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WARNING: Your Protein Powder Might be Loaded with Toxic Heavy Metals

The AHA! Team — Mon, 14 Jul 2025 05:03:04 +0000

Stephanie Woods via NaturalHealth365 – Protein supplements are a big business in the United States. In 2023, the market exceeded $9.69 billion. As more people strive to improve their health, lose weight, and get more fit, this figure is expected to continue climbing. The general consensus among consumers is that protein supplements are “natural,” and since they are typically found in health food stores and wellness sites, then they must be safe. But are they? The Clean Label Project’s Protein Category analyzed 160 products from 70 of the leading brands for protein supplements. The 2024-25 Protein Powder Category Report provides vital data regarding some concerning ingredients and potential contaminants that consumers should know before taking them. The results are eye-opening. An alarming 47% of the products tested exceeded the toxic metal safety threshold set forth by California Proposition 65. In simple terms, most of the protein supplements tested were potentially unsafe. Understanding proposition 65: Context for the findings To put the findings in context, you have to understand Proposition 65. This California law has a list of chemicals maintained by the state. These chemicals are believed to cause reproductive harm or cancer in humans. Businesses must place warning labels on foods containing these chemicals at levels that exceed the “safe” levels set forth by the law. The Proposition 65 list contains many synthetic and natural chemicals commonly found as ingredients or additives in solvents, dyes, household products, pesticides, drugs, and food. These chemicals may be used in manufacturing or as a byproduct of a chemical process, such as fumes or exhaust. Key findings from the study The study tested 160 products from 70 popular brands for 258 heavy metals and chemicals, focusing on heavy metals and bisphenols. The analysis yielded a total of 35,863 findings. 47% of all tested products exceeded state or federal safety regulations, including Proposition 65. 21% of all products contained more than double the acceptable levels of lead as defined by Proposition 65. Organic protein powders: 79% exceeded Proposition 65 levels for lead. 41% contained over twice the acceptable levels of lead. Plant-based protein powders: 77% exceeded Proposition 65 levels for lead. Whey protein powders: 28% exceeded Proposition 65 levels for lead. Collagen protein powders: 26% exceeded Proposition 65 levels for lead. Chocolate protein powders: 65% exceeded Proposition 65 levels for lead. 29% contained over twice the acceptable levels of lead. These findings highlight significant safety concerns regarding heavy metal contamination in protein powders, particularly in organic, plant-based, and chocolate varieties. What should you look for in a protein powder? The analysis revealed that plant-based protein powders had the highest levels of contaminants, while whey-based protein powders showed the lowest levels. If you’re looking for a safer option, choosing a product with minimal contaminants is key. For added peace of mind, consider buying from Clean Label Project Certified companies. Some trusted brands include: Genetic Nutrition Gorilla Formula 23 Nutrabox Oziva Puori Ritual Wellbeing Nutrition Wicked Protein You can also visit the Clean Label Project website to learn about more certified products and make informed health choices. Editor’s note: I highly recommend LuvByNature Grazing Goat Whey Protein – which comes from goats that graze – 365 days per year – on pesticide and chemical free pastures. No hormones, antibiotics or pesticides are used – ever. This product is non-GMO and gluten free. Sources for this article include: Cleanlabelproject.org Health.com Oehha.ca.gov To read the original article click here.

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4 Weird but Sustainable Sources of Protein

The AHA! Team — Wed, 18 Dec 2024 06:04:22 +0000

Zachy Hennessey via Israel21c – Thanks to the marvel of technology, experts have found ways to extract protein from some pretty bizarre ingredients. As global food security becomes an increasing problem, a cadre of Israeli startups is concocting solutions straight out of a science fiction novel. Forget lab-grown meat and plant-based burgers—those are yesterday’s recipes. These innovative companies are diving into the ocean, crawling under rocks and climbing trees in their quest for sustainable alternative protein sources. “The first wave of plant-based meat and dairy alternatives with companies like Beyond Meat, Impossible Foods, Oatly, and others has done an incredible job at bringing this new category into the mainstream of the food industry. However, consumers are now demanding healthier, tastier, and more affordable products,” says Yonatan Golan, cofounder and CEO of algae-focused food-tech startup Brevel. “Unfortunately, existing sources of plant-based proteins have come near their limit in terms of providing these attributes, and thus the whole food industry is very actively searching for new and better sources of protein to develop version 2.0 of plant-based alternatives,” he continues, adding that the protein ingredient industry is expected to reach $300 billion by 2035. Let’s take a closer look at four of these surprising innovations that are pushing the boundaries of what we consider food… Jellyfish: Not just for stinging anymore When most people think of jellyfish, they picture a gelatinous menace floating in the ocean, ready to ruin a perfectly good beach day. But Qortein, a Rahat-based startup with $400,000 in funding, sees something entirely different: a sustainable and nutritious food source. Qortein specializes in processing jellyfish biomass for use in the food, nutrition, and nutri-cosmetic industries. Their innovative approach not only provides a new protein source but also addresses the growing problem of jellyfish blooms in our oceans. As warming seas and overfishing disrupt marine ecosystems, jellyfish populations have exploded in many areas, causing problems for fisheries and coastal communities. By turning this environmental challenge into a nutritional opportunity, Qortein is killing two fish with one stone (or two jellyfish with one net?). Its products aim to promote consumer health while providing a sustainable alternative to traditional protein sources. Who knows? In a few years, jellyfish jerky might just become your new favorite snack. Bugs: The creepy crawly future of protein If the idea of snacking on jellyfish seems a bit too adventurous, how about munching on some crickets instead? While entomophagy (the practice of eating insects) has been common in many cultures for millennia, it’s only recently gaining traction in the West as a sustainable protein alternative. The numbers speak for themselves: the insect protein market, valued at $143.6 million in 2019, is projected to grow at a hefty compound annual growth rate (CAGR) of 45%, reaching an estimated $1.3 billion by 2025. Israeli startups are at the forefront of this six-legged revolution: Hargol FoodTech in Elifelet, with $5.09 million in funding, has developed a line of protein bars called “Holy Locust.” Yes, you read that right – locust protein bars. It’s a clever nod to the biblical story of John the Baptist surviving on locusts and wild honey in the desert. Who knew that ancient survival food would become the next health-food trend? Meanwhile, the increased interest in utilizing insects as protein has given birth to a secondary field of bugs-as-food startups, focused on providing solutions to companies that are producing insect-based foods. A fine example of such companies is FreezeM, a food-tech startup based in Nahshonim with $14.2 million in funding. Instead of selling insects directly, they’re creating breeding hubs in which to grow black soldier flies — a breed of insect popular for its protein density. These hubs provide ready-to-use suspended neonates – essentially, insect “seeds” – to farmers who then grow the larvae using organic waste. This model lowers the barriers to entry for insect farming, accelerating the industry’s growth. Banana leaves: Farm waste to protein source When you think of bananas, you probably focus on the fruit itself. But what about the massive leaves that are usually discarded once they fall from the tree? Day 8, a startup established in 2023 by scientists-turned-entrepreneurs, sees untapped potential in these overlooked plant parts. Day 8 specializes in extracting RuBisCO, a plant protein that’s highly sought after in the food industry, from discarded banana leaves. RuBisCO (which stands for Ribulose-1,5-bisphosphate carboxylase-oxygenase, in case you were wondering) is the most abundant protein on Earth, playing a crucial role in photosynthesis. It’s also a complete protein, containing all nine essential amino acids that the human body can’t produce on its own. With initial funding of $750,000 and a seed round aiming to raise an additional $2 million, Day 8 is turning what was once considered agricultural waste into a valuable protein source. It’s a perfect example of circular economy principles in action, reducing waste while creating a new, sustainable food ingredient. Algae: The edible moss of the sea Last but certainly not least, we have Brevel, a startup that’s brewing up a storm with its ghost protein derived from fermented algae. Set to open a massive 2,500-square-meter production plant in Kiryat Gat next year, this venture has secured $18.5 million in funding to bring algae-based products to market. Brevel’s approach combines the best of both worlds: the nutritional density of microalgae with the scalability of fermentation technology. The company’s indoor bioreactors will be capable of producing hundreds of tons of highly nutritious microalgae powder annually. This powder can be used to create a variety of plant-based products, especially alternative milk. “Microalgae have been known for many decades to be a potential solution for a sustainable future as they are packed with protein — more than 50% — are very healthy, non-allergenic, grow very fast and require very little resources. However, to put it bluntly, microalgae are not tasty and are very expensive, so they cannot become a major ingredient in food,” admits Brevel’s CEO, the afore-quoted Yonatan Golan. “Brevel managed to solve both of these challenges by developing a breakthrough technology both in how the microalgae are grown and in how the protein is extracted. We have a white, tasty, healthy and affordable protein powder,” he says. “We believe that sustainable nutrition on a global scale is not only possible but is just around the corner and we are super excited to lead on this new path.” To read the original article click here.

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7 Tips to Avoid Gaining Holiday Weight

AHA Publisher — Wed, 22 Dec 2021 08:00:48 +0000

Lorie Johnson via CBN News – Research shows the average American gains three to five pounds between Thanksgiving and New Year’s Day. Although many people plan to lose that extra weight in the new year, too often that doesn’t happen. That means after many years, a few extra pounds over the holidays adds up to what can be a serious weight problem, leading to a number of health issues including diabetes, cancer, and heart disease. Adrienne Youdim, M.D. an internist who specializes in medical weight loss and nutrition and author of the bestseller Hungry for More: Stories and Science to Inspire Weight Loss from the Inside Out told CBN News we can avoid packing on extra holiday pounds while still enjoying goodies in moderation by using seven common-sense strategies. 1. EAT PROTEIN: Eating plenty of protein like fish, beans or chicken makes us less likely to overeat sweets. “Protein is the macronutrient that curbs hunger most,” she said. 2. FILL HALF YOU PLATE WITH FRESH VEGGIES: These foods are low in calories, are very filling, and are loaded with nutrients. “I personally love arugula,” said Dr. Youdim, “I eat it every day. And one cup of arugula is two to five calories but has 30 vitamins, minerals, and antioxidants.” 3. CHOOSE SPARKLING WATER INSTEAD OF ALCOHOL: Alcohol has “empty calories,” which means the beverages are loaded with calories with little to no nutrition. “Alcohol actually intercepts some of our hunger hormones,” Dr. Youdim explains, “Leptin is a hormone that’s released by the fat cell that tells our brain that we are full, and alcohol actually intercepts that hormone.” 4. DRINK A CUP OF HOT TEA AFTER A MEAL: Hot beverages, preferably decaffeinated herbal tea, help put the brakes on further eating. “It takes time for our stomach, or our gut, to receive food,” said Dr. Youdim, “A warm drink sends a signal to the brain notifying that the food has been received and those hunger hormones, or signals, should be shut off.” 5. GET ENOUGH SLEEP: Research shows people who don’t get enough sleep are more prone to overeat unhealthy foods. “They’ve also done studies where in just two nights they’ve noticed that hunger hormones go up by about 30 percent and when they surveyed these individuals, they craved highly palatable, or yummy foods,” said Dr. Youdim. “So when people are sleep deprived they’re more likely to go for doughnuts and for fries. You don’t crave broccoli when you’re sleep-deprived.” 6. EAT SENSIBLY BEFORE THE PARTY: Dr. Youdim says “saving calories” tends to backfire. People who are planning to attend a special dinner or party where the food will be fantastic may nearly starve themselves before the event, which can be a mistake. “That in and of itself can result in consuming way more calories than you otherwise would eat,” she said, recommending instead to drink a protein shake on your way out the door. 7. DONT EAT YOUR FEELINGS: Stop using food to feel better emotionally, because when emotions run high, we tend to overeat. “What are we really hungry for, right? We tend to use food to soothe many, many emotions, not just sadness, but often boredom,” said Dr. Youdim, who recommends learning to cope with our emotions by using creative outlets, exercise, and connecting with others. To read the original article click here.

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