Whey Protein Is Running Out as Food Companies Put It in Everything

The Satellite
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Is there a worldwide shortage of peanut butter?

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If that happened, my wife would be suicidal.

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The scale of Starbucks purchasing power really hammered that market.

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Is it really just Starbucks or demand overall. Seems like every product and brand are adding protein.

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Starbucks entering the protein market is what has broken the market. It wasn’t great before, with increasing demand especially for whey protein. Which is more time consuming because you have to make cheese to get the whey. This massive price increases but it was manageable, Starbucks has come in and bought literally all production capacity from suppliers.

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I get my protein the old-fashioned way; steak, ribs, brisket, sausage, chicken. In other words real food.

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Honey is also getting in tight supply. Gonna double up on my Mexican honey when I head to So Padre in a couple of weeks

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Don’t make us go down there to check your glycemic index numbers.

Oddly enough (maybe not) honey has wide range in GI numbers, 32-61.

GI by Honey Variety

The GI score heavily depends on the ratio of fructose to glucose in the specific flowers the bees visited: [1]

  • Acacia Honey: ~32 (Low)
  • Yellow Box or Ironbark Honey: ~35–53 (Low)
  • Manuka Honey: ~54–59 (Moderate)
  • Clover Honey: ~59–61 (Moderate to High) [1, 2, 3, 4]

Honey vs. Sugar

  • Carbohydrate Impact: While raw and processed honeys offer minor amounts of trace vitamins, minerals, and antioxidants, both should still be viewed as added sugars. [1, 2]
  • Blood Sugar: Even though it has a slightly lower GI on average, honey still raises blood sugar and should be consumed in moderation. [1]
  • Diabetes Management: The American Diabetes Association and health experts recommend that people with diabetes treat honey as a concentrated sweetener and account for it carefully in their total carbohydrate intake. [1]
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Honey is supply problem is because of the bee population dropping whereas Whey Protein’s constraints are problem due to increased demand. At least, that’s the way I understand it.

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It’s also because they are moving away from corn syrup.

The difference with honey is the same as maple syrup. The fructose must be broken down before it is processed so the sugar “high” is minimal if any. Corn syrup is sucrose and make a beeline for the liver.

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![quote=“coachv, post:11, topic:69174, full:true”]
It’s also because they are moving away from corn syrup.

The difference with honey is the same as maple syrup. The fructose must be broken down before it is processed so the sugar “high” is minimal if any. Corn syrup is sucrose and make a beeline for the liver.
[/quote]

If you have blood sugar concerns, honey is almost as bad maple syrup in terms
of GI. See the numbers. Moderation is strongly suggested. Do you buy Acacia honey exclusively ? If so, that’s about the best sweeter you can get …unless you
go with Monk fruit derivatives.

[image|617x500](upload://

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I don’t have A1c concerns but I avoid white sugar & corn syrup.

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I don’t either, but it’s motivated me to add up my daily sugar intake. Think the recommended intake is 38 grams for an adult male. That’s like one can of coke. But I do drink grape juice (~38g) or orange juice (~24) plus bowl of cereal (12 g). So easily exceeding recommended averages before I walk out the door. Throw in slice of apple pie desert ( 18-27g) and closing in on 2-3X .