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Fortren
01-26-2003, 06:55 PM
I was in the supermarket and a pack of gluten flour caught my eye.
For every 30g serving, there is 22 grams of protein.

I know nothing about glutin, but I'm wondering if I can just mix a teaspoon with my weight mix to double the protein amount.

Is there anything I should know before I add this into my diet. I don't believe I have any alergic reactions to it as some do.

Fortren
01-27-2003, 12:21 AM
Also, it's a bit late to add to the post, but it was about US$2 for a pound of the stuff. It's 66% protein.
It certainly looks like one of the cheapest protein sources I've seen.

bradley
01-27-2003, 04:33 PM
This would be an incomplete protein I believe seeing as it is derived from plants. I am assuming this is along the same lines as wheat gluten?

Fortren
01-27-2003, 04:48 PM
It would be the same as wheat gluten I reckon.

What do you mean by incomplete? How effective is it compared to meat protein?

bradley
01-28-2003, 02:55 AM
Originally posted by Fortren
It would be the same as wheat gluten I reckon.

What do you mean by incomplete? How effective is it compared to meat protein?

Means that it does not contain all of the essential amino acids as does protein from sources like milk, eggs, meat, fish, chicken, etc. It is possible to combine an incomplete source with a complete source.

I only count protein from complete sources and any extra protein I get from incomplete sources is just an added bonus.