Mixing 3Fu3l properly

Throw some Kool-Aid in a jug of water and shake it for five seconds. What happens? The water turns red and all of the Kool-Aid disappears. Do the same thing with an equal amount of flour, and it clumps and doesn’t mix quite right. Now try that same experiment with whole wheat flour and what happens? It doesn’t even mix as well as the regular flour. What’s going on here? Well, among other things, the glycemic index is lower in the whole wheat flour, and that’s part of the reason why it doesn’t mix as well as the sugary Kool-Aid. Starch molecules are soluble in water, but the carbohydrate in 3Fu3l acts as a fiber, and is somewhat hydrophobic (doesn’t like to mix with water). It can actually bind to more than its own weight in water, and is a cold water swelling carbohydrate, which is good for athletic performance but bad for mixing in a shaker bottle. We could have added a bunch of chemical additives (some of our competitors do) to aid dispersion, but that’s not what our product is about.

There are a few ways to get around this:

• Use a lot of water. We reccomend 20-24oz (or more) for every two scoops (a serving) of 3Fu3l.
• Use room temperature water. Cold water doesn’t mix well, in general. Once it’s mixed, you can add ice, or just add more cold water. This is also why 3Fu3l mixes better in coffee than cold water.
• Really, really, shake the heck out of it. Shaking the product doesn’t just mix the powder with the liquid, but it actually generates friction between the molecules, and allows for better dispersal.

You can use one of these methods or a combination of all three. Most people just add more water, or add more water and once it’s mixed, add ice and shake it up again (the ice can act as an agitator inside the shaker bottle). Finally, put the water in the bottle first, then the powder on top. This isn’t unique to shaking up a 3Fu3l, it’s a good idea to do this with all powders in a shaker bottle, so they don’t get stuck to the bottom.