I highly recommend using an unflavored, cold-processed whey protein isolate like Syntrax medical.
I'm not recommending the Syntrax brand specifically. It's the cold process, which keeps the proteins intact and makes a better tasting, better dissolving whey protein. It tastes more like milk than other proteins, and it dissolves MUCH more quickly and completely, even in juice or flavored waters.
The cold process has several names:
Some brands use their own terminology, such as referring to some secret, unique process that makes their product better tasting and better dissolving than the rest (the secret isn't really that big of a secret).
Some cheesemakers (especially medium sized, private dairies) sell it for a good price, but only in-store (their shipping costs usually are high enough to bring the cost up to other brands.
It's really worth the extra cost though, because you can add it to almost anything that isn't too hot (heat denatures the protein making it clump) without drastically altering the flavor and texture (you do have to experiment a little).
The versatility is amazing, because you can stir it into soups and hot drinks (as long as it's not too hot). I like it in hot cocoa or tomato soup.
It works great in sf jello too (just stir it in after you've added the cold water).
It works great in smoothies too, or stirred into yogurt.
The extra cost isn't as bad as it seems, because flavorings are the cheapest ingredient in flavored whey protein. When you buy flavored protein powders, you're paying for a lot of cheap filler ingredients. If you figure the price per gram of protein, cold-provessed whey protein isolate can often be cheaper than heat processed.
Personally though, for myself, the flavor and texture difference alone are worth the extra cost. I HATED most protein powder brands until I learned about the difference (the ones I did like were probably cold processed and I didn't know it).
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