Vanilla Cream Vegan Protein – Organic

Vanilla Cream Vegan Protein Powder is a smooth, plant-based blend crafted for versatility and great taste. With its naturally creamy vanilla flavor, it mixes easily into shakes, smoothies, and plant-based milks for a satisfying drink. Its balanced taste also makes it a simple way to enhance oatmeal, cereal, and other everyday meals.

Shelf-stable and convenient, this vegan protein powder can also be added to pancake or waffle batter, baked goods, or energy bites for extra flavor and protein. With its light sweetness and silky texture, it’s a versatile option for anyone looking to enjoy a plant-based protein in a delicious, easy-to-use form.

Organic Vanilla Cream Vegan Protein

What is the difference between a protein powder concentrate and an isolate?

Comparing a protein isolate and concentrate comes down to what you gain versus what you lose.

Protein powder concentrates are considered the closest end product for what nature intended to provide us as a high-quality source of protein with all cofactors and constituents available for a balanced and complete source of nourishment.

The term concentrate can be misleading as it implies that the consumer is getting a quantitatively more significant amount of protein. This is simply not the case. You are getting a more well-rounded end product with a greater spectrum of uses that may benefit overall well-being.

Protein isolates are more refined products that yield a higher amount of protein with the goal of specific targeted actions and applications.

Here are some fun facts about proteins and amino acids:  

1. There are 20 different amino acids that your body needs for various functions.
2. Eleven of the twenty are produced by the body, called non-essential amino acids, and we must get the other nine(called essential amino acids) from food because the body can’t produce them.
3. Amino acids are organic compounds and building blocks your body uses to make protein.
4. A food is considered a complete protein when it contains all nine essential amino acids in appropriate ratio amounts(Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan, and Valine).

Here is what we know about basic physiology and protein metabolism: 

1. Proteins are not stored for later use.
2. The body converts excess protein into glucose or triglycerides to supply energy or build energy reserves.
3. When we eat a complete source of protein, the body breaks it down into amino acids to create muscle protein, along with a host of other proteins for enzymatic(Enzymes are essentially protein molecules)reactions.
4. The nine essential amino acids also act as regulatory signaling molecules.

Finally, it is also essential to understand the difference between denatured and undenatured protein: 

1. Denatured protein is the alteration in the folding pattern of a protein by heat or chemical reaction from its original formation. Protein function depends on its structural shape, and heat causes proteins to vibrate, weakening the bonds that hold their complex shape.
2. Undenatured proteins are pure, properly functioning proteins without structural deformation, with all bioavailable nutrients and constituents.

Therefore, we should avoid using the term “unprocessed” to define an undenatured protein because everything goes through some processing to create an end product.  For example, protein isolates undergo a precise filtration process, producing an end product yielding more protein per serving.

It is also misleading when people say denatured proteins are unsuitable for us. A protein can become denatured through cooking with heat or some other process.

For example, a hard-boiled egg is regarded as a form of denatured protein. Although the heat used to make a hard-boiled egg changed its structural integrity, it still has excellent nutritional value and all the amino acids to create a complete protein.

Pea Protein

Pea protein is now used in various products, from protein bars and shakes to protein pancakes and oatmeal. It is also a source of essential amino acids, making it an excellent choice for those looking to increase their protein intake without relying on animal products.

On average, pea protein yields about 80% protein content. While it is mainly utilized as a concentrated product, pea protein is also available in different forms, including pea flour and pea protein isolate.

According to a paper titled The Current Situation of Pea Protein and Its Application in the Food Industry,

1. Pea protein extraction requires selecting appropriate treatments to maximize yields and estimate functional, nutritional, and structural properties that affect their applicability in the food industry.
2. Before protein extraction, pea seeds undergo pre-treatment steps such as cleaning, drying, sorting, dehulling, and splitting, which allow the detachment of the hulls and the cotyledons from whole pulses; therefore, this facilitates protein extraction without affecting their techno-functional properties.
3. The extraction method, pH, duration of solubilization, number of washes, ionic strength, solvation ratio, temperature, extraction equipment, and filtration or purification techniques are some factors that influence the efficiency of the extraction as well as the protein isolate characteristics.

Several extraction techniques are used to obtain pea protein concentrates and isolates:

1. Wet or alkaline extraction is the most frequently used conventional technique for producing pea protein isolates (highly concentrated protein fractions). This process takes advantage of using proteins with high solubility under alkaline conditions.
2. Dry fractionation or milling is commonly used to fraction protein into thin or delicate fractions (protein concentrate). In dry fractionation, seed dehulling is carried out as a pre-treatment because it reduces antinutritional factors, separates bitter or astringent components, and improves color, slightly increasing protein content. The principle behind dry fractionation is classifying flour into different particle sizes and the chemical composition after milling.
3. Salt extraction This method extracts proteins from seed material in a salt solution at a neutral pH. Salt extraction has the advantage of the salting-in and salting-out phenomena of proteins, followed by a desalting process that reduces the ionic strength of the protein environment.
4. Mild fractionation The mild fractionation process produces pea protein isolates using a hybrid approach method. Hybrid methods mean adopting specific steps from both dry and wet methods. In this process, the fine fraction of pea flour is immersed in water and then fractionated by a layer-by-layer separation by using centrifugation forces or additional purification to increase its purity (70–90 g protein in 100 g dry matter).

Pea protein

1. (BV) 65
2. (NPU) 89%
3. (PAAP) Complete protein high in BCAA’s
4. Low in cysteine and methionine

This chart is a good reference when comparing the amino acid profile of pea and whey proteins.

Although pea protein contains all nine essential amino acids (especially high in the BCAA’s), it is low in methionine, creating an imbalanced amino acid profile, so it is not a complete protein.

Therefore, adding rice protein would be in your best interest to create a more balanced amino acid profile. Remember that a protein food can be considered incomplete if one or more essential amino acids are insufficient, even if all nine EAAs are present.

However, Pea Protein has some unique attributes as it contains over five times the amount of Arginine compared to whey protein. Arginine has been studied to support healthy nitric oxide levels, which produces a wide array of health benefits. A review discussing nitric oxide’s role stated,

“Nitric oxide (NO) is now known to play important functional roles in various physiological systems. Within the vasculature, NO induces vasodilation, inhibits platelet aggregation, prevents neutrophil/platelet adhesion to endothelial cells, inhibits smooth muscle cell proliferation and migration, regulates programmed cell death (apoptosis), and maintains endothelial cell barrier function. NO generated by neurons acts as a neurotransmitter, whereas NO generated by macrophages in response to invading microbes acts as an antimicrobial agent. Because neurons, blood vessels, and cells of the immune system are integral parts of the reproductive organs, and given the important functional role that NO plays in those systems, it is likely that NO is an important regulator of the biology and physiology of the reproductive system. Indeed, in the past ten years, NO has established itself as a polyvalent molecule which plays a decisive role in regulating multiple functions within the female and the male reproductive system.”

Rice Protein Vs. Pumpkin Protein

Both rice and pumpkin proteins are considered incomplete proteins. Rice only contains eight essential amino acids and is low in lysine. Pumpkin protein contains all nine essential amino acids but is still incomplete because it has insufficient threonine and lysine levels.

1. The average protein content in rice protein is around 80%, while in pumpkin seed protein it is 60-75%.
2. The biological value of rice protein is 77%, and that of pumpkin seed is between 73% and 86%.
3. While the net protein utilization of rice protein is between 72% and 80%, no NPU has been established for pumpkin seed protein.

It is vital to remind you of the following facts:

1. A food can be considered an incomplete protein if one or more essential amino acids are insufficient, even if all nine EAAs are present.
2. How insufficient is defined in the above case is through the amino acid score. The score is calculated by dividing the content of individual EAAs in food protein by the content of the same amino acid in the reference pattern.

However, the body is only concerned about having all nine essential amino acids present when creating muscle and enzyme proteins. The overall result is the same whether the protein comes from complete protein like egg and whey or combined sources to create a complete protein like plant proteins. Therefore, combining rice and pumpkin protein with pea protein is best to create a complete protein.

While pumpkin seed and rice protein are mostly equal counterparts in the general area of protein content, pumpkin seed protein is far superior in other areas of nourishment. With a deliciously nutty flavor, smooth texture, excellent versatility, and significant levels of magnesium, zinc, and potassium, it is the essential fatty acid and phytonutrient department where pumpkin seed protein hits it out of the park. 

The primary unsaturated fatty acid components found in pumpkin seeds are as follows:  

1. Palmitic 15%
2. Stearic 8%
3. Oleic 47%
4. Linoleic 61%

Fourteen flavonoids and ten phenolic acids were identified in pumpkin seeds.

Rice protein

1. (BV)
2. (NPU) 72-80%
3. (PAAP) Not a complete protein; 18 total amino acids, eight essential amino acids
4. High in cysteine and methionine, Low in Lysine

The Amazing Attributes of Coconut Milk

Coconut Fat

The Coconut Research Center explains, “The vast majority of fats and oils in our diets, whether saturated or unsaturated or from animals or plants, are composed of long-chain fatty acids (LCFA).

All fatty acids share the same basic structures; One carboxyl group is attached to a chain of carbon atoms. Long-chain fatty acids have 13-21 carbon atoms in their tails. Some 98% to 100% of the fatty acids you consume are LCFA.” Coconut is known to have MCFA or medium-chain fatty acids, also called MCT or medium-chain triglycerides, containing 6-12 carbon atoms.

MCFA are metabolized by the human body differently because of their size. They are rapidly broken down and go straight to the liver, used as an instant energy source or turned into ketones.

Ketones are created when insufficient sugar or glucose supplies the body’s fuel needs. Unlike the saturated and unsaturated fats in vegetable oils, eggs, milk, and meats, which contain LCFA, coconut is a rare dietary source of MCFA and, therefore, highly beneficial to the body and overall health.

Modern medical science has recently unlocked the secrets to coconut’s unique healing powers.

Coconut’s fatty acid breakdown:

1. Caprylic Acid C-8:0 (8%)
2. Caprylic Acid C-10:0 (7%)
3. Lauric Acid C-12:0 (49%)
4. Myristic Acid C-14:0 (8%)
5. Palmitic Acid C-16:0 (8%)
6. Stearic Acid C-18:0 (2%)
7. Oleic Acid C-18:1 (6%)
8. Linoleic Acid C-18:2 (2%

MCT (Medium-Chain Triglycerides): A Fatty Acid with Unique Qualities

Fats constitute the most significant nutritional source of energy. Medium-chain triglycerides (MCT) are uniquely processed in the body, making them easier to digest and metabolize.

1. Medium-chain triglycerides (MCT) are more ketogenic than long-chain triglycerides (LCT)
2. Easily digested, MCTs give your body plenty of readily available energy.

In the past, MCTs were considered unhealthy due to their high saturated fat content. However, it has been proven that medium-chain triglycerides are unlike any other fat on Earth and have high nutritional value. So, why is MCT fat different? MCTs are unique fat molecules; this makes their fat different from most fats we consume.

The following was stated in a paper titled “Medium-chain triglycerides (MCT) formulas in pediatric and allergological practice.”

1. MCT’s proper use by the body conditions several complex digestion, absorption, distribution, and metabolism mechanisms.
2. These mechanisms are facilitated by fats made of medium-chain fatty acids (MCFA), making them an easy and quick energy source.
3. A quality supply of medium-chain triglycerides (MCT) is essential for digestion and absorption.

Another paper discussing MCT’s ability to enhance exercise performance stated, “As a dietary supplement, MCTs are often used along with medications for treating food absorption disorders, including diarrhea, steatorrhea, and liver disease.” “MCTs have many benefits and have also been shown to reduce weight, metabolic syndrome, abdominal obesity (stomach fat), and even inflammation.

Also, suppose you are on the Paleo or ketogenic diet or prefer to burn ketone bodies for fuel rather than glucose because of the medium-chain triglycerides. In that case, our MCT oil powder is more ketogenic than normal long-chain triglycerides (LCT). And unlike regular fatty acids, ketones can cross from the blood to the brain. This provides an alternative energy source for the brain, which ordinarily uses glucose for fuel—another fantastic benefit of MCTs and ketones.

There are four main types of MCTs:

1. Caproic acid (C6) is an oily liquid at room temperature that may support healthy production of blood ketones. It’s found in animal fats and several plants and is slightly soluble in water with an unpleasant odor.
2. Caprylic Acid (C8) has been shown to support healthy energy, boost ketone production, and facilitate weight loss.
3. Capric Acid(C10) has many of the same properties as caprylic acid (C8) (e.g., it boosts ketones, is antimicrobial, and can help reduce body fat, but it generally takes a bit longer for the body to process into ketones.
4. Lauric Acid(C12) is a significant component of coconut oil. Like C8 and C10, lauric acid also possesses antimicrobial action. Still, because it’s a bigger molecule (more carbon atoms connected), it takes even longer to break down and isn’t optimal for ketone production.

Finally, The Weston Price Foundation is considered one of the leading authorities on the research and health benefits of dietary fats (specifically saturated fats). They have stated that while it is recognized that saturated fatty acids are needed for energy, hormone production, and cellular and organ padding, they are also vital for signaling and stabilizing processes in the body.

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.

1. Versatility
2. History of safe and effective usage
3. Strong evidence of positive research outcomes in humans

Suggested Use: Mix 1 scoop (30g) with water, juice, milk, or your favorite smoothie.

Mixing suggestions: To increase flavor and nutritional profile, combine with our shredded organic 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.

Certifications: Certified USDA Organic.

Origin: Blended and packaged with care in Florida, USA.