Absorption – the Key to Protein Powder Performance

Everywhere you look in the grocery store, there is protein. From bread to ice cream, to the countless tubs of protein powder we see lining store shelves – protein is the “it” ingredient. This is especially true of protein powder supplements, where the highest protein grams-per-serving status has become known as the defining mark of excellence in a protein powder. Interestingly, there are actually more important things to consider when selecting a protein supplement.

When choosing the right supplement, it is best to start with the ingredient list: look for high-quality, clean ingredients that are non-GMO and from a variety of sources, without artificial fillers, sweeteners and flavours. This is the first step in finding your perfect protein, but there’s more to it… Something is missing from many proteins supplements… and that something is superior absorption.

Sure, some formulas contain sprouted ingredients, or added enzymes to help the body break the supplement down for digestion. But there is a better way to enhance absorbability – a time-honored, natural process that amplifies the amino acid profiles and nutritional components of protein sources – fermentation!

There is a significant range of health benefits from fermented foods, and their unique properties are of enormous benefit to our nourishment and gut ecology, aiding in the prevention of disease by:

– Partially breaking foods down to rid them of “anti-nutrients”- physical or chemical features which inhibit nutrient absorption, thus readying them for effective human digestion
– Increasing food’s bioavailability by “unlocking” vitamins, minerals, amino acids and carbohydrates
– Amplifying the nutritional value of foods by increasing, and even generating new nutrients
– Improving digestive health by supporting a strong gut ecology, helping allergies, food sensitivities, weight management, inflammation, skin health, mood and immunity

So… how do we know fermentation makes a difference in the way your body absorbs the protein? First, fermented foods are well established to be better tolerated, with less digestive disturbances than unfermented counterparts. Secondly, fermentation amplifies the potency and absorbency of the protein supplement.

fermented vegan proteins+ provides vegan protein at its maximum potency, fueling the body with a complete spectrum of amino acids from high-quality, hypoallergenic vegan ingredient: pea, brown rice, hemp, quinoa, alfalfa, spirulina, and mung beans. Our latest addition to the fermented family is fermented Greek yogurt proteins+, the first fully fermented protein from Greek yogurt, made from milk from grass-fed cows that provides 25g of highly absorbed protein per serving.

While the unique ingredients in the formulas are already high in protein, the fermentation process removes “anti-nutrients” and other barriers that can get between you and your protein – causing digested disturbances and poor absorption – instead, fermentation amplifies their absorption.

Artisanal methods are used to ferment each protein source in fermented vegan proteins+  and fermented Greek yogurt proteins+ to “unlock” their full nutritional potential. The result is a duo of fermented protein products that are digested and absorbed with ease, with no gas or bloating!

As the fermentation process transforms proteins into readily available amino acids, the body can immediately use them to fuel energy, muscles, and nourish a healthy gut lining! This process is evolving protein supplements – so that they build digestive health and contribute to a strong gut and robust, balanced ecology of beneficial bacteria which our body needs to function optimally, and better absorb nutrients from our diet.

Plus, the benefits of fermented vegan proteins+  and fermented Greek yogurt proteins+ are 100% portable! Unlike fermented foods, the formula is temperature stable, maintaining all of its benefits on-the-go. It is even available in delicious protein bars, so it’s easy to take the goodness of fermentation with you, wherever you go!

Plus fermented vegan proteins+ and fermented Greek yogurt proteins+ are also 100% gluten-free, soy-free and made with non-GMO ingredients, and tested for purity and potency to guarantee effectiveness.

Next time you are scanning the shelves for a protein supplement, think about what you really want out of a protein supplement. Remember, among all of the proteins powders on the market – more doesn’t always mean “more”. When you choose fermented vegan proteins+ and fermented Greek yogurt proteins+ you will truly get more protein from your protein!

Lemon Poppy Seed Bites with fermented vegan proteins+lemon-poppy-seed-bites-1024x681
By Louise Van Blyderveen, CNP

Fresh Lemon and rich vanilla come together in these easy bites that offer plenty of fiber, healthy fats and the benefits of fermentation.

Ingredients
 – 1 scoop fermented vegan proteins+ vanilla 1/2 tsp poppy seeds
– 1 lemon squeezed, and zest grated
– 2 tbsp ground flax seed
– 1/2 c coconut flour
– 1 tbsp almond butter
– 1/4 c ground almonds
– 1/4 c ground pumpkin seeds
– 2 tbsp maple syrup
– 6 tbsp unsweetened vanilla almond milk

Coating
 – 1/4 c coconut flakes
– 2 tbsp poppy seed

Directions

  1. Place almonds and pumpkin seeds in food processor. Pulse until coarsely ground. Place in separate bowl off to the side.
  2. Add coconut flour, flax seed, fermented vegan proteins+ and lemon zest to food processor and pulse quickly to thoroughly mix ingredients.
  3. Add in maple syrup, lemon juice, almond butter and almond milk. Pulse until doughy texture is achieved.
  4. Mix in ground almonds, ground pumpkin seeds, and poppy seeds by hand and roll into bite size portions.
  5. In separate bowl combine coconut and poppy seeds. Roll each bite in mixture to coat as desired.
  6. Makes approximately 1 dozen. They freeze well and taste great when thawed.

peach-blkberryparfait-edit3-1024x731Peach-Blackberry Cashew Parfait with fermented Greek yogurt proteins+
By Louise Van Blyderveen, CNP

Cashew cream/yogurt:
 – 2 scoops (1 serving) vanilla fermented Greek yogurt proteins+
 – 1 cup cashews, soaked over night
– 1½-2 cups water (reserved from soaked cashews)

Fruit bottom:
 – 2 peaches, diced
– 1 handful of blackberries, halved
– 2 tsp honey
– ½ lemon, juiced

Topping:
 – 1 handful almonds
– ½ handful of hazelnuts
– 1 tsp cinnamon
– ¼ tsp nutmeg

Directions:

  1.  Drain cashews, place in blender and set soaking liquid aside.
  2. Add 2 scoops of unflavoured fermented Greek yogurt proteins+. Add in a little reserve liquid. Begin to blend, keep adding reserve liquid until you have reached the desired consistency. Set aside.
  3. Chop 2 peaches and slice blackberries in half. Add in a tablespoon of honey and juice of ½ lemon. Stir until fruit is thoroughly coated. Set aside.
  4. In food processor add a handful of almonds, some hazelnuts (or any nut of choice) a teaspoon of cinnamon and a dash of nutmeg. Blend until finely chopped. Alternately, use a mortar and pestle.
  5. Using a tall clear glass or sundae glass, layer ingredients, beginning with fruit on bottom ½ – ¾ of cup, spoon out cashew cream over fruit, and add a nut crumble topping.

Makes 2-3 servings.

Fermented vegan proteins+ INFOGRAPHIC:

PDF http://www.genuinehealth.com/social_uploads/genuinehealth-fvpstory.pdf

GH WEB http://www.genuinehealth.com/fermented-vegan-proteins-story

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