Chosen With Care to Enrich your Protein Shake

Since 2008 we have refined our formulation by utilizing these 29 ingredients to enrich your protein shake. All are vegan-friendly, except the Bee Pollen. The pollen comes from plants, but the bees add binding material.

We source our ingredients from all over the world—always seeking to increase the diversity and health of our microbiome based on scientific research. Many of the ingredients, such as Ashwagandha, feed elements of the microbiome that produce natural anti-inflammatory substances. Other ingredients, such as Clove and Allspice, have anti-bacterial and anti-fungal properties.

The combined goal of our carefully chosen 29 ingredients is to feed and strengthen microbes that can help you and weaken the ones that may be causing an imbalance. Click on any of the ingredients below to read more.

Allspice is one of the top spices known to kill food-borne bacteria and fungi, plus it has phenols, which have antioxidant properties.

A 2019 study concludes that “gut microbiota alteration by alpha-ketoglutarate intervention may enhance gut homeostasis and control inflammatory responses.”

One study suggests that ashwagandha’s mode of action is the modulation of physiological functions of gut microbiota.

Research indicates that bee pollen can enhance the growth of beneficial gut bacteria and lessen the effects of harmful bacteria.

Many studies indicate that the bio-active compound in black pepper, piperine, may have a wide range of health benefits, including antioxidant and anti-inflammatory properties, blood sugar control, and anticancer effects.

Camu camu lessened metabolic inflammation and bacterial toxins in the bloodstream through drastic changes in the gut microbiome.

The Arthritis Organization includes cinnamon on its “Shopping for Your Microbiome” list as part of their guidance on the gut-arthritis connection.

Clove can trigger prophages – dormant viruses called bacteriophages – to return to their active form and attack bacteria.

The polyphenols found in cocoa enhance the growth of beneficial gut bacteria, such as Lactobacillus and Bifidobacterium, while reducing the number of pathogenic ones, such as Clostridium perfringens.

Studies have shown that the proanthocyanidins in cranberries affect the microbiome: they interfere with colonization by pathogenic E. coli and lessen gut barrier dysfunction.

Creatine helps to build muscles, and it works with a beneficial bacteria that maintains the mucosal lining of the intestines, thought to reduce “leaky gut” syndrome.

The results of human studies suggest that consuming fenugreek improves elevated blood glucose and lipid levels associated with diabetes and obesity.

In a Danish study, consuming flax seed meal increased populations of beneficial intestinal bacteria, decreased populations of pathogenic bacteria species, and increased insulin sensitivity.

Studies indicate that consuming galangal can suppress pathogenic bacteria as well as provide anti-inflammatory effects in the body.

Both the fibers and phytochemicals in ginger appear to promote the growth of beneficial microbes and inhibit the growth of potentially inflammatory species.

Inulin becomes food for beneficial gut bacteria, which convert the inulin into short-chain fatty acids that nourish the cells lining the colon.

Randomized clinical trials in humans indicate that maca has a positive effect on energy and mood, and it may decrease anxiety.

Matcha is one of the richest sources of polyphenols called catechins which act as antioxidants that can head off cell damage and decrease inflammation in the body.

A 2018 study concluded that moringa may contribute towards the “regulation of weight gain and inflammation associated with high-fat-induced-obesity through gut bacteria modulation.”

Bacterial biofilm has been implicated in gastrointestinal diseases. Neem leaf is effective in disrupting formation of biofilms and reducing conditions that support their growth.

Nigella seeds, also known as black cumin seeds, contain a thymoquinone, which has shown antioxidant, anti-inflammatory, and other therapeutic qualities.

Native to the Spice Islands, nutmeg has many benefits to the microbiome and adds a great taste.

Paprika is rich in fiber, iron, vitamin A, vitamin E, vitamin B6, and carotenoids.

Pea protein isolate provides high-quality protein (with all nine essential amino acids) and is a great source of iron.

A combination of piper longum, turmeric, black pepper, and ginger has been shown to produce a distinct beneficial shift in the gut’s microbial community in less than two weeks.

Research has shown that red reishi mushroom may be used as a prebiotic agent to prevent microbiota imbalance and obesity-related metabolic disorders in obese individuals.

Research has shown that benefits from spirulina’s protein, phycocyanin, may include antioxidant, anti-inflammatory, pain relief, and brain-protective effects.

Researchers found that triphala may improve longevity by reducing chronic diseases associated with aging.

Researchers have found that turmeric, along with ginger, black pepper, and piper longum, promotes strong shifts in the gut bacteria that are known to regulate metabolism.

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