Ask Mike: Get Free Stuff and Get Answers

Mike's Mix Ask Mike 3 Comments

Do you have a question about sports nutrition, dieting or training?

Audrey with Mike's Mix Sports Drink

Audrey with Mike’s Mix Sports Drink

Do you like getting free stuff?

We bet you do! Here is your opportunity to ask those questions and receive a researched, yet understandable answer from Mike himself. In submitting your questions you will also have the opportunity to win free Mike’s Mix products like shirts, shaker bottles, protein, and recovery and sports drinks.

How does it work?* Simply send your questions to Mike (contact form) or post on Facebook or Twitter (please include #askMikesMix in your post).  Every week, Mike will choose a question and the author automatically wins a Mike’s Mix prize. If you don’t submit a question, you can still win free stuff. Just share this post on Facebook (or re-tweet on Twitter) and be eligible for a weekly, random drawing. Because of the bulk of questions received, not all participants will receive an answer. Keep trying! We will choose one question a week between November 1st and December 1st.

*To be eligible, please “like” us on Facebook or follow us on Twitter.

3 Responses to Ask Mike: Get Free Stuff and Get Answers

  1. Michael

    I know protein unfolds, or “denatures”, when exposed to high heat. Why do so many people use it in recipes that involve high heat (baking, for example)? Is there a certain temperature to which I shouldn’t expose the protein?

  2. Denise

    Why must you add soy lecithin to the whey protein concentrate? One can get by without using it. Also, is it non-GMO soy that is used?? I wanted to continue using your product, but fear I will have to stop due to that one flaw. :o(

    Also, Michael, if protein denatured, we would all be in serious trouble cooking our meats, fish, eggs, etc and the whole process digesting it. That has been debunked.

  3. Mike's Mix

    Hi Denise,

    I’m very sorry to disappoint you! We do not add soy to our product, however, soy lecithin is used as a processing agent and is present in our protein at about 0.2%.

    Also, just thought I would add that we did address Michael’s question in a blog post:


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