Pumpkin Spice Latte (Lightly Sweetened)

Pumpkin Spice Latte Powder is a cozy, aromatic blend that captures the flavors of autumn in a convenient powdered form. With notes of pumpkin, cinnamon, and warm spices, it creates a smooth and comforting latte when mixed with hot water or your favorite milk. Perfect for enjoying at home, it delivers the classic seasonal taste without the trip to a coffee shop.

Shelf-stable and easy to prepare, pumpkin spice latte powder can also be added to smoothies, oatmeal, baked goods, or desserts for a festive flavor boost. Versatile and flavorful, it’s a simple way to bring the essence of fall into your daily routine anytime of the year.

Pumpkin Spice Latte

As you are sitting on your porch on a beautiful, brisk autumn day, enjoying the fresh air and the changing leaves’ epic colors, you desire something warm, energizing, and nourishing.

However, the closest coffee shop is not within walking distance. Don’t worry because we have got you covered. Our pumpkin spice latte mix is packed with warming and nourishing ingredients that are promised to satisfy your needs. All you need to do is supply a hot liquid, and it is as easy as 1,2,3 to create a beverage that will cost five times less than at your local coffee house.

Let’s look at the primary ingredients in our Pumpkin Spice Latte and its unique nourishing and medicinal properties…

Whole Milk Powder

We hear all the time that milk does the body good. Whole full-fat milk and foods derived from it are not just a good source of calcium but also a quality source of protein and nourishing fatty acids.

Many foods provide us with nourishing amounts of quality protein; each is unique in its own right. One of the many nutritional qualities of whole milk is that it offers a unique blend of fast (whey) and slow-digesting (casein) proteins, allowing for maximal use of this essential macronutrient. 

According to an article in the National Library of Medicine titled, Health-Related Aspects of Milk Proteins, “Casein and whey protein are the major proteins of milk. Casein constitutes approximately 80% of the total protein in bovine milk, and whey protein accounts for about 20%.

Casein is chiefly phosphate-conjugated and mainly consists of phosphate-micelle complexes. It is a heterogeneous family of 4 major components: alpha (As1 & 2 casein), beta-, gamma-, and kappa-casein.” “Whey protein is a collector of globular proteins with a high level of a-helix structure. The acidic basic and hydrophobic-hydrophilic amino acids are distributed in a fairly balanced form. Alpha-lactalbumin and beta-lactoglobulin are the predominant whey proteins. Among other types of whey proteins, immunoglobulins, serum albumin, lactoferrin, lactoperoxidase, and protease-peptones must be mentioned.”

Nourishing fats in milk: Not all fats are created equal

The fats contained in wholesome dairy are shown to be highly complex and provide the body with great nourishment. Although milk fat is often not consumed as an isolated food, it has been given a bad wrap. As more food science emerges, we understand the wide range of components contained in milk, like essential vitamins, minerals, high-quality protein, and a wide range of fatty acids; therefore, how these fats in milk function in the body takes on a new meaning. According to a review titled Composition, structure, and absorption of milk lipids: a source of energy, fat-soluble nutrients, and bioactive molecules, 

“Milkfat is not only a source of bioactive lipid components, it also serves as an important delivery medium for nutrients, including the fat-soluble vitamins. Bioactive lipids in milk include triacylglycerides, diacylglycerides, saturated and polyunsaturated fatty acids, and phospholipids.”

“Among the 12 major milk fatty acids, only three (lauric, myristic, and palmitic) have been associated with raising total cholesterol levels in plasma, but their individual effects are variable-both towards raising low-density lipoproteins and raising the level of beneficial high-density lipoproteins. The cholesterol-modifying response of individuals to consuming saturated fats is also variable.”

Therefore, milkfat’s composition, functions, and biological properties will need to be re-evaluated as the food marketplace moves increasingly towards more personalized diets.”

The breakdown of fatty acids in whole milk:

• 62% Saturated
• 30% Monounsaturated
• 4% Polyunsaturated
• 4% Transfats

Did you know that not all Trans Fatty Acids (TFA) are created equal?

There are two major types of transfats in the food supply:

1. Industrial: Formed by partial hydrogenation of vegetable oils
2. Natural occurring: Trans fatty acids in milk and meat that biohydrogenation ruminant animals create (R-TFA).

In simple terms, Ruminant Trans Fatty Acids (R-TFA) from whole milk offer natural qualities that the dangerous and non-nourishing partially hydrogenated industrial fats don’t come close to competing with.

One of the natural components of R-TFAs is conjugated linoleic acids (CLA), which are associated with the prevention of allergies and asthma.

Pumpkin powder

Pumpkins are considered one of the most versatile foods because all parts are edible. Pumpkins can be steamed, boiled, baked, and used to make hearty pies and soups because they tolerate high heat well. The flesh is also used to make bread, pasta, pancakes, and a version of mashed potatoes. The seeds are a popular snack and are used to make protein powders. While the pumpkin rind takes time to break down, it has many fantastic functions as a food.

Pumpkin Power Improves flavor profile and is a treasure trove of nourishment

One factor most people consider essential when consuming food is taste. Let’s face it; no one wants to eat something that tastes like crap or has an unappealing texture. When used correctly, changing the flavor of a food or beverage is one area where pumpkin powder can really shine. Adding it to any dessert or smoothie by sprinkling a heaping tablespoon on top instantly supports a well-balanced flavor profile.

The Mildly sweet flavor of pumpkin powder may enhance a bland or unappealing food or recipe and provide your palate with just enough, but not too much.

All nourishing foods of color contain a wide array of compounds that have been verified by research to benefit human biochemistry. Each one of these foods has a superstar compound that they are known for containing. The superstar in pumpkins is the family of compounds known as carotenoids.

Carotenoids are a class of red, orange, or yellow fat-soluble pigments produced by plants, algae, and photosynthetic bacteria. There are more than 600 types of carotenoids (some of the most common include alpha and beta carotene, lycopene, lutein, and beta-cryptoxanthin), all with unique attributes that are researched for their ability to take on antioxidant-like qualities potentially.

Carotenoids are classified into two primary groups: Xanthophylls (primarily protect from too much sunlight, contain oxygen, more yellow pigment, and are associated with nourishing the eyes), which closely associate with green leafy vegetables, and Carotenes (have no oxygen and are associated with orange pigment).

Pumpkin has been said to be an outstanding source of lutein and zeaxanthin. According to the American Macular Degeneration Foundation, one cup of pumpkin provides 2.5 mg of lutein and zeaxanthin.

Quercetin

While apples and onions are the “foods of choice” when acquiring quercetin, pumpkins are also a source of this potent flavonoid. Among the compounds researchers have discovered in pumpkin byproducts, flavinoids were the most abundant, including the O-glycosylated quercetin derivatives. Quercetin has been spoken of as one of the most potent flavonols, and a little bit goes a long way.

Quercetin is being aggressively studied for its ability to support a healthy aging process through multiple mechanisms of action. In one human study, quercetin showed its ability to inhibit inflammation by increasing peroxisome proliferator-activated receptors (PPARy), which was shown to antagonize nuclear factor kappa b (NFKB), a protein complex at the top of the inflammation cascade that controls transcription of DNA, cytokine production, and cell proliferation.

Ginger

While very popular in the traditional dishes of Asia, India, and the Middle East, this prized culinary spice is used for so much more than its aromatic and spicy kick. Ginger has been well-researched, and many of its traditional uses have been confirmed.

It is a warming remedy, ideal for supporting healthy circulation, thereby perhaps supporting healthy blood pressure levels and possibly keeping the blood thin in higher amounts. In her book ’10 Essential Herbs’, author Lalitha Thomas describes the properties: “The primary active ingredients in ginger are terpenes (quite similar to the chemical action of turpentine) and an oleo-resin called ginger oil.

These two, and other active ingredients in ginger, may support healthy circulation. In traditional Chinese medicine, ginger dispels cold dispositions and supports healthy energy levels. Meanwhile, ginger is used in Ayurveda to support healthy digestion.

According to Stephen Buhner, the author of the book “Herbal Antivirals,” which takes a more Western approach to herbs, ginger may possess anti-viral effects, thereby supporting a healthy immune system response. According to modern research, ginger is rich in specific active compounds called gingerols (6-gingerol, 8-gingerol, 10-gingerol), which are believed to be the primary reason for its ability to support a healthy inflammation response, immune response, and support healthy blood flow.

According to Traditional Chinese Medicine (TCM), Gan Jiang, aka dried ginger, is hot in nature, pungent in taste, warms the interior, and expels cold. Dried ginger has an affinity for the heart, kidney, liver, and stomach channels and is known to warm the spleen and restore the collapse of Yang. Dried ginger belongs to a group of herbs that warm the interior. This group of herbs is known for relieving internal cold, Qi, and Yang deficiency.

Turmeric

You may notice a wide array of turmeric products as you search online or in the aisles of a health store. You will often see every version of this herb, from whole turmeric root in a capsule and whole herb tinctures to various versions of standardized extracts focusing on concentrated levels of curcuminoids. It is common when terms describing various end products derived from the same original food are used interchangeably.

Much like how cacao, cocoa, and chocolate are terms often clumped together because they are all derived from the cacao bean but are actually different end products with individually unique nourishing qualities. This is also the case when we speak about curcumin and turmeric.

Contrary to popular opinion, while curcumin is derived from turmeric, consuming a whole version of turmeric rather than a product with concentrated levels of curcuminoids produces some unique qualities and differences in the result. Discussing the concept of synergy is essential to understand what separates these two products.

The primary principle behind synergy is understanding that the whole is greater than the sum of its simple parts. When applying this concept to using a whole turmeric root extract versus a product that focuses on specific levels of curcuminoids, the natural levels of the other various compounds (other than curcuminoids) found in whole turmeric root create a broader spectrum of nourishing results versus a targeted approach on specific mechanisms of action.

The potent broad-spectrum compounds in whole turmeric root extracts create a whole herb matrix, so no particular compound dominates the entire spectrum. Therefore, it is reasonable to conclude that consuming a whole turmeric extract creates different nourishing results than consuming a standardized extract focusing on a specific family of compounds.

Turmeric: A Traditional Chinese Medicine (TCM) Perspective

Turmeric, known as Jiang Huang in TCM, translates into fragrant gold, has a pungent, bitter flavor, is slightly cooling in nature, and acts upon the heart, liver, lung, and gallbladder channels. TCM believes that turmeric can invigorate the blood and support healthy circulation, preventing what TCM calls stagnation. Stagnation occurs when Qi and blood fail to move correctly and is one of the most common imbalances in the human body. It is crucial to understand that nothing in TCM is cut and dry.

This imbalance is known to cause a broad spectrum of potential symptoms because when stagnation occurs, it creates an environment that allows things to build up in the stagnated area. This phenomenon can also cause deficiencies due to the lack of Qi and blood flow in other areas.

Because turmeric has a cooling and dispersing nature, it is considered an excellent tool for heat stagnation issues like fever, depression, and pain. One of the many reasons for heat stagnation is sympathetic overdrive, which creates too much cortisol and adrenaline.

Although TCM principles dictate that turmeric is a cooling herb, it is also considered a warm and spicy herb that warms and invigorates the blood. However, the bitterness of turmeric is believed to drive the effect deeper and has a dredging effect. The Chinese materia medica states that turmeric can disperse clumping in the circulation, powerfully restoring flow and thereby reducing inflammation.

Clove

Best known as one of the main ingredients in gingerbread products, apple pie, baked apples, and a staple in Indian cuisine, cloves have a sweet, warm, and intense aromatic flavor profile. While having a unique reputation in the dental world as a home remedy to help with tooth pain, Clove is well known for its potential analgesic and antispasmodic properties.

These mechanisms have been attributed to the activation of calcium and chloride channels in ganglion cells and due to the action as a capsaicin agonist. Eugenol is a volatile yellowish liquid found in essential oil extracted from clove, nutmeg, cinnamon, bay leaves, and basil.

Eugenol is the primary polyphenol found in cloves found in concentrations ranging from 9-14 grams per 100 grams. Around 18% concentration of essential oil can be found in clove flower buds, approximately 89% of clove oil is eugenol, and around 10% is eugenol acetate. While more human research is needed, cloves show great potential for their potential antimicrobial properties.

According to Traditional Chinese Medicine, clove, aka Ding Xiang, is warm in temperature, aromatic, and pungent in flavor. It helps to tonify Yang, circulate Qi, and disperse cold. Cloves have an infinity for the kidney, spleen, stomach, and lung channels.

Clove belongs to the group of herbs known to warm the interior or expel cold, and they are most commonly used for Qi and Yang deficiencies. Pungent herbs like cloves tend to promote the circulation of Qi and body fluids, resulting in excessive sweating.

Cinnamon

Best known for its warm and cozy flavor and aroma and tremendous versatility, cinnamon is a staple in every home, especially in the fall and winter. Cinnamon’s distinct smell and taste are due to an essential oil/ naturally occurring flavonoid compound called cinnamaldehyde. It is believed that this compound is primarily responsible for all of cinnamon’s nourishing effects on metabolic health. Like many spices, cinnamon is a nourishing source of polyphenols. Polyphenols are a term used to describe a general category of compounds found in a broad spectrum of fruits, vegetables, and tea that work as “reducing agents” along with other compounds known as antioxidants to support a healthy inflammation response and the body’s ability to protect and repair damaged tissue caused by oxidative stress.

While over 8,000 polyphenols have been identified, some of the most common are flavonoids, flavonols, and anthocyanins. Cinnamon is an extremely rich source of rutin. Rutin is a flavinoid glycoside combining the flavonol quercetin and the disaccharide rutinoise.

However, cinnamon is most famous for its overall effects on metabolic syndrome. Metabolic syndrome is a term used to describe a group of conditions (blood pressure, blood sugar, and lipids) that raise your risk for more severe conditions, which are directly connected to how efficiently your metabolism works.

Western medicine defines metabolism as enzymatic changes that take place in a cell or organism. These changes create energy and the materials cells need to grow, reproduce and stay healthy. In simple terms, metabolism is the physical and enzymatic processes by which your body changes what you eat and drink into energy by mixing calories and oxygen to create said energy. Therefore, the more efficiently your metabolism runs and converts your calories into power, the greater your chance of living a healthy, vibrant life.

The following was stated in a randomized control trial investigating The Effect of Therapeutic Doses of Culinary Spices on Metabolic Syndrome.

• A 12-week double-blind, placebo-controlled, randomized clinical trial was conducted to evaluate the effect of ginger (Zingiber officinale), cinnamon (Cinnamomum), and black seed (Nigella sativa) consumption on blood glucose, lipid profiles, and body composition in 120 participants with, or at risk of, metabolic syndrome.
• Each participant consumed three g/day of powder (spice or placebo).
• Data related to different parameters were collected from participants at the intervention’s baseline, midpoint, and endpoint.
• Over the 12-week interventions, there was an improvement in a number of biochemical indices of metabolic syndrome, including fasting blood glucose, HbA1c, LCL, and total cholesterol associated with supplementation with the spices when compared to a placebo.

Therefore, it was concluded that this study provides evidence to support the adjunct use of supplementation for those at risk of metabolic syndrome and its sequelae.

Cinnamon has also been discussed in terms of its ability to support aspects of a healthy inflammation response. The following was stated in a meta-analysis looking at the effect of cinnamon on C-reactive protein:

• Six studies were identified, and data from 285 participants were included. Pooled analysis showed significant reductions in serum CRP with substantial heterogeneity between selected studies.
• Improvements in sub-group analysis were observed when baseline CRP levels were more significant than 3 mg/dL and in trials of >12 weeks duration.
• Doses <1500 mg/day and ≥1500 mg/day were effective in lowering serum CRP (WMD: -0.56 mg/dL, 95% CI: -1.01 to -0.10, p = 0.02 and WMD: -2.13 mg/dL, 95% CI: -4.08 to -0.19, p = 0.03), respectively, with significantly reduced heterogeneity in trials with lower doses of cinnamon.

According to Traditional Chinese Medicine, Cinnamon, aka Rou Gui, is hot in temperature, sweet and pungent in flavor, tonifies Qi and Yang, disperses cold, and clears dampness. Cinnamon has an infinity for the spleen, heart, urinary bladder, spleen, and lung channels. Cinnamon is believed to warm the kidneys and spleen and tonify Yang. It is typically used with other tonics to assist in generating Qi and blood. TCM believes that cinnamon should not be used by those with Yin deficiency with heat signs or where there is internal heat.

Summary of Important Information

Z Natural Foods hand-picks specific ingredients for our customers based on three concepts to provide the best quality product possible to support optimal well-being.

• Versatility
• History of safe and effective usage
• Strong evidence of positive research outcomes in humans

Let’s look at the primary ingredients in our Pumpkin Spice Latte Creamer Blend and their unique nourishing and medicinal properties…

Whole Milk Powder

• Whole milk offers a unique blend of fast-digesting whey and slow-digesting casein proteins, with casein making up about 80% of the total protein content.
• The complex fats in milk provide essential nourishment and serve as a delivery medium for nutrients, including fat-soluble vitamins.
• Milk’s bioactive lipids encompass various components such as triacylglycerides, diacylglycerides, fatty acids, and phospholipids, contributing to its nutritional value.

Pumpkin powder

• Pumpkins are versatile, with all parts being edible and suitable for various cooking methods, including steaming, boiling, and baking.
• Pumpkin powder can enhance the flavor profile of desserts and smoothies, offering a mildly sweet taste that balances bland or unappealing foods.
• Rich in carotenoids, particularly lutein and zeaxanthin, pumpkins provide significant nutritional benefits, with one cup offering 2.5 mg of these compounds that support eye health.

Ginger

• Ginger, a well-researched herb, offers numerous health benefits, including supporting healthy circulation and potentially aiding in maintaining healthy blood pressure levels.
• Its active compounds, particularly gingerols, are believed to contribute to its anti-inflammatory and immune-supporting properties.
• In Traditional Chinese Medicine, dried ginger is valued for its warming nature, ability to expel cold, and its affinity for various organ channels, making it an important herb for restoring Yang and relieving internal cold.

Turmeric

• While curcumin is a well-known component of turmeric, consuming whole turmeric root offers a broader spectrum of compounds that work synergistically, potentially providing different nourishing effects than standardized extracts.
• Traditional Chinese Medicine (TCM) recognizes turmeric’s ability to invigorate blood circulation and prevent stagnation.
• TCM also values turmeric’s cooling and dispersing nature, making it useful for addressing heat stagnation issues such as fever, depression, and pain.

Clove

• Clove is renowned for its potential analgesic and antispasmodic properties, attributed to its ability to activate calcium and chloride channels in ganglion cells and act as a capsaicin agonist.
• Its primary active compound, eugenol, is found in high concentrations in clove essential oil, with flower buds containing approximately 18% essential oil.
• In Traditional Chinese Medicine, clove is valued for its ability to tonify Yang, circulate Qi, and disperse cold, making it useful for addressing Qi and Yang deficiencies in various organ channels.

Cinnamon

• Cinnamon’s distinctive aroma and flavor come from cinnamaldehyde, an essential oil compound believed to be responsible for its nourishing effects on metabolic health.
• Rich in polyphenols, particularly rutin, cinnamon is renowned for its potential benefits in addressing metabolic syndrome.
• In Traditional Chinese Medicine, cinnamon is valued for its ability to tonify Qi and Yang, disperse cold, and clear dampness, with applications across various organ channels, though it is cautioned against use in cases of Yin deficiency with heat signs.

Suggested Use:  Mix 2 Tbsp (20g) with 8 oz of water (adjust water as desired), or add to your coffee, tea or favorite recipes. Can be enjoyed hot or cold.

Miscellaneous Facts about our Pumpkin Spice Latte

Ingredients: Whole Milk Powder, Organic Pumpkin Powder, Organic Stevia Erythritol Blend (Organic Erythritol, Organic Stevia), Turmeric Root Extract Powder, Organic Cinnamon Powder, Organic Ginger Root Powder, Organic Clove Powder.

Origin: Formulated, blended and packaged with care in Florida, USA