We can do this by “splitting” the viewport.įirst, place your cursor on the border between two windows in the viewport:ĭrag the new window into place, until it is as wide (or narrow) as you feel is appropriate: We can pull this image into Blender for use as a reference. In my case, I am using a freely available image from the Wikimedia Commons. It’s always a good idea to “work from reference”, so go find a donut that you like. Note: The option “Project Individual Elements” in the snap tool is actually what causes all of our selection to snap to the surface of the donut, rather than just the single vertex we selected. Make sure you select “Snap to Face” and “Project Individual Elements”, as shown here:ĭragging the mesh now keeps the icing snapped to the surface of the donut: You can fix this using the “Snap” tool at the top of the viewport. From edit mode, if we grab a vertex on the icing mesh and simply drag it down (with proportional editing turned on), the rest of the mesh will tend to end up “inside” the donut, like this: We now want to give our icing some “dribbly bits” that droop down the donut (like real icing tends to do as it cools). Snapping Our Icing To The Face Of The Donut With solidify turned off in the viewport, we see this (much better!): With solidify turned on in the viewport, edit mode for our icing looks like this: We want to hide the solidify modifier we added to the icing, so that it doesn’t cover up our mesh while we’re in edit mode (otherwise, it’s quite hard to edit the mesh since we can’t select it). This file is the result of my work after following along with the steps in the YouTube video. You can download the associated “.blend” file here.You can download a PDF copy of this post here.Notes below correspond to this YouTube video.I’ll be making additional notes for each of the videos in the series! With the inclusion of digestive enzymes like Aminogen and Digezyme and the BC30 probiotic strain, your body should be much more equipped to handle the whey protein and use it to solidify your work in the gym.Just some notes I made while following along with this now-famous blender donut tutorial. All we have to do is put the flavors into our blender bottle and drink away, along with some protein.Įven so, nutrition comes first.
Myprotein’s contention – and ours too – is that there is no reason to sacrifice flavor variety and sweetness. While they may not be good for you, jelly donuts are delicious. When we start taking nutrition and fitness seriously, it can be easy to miss some of the junk we used to eat. Our other tasting video(s) are below, and if you haven’t seen them, note that the chocolate and vanilla flavors are superb! So if you’re not into wild flavors like Jelly Donut, there are other, more “standard” options available! A “Jelly Donut” You Don’t Have to Regret Here is a list of the flavors currently available for THE Whey: BC30 is a patented probiotic formula that has been shown not only to support digestive health, but also to improve protein absorption and utilization.Īgain, you can read our main Myprotein THE WHEY article for the details.Lactase is the most important one here, as it helps our bodies digest the lactose in ISO:Whey. It contains lactase, protease, lipase, α-Amylase, and Cellulase. Digezyme is an enzyme blend that hits a bunch of other enzyme bases besides only proteases.Aminogen has been shown to improve amino acid absorption from whey protein consumption. Aminogen is a patented enzyme formula that is composed of proteases.While the pure protein contents of these ingredients aren’t as high as the whey isolate, they do help provide some digestibility to the blend, leading to more protein being utilized in your muscles. Rounding out the Whey Protein Blend are whey protein concentrate and whey protein hydrolysate.With a 90% pure protein ratio, whey isolate is able to boost ISO:Whey’s macro profile in a big way. Whey protein isolate is the most protein-heavy whey on the market.Myprotein The Whey Ingredients / Nutrition Facts