- 06-02-2004, 03:39 AM
Is there anything that can be done to reduce the amount of foam in protein shakes so it's easier to chug? Also is the foam itself protein? I mean would I be missing out on a lot of the protein if I didnt drink (eat) the foam? For whatever reason it seems like it's the worst whenever I make a shake with egg white protein.
- 06-02-2004, 03:53 AM
- 06-02-2004, 11:04 PM
Buy the Pro-Blender from GNC. It is great for making shakes. It mixes but not so hard or fast that it builds foam! It is only $10.00.
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