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Whey
@lil-chick yeah old people can't digest meat. Whey protein is great source of protein for them very easy to digest.. HE should add hydrolyzed collagen and maybe some additional amino acids like taurine. I would recommend this to ALL older people for sure..
@lil-chick you should for sure. Make sure it is not just dried whey powder, but actually CFM whey protein at least 80% protein or whey isolate and for collagen beef hydrlyzed collagen.. I would mix something like 20g of whey protein + 10g of collagen two times a day.. THat should be plenty. Most whey protein have nice flavor as well. Just chose one with less stuff in it like no thickening agents like guar gum etc.. I use one that has just stevia, cocoa powder and also added some digestive enzymes. It's like chocolate shake.. You can make a smoothie with banana, blueberries etc. as well. Really delicious. They will enjoy it and that combination with protein and blueberries( or acerola powder for example) is great, because you have all he amino acids and vit C for collagen production. Ideally you drink it and do something. So the blood is circulating and the collagen synthesis is going.. Some people make even ice cream with it if they have blender that has that "ice cream mode".. Older people should take much more stuff to support their body, but the protein is the most important and the most basic one for sure. Without it he body can't do nothing..
Silica is another great addition for collagen. It has to be in liquid form. Here I can buy geosilica from Iceland. In USA you can buy something like this
Curious that whey protein is low to no vA. Hard for me to trust the folk and their systems who tell us similar results for decades. Have even seen such claims on pork.
The VA content isn't actually my worry (typical for me LOL) but the fact that it is so highly processed. I asked a man I'm close to who uses it (who appears pretty darn healthy) "why don't you just make whey" and he said you only get small amounts (say, if you make greek yogurt or cottage cheese).
Now, if there is one thing I've learned from this process here on this site... it is that maybe we don't need to take humungus amounts of things, and that when we do sometimes we overload them.
But anyways, the VA goes with the curds (which contain the fat and the casein). IMO. Whey is a clear fluid.
I used to have a Scandinavian cookbook that talked about a "beer" they made from whey. Jastur.
"While Jastur whey beer may not be readily available on the market yet, it represents a promising development in sustainable brewing and could potentially offer a new and interesting beverage option in the future. "
Well of course all of this also reminds me of the milk cure, which of course was an entire diet of raw skim milk. You'd be getting lots of whey...
Another "problem" for me in my mind is eating a fraction of a food. For instance, eating just egg whites isn't such a great idea.
Eggs and milk are a complete food, and when you take just one part of it, I sense that you might end up low in something that the whole food would have provided.
NO WHEY.
We used to make our own cheeze. Heat up milk, stir in juice of lemon at just right moment, temperature and rate. Sudden flip to curds at bottom clear liquid on top. That clear liquid was whey according to the book we read. To me that was candy. It was so sweet. The curds were all the protein and fat. Curds were like cooked egg white. Makes sense too in that protein molecules curl into a solid when cooked with heat and or chemicals. It is what makes egg whites go solid and turn white. Same for calamari.
So I am curious how that liquid yields a protein powder. And how much of that liquid does it take to yield that powder? And what is in that liquid?
"Hippocrates was prescribing (whey beverages) to patients 2,400 years ago. It's really not that innovative. We're bringing back an old tradition that was lost in industrialization". -Melissa Martinelli, Superfrau
another quote from that article: "Michael Hagauer, is from Austria, where flavored whey is a popular beverage for all ages.
“The cheesemakers use whey from cheese and add juice to it,” she explains. “My husband would talk about it all the time and I finally tried it and was blown away. We liked to add sparkling water to it.”
It appears that whey has milk sugars (lactose), alpha lactalbumin, betalactoglobulin, immunoglobulins, bovine serum albumin (these are proteins known for their nutritional and biological properties, including supporting muscle building, immune function and overall health) --- (from google AI)