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Whey protein isolate derived from the curd-free portion of cow s milk is so similar to human breast milk in its amino acid profile that its nutritional value to humans is virtually identical. It is a premium bioenergetic fuel for humans. Even more remarkable, if whey protein isolate has not been denatured by high pasteurization temperatures or certain processing techniques like aeration, vacuum evaporation and spray drying, the whey protein isolates are enormously effective in boosting human immunity. The only two 100 percent whey protein isolate powders that my personal research accepts as 99 percent biologically active (undenatured) and that meet my strict standards are Enhanced Life Extension Protein (ELEP) and Alphapure . Both of these protein isolate powders are a product of premiumsource cheddar cheese making, while almost all other whey proteins are inferior products from cottage cheese production. Only these two sources are made with low-temperature, cross-flow microfiltration (CFM), ceramic-filtered techniques, which produce an isolate 99 percent undenatured and retaining all of the important subfractions in their natural ratios, with no fat and only 1 percent lactose to make it easily digested and absorbed by lactose-intolerant people. Low-temperature, cross-flow microfiltration, ceramic-filtered techniques produce a whey protein isolate that is greater than 90 percent protein. Whey concentrates are only 70 to 80 percent protein. ELEP and Alphapure use a crucial manufacturing process that does not degrade or damage the delicate protein subfractions (peptides), such as alphalactalbumin, lactoferrin, lactoglobulin, serum albumin and the immunoglobulins. For example, mother s milk contains up to 15 percent of the powerful anti-microbial lactoferrin, undenatured whey contains 5 percent lactoferrin and regular whey contains only 0.5 to 1 percent. Neither of these whey protein isolates contains the ever-popular sugar substitutes such as acesulfane potassium, or Nutra Sweet (aspartame). Alphapure and ELEP protein isolate powders:





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Glaze (icing): for cake, 957 for pastry, 922 Glaze (reduced stocks), 158-159 Glazing: sh, 484 vegetables, 554 Gloves, disposable, 26 Glucose, 901 Gluten, 895-896, 897-898, 902 in clair paste, 997 in pie doughs, 978 in quick breads, 932 Gnocchi, 652 Goose, 355, 356 Grain, 617-634 cooking, 621 in vegetarian diet, 659 storing and handling, 620-621 types, 617-620 Grain recipes, see Recipe Index Gravlax, 829 Gravy, 183-184, 290, 292 Griddles, 47 Griddling, 72, 313 Grilling, 71-72 sh, 464-470 meat, 305-312 poultry, 376-382 sausage, 838 vegetables, 573-574 Grills, 46-47 Grinder, 51 Grits, 619, 633 Guinea, 355,356 HACCP, 16, 33-34, 97 Hare, 294 Hazard, chemical, 24-25 Hazard, food, 16 Hazard, physical, 24, 25 HDL, 122 Heart, 280 Heat, effects of on food, 64-66 Herbs, 80-84, 137 in stock, 152 Hollandaise, see Sauce, Sauce recipes Hominy, 619 Honey, 901-902 Hors d oeuvre, 755-782 adapted from other recipes, 763764 canap s, 756-760 cocktails, 760 dips, 761-763 relishes, 760-761 serving, 756 Hors d oeuvre recipes, see Recipe Index Hygiene, 25-26 Ice cream, 1021-1023 Icing, 953-957 Icing recipes, see Recipe Index Insect control, 32 Inspection, of meat, 260 Inspection, of seafood, 439 Intestines, 281 Julienne, 134 Jus, 184, 185-186, 290, 291-292 Jus li , 174 Kamut, 620 Kasha, 620, 634 Kidneys, 279, 312 Knife: handling and using, 133-140 sharpening, 133 types of, 57-58 La Varenne, 6 Lag phase, 18 Lamb: cooking methods, 272, 273 cuts, 266, 269 grades, 261 leg of, carving, 295 leg of, trimming, 295 rack of, preparing, 297 Lamb recipes, see Recipe Index Langouste, langoustine, 450 Lard, 900 Larding, 273-274 LDL, 122 Leavening, 903-905 Legumes, 608-617 cooking, 610 in vegetarian diet, 659 types, 608-610 Lettuce, see Salad Liaison (egg yolk and cream), 165, 167 in soup, 221, 222 Liver, 278, 321 Lobster, 447-450 Lobster recipes, See Recipe Index Macaroni, see Pasta Magret, 356 Maillard reaction, 65 Malt syrup, 902 Margarine, 811 in baked goods, 900 in sauces, 161 in sandwiches, 737 Marinade, 748 Marinating, 141-142 of game, 282 of poultry, 376 Mayonnaise, 726-728 in chaud-froid, 851 for sandwiches, 737 Measurement, 99-102, 105, 114, 1027 in baking, 892-894 equipment for, 56-57 metric, 101-102, 1026 Meat.

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