Thread: Whey
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Old 18-10-2005, 11:59 AM   #3 (permalink)
the_gre8t_1ne
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well a m8 of mine suggested that it is due to bacteria, and once it has left the pwdered form or has been mixed and is not air tight that bacteria starts to form rather then the protien braking down, not sure, would like to know tho... (que guru's) :nerd:
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the gre8t 1ne.......is cooking!?
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