PROTEIN FOODS Locations

Hey guys, I wanted to hear other peoples take on this issue, I've been using ON for the past year and I've noticed that taste wise, the powder can be wildly inconsistent, to say the least. Very first one I bought was double chocolate and it was alright, I had no reference frame for it since it was the first time I've tried ON. Next I bought Vanilla Ice Cream and it was pretty sweet, especially with milk but not unbrearably. Cupcake flavor was alright, not too sweet, not too plain. Then came Extreme Milk Chocolate and my god, was that a nightmare. I didn't even expect it to be so bad. First time I went haam and did a milk shake with a double scoop and it was sweet to...

I’m on day 24of a new 5 gallon Walstad. Today I realized my gravel is only half an inch thick when I meant to put in a full inch. Substrate is 1/2”. Things have been progressing. My floaters are now doing really well, and I had gotten growth out of the Rotala in back, the Pennywort on left, and the Monte Carlo on the substrate. My Rosette Sword is not doing well, if I lose it I lose it. I’ve been seeing pearling from my diatoms. Lots of biofilm, lots of diatoms, but my cycle is getting close. Nitrite dropped from 3 to 2 to 1 ppm. Ammonia has been 0 for a few days. GH is 180 and KH 80. pH is 7.5, I’m running at 77° right now with a six hour photoperiod. The Rotala in back haven’...

I was overweight before. But now I’m back to a normal BMI after shedding 50 pounds. This took me around two full years to achieve and I had a lot of ups and downs. I eventually found a pattern where I felt like my diet was healthy. I ate during meals times and that was the only time I was ever hungry. I could go about my day not craving food all the time But somehow, something changed. The eating pattern I developed doesn’t seem enough anymore, even though it was before. I feel so lightheaded and dizzy. I figured it was low blood sugar so I started eating fruit. Lots of it. Not enough. I had lean proteins with it and that helped, but only for like two hours. Then I’m craving food agai...

An overview of what led me to a total hysterectomy at 22 and my 3 Week post op update, ask me anything! This will be a longer one to answer the more general questions. If you're only concerned about the physical recovery you can skip through the first bit, I bolded where the recovery begins. I meant to update sooner but I've had all kinds of things popping up post-surgery and I haven't had the time or energy. 22, Total Hysterectomy and bilateral oophorectomy, all laparoscopic on February 10th. Tomorrow marks 3 weeks of recovery! I had this done on because of severe treatment resistant PMDD. Almost 3 years ago, I walked into my OB/Gyno's office looking for help bec...

It’s simple, it rocks because of one thing: The Maillard reaction Not to say carbon steal or stainless dont do this well, but cast iron does it best. When friends ask me why I can’t just use a non stick. I point them toward Harold McGee — the author of On Food and Cooking. If you’re not familiar, McGee is basically the godfather of modern food science writing. He breaks down the why behind what happens in a pan — heat transfer, Maillard reactions, protein structure, surface chemistry — all the stuff that makes cooking more than just following a recipe. The science behind it! And when you read McGee, cast iron starts to make ridiculous amounts of sense. Here’s why: The wei...

Welcome to r/PancreaticFoodie. This community exists as a food-focused space rooted specifically in the lived experience of pancreatic disease. This is a diagnosis-specific subreddit. Food discussion here may intersect with enzyme therapy, absorption challenges, flares, Type 3c diabetes (and diabetes in general), surgical history, and the emotional realities of navigating pancreatic nutrition. This is a pancreatic patient-centered food space that prioritizes evidence-based and medically grounded discussion. The goal is to create a supportive, realistic environment where nuance is respected and lived experience is acknowledged. This is not a generic low fat recipe forum. It is not a cure ...

I’ve really gotten into running over the past year—ran my first half, have a couple more on the calendar, and I’m toying with the idea of doing 38 miles for my 38th birthday this September. So I’m not chasing crazy times right now—just trying to stay consistent, improve, and honestly enjoy running. Here’s where I’d love some real-world input: I’ve had consistently high blood pressure for years (anywhere from elevated to stage 2), even after losing ~20 lbs, cleaning up diet, and training regularly. I’ve got a doctor’s appointment coming up and fully expect to be put on medication. On top of that, my LDL has been trending higher, and given a strong family history (BP, ch...

I’m looking for advice on improving my emotional intelligence, communication, and de-escalation skills with my 19-year-old daughter. She is very sensitive to anything she perceives as criticism. If I bring up even small issues, she often becomes emotional, cries, denies that things happened, and gets defensive and argumentative. I’ve been intentionally working on my own EI for years and try to be more mindful with my wording, and trying to de-escalate instead of react. I \*am\* seeing slow improvement, but it’s very slow. Where I struggle most is when conversations turn into circular arguments. For example, if I bring something up and she denies it, she’ll pivot to listing things t...

Hey everyone! I’m doing some research for a new food brand called PURETEIN. Our goal is to make fresh, tasty, high-protein meals that are convenient, affordable, and actually enjoyable to eat—perfect for gym-goers, athletes, those who want to eat healthier or anyone focused on fitness. I’d love to hear your thoughts: what do you look for in a ready-to-eat, high-protein meal? How many grams of protein, what courses, or types of meals excite you the most? I’ve put together a quick 1-2 minute survey to gather feedback and make sure PURETEIN hits the mark. If you’re interested in shaping meals designed for people like you. Thanks so much for your help!

Feeling tired for no reason? Zero motivation? No sex drive out of nowhere? You’re not alone. More people in their 20s and 30s are showing symptoms of fatigue, low mood, and hormonal imbalances that used to be rare outside of old age. The worst part? Most people assume it's just stress or being "lazy". But it's actually deeper: lifestyle + biology + habits. After digging into some top-tier sources like Dr. Peter Attia’s podcast *The Drive*, Andrew Huberman’s deep dives, and academic research from Harvard Medical School, here’s the ultimate cheat sheet to fixing your energy, mood, and libido—without falling for supplement scams or bro science. This is what h...

Opening an Indian restaurant is an exciting venture, but it's also a serious investment in the right equipment. Indian cuisine is unlike any other culinary tradition in the world. From the deep clay heat of a tandoor oven to the wide, sloping wok of a kadai, every dish in the Indian kitchen demands specialized tools. Getting your equipment right from the start means fewer headaches, faster service, better food, and a more profitable operation. This guide walks you through every major piece of equipment you'll need to open a fully functional Indian restaurant, from the cooking line and refrigeration to food prep, serving, and storage. Every item listed is available at [Nishi Enterp...

*Whether you're opening your first restaurant or upgrading an existing kitchen, choosing the right commercial refrigeration is one of the most critical decisions you'll make. The wrong unit wastes energy, eats up floor space, and slows down your team. The right one keeps ingredients fresh, speeds up service, and pays for itself over time.* *In this guide, we'll walk you through every major type of commercial refrigerator, what it does, who it's best for, and how to decide which ones your kitchen actually needs.* # Why Commercial Refrigeration Matters More Than You Think Refrigeration isn't just about keeping food cold. It's the backbone of food safety compl...

The Indian buffet is one of the most beloved and profitable dining formats in the restaurant industry. Done right, it fills seats, drives repeat visits, maximizes food cost efficiency, and gives customers an experience they'll talk about. Done wrong, it means lukewarm curry, cluttered serving stations, and a dining room that feels chaotic rather than inviting. This guide covers everything you need to know — from equipment and layout to food presentation and service flow — to set up an Indian buffet that keeps customers coming back. Whether you're running a weekday lunch buffet, a weekend brunch spread, or a full catering event, the principles are the same: keep the food hot, t...

A landmark study titled “[Food Systems Advocacy In The Global South: A Framework And Pilot In India](https://www.faunalytics.org/food-systems-advocacy-global-south-india/)” offers a new blueprint for driving systemic change in complex cultural landscapes. The research, which bridges the gap between global implementation science and local Indian realities, argues that successful food systems advocacy depends less on “universal” narratives and more on navigating specific social identities, including caste, religion, and economic livelihoods. **The Context Gap** While global animal advocacy often relies on narratives centered on climate and sustainability, these “universal” messag...

Hi all, My wife and I have a 9 year old mix who had TPLO surgery on his left rear leg last May. Recovery went way better than I ever could have hoped- major props to the vet team. Overall- I think he’s stronger than before especially after being on a protein supplement. If also on a pre-arthritis shot from my understanding. I’m here because every once in a while he’ll be a bit stiff in the TPLO leg. Last week he slid a 2-3x and splayed his back legs (first time i've seen that) on our laminate floor which is when it seemed to start. He's not reducing activity, not whimpering when we check him out and generally himself outside of a seeming slight limp. Limp seems to improve...

Edit: Arg typo in title of course I meant "lean body mass" not bass lol From looking around online generally and on Reddit specifically, I have seen maybe 0.5 pounds per month of muscle is maybe possible for women when lifting heavy enough and eating enough protein. I know a lot of people go through bulk phases and gain fat with their muscle. I'm only asking about the weight of the muscle gains. For example, let's pretend I weight 150 pounds and my lean body mass is 100 pounds at the start. After 12 months, should my most optimistic expectation be for my lean body mass to be 100 + (0.5x12=6) = 106 pounds? Natural, of course. Just lifting for hypertrophy and eating...

WORKER RIGHT AND DEEDS ACT TITLE I: FUNDAMENTAL PRINCIPLES Section 1.01: Definition of Worker For the purposes of this Charter, a "worker" is any citizen of Class A (Essential Labor), Class B (General Labor), or any individual engaged in mandatory labor under the Universal Labor Obligation (Title II, Decree N°2). This includes all members of the Labor Corps, the City Guard, the Public Health Corps, and the Salvage Corps. Section 1.02: The Social Contract The relationship between the State and the worker is founded upon mutual obligation: The Worker's Duty: To perform assigned labor diligently, to conserve resources, to report waste or sabotage, and to contribute to th...

Hey everyone! I’m doing some research for a new food brand called PURETEIN. Our goal is to make fresh, tasty, high-protein meals that are convenient, affordable, and actually enjoyable to eat—perfect for gym-goers, athletes, those who want to eat healthier or anyone focused on fitness. I’d love to hear your thoughts: what do you look for in a ready-to-eat, high-protein meal? How many grams of protein, what courses, or types of meals excite you the most? I’ve put together a quick 1-2 minute survey to gather feedback and make sure PURETEIN hits the mark. If you’re interested in shaping meals designed for people like you. Thanks so much for your help!

I’m in love with the frosted lemonade at CF and this’s perfect substitute for me. When I caught the $70 price I wasn’t sure but omg it tastes so good! Unfortunately this flavour is with Sucralose which I abstain from but I’m still finishing this bag lol

He’s a 35lb ~2 year old Bassett/pitbull mix, neutered. Adopted in October of last year with almost no history except former stray. He was fat and covered in sores that bled when I brushed him and having ****** diarrhea, vet dx him with a staph infection, giardia, and probably food allergies as well. He got a medicated bath (douxoS3) every 3 days for a month and I started feeding him a salmon/white fish mix, and the sores cleared up, he lost weight, diarrhea stopped. However he still breaks out in a rash periodically, especially this small puffy area in his armpit, AND has these bald areas on his neck, back, and sides with skin flakes that I was hoping were healing and regrowing hair...