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The Power Of Protein!
What To Add To Your Shake To Make It Great
I am often asked by newcomers to the world of health and fitness, "How do I use your protein powders, Jay?" To this I immediately reply, "I'm glad you asked!" We developed our revolutionary low-carb protein powders in 1990 because we couldn't find any great-tasting high-quality low-carb protein powders on the market. Since the early 1960s, I had utilized protein drinks with crude ingredients such as non-fat milk powders, raw eggs, and milk, so I was very familiar with using drinks in place of meals or in addition to meals for gaining muscle.
But through the 1970s and 1980s, many protein powders entered the market, but they all were loaded with sugar, fructose, acesulfame-K, preservatives, soy protein (an acceptable protein for certain individuals but not for the mass majority), sweeteners, and artificial flavors. In 1990, out of shear frustration, I set out to create the ultimate protein powder line, and the rest is history. Jay Robb is now on the way to becoming a household word due to the popularity of our protein powders.
Protein powders are easy to use. Stirring 1-2 scoops of our protein powder into 8 ounces of water or low-fat milk is the fastest and easiest way to enjoy a protein lift. But for those of you who are more creative, I suggest you get out your blender and try adding some additional ingredients to your basic drinks:
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Ice - this adds no calories but makes the drink cold and refreshing on warm days.
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Frozen fruit - like ice, frozen fruit makes a drink cold and refreshing. Choose low-carb fruits,such as strawberries, on your
low-carb days.
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Avocado - adds fiber and a healthy monounsaturated fat to your drinks. A half of an avocado per drink is usually plenty to add a richness to your protein shake.
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Flax seed oil - is great for Omega-3 oils, which are essential for good health. Try one tablespoon per drink for a great taste and a hefty dose of good fats.
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Raw almond butter - adds richness to a drink and can keep you satisfied longer. Almonds are alkaline and high in healthy fats. 1-2 tablespoons of almond butter is usually plenty to dress up a Jay Robb protein drink.
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Raw almonds (and other raw nuts) - taste great and add a unique richness and flavor to any protein drink. It is best to add the nuts to the blender first and chop them fine, then add a small amount of liquid, and blend further into a paste. Then add the other ingredients and blend until creamy smooth.
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Cream - adds a very unique richness to a protein drink without any carbohydrate. Cream is great to use on low-carb days. Be careful with cream. The "low-carb diet advocates" will have you believing that you can use cream freely because it is almost void of all carbohydrate, which is true, but cream is a fat and fats are all high in calories. Since calories do count, use cream sparingly, just like other fats and oils. 1-2 tablespoons is usually plenty to make a fabulous protein drink. I also find it best to not use fruit, except for a few strawberries, when I use cream or other fats in a protein drink. And cream should only be used on low-carb days for best results.
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Sour Cream - similar to cream but has a unique taste. Use like cream.
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Plain Yogurt - is great for adding calcium and a unique richness to your protein drink. I often add a cup of low-fat or whole milk yogurt to a drink along with enough milk or water to make the mixture thin enough to drink.
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Stevia Powder - this herb is not classed as a sweetener but has a wonderful sweet taste that perks up almost any protein drink. I often use ½ a tsp. in most of my protein drinks to cut the tartness of yogurt, strawberries, berries, and nut butters.
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