Anybody know anything about chemical reactions?

I love smoothies. I’ve been making them for breakfast and bringing them to work in a thermos at least a couple mornings every week. They’re even better when they keep me full, so I’ve been adding a couple scoops of a soy-based protein powder, and they’re great.

Except when they’re not. Which brings me to my question–does anyone know what it is that, when combined with soy, makes a gellid mess? Because that’s what happens. In 1 of every 5 or 10 smoothies that I make, what I pour into my thermos is very different from what I (try) to pour out. It goes in a thick liquid and then, somehow, becomes the consistency of jello. Only it’s also kind-of clumpy and tastes funny. And I can’t eat it. I’m pretty sure it won’t hurt me, but the thought of it doing that in my stomach…Yuck!

I thought it was the oranges, maybe the acid in them. But I can use strawberries, which are also acidic and today, it happened to a smoothie without oranges. So I have no idea what is going on here. But if someone knows anything that would stop this chemical reaction, please let me know. My enhanced dining experience will thank you.



Filed under My Days

2 responses to “Anybody know anything about chemical reactions?

  1. Well, I suppose gelatin is protein, and if you’re adding a protein powder maybe this is like adding jello mix?

  2. eclexia

    Pineapple maybe? Just a wild guess, if you are using mixed frozen fruit.

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