iBook, and Barnes and Noble.
Hi Will,
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.
Jay
Jay,
Did you ever get an answer to this? I searched Will’s site, read his articles, & I couldn’t find one.
Hi Will.
For me personally, Whey Concentrates work just fine. Always did.
And, you are right that concentrates aren’t much different in their effectiveness to help you recover from workouts,boost immunity and give you extra amino acids and vital minerals and vitamins that help even further. I love whey! Sometimes I swear it’s a magic pill! Yet I don’t even take vitamins.
Thanks Will.
Mark Grove