This is the purified form of whey protein concentrate.
Basically, the protein that is collected as protein concentrate is purified again to reduce the levels of carbohydrates and fats.
Additionally it absorbs more quickly than any other protein.
Whey protein concentrates are created by pushing the protein source (milk, whey, etc.) through a very small filter that allows water, minerals and other organic materials to pass though.
Meanwhile, the proteins, which are too big to pass through the filter, are collected, resulting in protein powder.
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.”
Citric Acid almost made our “red” category but we gave it a break. Approximately 50% of the world’s citric acid production is used as a flavor enhancer in beverages. Citric acid is used in soft drinks, teas, juices, and other beverages to create a slightly tart, refreshing flavor and balance sweetness.
The acidic pH of citric acid also makes it useful as a preservative. Since many bacteria are unable to grow in an acidic environment, citric acid is often added to jams, jellies, candy, canned foods, and even meat products as a preservative.
Guar Gum a natural food thickener, similar to tapioca flour.
It has significantly more thickening ability than cornstarch, at a fraction of the cost.
Maltodextrin is a white powder often used in processed foods as a thickener or 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.
Aspergillus niger, Aspergillus oryzae, and Trichoderma reesei are three important production organisms used in industrial fermentations. Several of the fungal secondary metabolites produced by selected strains of these three fungi are capable of eliciting toxicity in animals. Among those toxic substances are the well-known mycotoxins 3-nitropropionic acid and ochratoxin A. However, many others, such as kojic acid, may not be true mycotoxins. The production, extraction, chemical structure, and the toxicity (expressed as LD50) of these substances are reviewed. Production of toxic secondary metabolites in A. niger, A. oryzae, and T. reesei is strain-specific and environment-dependent. Considering all of the safety measures taken in the industrial production process, these three fungal species are safe to use.
Rebaudioside A is a compound found within stevia that is responsible for giving stevia the sweet taste.
stevia or stevia leaf extract is an all natural sweetener with no known side-effects. Voted the sugar killer in 2012.
Prograde delivers 24 grams of protein per serving, which is a good amount of protein. To be considered a true meal replacement we always like to see a vitamin profile which seems to be lacking. On a good note we see that Prograde has revised it’s formula to rid of any controversial ingredients. All it’s ingredients are top shelf and deliver a punch.
The ingredients in Prograde are all safe, and natural overall.
If you are looking for a lot of protein Prograde is a good option.