Product Details

The TruPLENISH shake provides 20 grams of protein per serving and baseline amounts of vitamin and minerals, glyconutrients and antioxidants.

 

 

 

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Ingredients

Functional

  • Aloe vera extract (inner leaf gel powder)

     Aloe vera extract inner leaf gel powder includes Manapol®, a polysaccharide found in aloe vera gel. A unique ingredient exclusive to Mannatech, Incorporated, Manapol is extracted from fresh, washed and filtered gel by a specialized extraction method that yields insoluble fibers and stabilized, high molecular weight (MW) soluble fibers rich in long-chain mannose sugars—beta-(1-4)-acetylated polymannans. Many attribute the benefits of topically and orally-applied aloe vera gel to its polymannan content. The MW of over 20% of Manapol is >800,000. It also contains the monosaccharide sugars glucuronic acid, glucose, galacturonic acid, xylose, galactose, glucosamine, fucose, rhamnose and arabinose, and small amounts of protein, calcium, potassium and sulfate 1,2,3.

    Expand References

    References

    1. Luta G, McAnalley B. Aloe vera: chemical composition and methods used to determine its presence in commercial products. GlycoScience & Nutrition 2005;6:1-12.
    2. Duncan, C., Ramberg, J., and Sinnott, R. Striking differences in Aloe vera gel carbohydrate composition, molecular weight and particle size distributions following processing will not be addressed by dietary supplement GMPs. Poster Presentation at the 5th Annual Natural Supplements Conference, January 17-20, 2008, Scripps Center for Integrative Medicine, San Diego, California.
    3. Luta G, Duncan C, Sinnott R. Chemical characterization of polysaccharide-rich ingredients from Aloe vera, Larix laricina and Larix occidentalis, and Undaria pinnatifida. Presented at the 6th Annual Natural Supplements Conference, January 22-25, 2009, Scripps Center for Integrative Medicine, San Diego, California.
  • Banana

    Bananas, the fruit of Musa paradisiaca var. sapientum, are one of the leading fruit crops worldwide.  A cup of mashed banana provides over 40% of the Daily Value (DV) of vitamin B6; over 20% the DV of fiber, vitamin C, potassium and manganese; along with sugars and multiple additional vitamins and minerals (nutritionadata.self.com).

    This ingredient can also be found in the following products:

  • Biotin (from baker's yeast)

    Biotin is a water-soluble B complex vitamin required for many reactions involved in the metabolism of carbohydrates, fats and proteins 1. Biotin is found in many foods such as liver, egg yolk, green vegetables and whole grains.

    The U.S. Food and Drug Administration (FDA) has established a Reference Daily Intake (RDI) of 300 μg biotin for adults and children 4 or more years of age (21CFR101.9). RDIs are a set of dietary references for essential vitamins and minerals that are considered amounts sufficient to meet the daily requirements of healthy individuals. RDIs serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels.

    Baker’s yeast, Saccharomyces cerevisiae, also known as brewer’s yeast, is a yeast often used for baking or brewing. It is an excellent source of the essential B vitamins, including folic acid, niacin, biotin, pantothenic acid, riboflavin, thiamin and vitamin B6 2.

    Expand References

    References

    1. Institute of Medicine. Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline. Washington, D.C.: National Academy Press, 2000.
    2. Natural Medicines. Comprehensive Database. Therapeutic Research Faculty, 2003.
  • Blackberry

    Blackberries are fruits of Rubus sp. prickly bushes.  A cup of fresh blackberries provides 31% of the recommended Daily Value (DV) of fiber, 50% DV vitamin C, 47% DV manganese, 36% DV vitamin K, along with omega fatty acids and numerous additional vitamins and minerals (nutritiondata.self.com).

    This ingredient can also be found in the following products:

  • Blueberry (fruit)

    Blueberry. The fruits of the flowering plant, Vaccinium myrtilloides, are native to North America, where they have been cultivated since the early 19th century. Blueberries are sold fresh, frozen, canned, puréed or dried. They are also used to make foods such as jams, pies and muffins 1. They are an excellent source of vitamin K and manganese, as well as a source bioflavonoids, vitamin C and dietary fiber 2, 3.

    This ingredient can also be found in the following products:

    Expand References

    References

    1. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
    2. United States Department of Agriculture. USDA National Nutrient Database for Standard Reference, Release 21. http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00. 2008.
    3. USDA Agricultural Research Service. USDA Database for the Flavonoid Content of Selected Foods. USDA Department of Agriculture, 2003.
  • Broccoli (flower/stalk)

    Broccoli. The leaves and stem of broccoli, Brassica oleracea italica, are an excellent source of calcium, phosphorus, potassium, vitamin A and vitamin C. Broccoli also contains the additional nutrients protein, fiber, iron, thiamin, riboflavin, niacin, folic acid and biotin, as well as bioflavonoids 1. Many of these nutrients have antioxidant properties.
      Recent attention has been devoted to an additional component of cruciferous vegetables, namely, the glucosinolates. Glucosinolates are biologically inactive, sulfur-containing compounds that can be broken down in the human gastrointestinal tract. Isothiocyanates, including sulforaphane, are the biologically active metabolites of glucosinolates that can then be absorbed through the intestine 2. Broccoli has a high glucosinolate content compared to other cruciferous vegetables, and broccoli extracts have a particularly high concentration of sulforaphane 3, 4.

    Expand References

    References

    1. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
    2. Lund E. Non-nutritive bioactive constituents of plants: dietary sources and health benefits of glucosinolates. Int J Vitam.Nutr Res 2003;73:135-43.
    3. Zhang Y, Talalay P, Cho CG, Posner GH. Proc Natl Acad Sci U.S A 1992;89:2399-403.
    4. McNaughton SA, Marks GC. Development of a food composition database for the estimation of dietary intakes of glucosinolates, the biologically active constituents of cruciferous vegetables. Br J Nutr 2003;90:687-97.
  • Brown rice protein

    Brown rice protein. Brown rice (or “hulled rice”) is unmilled or partly milled rice, Oryza sativa. The process that produces brown rice removes only the outermost layer, the husk, of the rice kernel, which is the least damaging to its nutritional value and avoids the unnecessary loss of nutrients that occurs with further processing. Brown rice contains approximately 8% proteins, which include the amino acids phenylalanine and tyrosine, leucine, valine, lysine, methionine and cystine, isoleucine, histidine, tryptophan and valine 1.

    This ingredient can also be found in the following products:

    Expand References

    References

    1. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
  • Calcium carbonate

    Calcium carbonate is an organic compound used as a source of the essential mineral calcium in dietary supplements. In a study of post-menopausal women, calcium carbonate was as bioavailable as calcium citrate 1. It is considered generally recognized as safe (GRAS) for use in foods by the U.S. Food and Drug Administration (FDA) 2.

    This ingredient can also be found in the following products:

    Expand References

    References

    1. Heaney, R.P., Dowell, S.D., Bierman, J., et al. Absorbability and cost effectiveness in calcium supplementation. J Am Coll Nutr 2001; 20(3): 239-46.
    2. Food and Drug Administration. EAFUS: A Food Additive Database. http://www.foodsafety.gov/~dms/eafus.html. 10-17-2008. 12-4-2008.
  • Carrot (root)

    Carrot. The edible roots of the carrot plant, Dacus carota, are one of the world’s leading vegetable crops. Carrots are a member of the parsley family, Apiaceae or Umbelliferae, and are one of the richest vegetable sources of vitamin A and beta-carotene 1. Carrots are also a good source of vitamin K and a source of vitamin C, thiamin, niacin, vitamin B6, folate, manganese, dietary fiber and potassium 2. Many of these nutrients have antioxidant activities.

    Expand References

    References

    1. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
  • Chromium chloride

    Chromium is an essential trace element that plays an important role in normal blood sugar regulation. Sources of dietary chromium include high-bran cereals, meats, poultry, fish and some beers and red wines. No adverse effects have been associated with chromium intake from food or supplements 1.

    The U.S. Food and Drug Administration (FDA) has established a Reference Daily Intake (RDI) of 120 μg chromium for adults and children 4 or more years of age (21CFR101.9). RDIs are a set of dietary references for essential vitamins and minerals that are considered amounts sufficient to meet the daily requirements of healthy individuals. RDIs serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels.

    In a 16-week randomized, double-blind, placebo-controlled trial of 60 adults, subjects who consumed milk containing 200 mcg chromium from chromium chloride experienced no adverse events, other than mild complaints of constipation (5% of subjects) and flatulence (5% of subjects) 2.

    This ingredient can also be found in the following products:

    Expand References

    References

    1. Institute of Medicine. Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc. Washington, D.C.: National Academy Press, 2002.
    2. Pei, D., Hsieh, C.H., Hung, Y.J., et al. The influence of chromium chloride-containing milk to glycemic control of patients with type 2 diabetes mellitus: a randomized, double-blind, placebo-controlled trial. Metabolism 2006; 55(7): 923-7.
  • Copper sulfate

    Copper is a mineral that occurs naturally in many foods and is present in small amounts in drinking water. Contributors of dietary copper include organ meats, seafood, nuts, wheat bran cereals and whole grain products. Copper is a component of multiple enzymes and is involved in numerous biochemical reactions in human cells, such as the reduction of molecular oxygen, the regulation of gene expression, mitochondrial function/cellular metabolism and the absorption, storage and metabolism of iron 1.

    The U.S. Food and Drug Administration (FDA) has established a Reference Daily Intake (RDI) of 2.0 mg copper for adults and children 4 or more years of age (21CFR101.9). RDIs are a set of dietary references for essential vitamins and minerals that are considered amounts sufficient to meet the daily requirements of healthy individuals. RDIs serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels.

    The risk of adverse effects resulting from excess intake of copper from food, water and supplements appears to be very low in adults, but may be more likely in young children. Excess copper intake can lead to gastrointestinal disturbances and possible liver damage 1.

    According to the FDA, copper sulfate is Generally Recognized as Safe (GRAS) (21CFR 184.1261).

    This ingredient can also be found in the following products:

    Expand References

    References

    1. Institute of Medicine. Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc. Washington, D.C.: National Academy Press, 2002.
  • Dipotassium phosphate

    Dipotassium phosphate is a water-soluble salt used to aid in the mixing of ingredients in foods, such as dairy products and cheese. It is a source of the nutrients phosphorous and potassium. Dipotassium phosphate is considered generally recognized as safe (GRAS) for use in foods by the U.S. Food and Drug Administration (FDA) 1.

    Expand References

    References

    1. Food and Drug Administration. EAFUS: A Food Additive Database. http://www.foodsafety.gov/~dms/eafus.html. 10-17-2008. 12-4-2008.
  • Ferrous fumarate

    Ferrous fumarate, an iron salt of fumaric acid, is often used as a source of iron in foods and dietary supplements. It is considered generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use as a nutrient supplement in foods (21CFR184.1307d) 1.

    Expand References

    References

    1. Food and Drug Administration. EAFUS: A Food Additive Database. http://www.foodsafety.gov/~dms/eafus.html. 10-17-2008. 12-4-2008.
  • Flax (seed)

    Flax (seed). Flax seeds are the seeds of the common flax, or linseed plant, Linum usitatissimum. They contain high levels of lignans, polyphenolic compounds that have been shown to be beneficial to human health. Flax seeds also contain a significant amount of protein and the essential fatty acid, alpha-linolenic acid (ALA), a biological precursor to omega-3 fatty acids such as eicosapentanoic acid (EPA) 1. Flax seed appears to be well-tolerated, and there is long-standing historical use of flax seed products in dietary supplements 2.

    This ingredient can also be found in the following products:

    Expand References

    References

    1. PDR for Nutritional Supplements. Montvale, NJ: Physicians’ Desk Reference, Inc, 2008.
  • Folate (from baker's yeast)

    Folate is a water-soluble B complex vitamin that is used in the human body for synthesis of nucleic acids and amino acids. Food sources of folate include dark green leafy vegetables, citrus fruits and juices, legumes and liver.

    Folate is well tolerated in amounts found in fortified foods and supplements. The U.S. Food and Drug Administration (FDA) has established a Reference Daily Intake (RDI) of 400 μg folate for adults and children 4 or more years of age (21CFR101.9). RDIs are a set of dietary references for essential vitamins and minerals that are considered amounts sufficient to meet the daily requirements of healthy individuals. RDIs serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels.

    Baker’s yeast, Saccharomyces cerevisiae, also known as brewer’s yeast, is a yeast often used for baking or brewing. It is an excellent source of the essential B vitamins, including folic acid, niacin, biotin, pantothenic acid, riboflavin, thiamin and vitamin B6 2.

    Expand References

    References

    1. Institute of Medicine. Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline. Washington, D.C.: National Academy Press, 2000.
    2. Natural Medicines. Comprehensive Database. Therapeutic Research Faculty, 2003.
  • Fructose

    Fructose, also known as levulose, is a monosaccharide sugar that occurs naturally in honey and a number of fruits. It is used as a flavoring and sweetening agent in foods. Fructose is the sweetest sugar, sweeter than the other monosaccharide sugars glucose and sucrose 1. It is approved for use as a food additive by the U.S. Food and Drug Administration 2.

    Expand References

    References

    1. Handbook of Pharmaceutical Excipients. Washington, DC: Pharmaceutical Press and American Pharmacists Assn, 2006.
    2. Food and Drug Administration. EAFUS: A Food Additive Database. http://www.foodsafety.gov/~dms/eafus.html. 10-17-2008. 12-4-2008.
  • Guar gum

    Guar gum is a high viscosity polysaccharide (galactomannan) obtained from the seed of the guar plant (Cyamopsis tetragonoloba or C. psoraloides) 1.
    . The U.S. Food and Drug Administration considers guar gum to be Generally Recognized as Safe (GRAS) when used in foods, typically as a thickener (21CFR184.1339).

    This ingredient can also be found in the following products:

    Expand References

    References

    1. Whistler RL, BeMiller JN. Carbohydrate Chemistry for Food Scientists. St. Paul, Minn.: American Association of Cereal Chemists, Inc., 1999.
  • Gum acacia

    Gum acacia, also known as gum arabic, is the gum that exudes from the acacia tree, Acacia senegal or Acacia seyal. Gum acacia is a water-soluble dietary fiber used primarily to control the consistency of food and beverages. Monosaccharide constituents include galactose, arabinose, glucuronic acid and rhamnose 1. Gum acacia is included in the U.S. Food and Drug Administration (FDA) Inactive Ingredients Guide as safe to use in the amounts present in our products 2. It is also an approved food additive by the U.S. FDA 3.

    Expand References

    References

    1. Whistler RL, BeMiller JN. Carbohydrate Chemistry for Food Scientists. St. Paul, Minn.: American Association of Cereal Chemists, Inc., 1999.
    2. Food and Drug Administration. EAFUS: A Food Additive Database. http://www.foodsafety.gov/~dms/eafus.html. 10-17-2008. 12-4-2008.
  • Gum tragacanth

    Gum tragacanth comes from the stems and branches of the flowering plant Astragalus gummifer. The raw gum is made up of a mixture of two polysaccharides. Monosaccharide constituents include galactose, arabinose, xylose, fucose, rhamnose, and galacturonic acid 1. Gum tragacanth has been approved for use in pharmaceuticals in the U.S. since 1820 and in foods since 1925 2. Most gums are believed to be largely degraded in the colon 3. Test tube studies have demonstrated that gum tragacanth can be digested by a number of bacteria that inhabit the human colon, including the beneficial Bifidobacteria species 4,5. Gum tragacanth is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) and is commonly added to foods (21CFR184.1351).

    Expand References

    References

    1. Anderson DM, Howlett JF, McNab CG. The amino acid composition of the proteinaceous component of gum tragacanth (Asiatic Astragalus spp.). Food Addit Contam 1985;2:231-5.
    2. Anderson DM. Evidence for the safety of gum tragacanth (Asiatic Astragalus spp.) and modern criteria for the evaluation of food additives. Food Addit Contam 1989;6:1-12.
    3. Hill MJ. Bacterial fermentation of complex carbohydrate in the human colon. Eur J Cancer Prev 1995;4:353-8.
    4. Crociani F, Alessandrini A, Mucci MM, Biavati B. Degradation of complex carbohydrates by Bifidobacterium spp. Int J Food Microbiol 1994;24:199-210.
    5. Salyers AA, West SE, Vercellotti JR, Wilkins TD. Fermentation of mucins and plant polysaccharides by anaerobic bacteria from the human colon. Appl Environ Microbiol 1977;34:529-33.
  • Helianthus annuus (sunflower) seed oil

    Helianthus annuus (sunflower) seed oil is the oil expressed from the seeds of the common sunflower. Sunflower oil is used in cosmetics and personal care products as a skin conditioning agent that slows the loss of water from the skin by forming a barrier on the skin’s surface 1. Sunflower oil is generally regarded as relatively nontoxic and nonirritating when used in cosmetics and personal care products 2.

    This ingredient can also be found in the following products:

    Expand References

    References

    1. International Cosmetic Ingredient Dictionary and Handbook. Washington, D.C.: The Cosmetic, Toiletry and Fragrance Association, 2006.
    2. Handbook of Pharmaceutical Excipients. Washington, DC: Pharmaceutical Press and American Pharmacists Assn, 2006.
  • Kale (leaf)

    Kale is a cruciferous vegetable that is a member of the mustard family, Brassicaceae. It is an excellent source of vitamin A, vitamin C, vitamin K and manganese, as well as a source of dietary fiber, thiamin, riboflavin, folate, iron, magnesium, phosphorus, vitamin B6, calcium, potassium and copper 1. Many of these nutrients have antioxidant activities.
      Recent attention has been devoted to an additional component of cruciferous vegetables, namely, the glucosinolates. Glucosinolates are sulfur-containing compounds that can be broken down in the human gastrointestinal tract. Isothiocyanates, including sulforaphane, are the metabolites of glucosinolates that can then be absorbed through the intestine 2. Kale has a moderate to high glucosinolate content when compared with other cruciferous vegetables 3.

    Expand References

    References

    1. United States Department of Agriculture. USDA National Nutrient Database for Standard Reference, Release 21. http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00. 2008.
  • Magnesium oxide

    Magnesium oxide, or magnesia, is a white mineral powder used as a source of magnesium in dietary supplements. It is also used as an excipient in oral formulations to bind excess water and to modify the pH (acidity or alkalinity) 1. Magnesium oxide is considered generally recognized as safe (GRAS) for use in foods by the U.S. Food and Drug Administration (FDA) (21CFR184.1431) 2.

    Expand References

    References

    1. Handbook of Pharmaceutical Excipients. Washington, DC: Pharmaceutical Press and American Pharmacists Assn, 2006.
  • Manganese sulfate

    Manganese sulfate is the manganese salt of sulfuric acid. It is used as a source of manganese in dietary supplements. Manganese sulfate is considered generally recognized as safe for use as a nutrient supplement in foods by the U.S. Food and Drug Administration (FDA) (21CFR184.1461) 1.

    Expand References

    References

    1. Food and Drug Administration. EAFUS: A Food Additive Database. http://www.foodsafety.gov/~dms/eafus.html. 10-17-2008. 12-4-2008.
  • Niacin (from baker's yeast)

    Niacin is a water-soluble vitamin, also known as vitamin B3 or nicotinamide. Niacin is a precursor to the most central electron carrier substances in living cells, nicotinamide adenine dinucleotide (NAD) and nicotinamide adenine dinucleotide phosphate (NADP), thus functioning in many metabolic pathways 1. Foods that contain niacin include beans, liver, fish, poultry and cereal grains.
      The U.S. Food and Drug Administration (FDA) has established a Reference Daily Intake (RDI) of 20 mg niacin for adults and children 4 or more years of age (21CFR101.9). RDIs are a set of dietary references for essential vitamins and minerals that are considered amounts sufficient to meet the daily requirements of healthy individuals. RDIs serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels.
      Baker’s yeast, Saccharomyces cerevisiae, also known as brewer’s yeast, is a yeast often used for baking or brewing. It is an excellent source of the essential B vitamins, including folic acid, niacin, biotin, pantothenic acid, riboflavin, thiamin and vitamin B6 2.

    Expand References

    References

    1. Institute of Medicine. Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline. Washington, D.C.: National Academy Press, 2000.
    2. Natural Medicines. Comprehensive Database. Therapeutic Research Faculty, 2003.
  • Pantothenic acid (from baker's yeast)

    Pantothenic acid, also known as vitamin B5, is an essential B complex vitamin that is a component of coenzyme A (CoA), a molecule that is involved in the metabolism of fat, carbohydrates and proteins 1. Rich food sources of pantothenic acid include chicken, beef, potatoes, oat cereals, tomato products, liver, kidney, egg yolk, broccoli and whole grains. In commercial supplement products, pantothenic acid is available as calcium or sodium D-pantothenate or as pantothenol. Pantothenic acid is frequently used in combination with other B vitamins in vitamin B complex formulations.
      The U.S. Food and Drug Administration (FDA) has established a Reference Daily Intake (RDI) of 10 mg pantothenic acid for adults and children 4 or more years of age (21CFR101.9). RDIs are a set of dietary references for essential vitamins and minerals that are considered amounts sufficient to meet the daily requirements of healthy individuals. RDIs serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels.
      Baker’s yeast, Saccharomyces cerevisiae, also known as brewer’s yeast, is a yeast often used for baking or brewing. It is an excellent source of the essential B vitamins, including folic acid, niacin, biotin, pantothenic acid, riboflavin, thiamin and vitamin B6 2.

    Expand References

    References

    1. Institute of Medicine. Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline. Washington, D.C.: National Academy Press, 2000.
    2. Natural Medicines. Comprehensive Database. Therapeutic Research Faculty, 2003.
  • Pea protein

    Pea protein. Peas, the small spherical seeds or seed-pods of the legume Pisum sativum, have been consumed as food for thousands of years, beginning with Chinese cultures as far back as 2000 B.C. Peas can be used as a source of protein in dietary supplements, containing almost as much protein by weight as eggs 1. Pea protein is highly digestible and a good source of essential amino acids, including lysine and the branched chain amino acids leucine, isoleucine and valine 2. Large scale population studies indicate that intake of plant protein has a positive impact on body weight, body mass index (BMI) and waist circumference3,4.

    This ingredient can also be found in the following products:

    Expand References

    References

    1. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
    2. Mariotti F, Pueyo ME, Tome D, Berot S, Benamouzig R, Mahe S. The influence of the albumin fraction on the bioavailability and postprandial utilization of pea protein given selectively to humans. J Nutr 2001;131:1706-13.
    3. Berryman CE, Agarwal S, Lieberman HR, Fulgoni VL, III, Pasiakos SM. Diets higher in animal and plant protein are associated with lower adiposity and do not impair kidney function in US adults. Am J Clin Nutr 2016;104:743-9.
    4. You W, Henneberg M. Meat consumption providing a surplus energy in modern diet contributes to obesity prevalence: an ecological analysis. BMC Nutrition 2016;2:1-11.
  • Potassium iodide

    Potassium iodide is an inorganic salt that occurs naturally in sea water and salt deposits. It is used in dietary supplements as a source of iodine. Potassium iodide is considered generally recognized as safe for use as a nutrient supplement in foods by the U.S. Food and Drug Administration (FDA) (21CFR184.1634) 1.

    Expand References

    References

    1. Food and Drug Administration. EAFUS: A Food Additive Database. http://www.foodsafety.gov/~dms/eafus.html. 10-17-2008. 12-4-2008.
  • Riboflavin (from baker's yeast)

    Riboflavin is a water-soluble vitamin, also known as vitamin B2, which is involved in numerous metabolic processes and energy production in the body 1.Good dietary sources of riboflavin are milk, eggs, enriched cereals/grains, meats, liver and green vegetables. Riboflavin is commonly found in multivitamin and vitamin B complex preparations.
      The U.S. Food and Drug Administration (FDA) has established a Reference Daily Intake (RDI) of 1.7 mg riboflavin for adults and children 4 or more years of age (21CFR101.9). RDIs are a set of dietary references for essential vitamins and minerals that are considered amounts sufficient to meet the daily requirements of healthy individuals. RDIs serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels.
      The limited capacity of humans to absorb orally administered riboflavin limits its potential for harm. No adverse effects associated with riboflavin consumption from food or supplements have been reported 1.
      Baker’s yeast, Saccharomyces cerevisiae, also known as brewer’s yeast, is a yeast often used for baking or brewing. It is an excellent source of the essential B vitamins, including folic acid, niacin, biotin, pantothenic acid, riboflavin, thiamin and vitamin B6 2.

    Expand References

    References

    1. Institute of Medicine. Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline. Washington, D.C.: National Academy Press, 2000.
    2. Natural Medicines. Comprehensive Database. Therapeutic Research Faculty, 2003.
  • Rice

    Rice is the seed from the grass of the genus Oryza.  O. sativa is the species most commonly cultivated for food.  Rice is one of the most important cereal grains consumed worldwide.  A cup of cooked brown rice provides 88% the Daily Value (DV) of manganese and 20% or more of the DV of magnesium and selenium. It is also a source of multiple minerals and B vitamins and fiber (nutritionadata.self.com).

    This ingredient can also be found in the following products:

  • Sodium selenate

    Selenium is a trace mineral found in soil, water and some foods. The selenium content of food varies depending on the selenium content of the soil where the animal was raised or the plant was grown. Selenium is an essential element in several metabolic pathways and functions largely through its association with proteins, known as selenoproteins. Known biological functions of selenium include defense against oxidative stress and regulation of thyroid hormone action.

    The U.S. Food and Drug Administration (FDA) has established a Reference Daily Intake (RDI) of 70 μg selenium for adults and children 4 or more years of age (21CFR101.9). RDIs are a set of dietary references for essential vitamins and minerals that are considered amounts sufficient to meet the daily requirements of healthy individuals. RDIs serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels.

    Sodium selenate (Na204Se) is often used to supplement the diet with selenium. In a 4-week human clinical trial of 82 subjects taking high doses of supplemental selenium in the forms of sodium selenate or selenomethionine, no adverse events were reported for either form of selenium at the 200 mcg/day dosage 1.
    .

    This ingredient can also be found in the following products:

    Expand References

    References

    1. Burk, R.F., Hill, K.E., Motley, A.K., et al. Selenium deficiency occurs in some patients with moderate-to-severe cirrhosis and can be corrected by administration of selenate but not selenomethionine: a randomized controlled trial. Am J Clin Nutr 2015; 102(5): 1126-33.
  • Stevia extract (leaf)

    Stevia extract is derived from the leaves of the plant, Stevia rebaudiana. Stevia extracts are used as natural sweeteners and as dietary supplements in a number of countries, including the United States 1. Much of the sweetness of stevia leaves is attributed to the presence of glycosides, including rebaudioside A, which is about 300 times sweeter than sucrose (sugar). Stevia also contains tannins and phytosterols, such as beta-sitosterol and stigmasterol 2.

    Expand References

    References

    1. Natural Standard Database. www.naturalstandard.com. 2009.
    2. Leung A, Foster S. Encyclopedia of Common Natural Ingredients Used in Food, Drugs and Cosmetics. New York, NY: John Wiley, 1996.
  • Thiamin (from baker's yeast)

    Thiamin is a water-soluble B-complex vitamin, also known as vitamin B1. It functions as a coenzyme in the metabolism of carbohydrates and branched-chain amino acids 1. Dietary sources of thiamin include beef, pork, breads, seeds and whole grain cereals. Dietary thiamin is minimally absorbed through the intestine.
      The U.S. Food and Drug Administration (FDA) has established a Reference Daily Intake (RDI) of 1.5 mg thiamin for adults and children 4 or more years of age (21CFR101.9). RDIs are a set of dietary references for essential vitamins and minerals that are considered amounts sufficient to meet the daily requirements of healthy individuals. RDIs serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels.
      Baker’s yeast, Saccharomyces cerevisiae, also known as brewer’s yeast, is a yeast often used for baking or brewing. It is an excellent source of the essential B vitamins, including folic acid, niacin, biotin, pantothenic acid, riboflavin, thiamin and vitamin B6 2.

    Expand References

    References

    1. Institute of Medicine. Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline. Washington, D.C.: National Academy Press, 2000.
    2. Natural Medicines. Comprehensive Database. Therapeutic Research Faculty, 2003.
  • Tomato (fruit)

    Tomato is the fruit of the plant, Lycopersicon esculentum, and a member of the Nightshade family, Solanceae. Cultivated tomatoes vary in size from cherry tomatoes, 1–2 cm in diameter, to beefsteak tomatoes, 10 cm or more in diameter. Tomatoes are an excellent source of vitamin A and well-known for their lycopene content, an important antioxidant nutrient 1. Ripe (red) tomatoes contain 3 to 4 times as much vitamin A as mature green tomatoes 2. Tomatoes are also a good source of vitamin K and a source of dietary fiber, vitamin C, vitamin B6, folate and manganese 3.

    Expand References

    References

    1. Natural Standard Database. www.naturalstandard.com. 2009.
    2. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
    3. United States Department of Agriculture. USDA National Nutrient Database for Standard Reference, Release 21. http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00. 2008.
  • Vitamin A (as beta-carotene)

    Vitamin A, also called retinol, is a fat-soluble vitamin that is essential for humans. Adequate intake is important for normal vision and immune function. Dietary vitamin A can be provided as both preformed vitamin A and provitamin A carotenoids that are precursors to vitamin A. Preformed vitamin A is abundant in animal-derived foods like liver, kidney, eggs, and dairy products. Carotenoids, like beta-carotene, are found in darkly colored fruits and vegetables. Preformed vitamin A is efficiently absorbed through the intestines, while carotenoids may either be absorbed through the intestines intact or cleaved to form vitamin A prior to absorption. The proportion of beta-carotene converted to vitamin A decreases as beta-carotene intake increases, limiting the risk of vitamin A toxicity 1.
      Dietary preformed vitamin A and provitamin A carotenoids have vitamin A activity that can be expressed as retinol activity equivalents (RAEs) or international units (IU). In the U.S., 1 RAE is equal to 3.33 IU vitamin A. The U.S. Food and Drug Administration (FDA) has established a Reference Daily Intake (RDI) of 5,000 IUs vitamin A for adults and children 4 or more years of age (21CFR101.9). RDIs are a set of dietary references for essential vitamins and minerals that are considered amounts sufficient to meet the daily requirements of healthy individuals. RDIs serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels.

    Beta-carotene, also called provitamin A, is a member of a group of plant-produced compounds called carotenoids, which serve as precursors to vitamin A. Beta-carotene is a potent antioxidant. The ultimate source of all vitamin A is from the carotenes, and beta-carotene has the highest vitamin A activity 1. Beta-carotene is particularly abundant in orange vegetables and fruit, and may be directly added to foods as a vitamin supplement 2.
      Carotenoids may either be absorbed through the intestines intact, or be cleaved to form vitamin A prior to absorption. There is no Recommended Dietary Allowance (RDA) for beta-carotene or other provitamin A carotenoids. However, dietary provitamin A carotenoids have vitamin A activity that can be expressed as retinol activity equivalents (RAEs). The RDA for RAEs is 900 µg/day for men and 700 µg/day for women 3. Beta-carotene supplementation in humans is likely safe over long periods of time.

    This ingredient can also be found in the following products:

    Expand References

    References

    1. Institute of Medicine. Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc. Washington, D.C.: National Academy Press, 2002.
    2. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
    3. Food and Drugs. Title 21, U.S. Code of Federal Regulations. 1999. 21CFR. Ref Type: Bill/Resolution
  • Vitamin B6 (from baker's yeast)

    Vitamin B6, or pyridoxine, is a water-soluble vitamin that functions as a coenzyme in the metabolism of amino acids and the release of glucose from glycogen 1. Major sources of vitamin B6 include fortified, ready-to-eat cereals; mixed foods (including sandwiches) with meat, fish or poultry as the main ingredient; white potatoes and other starchy vegetables; and non-citrus fruits. Vitamin B6 is frequently used in combination with other B vitamins in vitamin B complex formulations.
      Vitamin B6 is generally considered safe in adults and children when used appropriately at recommended doses. The U.S. Food and Drug Administration (FDA) has established a Reference Daily Intake (RDI) of 2.0 mg vitamin B6 for adults and children 4 or more years of age (21CFR101.9). RDIs are a set of dietary references for essential vitamins and minerals that are considered amounts sufficient to meet the daily requirements of healthy individuals. RDIs serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels.
      Baker’s yeast, Saccharomyces cerevisiae, also known as brewer’s yeast, is a yeast often used for baking or brewing. It is an excellent source of the essential B vitamins, including folic acid, niacin, biotin, pantothenic acid, riboflavin, thiamin and vitamin B6 2.

    Expand References

    References

    1. Institute of Medicine. Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline. Washington, D.C.: National Academy Press, 2000.
    2. Natural Medicines. Comprehensive Database. Therapeutic Research Faculty, 2003.
  • Vitamin C (from acerola fruit extract)

    Vitamin C, also called ascorbic acid, is an essential water-soluble vitamin found mainly in fruits and vegetables, particularly in citrus fruits such as oranges. Vitamin C functions as a reducing agent and thereby demonstrates potent antioxidant activity. Vitamin C deficiency can lead to the disease scurvy, which involves the deterioration of elastic tissue, demonstrating the important role of ascorbic acid in the synthesis of connective tissues such as collagen in bones 1. Dietary vitamin C is efficiently absorbed through the intestine.
      Vitamin C is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) (21CFR182.8013). The U.S. FDA has established a Reference Daily Intake (RDI) of 60 mgs vitamin C for adults and children 4 or more years of age (21CFR101.9). RDIs are a set of dietary references for essential vitamins and minerals that are considered amounts sufficient to meet the daily requirements of healthy individuals. RDIs serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels.
      Acerola extract is obtained from the fruit of the small tree, Malpighia glabra or Malpighia punicifolia. Acerola is grown in tropical regions of the Americas. The fruit is known for being one of the richest natural sources of vitamin C and also contains vitamin A, thiamin, riboflavin, niacin and polyphenols, such as anthocyanins. Acerola fruit extract acts as an antioxidant, likely due to the presence of some of these nutrients 2. Most acerola fruit is processed into fruit products, such as jams, jellies and juices, or added to dietary supplements as a source of vitamin C 3.

    This ingredient can also be found in the following products:

    Expand References

    References

    1. Institute of Medicine. Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids. Washington, D.C.: National Academy Press, 2000.
    2. Natural Standard Database. www.naturalstandard.com. 2009.
    3. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
  • Vitamin E (as d-alpha tocopherol)

    Vitamin E, a fat-soluble vitamin with antioxidant properties, is comprised of four tocopherols and four tocotrienols. Natural tocopherols exist as a mixture of d-alpha-, d-beta-, d-gamma- and d-delta-isoforms; alpha-tocopherol is the most active form in humans. Tocopherols are present in many foods, and are particularly rich in vegetable oils, nuts and grains. They are considered generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use in foods (21CFR182.3890). All forms of vitamin E, including all of the tocopherol and tocotrienol homologues, are absorbed through the intestine in a similar manner. The FDA has established a Reference Daily Intake (RDI) of 30 international units (IUs) vitamin E for adults and children 4 or more years of age (21CFR101.9). RDIs are a set of dietary references for essential vitamins and minerals that are considered amounts sufficient to meet the daily requirements of healthy individuals. They serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels1.

    This ingredient can also be found in the following products:

    Expand References

    References

    1. Institute of Medicine. Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids. Washington, D.C.: National Academy Press, 2000.
  • Zinc oxide

    Zinc is an essential trace element necessary for the functioning of approximately 100 different enzymes in the body. It plays a vital role in many biological processes, such as the maintenance of protein structure, the regulation of gene expression and the metabolism of hormones. Zinc is abundant in red meats, certain seafood and whole grains, and many breakfast cereals are fortified with zinc. The U.S. Food and Drug Administration (FDA) has established a Reference Daily Intake (RDI) of 15 mg zinc for adults and children 4 or more years of age (21CFR101.9). RDIs are a set of dietary references for essential vitamins and minerals that are considered amounts sufficient to meet the daily requirements of healthy individuals. RDIs serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels.

    Zinc oxide (ZnO) is regarded by the FDA as Generally Recognized as Safe (GRAS) when used as a nutrient supplement in foods and (21CFR182.8991).

    This ingredient can also be found in the following products:

Formulation

Functional

  • Cherry (fruit)

    Cherry. There are basically two types of cherries commonly consumed in the United States. The sour cherry, Prunus cerasus, is used mainly in cooked desserts while sweet cherries, Prunus avium, are primarily eaten fresh or prepared frozen, canned or brined (maraschino cherries) 1. Sour cherries are an excellent source of vitamin A, and a source of dietary fiber, vitamin C and the anthocyanidin compound cyanidin. Sweet cherries are a source of vitamin C and dietary fiber, and they contain anthocyanidins along with numerous bioflavonoid compounds 2, 3. Many of these nutrients demonstrate antioxidant activities.

    This ingredient can also be found in the following products:

    Expand References

    References

    1. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
    2. United States Department of Agriculture. USDA National Nutrient Database for Standard Reference, Release 21. http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00. 2008.
    3. USDA Agricultural Research Service. USDA Database for the Flavonoid Content of Selected Foods. USDA Department of Agriculture, 2003.
  • Ergocalciferol

    Ergocalciferol (vitamin D2) is a form of vitamin D used in dietary supplements. Ergocalciferol is derived from plant sources and is commonly added to fortified foods, such as milk and breakfast cereals 1.

    This ingredient can also be found in the following products:

    Expand References

    References

    1. PDR for Nutritional Supplements. Montvale, NJ: Physicians’ Desk Reference, Inc, 2008.
  • Raspberry (fruit)

    Raspberry. Red raspberries, Rubus idaeus, are the major type of raspberry grown in the United States. They are a popular dessert fruit, included in foods such as pies, baked goods, sherbets and jams, as well as used for the production of certain liqueurs and wines 1. Raspberries are an excellent source of vitamin C, manganese and dietary fiber, and they contain a number of bioflavonoids, such as quercetin, that demonstrate antioxidant activities 2, 3.

    This ingredient can also be found in the following products:

    Expand References

    References

    1. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
    2. United States Department of Agriculture. USDA National Nutrient Database for Standard Reference, Release 21. http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00. 2008.
    3. USDA Agricultural Research Service. USDA Database for the Flavonoid Content of Selected Foods. USDA Department of Agriculture, 2003.
  • Spinach (leaf & stem)

    Spinach. The leaves of the spinach plant, Spinacia oleracea, are a popular garden vegetable, widely cultivated throughout the world. While some spinach is consumed fresh, the majority is processed as canned or frozen 1. Fresh spinach is an excellent source of vitamins A and K, a good source of folate and a source of vitamin C and manganese 2. Spinach also contains flavonoid compounds, such as quercetin and myricetin, which demonstrate antioxidant activities 3.

    This ingredient can also be found in the following products:

    Expand References

    References

    1. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
    2. United States Department of Agriculture. USDA National Nutrient Database for Standard Reference, Release 21. http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00. 2008.
    3. USDA Agricultural Research Service. USDA Database for the Flavonoid Content of Selected Foods. USDA Department of Agriculture, 2003.
  • Strawberry (fruit)

    Strawberry. Strawberries are the world’s leading berry-type fruit, although technically they are not a true fruit but a pseudocarp, literally translated as “false fruit” 1. They are an excellent source of vitamin C and a source of bioflavonoids, such as quercetin, which demonstrate antioxidant activities 2, 3.

    This ingredient can also be found in the following products:

    Expand References

    References

    1. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
    2. United States Department of Agriculture. USDA National Nutrient Database for Standard Reference, Release 21. http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00. 2008.
    3. USDA Agricultural Research Service. USDA Database for the Flavonoid Content of Selected Foods. USDA Department of Agriculture, 2003.
  • Vitamin B12

    Vitamin B12 is an essential water-soluble vitamin that is commonly found in a variety of animal foods such as fish, shellfish, meat and dairy products. Synthetic vitamin B12 is frequently used in combination with other B vitamins in vitamin B complex formulations and added to supplements and fortified foods such as cereals. An adequate supply of vitamin B12 is essential to maintain healthy nerve cell and red blood cell function, as well as for folate utilization. The average fractional absorption of vitamin B12 from food by healthy individuals is approximately 50 percent 1.
      No adverse effects have been associated with vitamin B12 intake from food or supplements in healthy individuals 1. The U.S. Food and Drug Administration (FDA) has established a Reference Daily Intake (RDI) of 6 μg vitamin B12 for adults and children 4 or more years of age (21CFR101.9). RDIs are a set of dietary references for essential vitamins and minerals that are considered amounts sufficient to meet the daily requirements of healthy individuals. RDIs serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels.

    This ingredient can also be found in the following products:

    Expand References

    References

    1. Institute of Medicine. Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline. Washington, D.C.: National Academy Press, 2000.

Product Claims

Products

TruPLENISH™ Nutritional Supplement Shake

Product Numbers

16317: 658 g Vanilla TruPLENISH Nutritional Supplement Shake

Country

South Africa

Effective

June 2017

Supersedes

April 2017
  • Quality and Safety
    • Gluten-free
    • Naturally gluten-free
    • Suitable for vegans and vegetarians
    • No genetically modified DNA
    • Free from soy or soy-derived ingredients
    • Free from dairy or dairy-derived ingredients
    • Free from MSG
    • Free from artificial colors
    • Free from artificial flavors
    • Free from artificial sweeteners
    • Free from preservatives
    • Low glycemic
    • Contains naturally sourced ingredients
    • Suitable for individuals ages nine and older
  • Ingredients
    • Comprehensive system for optimal nutrition
    • The average American adult consumes insufficient fiber and inadequate amounts of multiple key nutrients, including calcium, iron, magnesium, potassium, and vitamins A, D and E. With intake of a single TruPLENISH shake, typical daily gaps in calcium, iron, magnesium, vitamin A, and vitamin E can be corrected, and 56% of the fiber gap and over 45% of the vitamin D gap can be addressed. With intake of two servings of TruPLENISH, typical daily gaps in fiber, calcium, iron, magnesium, vitamin A and vitamin E can be corrected, and over 90% of the vitamin D gap can be addressed.
    • High in protein [20 g, 40% DV/serving]
    • The protein powder component of TruPLENISH powder includes a rich array of amino acids, including the nine amino acids that must be supplied in the diet (essential amino acids) (E).  The protein component is:
      • 17.1% glutamic acid
      • 11.0% aspartic acid
      • 8.6% leucine (E)
      • 8.1% arginine
      • 6.0% lysine (E)
      • 5.7% phenylalanine (E)
      • 5.5% valine (E)
      • 5.2% serine
      • 4.8% alanine
      • 4.8% isoleucine (E)
      • 4.4% proline
      • 4.2% tyrosine
      • 4.2% glycine
      • 3.8% threonine (E)
      • 2.4% histidine (E)
      • 1.7% methionine (E)
      • 1.3% cysteine
      • 1.1% tryptophan (E)
    • Features a blend of plant-based proteins
    • High in fiber [5 g, 50% DV/serving]
    • Quick and complete
    • Each serving provides baseline amounts of:
      • vitamins
      • minerals]
      • glyconutrients
      • omega-3 fatty acids
      • probiotics
      • prebiotics
      • antioxidants
    • Made with a natural sweetener
  • General Benefits
    • Look better. Feel better.*
    • New and healthy habit forming
    • Provides [sustained/steady/balanced] energy
    • Balanced meal supporting advanced nutrition and wellness*
    • Provides [easy-to-digest/digestible] plant-based proteins that are efficient for the body to process
    • Promotes healthy digestion
  • Healthy Weight Management Benefits
    • High fiber content can help you feel fuller for longer* [5 g fiber, 20% DV]
    • Supports healthy weight management* ŧ
    • Helps [reduce feelings of hunger/increase satiety]
    • Helps [transform your body/improve   your body composition] through the maintenance of lean muscle* ŧ
    • Promotes healthy weight-loss for a healthier, leaner body* ŧ
    • Helps increase metabolism*
    • Supports the maintenance of lean muscle*

     

    ŧ When taken in conjunction with [a reduced calorie diet and regular exercise/Mannatech’s TruHealth System’s dietary, water intake and exercise recommendations]

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