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Product Variation Announcement

Connor Young June 03, 2016

Different people require different nutrition. To stay consistent with our mission of simplifying optimal nutrition, we need to create an evolving line of product variants.

First off, changes to the original Ample: we’re substituting more pumpkin protein for the pumpkin protein, while getting rid of alfalfa and Lactobacillus casei. These changes are all for health reasons as I’ll detail down below.

Now here are the next 3 products in the Ample pipeline!

1st New Version: Ample X

We’re substituting sprouted brown rice protein for the whey and collagen protein, and getting rid of stevia. Ample X will thus be completely paleo, vegan and vegetarian. It’ll be called Ample X because of its eXclusion of a few potential allergens, but it’ll actually be more inclusive and accommodating of people facing these dietary restrictions.

  • Whey Protein. Lactose-intolerant people can’t tolerate this, and it’s not strictly paleo for those following a strict implementation of the paleo diet.
  • Collagen Protein: This is off-limits for vegetarians, vegans, and those following a kosher protocol where the dairy and meat are in the same food. I’d encourage a glycine supplement like this to still give you the amino acids in a high enough quantity to maintain joint health and DNA/RNA functionality.
  • Stevia: Some people have an adverse reaction to this. We also don’t really need it, as the inulin and sweet potato provide enough natural sweetness as it is. We use very small amount of it anyway, so it’s easy to take out.
  • Sprouted brown rice protein. Why sprouted? Rice (especially brown rice) has phytates, which can inhibit enzymes that digest food. Phytates are anti-nutrients that act as a defense mechanism for the plant to avoid getting eaten. When you sprout rice, it significantly reduces phytate content. It also tastes pretty good with a decent texture if sourced well.

After the Indiegogo campaign ends, backers will receive an email survey to confirm their most up-to-date shipping address, the details of their order, and whether they want Ample (original) or require Ample X. The survey will make it easy for backers to either switch to Ample X, or get Ample X in addition to the original.

We’ll likely continue this naming convention, so additional products will have letters at the end of Ample. 

 

We’re super excited to announce the next two variations we hope to release later this year: a very low carb (or “ketogenic”) version, and a high carb, low fat version.

2nd new version: very low carb

The ingredients making up the “ketogenic” version will be very similar to the current version of Ample, except the macronutrient ratio will change. It will be around 65% lipids, 25% protein, and 10% carbs. For a 400 calorie meal, this will mean: 29g fat, 26g protein, and 10g carbohydrates. The carbohydrates will consist almost exclusively of fiber from greens, resistant starch and other prebiotics, and won’t affect insulin much at all.

3rd new version: high carb, low fat

This version will be higher carb, lower fat and intended for people who tolerate more carbohydrates better, or after intense activity like interval training, weightlifting, sprinting, etc. Since we’re several months away from developing this version, because we’ll want to get considerable feedback on the initial 2 versions, I don’t have the specifics on this version yet.

Why the changes for the current version?

  • Pea Protein. Pea is a FODMAP (fermentable oligo-, di-, monosaccharides and polyols) which some people have trouble digesting. It doesn’t really add a ton to the amino acid content, since it’s very similar to the pumpkin protein, or even the taste. So we’re replacing it with more pumpkin protein.
  • Alfalfa. Alfalfa contains a non-proteinogenic amino acid called L-canavanine, which may be related to autoimmune issues. Most studies refer to anecdotal or non-human based models, but we’re going to play it safe. The Alfalfa’s antioxidant and vitamin benefits of are easily replaced by additional wheatgrass and an addition of broccoli extract. Check out this study if you’re curious to learn more about alfalfa.
  • Lactobacillus casei. This particular strain of probiotic acts as a histamine promoter. Histamines release causes an acute allergic response (think, benadryl being an anti-histamine). Histamine is necessary, but we don’t want to trigger it in people, especially those who are histamine intolerant or those with diamine oxidase (DAO) deficiency. You likely already know if this is you. For more info, read this blog about histamine deficiency, and this journal article on L. casei.



Connor Young
Connor Young

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