vegan isolated protein

Be levels vegan protein is optimally absorbed because the proteins have been isolated while preserving the product’s quality and purity.

Specifically formulated for vegan athletes, people with dairy protein intolerance, or those who want to avoid consuming animal protein in some of their daily servings.

It contains less sodium and fewer carbohydrates than conventional vegan proteins. High in protein and fat-free. Ideal for strength and high-intensity sports. Its flavor and texture really stand out—something that is genuinely difficult to achieve with pea protein.

To determine whether a protein is of good quality, we should check that it has a good amino acid profile . A good amino acid profile contains a significant amount of amino acids, which gives the protein greater biological value. Some of the amino acids should be essential, with leucine (a branched-chain amino acid) having the highest value. A fast digestion rate indicates that this protein is of good quality. Poor digestion is caused by products whose raw materials are not high quality and contain higher amounts of fat and carbohydrates.Our vegan protein has several advantages, including the use of pea protein, which, as the legume with the amino acid profile most similar to that of dairy protein, has a high leucine content and a sufficient amount of essential and non-essential amino acids, giving it high biological value. Another advantage of pea protein is that it contains no allergens, unlike dairy products, nuts, or soy, so it can be easily incorporated into many specialized diets. In addition, its processing produces a high-quality isolate that reduces the carbohydrate, fat, and sodium content. The latter distinguishes it from vegan protein raw materials, which contain a large, undesirable amount of this mineral. (Aminoácido ramificado).

Una digestión rápida de esta proteína indica que es de buena calidad. Cuando se tienen malas digestiones es a causa de productos cuya materia prima no es de calidad y traen más contenido graso y de carbohidratos.

Las ventajas de nuestra proteína vegana son varias, entre ellas es que se utiliza la proteína de guisante, que al ser la legumbre con el aminograma más parecido a la proteína láctea, con alto contenido en leucina y una cantidad suficiente de aminoácidos esenciales y no esenciales, hace ser de un alto valor biológico.

Otra ventaja de la proteína de guisante es que no contenga alérgenos, como puede ocurrir con los lácteos, frutos secos, o la soja, y por eso puede incorporarse fácilmente a muchas dietas especializadas. Además, tenemos la ventaja de que su procesado permite un buen aislado que reduce el contenido en carbohidratos, grasas y sodio, esto último se diferencia de la materia de proteínas veganas al contener mucha cantidad indeseada de este mineral.

The result of combining the natural ingredients we selected for this product was a beverage with a complex flavor in its initial stages.

Of all the options we were able to investigate to create a pleasant drinking experience, sucralose has allowed us to achieve the best flavor with the lowest amount of product, thanks to its high sweetening power. An analysis of the relevant studies and evidence clearly shows that intake levels far higher than those included in this product would be needed to observe harmful effects on the microbiota.

We find this solution more appealing than the idea of introducing other sweeteners that require much higher doses to achieve a similar effect, even though they may have a better reputation—often without justification.