Protein powders are one of the most widely used nutritional supplements, and plant-based formulas are becoming increasingly popular. But there is an elephant in the room when it comes to using protein supplements, and this elephant has digestive upset, bloating and gas.
Nobody likes feeling bloated! It causes uncomfortable feelings of fullness, tightness, physical swelling and often comes with embarrassing gas issues! Some gas is normal, but it gets out of control (and stinky) when there is compromised digestion, food that is hard to digest, or a combination of both.
Digestive upset from your protein supplement could mean it is triggering an allergy or sensitivity, but protein also requires optimum digestion to break it down properly. If protein isn’t broken down into smaller amino acids by the time it hits the bowel, it can’t be absorbed, and is at the mercy of putrefying bacteria, transforming it into smelly gas and a puffy gut. People with digestive challenges like gluten intolerance, low hydrochloric acid levels, or bowel disease, are even more vulnerable to bloating, gas or even pains in digesting proteins.
Plant-based proteins present another big issue when it comes to their digestion: “anti-nutrients”. These are natural physical features (e.g. shells, bran), and chemical compounds (e.g. saponins, phytic acid) found in grains and legumes that act as a protective “mesh”, ensuring their survival as a species even if consumed by predators. Anti-nutrients bind to nutrients, preventing them from being accessed, and even inhibit the enzymes in our bodies that break down proteins. Poor digestibility is why grains and legumes are avoided by those following the widely popular “Paleo Diet”, where they are viewed as health-damaging and not worth their insignificant nutritional value – especially as a protein source. Yet, these foods nourished people for millennia because they were prepared in a way that made them easily digested and nutritious – through fermentation!
There are two ways to avoid bloating and poor digestibility: by eating fermented foods, and by building gut strength. fermented vegan proteins+ provides both!
Your gut is the busiest highway in your body, subject to wear and tear from the “traffic” of the foods we choose to eat. When we make poor choices, these damaging foods can cause “potholes” in the intestinal lining, compromising our ability to digest food and allowing partially undigested food particles to slip through into the bloodstream, contributing to inflammation and oxidative damage: the underlying cause of disease. Easily digestible, low-allergen proteins, like those in fermented vegan proteins+, help to repair these intestinal potholes, creating healthier gut conditions that improve the efficiency of the nutritional traffic that passes through.
The unique, high-protein ingredients in fermented vegan proteins+ are fermented by non-dairy probiotics through artisanal techniques, preparing them for our digestion by removing the “mesh” and disarming their anti-nutrients. Fermentation “unlocks” nutrients and amino acids so they are easily metabolized by the body – a key factor in building up the lining of the intestinal wall. Each serving gives you 20 grams of complete protein that is digested with ease – fueling your body, while building a strong gut and supporting an environment for beneficial intestinal bacteria to flourish in!
fermented vegan proteins+ is also 100% vegan, gluten-free, dairy-free, soy-free, made with non-GMO ingredients, and tested for purity and potency to guarantee effectiveness in every scoop!
Grain Free Choco-Banana Muffins
Recipe yields 10-12 muffins
- 4 Ripe Bananas (black peel is ideal)
- 4 Eggs
- 3/4 cup pumpkin puree
- ½ cup nut butter of choice (I used almond)
- ¼ cup coconut oil melted
- 1/2 cup fermented vegan proteins+
- Heaping ½ cup Coconut Flour
- ½ cup 70% dark chocolate chips
- 1 Tbsp Cinnamon
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp sea salt
- 1 tsp Vanilla Extract
Method of Preparation
- Place bananas, eggs, pumpkin puree, nut butter, coconut oil and protein powder in a food processor and mix.
- Add in coconut floor, cinnamon, baking soda, baking powder, sea salt and vanilla extract to the mixture and process.
- Dump mixture into a large bowl and add in chocolate chips. Stir in with a large spoon.
- Preheat oven to 350 degrees
- Grease muffin tray with coconut oil unless using a silicone tray.
- Scoop mixture into muffin trays. And Place in the oven
- Bake for 30-35 minutes
Cool for 5-10 mins afterwards.