JMilano  burbled across the ether:

Taste.  As in, less is more.  I hear whey is better than soy in this
regard, but I haven't tried it yet.

This question is especially directed towards

I *want* to reach 120, but will settle for 130, and am currently
procrastinating about getting there (been sick for a while and don't
have the energy to be determined yet).

I want protien powder to make baked goods and things like flax pancakes,
or mixed in with hot flaxmeal cereal.

How valid is data that is gathered using the internet?

Jennifer,

I use protein powder as a substitute for flour in low carb baking.  I look
for a lack of strong flavor and dissolving without lumps.  And, of course,
as low a carb count as possible.  The most inexpensive brand works very well
for me (Precision Engineered Vanilla Whey)

-- Jenny  - Low Carbing for 4 years. At goal for weight. Type 2 diabetes,
hba1c 5.2.
Cut the carbs to respond to my  email address!

Low carb facts and figures, my weight-loss photos, tips, recipes,
strategies for dealing with diabetes and more at
http://www.geocities.com/jenny_the_bean/

Looking for help controlling your blood sugar?
Visit  http://www.alt-support-diabetes.org/Newly%20Diagnosed.htm

My criteria are:

1. made from milk or whey (taste)
2. no soy (taste and health issues)
3. no flavorings (as I have more versatility that way)
4. no sweeteners (again, for versatility)

I use protein powder because I generally don't feel like cooking in
the morning and it's a fast breakfast that keeps me satisified until
lunch.  My other regular fast breakfasts are a bowl of full-fat plain
yogurt or ricotta cheese with flavorings added.

I also sometimes use protein powder in recipes for low-carb "baked"
goods.

My favorite is a mocha shake made with cold brewed coffee, heavy
cream, a TB of cocoa and some sweetener.

This morning I had a butterscotch shake made with water, ice, heavy
cream and about 1/4 a packet of sugar-free butterscotch pudding.

DaVinci syrups are good in protein powder shakes too.  Especially the
strawberry and raspberry ones.

Goals- Toning and Mainteance
Reason for Protein Powder- Aid faster recovery
Type of PP- Preferbaly a whey isolate as it mixes better and is more suited
for people sensitive to lactose and the protein Casien(pardon my spelling).
try to avoid soy based, as negeative health effects seen in males due to
phytoestrogens
Flavour-A sucrolose or stevia based sweetner.
PP suggestions- Balance Isolate or Aussies Bodies Whey Protein Isolate
John S

I use Naturade Vegetable Protein powder for consistency and protein as
well as some other nutrients in "main course" type dishes, salads. I
like its consistency and neutral flavor.

I use French Vanilla Next Whey Protein powder in fruit smoothies for
whey's immune system boosting benefits and highly absorbable protein
and clean, sweet taste.

I use 'em 'cause I like the flavor and pure protein content they can
add to my diet. They are quite convenient to store and use.