• Minerals (metal ions) that are firmly bound to an organic molecule such as an amino acid.
• The organic compound can affect how well they are absorbed and how available they are for use in the body.
• Form more comparable to that of minerals contained in plant foods.
• There is evidence that some of these compounds improve mineral absorption and bioavailability; some even have different effects.
• Especially for persons who are aged or otherwise have insufficient stomach acids.
• Used in Shake Me!® both for health benefits and for improved formulation within the protein (amino acid) shake base.

• Gluten is an allergen, and to be avoided by those with celiac disease.
• Foods may be labeled gluten free if they are inherently gluten free or do not contain gluten-containing ingredients that have not been processed to remove gluten (e.g. wheat starch).
• Gluten free foods must contain less than 20 parts per million (ppm) gluten.
• Quality control test.

• Low glycemic foods tend to cause small blood sugar rises that don’t last long; versus high glycemic foods that cause larger rises in blood glucose that can last for a longer time.
• Cannot be determined without human clinical testing.
• Clinical testing according to international standards is required to make such a claim.
• GRI certification.

• Requires low glycemic clinical testing with diabetic patients (Type II Diabetes).
• Suitable for diabetics, a group for whom glycemic control is critical.
• GRI certification.

• Freeze drying.
• Lyophilization (freeze drying) occurs at below freezing temperatures in an oxygen-free (vacuum) environment.
• It removes the water without the ice ever melting, a process called sublimation.
• No heat or air.
• Nutrient preservation, especially important for plant derived phytonutrients.

• Conventional forms are used, which are generally the best clinically-studied forms.
• Mostly synthetic.
• Selected based on stability in each specific application.

• An essential nutrient is a nutrient required for normal human body function that either cannot be synthesized by the body at all, or that cannot always (or under all conditions) be synthesized in amounts adequate for optimal health, and thus either must or should be obtained from a dietary source.