how to maximise my soy PI
It's a long story, so I won't go into it, but thanks to overconsumption of whey matrix powder several years ago, I have become intolerant to whey and most dairy products.
I am currently using soy protein isolate, with very good results, and I have done a lot of searching on how to use it best. Typically, PWO I use 40 grams of SPI with 30 grams of frozen egg white and 70 grams of dextrose. I'm a big guy, so I need all that dextrose, but I only NEED 15-20 grams of egg white. I use 30 because I fill & freeze plastic shot glasses (30mls each) with the stuff, for ease of use.
But very recently I've encountered some info on egg white which has got me worried. Apparently, unless the egg white is cooked, it actually PREVENTS about half of the aminos from being utilised?!
Does anyone have any info on this?
Thanks in advance.