Word of caution using whey in yeast bread. Too much can affect the volume, symmetry, cellular structure, and texture of bread. One of the whey proteins is to blame but you can deactivate the protein by scalding the whey (and cooling) before adding it to your recipe. I use whey drained from homemade kefir in our lemonade or limeade in the summer. It's better than Gatorade for quenching thirst and is rich in electrolites. I add whey to water and steel-cut oats for an overnight soak (2 T. whey per cup of water). The benefits from soaking... The oatmeal will cook in 5-minutes. Soaking also allows enzymes, lactobacilli and other "friendly" organisms to break down the difficult-to-digest phytic acid in grains. I do the same thing when I use any grain for porridge (kamut, spelt, rye, teff, amaranth, corn grits...). The link below has 18 Ways to Use Whey... -Grainlady Here is a link that might be useful: 18 Ways to Use Whey

You missed the entire point of my post.. I was looking for feedback from anyone that has used the finish on wood counters (not a cutting surface butcher block) I was not looking for someones thought on the product that hasn't used it. I did understand your point, you don't like that it is Vermont "natural" coatings you don't think it is any more natural that other products out there. And it seemed implied that I couldn't possibly have done any research if I had any thought to use it. I have done my research. They use whey protein (a byproduct of making cheese) in place of heavy metal driers and the toxic binders and carcinogenic solvents typically found in finishes. My thought is is more natural than many other finishes and it holds up great underfoot! Is it the perfect finish probably not there maybe something better out there. I know a LOT of people use waterlox on their non cutting wood counters and I was thinking of this an an alternative. So back to my original question does anyone know how it would wear on a non cutting surface counter top, Or even how it has worn on your dining table.

sprtphntc- I look for "deals" from several sources for Great Lakes Gelatin (I also use Bernard Jensen and NOW brands - but they are the type that gels). The convenience of Great Lakes Gelatin Collagen Hydrolysate (in the green box) is that it has a lot more applications since it DOESN'T gel like regular unflavored gelatin (although I use a LOT of the gelling type, too, to make homemade "Jell-O", gummy snacks, high protein gelatin power cubes, Low-Carb GAPS-Friendly Coconut "Jell-O", spiced whipped coconut pudding, even chocolate gelatin "fudge"). I've repaired a lot of damage from years of inflammation caused by wheat/gluten by using bovine gelatin and bone broth. Are you looking exclusively for plant protein, or would bovine gelatin work, because what I take is bovine protein. Go to Best-Deal.com for sources for the best prices. I also add homemade kefir (made with powdered cow's milk) or homemade coconut kefir (made with reconstituted powdered coconut milk) to our morning smoothie. The smoothie is about 6-ounces and is a part of a whole breakfast, not THE whole meal. Make sure you s-l-o-w-l-y drink, and actually masticate (chew) your liquid protein drinks. Digestion begins in the mouth. If you quickly guzzle your drink, the digestion skips an important step and your brain doesn't always get the message you have eaten something. Depending on the blend of ingredients, you could also be causing a blood sugar spike which can leave you feeling hungry. The concentration of sugars in some blends is almost dangerous, as well as damaging to the liver. "Sugar" calories (including natural sugars found in food) you drink go to work much faster than those found in whole foods. Adding the medium-chain triglycerides from sources such as coconut oil or MCT oil improve bioavailability of the protein. It's important to known, when you increase protein, with reduction of fat, it can also over-work the liver. You need a balance of protein with healthy fat. Personally, I would also avoid brown rice protein due to arsenic in rice. If I had to suggest a plant-based add-in, I would sprout lentils and dry them in a dehydrator, and then blend them in a coffee/spice mill and add the sprouted lentil flour. A cheap AND easy addition.

I use it too. I think it's made a difference in how much black spot I see. They seem to be stronger and less susceptible.