WHEY PROTEIN is obtained from milk by a filtration process where most carbohydrates and fats are removed. It has one of the highest biological values among all foods, which means that the body makes full use of it. It is also one of the fastest absorbing proteins, which means that it enters the bloodstream quickly and is therefore best for regeneration after strenuous physical activity. We distinguish between whey isolate and concentrate, with the isolate being “cleaner” (it contains even less carbohydrates and fats than the concentrate). Whey protein without flavors and/or sweeteners is used in all recipes.
SWEETENERS
Although it would be best for health and well-being to remove all sugars and sweeteners from the diet, the recipes on this page strive to the middle way. All sugars and sweeteners have at least one negative side effect, so choosing which one to use is really choosing the lesser evil. But, at the same time, we all need some sweetness in our lives. Therefore, we have limited the use to two sweeteners with the least negative effects and we will let everyone choose the one that seems more appropriate to them. These two are erythritol and honey. The first choice is erythritol, and in case of gastrointestinal hypersensitivity to erythritol, honey is recommended as the best alternative.
DEFATTED ALMOND FLOUR is obtained from pressed peeled almonds as a by-product of almond oil production. In this process, the almond oil is pressed and the remaining particles are dried and ground into flour. Such flour has a 40% lower energy value than ordinary ground almonds. Real almond flour has a high protein content (about 50g per 100g of flour), is light in color (no husks) and is very finely ground (almost like wheat flour). In case of allergy to nuts, the use of wholemeal rice flour (which is gluten-free) is recommended. Since rice flour does not absorb liquid as strongly as almond flour, we use it a little bit more.