Paleo Powders » Kefir Whey » Fermented Protein 500g

Are you already familiar with the concept of a protein powder that has a positive effect not only on your muscles, but also on your intestinal flora and the general condition of your body? This is exactly what our kefir whey powder offers!

REVOLUTION & Auml;RES KEFIR MOLKEPULVER FOR PROTEIN NEEDS

Our innovation starts with top-notch whey from European grazing cows fed grass naturally. By merging this high-quality whey with the centuries-old practices of fermentation, we achieve remarkable results. In this process, part of the whey protein is already pre-digested and enriched with the powerful kefir microorganisms. The result is an unsurpassed protein powder that is absorbed faster, has better digestibility and acts more effectively than ordinary whey protein powders.

But that's not all! During an 18-hour fermentation, the proteins are naturally broken into di-and tripeptides. This creates a protein powder that not only optimally supplies muscle tissue, but is also beneficial for intestinal health. Our kefir whey powder even possesses prebiotic properties and strengthens your entire health.

If you are looking for a protein powder that offers much more than just muscle recovery and build-up, our kefir whey powder is the ideal choice.

THE BENEFITS OF OUR KEFIR MOL KEPULVERS

• Lactose-free and prebiotic: easily digestible and conducive to a healthy intestinal flora.
• Bowel-friendly: does not cause any flatulence or gas formation.
• Keto friendly: contains no sugar and is therefore ideal for people with a low-carbohydrate diet.
• Paleo-compliant: free of casein and thus suitable for adherents of a Paleo lifestyle.
• Taste neutral and slightly soluble: can be effortlessly stirred into smoothies or shakes.
• Origin of European grazing cows: guarantees high quality and sustainable production.
• 500 grams of content per glass, sufficient for 25 servings.

SUITABLE FOR A PALEO LIFESTYLE

Fermented food and drinks accompanied the hunter-gatherers around 14,000 years ago during the Neolithic Revolution. This time marked the transition to agrarian societies, since then fermentation has been a crucial part of our diet.

Although the strictest variants of the Paleo diet exclude the consumption of dairy products, fermented forms of dairy products are accepted in less strict variants of the diet or depending on individual tolerability. You can enjoy the health benefits of fermented milk products without deviating from your nutritional concept.

FERMENTED MILK PRODUCTS IN AN OWN LEAGUE

The difference between fermented and non-fermented milk products is remarkable. Fermentation turns a product into something completely new. Unwanted or potentially problematic components of the milk are converted in the course of the process and are hardly or not at all present in the end product. An example of this is lactose.

N & Auml; HRMATERIAL KEFIR MOL THANKS FERMENTATION

In parallel, fermentation increases nutrient density and complexity, as the kefir bacteria and yeast produce additional nutrients. The result is a better tolerated, nutrient-rich and healthier food source in contrast to non-fermented milk products. Fermentation can be aptly described under "Food, produced by deliberate microbial growth and enzymatic conversion of food components".

THE KEFIR MOLL CONCEPT

Kefir is considered the king of fermented foods-not only because it makes milk more tolerable, but also because it gives an unprecedented nutrient density and diversity. Based on this knowledge, we transfer the concept of kefir milk to the whey-the preferred form and, so to speak, the gold standard of the protein.

MOLKENPROTEIN 2.0 DANK FERMENTATION

As a result of the fermentation of whey protein with kefir microorganisms, whey 2.0 is formed. This version is not only 100% natural and superior in taste compared to conventional whey, but also lactose-free, prebiotic, easily digestible and gut-friendly. The best part is that these virtues of fermented kefir whey are added to the already known benefits of conventional whey.

NOT ONLY FOR ATHLETES

Kefir whey is suitable for everyone. It proves to be particularly beneficial for individuals who have difficulty digesting protein, including the elderly and those with impaired digestive function. This results from the possibility that not fully digested proteins can reach the colon and serve there as a food source for bacteria that form unwanted compounds.

FUNCTIONAL SHORT PROTEIN CHAINS

During the 18-hour fermentation phase, larger protein chains are split from the probiotic kefir cultures into smaller fragments. These smaller, "pre-digested" proteins are known as di-and tripeptides. The functional chains of amino acids are absorbed by the body faster and more easily than unchanged larger proteins.

THE POWER OF KEFIR FERMENTATION

During the production of kefir, various microorganisms digest not only the sugar, but also the proteins. This leads to the emergence of a variety of peptides. Thousands of peptides can form, and the specific protein changes are unique to kefir. Over 1500 types of peptide have been discovered during fermentation with kefir microorganisms, including bacteria and yeast. Many of them are exclusive to kefir. Some of these peptides are associated with multiple health functions.

NATURAL & BED & Auml; CHICKLY MADE

For optimal results, it is essential to leave the natural fermentation process sufficient space. In the course of fermentation, the kefir cultures convert the residual sugars present in the whey, including lactose; these are little or no present in the final product. Milk sugar and other components transform into a range of useful compounds, from short-chain fatty acids to vitamins.

PR & Auml; BIOTIC PROPERTIES

After fermentation, the kefir whey is pasteurized at low temperature to stop fermentation. As a result, there are no longer any living "good" bacteria in the product. However, the prebiotic effect is retained by other substances created by bacteria and yeast. Kefiran, a specific polysaccharide of kefirs (prebiotic fiber), is an apt example. Also, the remaining cell walls and components of the dead kefir microorganisms contribute to the prebiotic effect.

FROM EUROPE, WHEELS FEEDED BY GRASS

The use of milk from European grazing cows, fed naturally grass, ensures the highest quality of whey. Free grazing and natural feeding on the pasture improve the nutritional quality of milk. These practices are not only conducive to the welfare of cows, but also to the ecosystem. In winter, when fresh grazing grass is scarce and the cows are in the barn, they receive silage (fermented grass) as fodder. Grain, corn or soy are not used. Conconcentrate is only used in an absolute need.

FOOD & COMFORTABLE

High-quality fermented whey protein is undoubtedly a remarkable dietary supplement that enhances daily protein intake. It is almost completely balanced and provides all the essential amino acids that the body needs. Simply mix with water or other liquids to get a tasty protein shake. Integration into smoothies or other recipes is also effortless.

PALEO CONFORM MOLES PROTEIN

Kefir whey fermented protein is probably the whey protein best suited to the "paleo" ideal. It is made from healthy ingredients that meet essential Paleo standards and values. Our evolutionary products are based on ancient nutritional knowledge as well as modern science. Health and performance should be considered in harmony. With fermented kefir whey, both are promoted to increase your well-being. Keep your physical fitness, your mental attention and the balance of your soul!