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2. 15 Best Protein Shake Recipes for Weight Loss - AOL

   www.aol.com/lifestyle/15-best-protein-shake...

   This meal-replacement protein shake recipe uses protein powder, banana, coconut yogurt, almond milk, berries, spinach, and chia seeds, so you're getting a well-balanced beverage in every glass.

3. A Dietitian's #1 Protein Shake Recipe for Weight Loss - AOL

   www.aol.com/dietitians-1-protein-shake-recipe...

   The go-to protein shake I recommend to clients for weight loss calls for just a few simple ingredients: unsweetened almond milk, spinach, banana, protein powder, and peanut butter.

4. 25 High-Protein, Low-Carb Recipes To Keep You Full - AOL

   www.aol.com/lifestyle/25-high-protein-low-carb...

   Design: Eat This, Not That!Setting a nutrition goal, such as eating more fiber, consuming fewer calories, or increasing protein intake, is a great first step towards better health.

5. 25 Low-Carb Recipes You'll Love - AOL

   www.aol.com/25-low-carb-recipes-youll-160036258.html

   Nutrition (Per serving): Calories: 417 Fat: 33 g (Saturated Fat: 15 g) Sodium: 1,088 mg Carbs: 5 g (Fiber: 3 g, Sugar: 2 g) Protein: 22 g. You're missing out if you haven't tried cloud bread yet ...

6. Protein-sparing modified fast (diet) - Wikipedia

   en.wikipedia.org/wiki/Protein-sparing_modified...

   The concept of "protein-sparing modified fast" (PSMF) was described by George Blackburn in the early 1970s as an intensive weight-loss diet designed to mitigate the harms associated with protein-calorie malnutrition [8] and nitrogen losses induced by either acute illness or hypocaloric diets in patients with obesity, in order to adapt the patient's metabolism sufficiently to use endogenous fat ...

7. Whey protein - Wikipedia

   en.wikipedia.org/wiki/Whey_protein

   There is evidence that whey protein is more bio-available than casein or soy protein. [18] [19] Whey protein is commonly marketed as a dietary supplement, typically sold in powdered form for mixing into beverages. [2] Whey protein is also commonly used as a thickener to improve texture and decrease syneresis in many types of yogurt.