I'm posting this to help educate some folks who are new to protein powders. It seems like most protein powder ads (hence information) is geared toward people who work out and want to build muscle. That's not me. I am a middle aged woman, and added protein powder to my diet because it was brought to my attention that some of my weight and hunger issues were due to insufficient protein in my diet. This turned out to be accurate. The older we get, the less efficiently our bodies process protein. I found an online calculator that takes gender, age, height, weight, activity level and so forth into account and spits out the average macronutrient count for someone like you.So first, after doing scads of reading, I chose whey protein because it is "complete," meaning it has all the amino acids that make for a full protein, and I've tried both the isolate and the concentrate. I just finished a 5 lb container of concentrate (Naked Whey), and have decided to go back to isolate. But that's just me. Isolate requires a smaller amount of powder (one scoop) to get the same protein as concentrate (two scoops) but there are some other differences that might matter to you. A couple I'll mention are (1) if you're lactose intolerant (I'm not), the isolate is your go to product, and (2) the concentrate apparently has more "bioactive peptides." If you want to understand all this before deciding, here's a good place to start: [...]Now, what I really want to address is the confusion around taste and mixability. First let's start with "taste." Obviously, if the product has been flavored, it will taste like the added flavor, but I'm talking about "unflavored" product. All that is meant by that is that no flavoring has been added. Although the unflavored version's flavor is relatively underwhelming, there is no such thing as taste-free whey. If you've ever tasted dry coffee creamer powder, it has a taste similar to coffee creamer but less sweetness. If you hate that taste, you will not like the flavor of whey - isolate or concentrate. I happen to like the flavor of coffee creamer (confession: i'm pretty sure my freshman 15 was because i ate coffee creamer out of the jar in college - but that was a long time ago). On the other hand, the flavor is not overt. Many flavors either compliment it or are strong enough to cover it - fruit, avocado, coco powder, peanut butter, yogurt, rice pudding, oatmeal, creamy soups, etc. I've even mixed protein powder into guacamole without being able to taste it over the other flavors (avocado, lime, green chilis, cilantro, garlic). I've mixed protein powder into egg omelets (the concentrate) with the added advantage of stretching the eggs into the most fluffy omelets you've ever seen. Mostly though, I mix it into yogurt and toss a few berries on top.On the other hand, there are things you definitely don't want to mix it into, and these are things that are "thin," like water, iced tea, lemonade, miso and other clear broths, etc. For example, people here have asked whether you can blend protein powder into your iced tea. If you like your iced tea asian style, creamy with milk, then possibly. But if you do not like thickened, creamy tea, no way.Mixing: Blender or fork or whisk? I use a fork because it's easier to clean and faster to grab. But unless lumps are something you enjoy, you still have to put some energy into it. Isolate is easier to mix into your liquid. It just is. Maybe because half the quantity takes half the energy, or maybe due to property differences in the products. If anyone knows, please do tell. Concentrate, is most easily mixed into creamy or thick things like yogurt. If you're a body builder and need constant protein in the form of shakes, beverages, etc, a blender is recommended. If you hate cleaning your blender then I'd probably go isolate.Whey - both types - mixes better into cool liquids than warm ones. However, I've discovered that you can overcome this problem by "tempering" your whey mixture the way you would temper eggs. Thoroughly mix your whey into a cool liquid first, then slowly mix in a little warm liquid until the the temperature has warmed up, and then add the warmed mixture to your hot liquid. I used to do that to add whey and milk into my tea (I learned milk in tea in Nepal) but in the end I rejected this because whatever it is I personally like - pretty sure it's the fat content - of putting milk into tea is undermined by the presence of the whey. So now I just dump my morning whey into yogurt and drink my tea the way I like it.I hope this information about the two types of whey, their taste and mixability is helpful to some of you.