Optimum Nutrition 100% Any Whey Protein 2.7 lbs

100% Any Whey Protein Overview

Unflavored and unsweetened whey proteins are really gaining popularity. One of the top sellers is the excellent 100% Any Whey Protein from protein superstars Optimum Nutrition. You get a blend of the 3 top whey proteins, whey isolate, whey concentrate, and hydrolyzed whey. And that's about it. Optimum Nutrition does add some lecithin and natural flavor, to help with mixability and to mask the subtle-but-perceptible taste of completely unflavored whey. But the sweeteners and flavors in your Any Whey shake are up to you, so you can change up the taste any time, and on a shake-to-shake basis, too. Once you find a few good sweeteners and flavors, you may never go back to the buying those huge tubs of a single flavor. Try xylitol as a sweetener, then try organic cocoa powder, fresh or frozen fruit, cinnamon or vanilla extract to make your perfect shake. 100% Any Whey Protein is also great in baking recipes, too. Use Any Whey to make high-protein muffins, cookies and breads.

100% Any Whey Protein Description from Optimum Nutrition
Optimum Nutrition's 100% ANY WHEY Protein is the perfect compliment to any meal or snack. This virtually tasteless powder is fat FREE with 17 grams of protein and only 1 gram of carbohydrates. 100% ANY WHEY Protein is the ideal cooking partner. Add a scoop to your yogurt, prepare a protein packed turkey pot pie or whip up a quick protein omelet.

Manufacturer's Directions
To improve the overall nutrient profile of your favorite foods or simply increase your total daily protein consumption, simply add one level scoop (included) of 100% ANY WHEY Protein to any of your favorite foods. This product is instantized so it will mix easily with any liquid or semisolid food items. Slowly add one serving of the 100% ANY WHEY Protein to the food item under gentle agitation with a spoon. When adding to heated items it is generally better to stir this product in at the end of the cooking cycle. Doing so will minimize denaturing of the protein and improve the consistency of the end result.