Sheri: Sheri and Chris here. We just wanted to thank you for joining us this morning bright and early.

Chris: Bright and early.

Sheri: ¬†And over the years we’ve had several people ask us what kinds of protein powders we use, how we use them and our experience you know using different kinds of protein. And what we have tasted pretty much every kind soy, whey, hemp, pea. You name it, we’ve pretty much tried every protein powder out there.

Chris: There’s so many out there it almost gets confusing so we just want to help you a little bit today on what to choose.

Sheri: Right. And the taste and the textures have changed over the years, it’s really has gotten much better. And I know because when I was a teenager I was a competitive gymnast and I had a nutritionist mom who used to give me all kinds of supplements to help me with improving my performance in gymnastics and one of them was protein powder. And I can tell you it tasted horrible. It was pretty much like this grainy substance that I used to plug my nose and chug down and I drank it. I was pretty good sport I used to pretty much do you know take all supplements without complaining because I knew that it helped me to be a healthier person and a better gymnast.

Chris: But you know what. In really where proteins started to come in, the protein powder were back in the 70s and it was usually tied to bodybuilding and Arnold Schwarzenegger. And a lot of it was whey- based which is a milk-based protein. And they did. They tasted horrible. You know trying them back in the 80s you know and they were always associated to muscle mass and weight gain. But there’s many, many more benefits to them and a lot of misconceptions that are wrapped around them. So, in the research there’s two kinds really that we’re going to focus on today, whey which is you know one of the proteins as I mentioned found in milk and the other plant proteins and Sheri mentioned some. There soy, there’s pea, there’s hemp, there’s chia seed. So, there’s so many of them but we use one that kind of combines all of the plant proteins. And the reason we do it is you know Sheri will talk more about it but we find it tastes great. We find the texture is really good and we find that it assimilates with our body much better. Studies have proven and some misconceptions and I believed early on was that plant proteins were not a complete protein which is not true and especially when you get a protein powder that has many different forms of plant-based protein in it. Then you’re all set. But one of the issues that you find with whey protein is since it’s made from milk it increases your blood sugar. So, when you increase blood sugar it increases your insulin production which then increases fat storage. So that’s kind of why one of the big reasons why I want to stay with it. And sometimes people have digestive issues with it.

Sheri: So, we have we have family members who have dairy sensitivities so that was one of the reasons why we didn’t go with whey. And just to clarify a dairy sensitivity or sensitivity to any food versus an allergy. Only 5 percent of the population has a true food allergy which in a lot of cases is like an anaphylactic could be an anaphylactic reaction which actually could be life threatening. That’s not what we’re talking about. A dairy sensitivity is one in which after you consume dairy you have issues, digestive issues like bloating or gas. You may have headaches. It could also lead to skin conditions like acne. Those are more sensitivity issues. It’s not considered really a true food allergy. In that case whey may not be the best choice.

Chris: Right.

Sheri: And so, our protein choice is a combination of plant proteins.

Chris: And I don’t have to show the name but really what you’re looking for when you’re looking for a protein is just like you’re looking at an ingredient list with any food you don’t want it filled with a lot of different fillers and words that you don’t understand.

Sheri: And a lot of sugar. You have to watch the sugar content.

Chris: And a lot of sugar especially with the protein because they’ll just to give you the taste they’ll pack it with the sugar. And then that’s going to give you issues with your insulin levels and the blood sugar and everything we talked about with fat storage. So, with this one it’s a combination of hemp, pea, chia seed and brown rice so it covers all of that but it only 1 gram of sugar. So that’s really what you want to look for. The other question a lot of people ask is how much protein should I be getting in each day. And it’s safe to say recommendations for kids and adults it’s point five grams per body weight. So, if you’re 100 pounds it’s 50 grams. If you’re 200 pounds it’s 100 grams. The only time when you go up you would want to go above that. And we hope many people are at this point where you’re exercising a lot. You’re doing a lot of strength training. So that means your body is going to need more of the amino acids to build back up that muscle.

Sheri: Oh, and just to interject, amino acids are the building blocks of protein.

Chris: So that that’s where you’re looking for if you know a lot of people talk about the amino acids and we forget that you need to learn all those pieces to the science around all of this. So, I’m going back to it. So that’s what you really want to do. So, you’re looking at point five. So, for the majority of people you’ll be able to you know measure that pretty quickly. And how do we use this? So, this is the great thing protein powders, we showed you last week we made the ice cream. You can make smoothies with it but you can go way beyond that. You can put it in muffins. So, breakfast you can put it in muffins if you’re making it, pancakes, waffles. You can do it on there. For meals, you can put it in soups, if you’re making pizza dough you can put it in pizza dough. Desserts, you can put it in cakes, cupcakes. There’s so many ways to do it because they’re flavored differently. You can get vanilla, you can get the chocolate, there’s strawberry. There’s so many flavors and it comes unflavored so you would never taste it, but you can you know inject protein into everything which helps to level out the blood sugar and make you feel fuller for extended period of time.

Sheri: Right. And that’s going to lead into some of the benefits for your family using protein powders. The one we use is about 21 grams per serving for like two scoops. It’s a great addition to your family’s meals and snacks as Chris was saying. And you can add it to all kinds of things. Protein in the morning will help keep your family satisfied till the next meal. So it helps with concentration and focus at work and in school. And it can really help your family to just keep their blood sugar managed. And that’s really what you want to do. It’s a blood sugar game throughout the day. Keeping your blood sugar even throughout the day, not letting it dip too far down or jump too far up. You kind of want to stay in this in this range with your blood sugar and protein will help you to do that.

Chris: So, I know we’ve thrown a lot at you today. We hope that you enjoyed learning a bit more about protein and how you can use it with your family. And we would like you to please comment below. If you have any questions we would actually like to challenge you know jump into this. Go out and find a protein. You know you can base it on flavor. Take a look at the ingredient list. If you feel that your store doesn’t have enough choices which can be the case, there are quite a few choices in any of your local superstores and supermarkets. But you can jump on Amazon and they’ll give you every choice that you would want. And ask us questions, you know we can get more recipes out to you on that way. But again, we thank you for watching. Please like us and comment below and we will see you next week.

Sheri: All right thanks for joining us today.

Chris: Bye now.

Sheri: Bye.




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