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Protein is a fundamental building block of muscles and tissues, playing a key role in the body – especially for people who:
Scientific research has shown that an adequate amount of protein in the diet, combined with resistance training, supports increases in muscle strength and the growth of lean body mass(1). Protein also contributes to the growth of muscle mass(6).
Scientific studies suggest that protein consumed after exercise supports muscle recovery and helps reduce levels of damage biomarkers, such as creatine kinase(2).
Scientific studies show that an adequate intake of protein supports the maintenance of muscle mass and strength, reducing the risk of sarcopenia and loss of physical function(4).
Scientific studies suggest that a higher protein intake increases satiety and supports muscle maintenance during fat loss(3). Protein also helps maintain muscle mass(7).
Scientific studies show that people following plant-based and animal-product-restricted diets consume, on average, less protein than those who eat meat(5,8).
Without the right building blocks, even consistent training won’t deliver full results – protein gives muscles the ability to grow and recover. A meta-analysis of 49 studies involving more than 1,800 participants showed that protein supplementation during resistance training leads to significantly greater gains in strength and muscle mass compared to placebo(1). For this reason, protein supplementation has become a foundation in both recreational and professional sport.
Training causes micro-damage to muscle fibres, and the process of rebuilding them is what makes muscles stronger. Scientific research suggests that consuming protein after exercise reduces levels of muscle damage markers (such as creatine kinase) and eases post-exercise soreness, supporting faster recovery(2).
Muscle tissue is an important regulator of metabolism – the more of it you have, the more calories your body burns even outside of training. It is estimated that each additional kilogram of muscle mass increases basal metabolic rate by around 13 kcal per day(9). Protein also supports weight management through the so-called thermic effect of food – its digestion increases metabolic rate by 15-30%, compared to 5-10% for carbohydrates and 0-3% for fats(10). Scientific studies also suggest that a higher protein intake increases satiety – in one experiment, participants reported 60% less hunger and twice the meal satisfaction on a high-protein diet compared to a standard diet(3).
The ageing process begins earlier than we might expect – from around the age of 30, we lose an average of 3-8% of muscle mass each decade, with the rate accelerating after age 55. This natural process, known as sarcopenia, weakens strength and limits physical function. Scientific studies show that an adequate intake of protein supports the maintenance of muscle mass and strength in older adults, reducing the risk of sarcopenia and loss of independence(4).
Form: PROPULSE-STM Canadian yellow pea protein isolate Supplier: NutriPea, Canada The plant protein market is flooded with raw material from Asia. An official investigation by the U.S. International Trade Commission showed that in 2022, 96.6% of pea protein isolate purchased by surveyed buyers came from China(11). Our protein is made from Canadian yellow peas – a variety with a naturally mild taste and a higher protein content than green peas. Thanks to Canada’s unique growing conditions and advanced production processes, the result is an isolate that is pure, neutral in flavour, and highly soluble.
Ingredients
Chemical form
Quantity (in 1 sachet)
Protein
Other ingredients: 100% organic cocoa beans, 100% pure Canadian maple syrup.
Recommended intake: 1 sachet per day, taken at once, at any time of day. Drink, cocktail: mix with approx. 250 ml of water or another beverage. For best results, drink immediately after preparation. Baked goods, oatmeal: add to baked goods dough or mix with oatmeal.
Nutritional value (100 g / 1 sachet): energy value 385 kcal / 130 kcal, fats (including saturated) 7.1 g (2.2 g) / 2.4 g (0.7 g), carbohydrates (including sugars) 10.9 g (7.5 g) / 3.7 g (2.5 g), fiber 6.2 g / 2.1 g, protein 65 g / 22 g, salt 1.1 g / 0.4 g.
Storage: keep the product sealed, at a temperature below 25°C, in a dry, dark place, out of reach of young children.
Natural, straight from Canada, with a distinctive aroma and deep flavor.
The noble character of cocoa – intense, deep, and distinctive in flavor.
Freshness. Convenience. A conscious choice.
Sweeteners, although promoted as a "better" alternative to sugar, have been raising growing concerns for years. Contrary to popular belief, they are not neutral to health – especially when it comes to the gut microbiota, whose imbalance can affect the entire body. The gut microbiota – the community of microorganisms inhabiting the digestive tract – plays a role not only in digestion and immunity, but also in regulating mood, energy levels, and metabolism. As Professor Andreas Michalsen of Charité Universitätsmedizin Berlin points out, disruptions of the microbiome are a "frequently underestimated starting point for many chronic diseases of civilisation." A team led by Dr Jotham Suez at the Weizmann Institute of Science (Israel), in a study published in Cell in 2022, demonstrated that even short-term supplementation with commonly used sweeteners – stevia, saccharin, sucralose, and aspartame – leads to changes in gut microbiota composition and impaired glucose tolerance. Similar conclusions come from a review of studies conducted at the University of Calgary, which showed that long-term consumption of even small amounts of sweeteners may contribute to insulin resistance, intestinal inflammation, and metabolic disturbances. Dietitians from the Medical University of Warsaw observed that sweeteners such as aspartame, saccharin, and sucralose stimulate the growth of pathogenic gut bacteria (including E. coli and Enterococcus faecalis) and reduce the viability of cells lining the small intestine. Despite these warning signals, sweeteners remain widely used in beverages, foods, medicines, and dietary supplements. Although EFSA and the FDA consider them safe within defined acceptable daily intake (ADI) limits, in practice controlling total intake is nearly impossible. As a result, many people unknowingly exceed the levels tested under laboratory conditions on a daily basis. Concerns have also emerged around potential carcinogenicity. In 2023, the WHO, based on an analysis by the International Agency for Research on Cancer (IARC), classified aspartame as "possibly carcinogenic to humans." In the United States, cyclamates were banned earlier, while some EU countries – including France – have tightened regulations on the use of selected sweeteners. Importantly, most available studies on the health effects of sweeteners are conducted on animals or in vitro. High-quality, long-term clinical studies in humans remain surprisingly scarce – despite the fact that sweeteners are consumed by hundreds of millions of people worldwide. This is not just a gap in knowledge – it is a serious warning signal.
"Official guidelines recommend 0.8 g of protein per kilogram of body weight, but a growing body of evidence shows that this is not enough. That’s why I recommend 1.2-1.6 g – an amount that supports metabolism, helps maintain muscle and a healthy body composition, and slows the age-related loss of muscle mass."
Morton RW, Murphy KT, McKellar SR, Schoenfeld BJ, Henselmans M, Helms E, Aragon AA, Devries MC, Banfield L, Krieger JW, Phillips SM. A systematic review, meta-analysis and meta-regression of the effect of protein supplementation on resistance training-induced gains in muscle mass and strength in healthy adults. Br J Sports Med. 2018 Mar;52(6):376-384. doi: 10.1136/bjsports-2017-097608. Epub 2017 Jul 11. Erratum in: Br J Sports Med. 2020 Oct;54(19):e7. doi: 10.1136/bjsports-2017-097608corr1. PMID: 28698222; PMCID: PMC5867436.
Nieman, D. C., Zwetsloot, K. A., Simonson, A. J., Hoyle, A. T., Wang, X., Nelson, H. K., Lefranc-Millot, C., & Guérin-Deremaux, L. (2020). Effects of Whey and Pea Protein Supplementation on Post-Eccentric Exercise Muscle Damage: A Randomized Trial. Nutrients, 12(8), 2382. https://doi.org/10.3390/nu12082382
Hudson JL, Bergia RE 3rd, Campbell WW. Effects of protein supplements consumed with meals, versus between meals, on resistance training-induced body composition changes in adults: a systematic review. Nutr Rev. 2018 Jun 1;76(6):461-468. doi: 10.1093/nutrit/nuy012. PMID: 29697807.
Zhang, L., Liu, G., Huang, X. et al. Effects of protein supplementation on muscle mass, muscle strength, and physical performance in older adults with physical inactivity: a systematic review and meta-analysis. BMC Geriatr 25, 228 (2025). https://doi.org/10.1186/s12877-025-05885-x
Rizzo NS, Jaceldo-Siegl K, Sabate J, Fraser GE. Nutrient profiles of vegetarian and nonvegetarian dietary patterns. Journal of the Academy of Nutrition and Dietetics. 2013 Dec;113(12):1610-1619. DOI: 10.1016/j.jand.2013.06.349. PMID: 23988511; PMCID: PMC4081456.
European Commission. Białko przyczynia się do wzrostu masy mięśniowej. EU Register on Nutrition and Health Claims. [HC-6446]
European Commission. Białko pomaga w utrzymaniu masy mięśniowej. EU Register on Nutrition and Health Claims. [HC-6447]
Clarys, P., Deliens, T., Huybrechts, I., Deriemaeker, P., Vanaelst, B., De Keyzer, W., Hebbelinck, M., & Mullie, P. (2014). Comparison of Nutritional Quality of the Vegan, Vegetarian, Semi-Vegetarian, Pesco-Vegetarian and Omnivorous Diet. Nutrients, 6(3), 1318-1332. https://doi.org/10.3390/nu6031318
Rolfe DF, Brown GC. Cellular energy utilization and molecular origin of standard metabolic rate in mammals. Physiol Rev. 1997;77(3):731–758. doi:10.1152/physrev.1997.77.3.731
Westerterp, K.R. Diet induced thermogenesis. Nutr Metab (Lond) 1, 5 (2004). https://doi.org/10.1186/1743-7075-1-5
U.S. International Trade Commission. (2023, September). Certain pea protein from China: Investigation Nos. 701-TA-692 and 731-TA-1628 (Preliminary) (USITC Publication 5457). Washington, DC: U.S. International Trade Commission
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