Extreme

I'm personally intolerant to milk so during the design stage of all the products I aim to make each product nutritionally complete when mixed with water, thats one of the reasons I opted for the protein sources I did when making the products.

Mixing any supplements in milk will enhance the flavour due to milk having lactose (milk sugar) and being creamier than water it also gives more consistency. I often use goats milk, try mixing it with our Vanilla Performance Whey, its the bollox!

On the subject of soya, I've read both sides of the argument and I must admit I don't buy into the argument that its bad for us. There is an Island off Japan called Okinawa which has the highest percentage of people who live to over 100 in the world and yes you've guessed where most of the protein in their diet comes from, soya.

In China (until now) the people have never used bovine dairy produce and they only have around 20% of the heart/cardiac problems that we have in the western world. Yet again soya is a major protein source for the Chinese.

The American FDA allow advertisers to say that eating 25g a day of soya protein has been proven to reduce heart problems after years of University and medical company studies to support these statements.

If you think about the last 12 years or so supplement companies in general have slagged off everything except whey, until recently when whey became less available and good old casein became a valid option again, its the same with loads of other protein sources too. This business is like any other where the public are fed a certain line by the manufacturers bcos it suits them.

I agree some sources aren't as good as others due to poor amino acid profiles but when used in a blend the amino acid profile of the individual ingredients doesn't matter so much bcos its the profile of the end blend that matters.