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Pea Protein Isolate 86% (1 lb)

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Our Raw Pea Protein Isolate Powder is 86% protein and an excellent natural vegetable-based protein powder derived from yellow peas (Pisum sativum). Yellow peas are more commonly known as "split peas" and are used extensively in food preparation such as in soups & purees.

Most commercially available protein powders are derived from soy, rice, eggs, or dairy, which are often problematic for those with allergic dietary concerns. We've chosen Pea Protein because it is a plant-based, hypoallergenic protein that yields a high biological value (65.4%). The BV is an accurate indicator of the biological activity of protein. It measures the actual amount of protein deposited per gram of protein absorbed. High BV proteins are a better choice for increased nitrogen retention, enhanced immunity and IGF-1 (insulin-like growth factor stimulation. They are superior for reducing lean tissue loss from various wasting states than proteins with a low BV score.

Through a clever extraction and purification process, our Pea Protein is concentrated from the normal level of 6% in fresh peas to 86% protein content. This unique process produces a protein powder that is highly soluble and easy to digest. Pea Protein is ideal for vegans, offers an excellent nutritional profile, is free of gluten, lactose and cholesterol.

Our raw pea protein isolate contains over 5 times the amount of Arginine as compared to whey protein isolate. Arginine, or L-arginine, is an amino acid that is needed to keep the keep the liver, skin, joints and muscles healthy. Arginine helps strengthen the body's immune system, regulates hormones and blood sugar and promotes male fertility. In addition, research has shown that this amino acid may improve circulation and combat impotence and heart disease. Large concentrations of arginine are found in the skin, and this amino acid plays a key role in the health of all the body's connective tissues, particularly the muscles. Arginine helps the body process both creatine, a natural substance that helps build muscle mass, and nitrogen, a chemical needed for muscle metabolism. Laboratory research suggests that arginine may help reduce body fat and speed up weight loss. Arginine has also been shown to help heal and repair damaged tissues, and thus may be beneficial to both athletes and those suffering from arthritis.

According to a new animal study from Canada, pea protein has shown promising results in reducing blood pressure and improving kidney health. Scientists from the University of Manitoba, found that rats fed pea protein hydrolysate experienced a 20% drop in blood pressure when compared to rats on a normal diet.

Some possible benefits of our Raw Pea Protein Powder may include:

● 26 grams of high-quality protein per serving
● 100% Plant-Based Protein
● Highly Soluble & Easy to Digest
● Excellent Amino Acid Profile - Especially high in Arginine, Glutamine & Leucine
● Non-GMO
● Totally raw with no heat used
● Hypoallergenic
● 100% Gluten, Soy, & Cholesterol Free
● Environmentally Friendly Source of Protein
● Highly Suitable for Sustainable Agriculture


Suggested Use: Mix 4 level tablespoons / 1 scoop (30 grams) with 6-8 ounces of cold water, skim milk or juice and thoroughly mix in a blender, shaker or with a spoon for 20-30 seconds. For best results, consume 1-2 servings daily, with one serving post exercise. Can also be blended into your favorite smoothie.

Ingredients: Non-GMO Pea Protein Isolate [from yellow peas (Pisum sativum)]

Origin: Belgium

Z Natural Foods strives to offer the highest quality organically grown, raw, vegan, gluten free, non-GMO products available and exclusively uses low temperature drying techniques to preserve all the vital enzymes and nutrients. Our Pea Protein Isolate passes our strict quality assurance which includes testing for botanical identity, heavy metals, chemicals and microbiological contaminants. ZNaturalFoods.com offers Pea Protein Isolate packaged in airtight stand-up, resealable foil pouches for optimum freshness. Once opened, just push the air out of the pouch before resealing it in order to preserve maximum potency. Keep your Pea Protein Isolate in a cool, dark, dry place.

References:

1. Pownall TL, Udenigwe CC, Aluko RE. Amino acid composition and antioxidant properties of pea seed ( Pisum sativum L.) enzymatic protein hydrolysate fractions. J Agric Food Chem. 2010 Apr 28;58(8):4712-8.

2. Vermeirssen V, Van Camp J, Devos L, Verstraete W. Release of angiotensin I converting enzyme (ACE) inhibitory activity during in vitro gastrointestinal digestion: from batch experiment to semicontinuous model. J Agric Food Chem. 2003 Sep 10;51(19):5680-7.

3. Gausserès N, Mahé S, Benamouzig R, Luengo C, Ferriere F, Rautureau J and Tomé D. [15N]-Labeled Pea Flour Protein Nitrogen Exhibits Good Ileal Digestibility and Postprandial Retention in Humans. J. Nutr. 1997, 127: 1160-1165

4. Diepvens K, Haberer D, Westerterp-Plantenga M. Different proteins and biopeptides differently affect satiety and norexigenic/orexigenic hormones in healthy humans. Int J Obes (Lond). 2008 Mar;32(3):510-8.

5. Miller, B F. 2007. Human muscle protein synthesis after physical activity and feeding. Exercise & Sport Sciences Reviews. 35(2):50-55.5.Iqbal A, Khalil IA, Ateeq N, Sayyer Kahn M. (2006). Nutritional quality of important food legumes. Food Chem. 97, 331-335.

6. Li H, Prairie N, Udenigwe CC, Adebiyi AP, Tappia P, Aukema HM, Jones PJH, Aluko RE. (2011). Blood Pressure Lowering Effect of a pea protein hydrolysate in hypertensive rats and humans. J. Agric. Food Chem., 59, 9854-9860.

7. Pownall T, Udenigwe CC, Aluko RE. (2010). Amino acid composition and antioxidant properties of pea seed (Pisum sativum L.) enzymatic protein hydrolysate fractions. J. Agric. Food Chem., 58, 8, 4712-4718.

8. Rania Abou-Samra, Lian Keersmaekers, Dino Brienza, Rajat Mukherjee and Katherine Macé. Effect of different protein sources on satiation and short-term satiety when consumed as a starter. Nutrition Journal 2011,10:139.

9. Anderson GH, Moore SE: Dietary proteins in the regulation of food intake and body weight in humans. J Nutr 2004, 134:974S-979S.

10. Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein and amino acids. Food and nutrition Board. Institute of medicine.

11. Centers for Disease Control. U.S. obesity trends 1985–2006. Internet:

12. Tremblay F, Lavigne C, Jacques H, Marette A. Role of dietary proteins and amino acids in the pathogenesis of insulin resistance. Annu Rev Nutr 2007;27:293–310.

13. Westerterp-Plantenga MS, Lejeune MP. Protein intake and body-weight regulation. Appetite 2005;45:187–90.

14. Westerterp-Plantenga MS, Lejeune MP, Nijs I, van Ooijen M, Kovacs EM. High protein intake sustains weight maintenance after body weight loss in humans. Int J Obes Relat Metab Disord 2004;28:57–64.

15. Layman DK. Protein quantity and quality at levels above the RDA improves adult weight loss. J Am Coll Nutr 2004;23:631S–6S.

16. Layman DK, Evans E, Baum JI, Seyler J, Erickson DJ, Boileau RA. Dietary protein and exercise have additive effects on body composition during weight loss in adult women. J Nutr 2005;135:1903–10.

17. Westman EC, Feinman RD, Mavropoulos JC, et al. Low-carbohydrate nutrition and metabolism. Am J Clin Nutr 2007;86:276.

18. Astrup A. The satiating power of protein—a key to obesity prevention? Am J Clin Nutr 2005;82:1–2.

19. Blom WA, Lluch A, Stafleu A, et al. Effect of a high-protein breakfast on the postprandial ghrelin response. Am J Clin Nutr 2006;83:211–20.

20. Latner JD, Schwartz M. The effects of a high-carbohydrate, high-protein or balanced lunch upon later food intake and hunger ratings. Appetite 1999;33:119–28.

21. Leidy HJ, Carnell NS, Mattes RD, Campbell WW. Higher protein intake preserves lean mass and satiety with weight loss in pre-obese and obese women. Obesity (Silver Spring) 2007;15:421–9.14. Westerterp-Plantenga MS, Lejeune MP, Nijs I, van Ooijen M, Kovacs EM. High protein intake sustains weight maintenance after body weight loss in humans. Int J Obes Relat Metab Disord 2004;28:57–64.

22. Layman DK. Protein quantity and quality at levels above the RDA improves adult weight loss. J Am Coll Nutr 2004;23:631S–6S.

23. Nicolas Gausseres, Sylvain Mahe, Robert Benamouzig, Catherine Luengo, Francoise Ferriere, Jacques Rautureau and Daniel Tome.{15 N}- Labled Pea flour protein nigrogen exhibits good ileal digestibility and prostprandial retention in humans. Am J Clin Nutr June 1997;127(6):1160-5.

24. Friedman M. (1996) Nutritional value of proteins from different food sources. A review. J. Agric. Food Chem. 44:6–29.

25. Gausserès, N., Mahé, S., Benamouzig, R., Luengo, C., Rautureau, J. & Tomé, D. (1995) Oro-ileal digestibility and metabolic distribution of 15N-labeled pea protein in humans. FAEB J. 9:A691 (abs).


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