Glucerna Hunger Smart Shake

Glucerna Hunger Smart Shake Reviews 2015
Protein type
Milk, Soy
Taste
great
Price
$2-$3 per serving
Guarantee
n/a
Label Rating
controversial ingredients
User Rating
Cal 180
Protein 15
Carb/Sugar 16g/6g
Mouse over to see the INGREDIENTS TO SEE WHAT YOU ARE REALLY EATING
INGREDIENTS:
  • Milk protein concentrate

    Milk Protein Concentrates (MPCs) and Milk Protein Isolates (MPIs) are manufactured by membrane filtration through which dairy proteins are isolated from fresh skim milk.

    Among proteins they hold a relativey high biological value and are rich in calcium, have good heat stability and a excellent flavour profile.

  • Cocoa powder

    Cocoa powder is made when chocolate liquor is pressed to remove three quarters of its cocoa butter.

    The remaining cocoa solids are processed to make fine unsweetened cocoa powder.

  • High oleic sunflower oil

    High oleic sunflower is a trans free oil.

    High oleic sunflower oil is very high in oleic (monounsaturated) acid.

    Monounsaturated fats have been linked to an increase in good cholesterol and beneficial health effects.

  • corn maltodextrin

    Maltodextrin (any kind) is a white powder often used in processed foods as a thickener or a filler since it’s fairly inexpensive, as well as in pharmaceuticals as a binding agent. You’ll find it in canned fruits, snacks, cereal, desserts, instant pudding, sauces, and salad dressings. Since it contains fewer calories than sugar, it’s also found in sugar substitutes, such as Splenda or Equal.

    Maltodextrin is usually used in such small amounts that it doesn’t have a significant impact in terms of the amount of protein, fat, carbohydrate, or fiber that it adds to foods. Although maltodextrin is processed and it’s not the healthiest thing to put in our bodies, at least we know it’s made from real food, not some nasty chemicals.

  • Soy protein isolate

    Soy protein is a protein that is isolated from soybean. It is made from soybean meal that has been dehulled and defatted. Dehulled and defatted soybeans are processed into three kinds of high protein commercial products : soy flour, concentrates, and isolates. Soy protein isolate has been used since 1959 in foods for its functional properties. Recently, soy protein popularity has increased due to its use in health food products, and many countries allow health claims for foods rich in soy protein.

  • Calcium caseinate

    Calcium Caseinate is derived from fresh skim milk. It is comprised of 92% protein and is found in your common weight gainers for that thick taste. Casein is very very slow to digest, thus it leaves a constant flow of aminos through your blood stream long after you take it in.

  • Canola oil

    Canola oil is made from the crushed seeds of the canola plant, is among the healthiest of cooking oils.

    It has the lowest saturated fat content of any oil commonly consumed in the U.S., at just 7%.

    By comparison, sunflower oil has 12% saturated fat, corn oil has 13%, and olive oil has 15%.

  • soy oil

    Soy oil has come under controversy.  As the negative health effects from trans fats have been identified and recognized, the agricultural and food industry have scrambled to come up with new alternatives.

    Per Dr. Mercola partially hydrogenated soybean oil has been identified as the main culprit, and for good reason. Unfortunately, saturated fats are still mistakenly considered unhealthy by many health “experts,” so rather than embracing truly healthful tropical fats like coconut oil, which is mostly grown outside the US.

  • Glycerine

    Glycerin is also known as vegetable glycerol. It is a carbohydrate that is usually derived from plant oils. It is used as a sweetener and as an ingredient in a number of cosmetic products. Vegetable glycerin is also used in place of alcohol to extract botanicals.  Glycerine is classified by the U.S. Food and Drug Administration (FDA) as “generally recognized as safe” (GRAS) and complies with specifications for the Food Chemicals Codex (FCC), United States Pharmacopeia (USP) – See more at:

  • Fructooligosaccharide

    Fructooligosaccharides are a group of oligosaccharides, or connected simple sugars. These simple sugars are fructose molecules. Fructooligosaccharides are commonly used as a sweetener and as a prebiotic dietary supplement. They can be used to ferment certain good bacteria in the intestines and in small doses are not typically harmful.

    However, side effects of excessive fructooligosaccharide use include intestinal problems, bloating, gas, or diarrhea. It is an indigestible carbohydrate, so that high intake can cause trouble in processing it through the body and into the waste system. There is some scientific literature suggesting that over-consumption might hinder the ability of the beneficial bacteria to survive in the gut.

  • Cellulose/cellulose gum

    One of an array of factory-made additives, cellulose is increasingly used by the processed-food industry to thicken or stabilize foods, replace fat and boost fiber content, and cut the need for ingredients like oil or flour, which are getting more expensive.

    Cellulose is especially popular because it can be used in many ways in food and is relatively inexpensive.

  • Sodium citrate

    Sodium citrate is sometimes used as an acidity regulator in drinks, and also as an emulsifier for oils when making cheese.

  • Soy fiber

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  • Magnesium phosphate

    Magnesium phosphate is a general term for salts of magnesium and phosphate appearing in three forms: ⁕Monomagnesium phosphate ⁕Dimagnesium phosphate ⁕Magnesium phosphate tribasic Various forms have been used as laxatives and antacids.

  • Potassium citrate

    Potassium citrate is a potassium salt of citric acid with the molecular formula C6H5K3O7. It is a white, slightly hygroscopic crystalline powder. It is odorless with a saline taste. It contains 38.3% potassium by mass.

    As a food additive, potassium citrate is used to regulate acidity. Medicinally, it may be used to control kidney stones derived from either uric acid or cystine.

  • Soy lecithin

    Soy lecithin is not soy protein, but instead a component of the soybean plant that is used an emulsifier in a variety of foods.

  • Ascorbic acid

    Ascorbic acid is another word for Vitamin C. Ascorbic acid is a naturally occurring organic compound with antioxidant properties. Ascorbic acid works to preserve food.

  • Potassium chloride

    Potassium is an essential nutrient we get from the food we eat. It typically comes in the form of potassium chloride.

    Along with sodium, chloride, calcium, and magnesium, potassium is an electrolyte, meaning that it helps to conduct electrical charges in the body. Like all the other electrolytes, our bodies have evolved elaborate systems to control blood levels in a narrow range.

    This is good news since normal levels of potassium are absolutely critical to life—if potassium levels get too high or too low, the heart and nervous system completely shut down.

  • Magnesium Chloride

    Magnesium is an essential mineral that is crucial for health. Massive magnesium deficiencies exist in the general population because of our highly refined diet.  This has led to a tidal wave of sudden coronary deaths, diabetes, strokes and cancer. Even a mild deficiency of magnesium can cause increased sensitivity to noise, nervousness, irritability, mental depression, confusion, twitching, trembling, apprehension, and insomnia.

    Magnesium supplementation is often necessary, and magnesium chloride is an effective supplement.

  • choline chloride
  • Calcium phosphate

    Milk naturally contains calcium phosphate.

    Foods such as breads, cereals and drink mixes also commonly contain calcium phosphate.

    Manufacturers also frequently fortify packaged foods and drinks with calcium phosphate.

  • Natural flavors

    The definition of natural flavor under the Code of Federal Regulations is: “the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional.”

  • Artificial flavors

    The search for “natural” sources of chemicals often requires that a manufacturer go to great lengths and expenses to obtain a given chemical. For this reason, synthetically produced flavors are frequently used in foods and beverages.

    Artificial flavors have been known to cause an array of health problems such as chest pain, headaches, fatigue, nervous system depression, allergies, brain damage, seizures, nausea, dizziness and many more.

  • Salt

    The average person in the U.S. consumes 3,500 milligrams of sodium a day. That’s equivalent to almost 9 grams of salt, or nearly 2 teaspoonfuls—way more than the 2,300 milligrams per day suggested by the Dietary Guidelines for Americans.  Although salt in moderation has not proven harmful an increasing body of evidence indicates that we should reduce the amount of salt in our diet. The American Medical Association (AMA), the American Heart Association (AHA), the American Dietetic Association (ADA), and the National Institutes of Health have begun a campaign to cut the salt intake of Americans by one-half.

  • Carrageenan

    Carrageenan are a family of linear sulfated polysaccharides that are extracted from red seaweeds.  They are widely used in the food industry, for their gelling, thickening and stabilizing properties.  Carrageenan  can be found in many foods, even foods labeled “natural” and “organic.”  It is widely used in dairy products (chocolate milk, whipping cream, ice cream, nonfat sour cream), frozen dinners, dairy alternatives (soy milk, coconut milk, almond milk), prepared poultry and cold cuts, nutritional drinks, and even infant formula.

  • Sucralose

    Several grocery and retail chains nationwide have banned any products containing sucralose, the latest being Whole Foods. Watchdog groups are up in arms over artificial sweeteners like sucralose suggesting research on its safety is flawed and doesn’t account for how long-term use of the additives may impact health.

    What’s in it??   Sucralose is a synthetic additive created by chlorinating sugar. Manufacturers say the chlorine in sucralose is no different from that in table salt. But in fact, the chemical structure of the chlorine in sucralose is almost the same as that in the pesticide DDT.  Side effects may include head and muscle aches, stomach cramps and diarrhea, bladder issues, skin irritation, dizziness and inflammation.

    Further research has shown that sucralose can cause shrinking of the thymus gland, an important immune system regulator, and liver and kidney dysfunction.  A recent study by Duke University found sucralose reduces healthy intestinal bacteria, needed for proper digestion.

  • Acesulfame Potassium

    Just Google the “dangers of Acesulfame Potassium” and your screen will light up!   What is it? It is a calorie-free sugar substitute, also known as Acesulfame K or Ace K.  In the U.S., it is used in such products as candies, baked goods, frozen desserts, and beverages.    Here’s the problem it’s highly highly controversial, especially as of late.  Reported side effects: Long term exposure to methylene chloride can cause nausea, headaches, mood problems, impairment of the liver and kidneys, problems with eyesight and possibly cancer.   Because of such recent controversy towards it’s safety and side effects it’s been banned at leading retailers,  the most recent being Whole Foods. 

     

     

  • Gellan gum

    Gellan gum is a water soluble, high molecular weight polysaccharide gum that is produced through the fermentation of carbohydrates in algae by the bacterium Pseudomonas elodea.

  • Ferrous sulfate

    Long name for “Iron”, Ferrous sulfate provides the iron needed by the body to produce red blood cells. It is used in lots of things today, mainly to treat or prevent iron-deficiency anemia, a condition that occurs when the body has too few red blood cells because of pregnancy, poor diet, excess bleeding, or other medical problems.

  • Dl-alpha tocophyl acetate

    Dl-alpha tocophyl acetate is a form of vitamin E.

  • Zinc sulfate

    What can high-zinc foods do for you?

    -Help balance blood sugar
    -Stabilize your metabolic rate
    -Prevent a weakened immune system
    -Support an optimal sense of smell and taste

  • Niacinamide (niacin)

    Niacinamide and niacin are slightly varying forms of vitamin B3.

    Vitamin B3 is naturally in many foods like fish and green vegetables and is also found in many vitamin B complex supplements.

  • Calcium (pantothenic acid)

    Another name for vitamin B5, calcium pantothenate or pantothenic acid is a water soluble found in most food.

  • Chromium picolinate

    Chromium picolinate is a nutritional supplement that works to increase the efficiency of insulin to optimal levels.  Gaining increased popularity in the United States, this supplement has been touted a miracle mineral, one advertised to have myriad effects including weight loss, mood enhancement, energy promotion, increase in life span, and even the prevention of acne (Krzanowski, 1996).

  • Manganese sulfate

    Manganese is a mineral that is found in several foods including nuts, legumes, seeds, tea, whole grains, and leafy green vegetables. It is considered an essential nutrient, because the body requires it to function properly. People use manganese as medicine. Manganese is used for prevention and treatment of manganese deficiency, a condition in which the body doesn’t have enough manganese.

cupric sulfate, vitamin A Palmitate, Pyridoxine Hydrochloride, Thiamine Chloride Hydrochloride, Riboflavin, Folic Acid, Biotin, Sodium Molybdate, potassium iodide, sodium selenate, phylloquinone, cyanocobalamin, and Vitamin D3. Contains milk and soy ingredeints.
SOURCE: www.glucerna.com 1/7/14
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Glucerna Hunger Smart Shake has 15 grams of protein and the shake leverages something called CARBSTEADY®, which includes slowly digestible carbohydrates designed to help minimize blood sugar spikes.  We love this in theory but other ingredients give us pause.  Mainly soy, sucralose, and acesfulfame Potassium (see label).   Glucerna markets heavily to diabetics with a message that they have more protein and less sugar than the average shake. This marketing message left us a bit confused as 15gr of protein is quite standard and more importantly many shakes have stopped using sugar all together.  More so several of the ingredients in this shake are highly controversial not to mention suspect for diabetics.  On a positive note we did like the taste and convenience of Glucerna.

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