If you are looking for a Vegan/Gluten Free/Soy Free protein, this is the right product for you
Posted on Nov 12, 2013
3 people found the following review helpful
The product comes in shape of a yellowish powder where you can clearly see the partially milled the chia seeds inside. They are visible and very good for you.
The powder mixes well. It has a slight aftertaste but this is very tolerable.
It's only 129 cals for 22g of protein.
I highly recommend you refrigirate this product because the chia seeds contain a large amount of fatty acids which may go rancid. Try consuming within three months.
This mixes better than other vegetarian proteins I tried.
Here is some info I found:
"Hempseed is considered by leading researchers and medical doctors to be one of the most nutritious food sources on the planet. Shelled hempseed is packed with 33 percent pure digestible protein and is rich in iron and vitamin E as well as omega-3 and GLA. A recent report funded by the Canadian government states that hemp protein is comprised of 66 percent high-quality edistin protein, and that hempseed contains the highest percentage of this of any plant source. Hemp also contains three times the vitamin E contained in flax. Unlike soy, hemp is not genetically modified, and it doesn't contain the anti-nutritional qualities commonly found in soy.
Hemp seeds contain all the essential amino acids and essential fatty acids necessary for muscle repair and hypertrophy. There is no other single plant source that has all the essential amino acids in such an easily digestible form, the enzymes, the bacteria and the essential fatty acids in such a perfect ratio to meet athlete's nutritional needs.
The oil from hemp seeds has the lowest amount of saturated fatty acids at 8%, and the highest amount of the polyunsaturated essential fatty acids at 80% of its total oil volume.
Hemp seed contains linoleic acid (LA) and linolenic acid (LNA), which can't be created by your body and that's why they are called essential fatty acids (EFAs). So, the only way to get them inside your body is through your diet. LA and LNA are 2 critical fatty acids for optimal health and anabolism. Know that EFAs play a huge role in your muscle growth, your vitality and your state of mind.
Hemp has the perfect balance of omega 6 and omega 3... It has the "magical" 3 to 1 ratio. Last but not least, hemp has GLA... This is one of the hardest EFAs to get in your body because there are only a few sources such as evening primrose oil and borage oil. GLA is crucial for hormone balancing. One of the unique things about hemp seed protein is that 65% of it, is globulin edistin. No other plant on earth comes close to this. Globulin edistins within the seed guarantee it has the enzymes necessary for metabolic activity and growth. Globulin is the third most abundant protein in your body. When you work out, you are draining your globulin reserves. Globulins perform many enzymatic processes within the plasma including protein synthesis and fat burning. The best way to insure the body has enough amino acid material to fuel your anabolic drive is to eat foods high in globulin proteins. Since hemp seed protein is 65%globulin edistin, and also includes quantities of albumin, its protein is readily available to feed your muscles.
Eating hemp protein gives your body all the essential amino acids required to maintain health, enhance your immune system, and build serious muscle mass.
High quality hemp has fiber. Consuming hemp protein creates a gentle cleansing effect that reduces intestinal toxemia. In one serving you get 13.2 grams of fiber and 92% of that is insoluble fiber (which is harder to get in your diet).
Because the human body produces no Essential Fatty Acids (EFAs), it is important that EFAs be consumed on a regular basis. It is estimated that more than 90 percent of Americans take in too little of one of the most important EFAs--omega-3--which is found in flax, walnuts, deep-water fish, and hempseeds."
"Now we all know that rice is a carbohydrate but it has its share of amino acids too that goes on to produce protein. Through a unique enzymic process the protein from the carbohydrate portion of the rice is isolated. The end result is an extensive amino acid profile that includes 19 amino acids including all 9 essential amino acids."
"The main benefit of pea protein is that it's loaded with arginine. In fact, per every 100 grams of pea protein, you get 9 g of arginine. An equivalent amount of whey contains less than 2 g. Now, science is proving the power of that arginine.
A recent study, presented at the American Chemical Society's 2009 national meeting, found that rats fed pea protein experienced a 20% drop in blood pressure as compared to those fed a placebo. In the body, arginine is converted into nitric oxide, a gas that relaxes blood vessels, thereby widening them. The wider the blood vessels, the easier it is for a greater volume of blood to pass through them and the lower the blood pressure."
"Chia seeds have tremendous nutritional value and medicinal properties. For centuries this tiny little seed was used as a staple food by the Indians of the south west and Mexico. Known as the running food, its use as a high energy endurance food has been recorded as far back as the ancient Aztecs. It was said the Aztec warriors subsisted on the Chia seed during the conquests. The Indians of the south west would eat as little as a teaspoon full when going on a 24hr. forced march. Indians running form the Colorado River to the California coast to trade turquoise for seashells would only bring the Chia seed for their nourishment.
If you try mixing a spoonful of Chia in a glass of water and leaving it for approximately 30 minutes or so, when you return the glass will appear to contain not seeds or water, but an almost solid gelatin. This gel-forming reaction is due to the soluble fiber in the Chia. Research believe this same gel-forming phenomenon takes place in the stomach when food containing these gummy fibers, known as mucilages, are eaten. The gel that is formed in the stomach creates a physical barrier between carbohydrates and the digestive enzymes that break them down, thus slowing the conversion of carbohydrates into sugar.
In addition to the obvious benefits for diabetics, this slowing in the conversion of carbohydrates into sugar offers the ability for creating endurance. Carbohydrates are the fuel for energy in our bodies. Prolonging their conversion into sugar stabilizes metabolic changes, diminishing the surges of highs and lows creating a longer duration in their fueling effects.
One of the exceptional qualities of the Chia seed is its hydrophilic properties, having the ability to absorb more than 12 times its weigh in water. Its ability to hold on to water offers the ability to prolong hydration. Fluids and electrolytes provide the environment that supports the life of all the body's cells. Their concentration and composition are regulated to remain as constant as possible. With Chia seeds, you retain moisture, and regulate more efficiently the bodies absorption of nutrients and body fluids. Because there is a greater efficiency in the utilization of body fluids, the electrolyte balance is maintained.
Fluid and electrolyte imbalances occur when large amounts of fluids are lost resulting from vomiting, diarrhea, high fever, or more commonly from sweating. The loss of extracellular fluid occurs in these conditions. Intercellular fluid then shifts out of cells to compensate, causing abnormal distribution of electrolytes across cell membranes resulting in cellular malfunction. Retaining and efficiently utilizing body fluids maintains the integrity of extracellular fluids, protecting intercellular fluid balance. The results of which ensure normal electrolyte dispersion across cell membranes (electrolyte balance), maintaining fluid balances, resulting in normal cellular function.
Chia seeds are the definitive hydrophilic colloid for the 21 century diet. Hydrophilic colloids, (a watery, gelatinous, glue-like substance) form the underlying elements of all living cells. They posses the property of readily taking up and giving off the substances essential to cell life. The precipitation of the hydrophilic colloids cause cell death.
The food we eat, in the raw state, consist largely of hydrophilic colloids. When cooked on the other had, precipitates its colloidal integrity. This change in the colloidal state alters the hydration capacity of our foods so as to interfere with their ability to absorb digestive juices. If we were to eat a raw diet we wouldn't need to introduce the addition of any hydrophilic colloid to our diet. Uncooked foods contain sufficient hydrophilic colloid to keep gastric mucosa in the proper condition. But even with raw foods, they must first be partially broken down by the digestive juices, beginning in the mouth and continuing through he upper tract, to allow the gelatinous reaction to take place. Because of this upper tract digestive process, those who suffer from slow digestion, gas formation, relaxed cardia and heartburn in which the burning is due to organic acids instead of an excess of the normal hydrochloric acid, which frequently accompanies chronic inflammation disease affecting such organs as the heart, lungs, gall bladder and appendix, are usually restricted from eating raw foods. A hydrophilic colloid incorporated with these foods may be used either in connection with the patients regular food or with whatever diet the physician feels is best suited for his patient. The patient with gastric atony or nervous indigestion who complains of heartburn and/or vomiting four to five hours after eating is often helped. There is a lessening of emptying time if the stomach and an improvement in gastric tone. A strict dietary regimen is at as necessary when the hydrophilic.
Chia seed may be used in conjunction with almost any diet your doctor or nutritionist feels is necessary for your condition. The Chia's hydrophilic colloidal properties aid the digestion of any foods contributing to the patients suffering as a result of a sour stomach. Even if you have sensitivity to certain foods, they may be tolerated with slight discomfort or none at all if a hydrophilic colloid is made a part of your diet. The positive effects on the digestion in the upper portion of the gastrointestinal tract often leads to puree their foods may find benefits from hydrophilic colloids which may lead to eliminating the necessity for pureeing. Even raw vegetables, green salads and fruits, which are largely restricted, may often be given to these patients with little or no discomfort after a short time.
Chia seed is a muscle and tissue builder and an energizer of endurance with extensive hydration properties, and because of its physiochemical properties, supports effective treatment in immediate problems of digestion. Another unique quality if the Chia seed is its high oil content, and the richest vegetable source for the essential omega-3 fatty acid. It has approximately three to ten times the oil concentrations of most grains and one and a half to two times the protein concentrations of other grains. These oils, unsaturated fatty acids, are the essential oils your body needs to help emulsify and absorb the fat soluble vitamins, A, D, E, & K. Chia seeds are rich in the unsaturated fatty acid, linoleic, which the body cannot manufacture. When there are rich amounts of linoleic acid sufficiently supplied to the body trough diet, linoleic and arachidonic acids can be synthesized from linoleic acid.
The Chia seed is also a rich source of calcium as it contains the important mineral boron, which acts as catalyst for the absorption and utilization of the calcium by the body."