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Vanilla Coconut Cream Vegan Protein
Introducing our Vanilla Coconut Cream Vegan Protein, a scientifically formulated, nutrient-dense plant-based protein blend that is ideal for vegan, keto, paleo, and Mediterranean lifestyles.
This multi-dimensional protein source combines Organic Pea Protein Isolate, Organic Silk Brown Rice Protein, and Organic Pumpkin Protein Powder, enriched with health-boosting Medium Chain Triglycerides (MCTs) from Organic Coconut Milk.
Designed for athletes, health enthusiasts, and anyone seeking a complete amino acid profile, our Vegan Protein also incorporates a rich, aromatic Organic Bourbon Vanilla Flavor.
With benefits ranging from vascular health and tissue repair to enhanced mineral bioavailability and weight management, this protein blend is not just a dietary supplement but a comprehensive wellness solution.
Suggested Use: Mix 4-level tablespoons (30g) with water, juice, milk, or your favorite smoothie.
Mixing suggestions: To increase flavor and nutritional profile, combine our organic shredded coconut and banana flakes.
Ingredients: Organic Pea Protein, Organic Brown Rice Protein, Organic Pumpkin Seed Protein, Organic Coconut Milk powder, Organic Vanilla Flavor, Organic Stevia Extract (Debittered), <1% Organic Tapioca Maltodextrin, <1% Organic Acacia Fiber.
Origin: Blended and packaged with care in Florida, USA.
How to Maintain Optimum Freshness
- Our Vanilla Coconut Cream Vegan Protein is packaged in airtight stand-up, resealable foil pouches for optimum freshness.
- Once opened, push the air out of the pouch before resealing it to preserve maximum potency.
- Keep your Creamy Vanilla Bean Vegan Protein in a cool, dark, dry place.
This product is 100% natural and minimally processed:
Taste, smell, texture, and color may vary from batch to batch. Go here to learn why our products may naturally vary.
The Important Protections we take to Bring You Safe & Nutritious Superfoods:
Please go here to discover the essential steps we take to deliver fresh, quality nutrition.
Need to order a large quantity of our products? We’d be happy to help! Please contact our Bulk department to discuss the details.
Sources & References
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2. Wu, G. & Morris, S. M. Jr. Arginine metabolism: nitric oxide and beyond. Biochem J. 1998 Nov 15; 336 (Pt 1): 1–17.
3. UN Food and Agriculture Organization symposium. Improvement of bioavailability of minerals and vitamins.
4. Fruhwirth, G. O., & Hermetter, A. Seeds and oil of the Styrian oil pumpkin: Components and biological activities. Eur. J. Lipid Sci. Technol., 109, 1128–1140 (2007).
5. Papamandjaris, A. A., MacDougall, D. E., & Jones, P. J. Medium chain fatty acid metabolism and energy expenditure: obesity treatment implications. Life Sci., 62, 1203–1215 (1998).
6. Gani, A., Wani, S. M., Masoodi, F. A., & Hameed, G. (2012). Whole-grain cereal bioactive compounds and their health benefits: A review. Journal of Food Processing & Technology, 3(2). - https://doi.org/10.4172/2157-7110.1000118
7. St-Onge, M.P., Jones, P.J. (2002). Physiological effects of medium-chain triglycerides: potential agents in the prevention of obesity. The Journal of Nutrition, 132(3), 329-332. - https://doi.org/10.1093/jn/132.3.329
8. St-Onge, M.P., Bosarge, A. (2008). A weight-loss diet that includes medium-chain triacylglycerol oil leads to a greater weight and fat mass loss rate than olive oil. The American Journal of Clinical Nutrition, 87(3), 621-626. - https://doi.org/10.1093/ajcn/87.3.621
9. Pahlavani, N., Jafari, M., Sadeghi, O., Rezaei, M., Rasad, H., Rahdar, H. A., & Entezari, M. H. (2017). L-arginine supplementation and risk factors of cardiovascular diseases in healthy men: a double-blind, randomized clinical trial. F1000Research, 6.- https://doi.org/10.12688/f1000research.12298.1
10. Alvares, T. S., Conte-Junior, C. A., Silva, J. T., & Paschoalin, V. M. (2014). L-Arginine does not improve biochemical and hormonal responses in trained runners after four weeks of supplementation. Nutrition Research, 34(1), 31-39. - https://doi.org/10.1016/j.nutres.2013.10.005
11. Elango, R., Humayun, M. A., Ball, R. O., & Pencharz, P. B. (2009). Protein requirement of healthy school-age children determined by the indicator amino acid oxidation method. The American Journal of Clinical Nutrition, 90(6), 1552-1558. - https://doi.org/10.3945/ajcn.2009.27424
12. Saika, K., & Ikeda, M. (2004). A new method for manufacturing gamma-aminobutyric acid by anaerobic fermentation. Journal of Nutritional Science and Vitaminology, 50(6), 392-395. - https://doi.org/10.3177/jnsv.50.392
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