Does anyone here use guar gum or xantham gum to make their whey shakes thicker? If yes, how much do you add, say, per 500 ml to get a nice thick, pudding-like consistency?
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04-30-2011, 11:33 AM #1
Adding guar/xantham gum to make shakes thicker
"In all things there is a poison and there is nothing without a poison. It depends only upon the dose whether a poison is a poison or not." ~ Paracelsus
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04-30-2011, 11:37 AM #2
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04-30-2011, 11:41 AM #3
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04-30-2011, 11:56 AM #4
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04-30-2011, 06:38 PM #5
Yeah, I know casein is thicker, but I don't want to go out of my way to buy it, as I usually only buy whey. And normally I make oatmeal with milk and whey, so I don't need to use guar or xantham, but with me being out of commission for a while and hence eating less, I want to make the best out of shakes (and before you ask, it's one shake a day purely because I have lots of whey lying around and where I'm at it's cheaper than getting meat ). Do you know how much that 1/4 of a teaspoon is in grams? I don't have gum yet, as I wanted to make sure I don't have to add a whole lot prior to actually buying it.
"In all things there is a poison and there is nothing without a poison. It depends only upon the dose whether a poison is a poison or not." ~ Paracelsus
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04-30-2011, 07:14 PM #6
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04-30-2011, 07:47 PM #7
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04-30-2011, 08:15 PM #8
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04-30-2011, 08:20 PM #9
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05-01-2011, 10:17 AM #10
Alright, thanks everyone. Do you have to use a mixer once you put guar gum in, or do you get consistency and thickness by just shaking it up in, say, a shaker?
"In all things there is a poison and there is nothing without a poison. It depends only upon the dose whether a poison is a poison or not." ~ Paracelsus
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05-01-2011, 11:05 AM #11
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05-01-2011, 01:50 PM #12
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