TLS Nutrition Shakes provide a great nutritional alternative for
active lifestyles. Available in two delicious flavors, each serving of these
TLS shakes delivers an optimal balance of carbohydrates, fats and protein.
With 18 grams of protein, 10 grams of fiber and only six grams
of fat per serving, plus providing over one-third the recommended daily
allowance of 22 vitamins and minerals and no added sugar, these nutritious and
delicious TLS shakes deliver the energy and nutrition you need.
Whether you want to lose weight or build lean muscle, TLS
Nutrition Shakes provide a quick and easy snack between meals to satisfy
hunger, or can be used as meal replacement shakes in conjunction with your TLS
Weight Loss Solution program.
Ingredients
Protein
(Whey, Pea)
Protein is an
important component of every cell in the body. Your body uses protein to build
and repair tissues, as well as produce enzymes, hormones, and other body
chemicals. Protein is an important building block of bones, muscles, cartilage,
skin, and blood. Unlike fat and carbohydrates, the body does not store protein,
and therefore has no reservoir to draw on when it needs a new supply.
Clinical studies consistently show that high-protein diets
increase satiety and decrease hunger compared with high-fat or
high-carbohydrate diets. In addition, most of the studies reviewed showed that
most people on high-protein diets displayed a 10 percent reduction in overall
caloric intake.
Diets higher in protein and moderate in carbs — along with
regular exercise — are often believed by experts to reduce blood fats. Protein
also helps maintain lean tissue while burning fat for fuel, and this happens without
dieters being sidetracked with constant hunger. Researchers don't understand
exactly how protein works to reduce appetite, but believe that it may be
because protein causes the brain to receive lower levels of
appetite-stimulating hormones.
Vitamin A
Vitamin A is a fat-soluble vitamin. Sources of vitamin A
include organ meats (such as liver and kidney), egg yolks, butter, carrot
juice, squash, sweet potatoes, spinach, peaches, fortified dairy products and
cod liver oil. Vitamin A is also part of a family of compounds, including
retinol, retinal and beta-carotene. All the body’s tissues use Vitamin A for
normal growth and repair.
Vitamin C
Vitamin C is found in peppers (sweet, green, red, hot red
and green chili), citrus fruits and brussels sprouts, cauliflower, cabbage,
kale, collards, mustard greens, broccoli, spinach, guava, kiwi fruit, currants
and strawberries. Nuts and grains contain small amounts of vitamin C. It is
important to note that cooking destroys vitamin C activity. The body does not manufacture
vitamin C on its own, nor does it store it. Therefore, vitamin C must be
acquired through diet.
Thiamin (Vitamin B1)
Thiamin plays an important role in carbohydrate metabolism
and nerve function. Thiamin is required for a healthy nervous system and
assists in the production of the neurotransmitter acetylcholine and
gamma-aminobutyric acid (GABA).
Vitamin B12
Vitamin B12 is naturally found in meats, liver, beef,
pork, eggs, whole milk, cheese, whole wheat bread and fish. Vitamin B12 can
only be found in animal products, with small amounts derived from fermented soy
products such as miso and tempeh, and peanuts. Vitamin B12, when ingested, is
stored in the liver and other tissues for later use. Vitamin B12 itself is
responsible for maintaining optimum energy levels as it plays a vital role in
the Krebs energy cycle.
Riboflavin (Vitamin
B2)
Vitamin B2 is found in liver, dairy products, dark green
vegetables and some types of seafood. Vitamin B2 serves as a co-enzyme,
working with other B vitamins. Vitamin B2 plays a crucial role in turning food
into energy as a part of the electron transport chain, driving cellular energy
on the micro-level. Vitamin B2 aids in the breakdown of fats while functioning
as a cofactor or helper in activating B6 and folic acid. Vitamin B2 is
water-soluble and cannot be stored by the body except in insignificant amounts;
thus, it must be replenished daily. The riboflavin coenzymes are also important
for the transformation of vitamin B6 and folic acid into their active forms and
for the conversion of tryptophan into niacin.
Pyridoxine HCl
(Vitamin B6)
Poultry, fish, whole grains and bananas are the main
dietary sources of vitamin B6. Vitamin B6 is required for hemoglobin synthesis.
It is involved in the synthesis of neurotransmitters in brain and peripheral
nerve cells.
Vitamin D3
Regular sunlight exposure is the main way that most humans
get their vitamin D. Food sources of vitamin D are vitamin D-fortified milk
(100 IU per cup), cod liver oil, and fatty fish such as salmon. Vitamin D
promotes the absorption of calcium and phosphorus and supports the production
of several proteins involved in calcium absorption and storage.
Vitamin E
The most valuable sources of dietary vitamin E include
vegetable oils, margarine, nuts, seeds, avocados and wheat germ. Safflower oil
contains large amounts of vitamin E and there are trace amounts in corn oil and
soybean oil. Vitamin E is actually a family of related compounds called
tocopherols and tocotrienols. The main health benefit of supplemental vitamin E
comes from its immune-boosting antioxidant activity. It also promotes the
normal healing of wounds and is known to promote cardiovascular health. Vitamin
E is one of the most powerful fat-soluble antioxidants in the body. Vitamin E
protects cell membranes from free radical damage.
Calcium
The highest concentration of calcium is found in milk.
Other foods rich in calcium include vegetables such as collard greens, Chinese
cabbage, mustard greens, broccoli, bok choy and tofu. Calcium is an essential
mineral with a wide range of biological roles. In bone, calcium accounts for
approximately 40 percent of bone weight. The skeleton has a structural
requisite and acts as a storehouse for calcium.
Magnesium
Foods rich in magnesium include unpolished grains, nuts
and green vegetables. Green leafy vegetables are potent sources of magnesium
because of their chlorophyll content. Meats, starches, dairy products and
refined and processed foods contain low amounts of magnesium. Recent research
shows that many people’s diets are deficient in magnesium. The average daily
magnesium intake in the U.S. for males is estimated to be about 323 milligrams;
for females, it is estimated to be around 228 milligrams. Both of these are
considerably less than the RDA of 400 and 360 milligrams, respectively.
Magnesium is a component of the mineralized part of bone
and is necessary for the metabolism of potassium and calcium in adults. It is
also important for the mobilization of calcium, transporting it inside the cell
for further utilization. It plays a key role in the functioning of muscle and
nervous tissue. Magnesium is necessary for the synthesis of all proteins,
nucleic acids, nucleotides, cyclic adenosine monophosphate, lipids and
carbohydrates.
Potassium
Foods rich in potassium include fresh vegetables and
fruits such as bananas, oranges, cantaloupe, avocado, raw spinach, cabbage and
celery. Potassium is an essential macromineral that helps to keep fluid
balance. It also plays a role in a wide variety of biochemical and
physiological processes. Potassium is important in releasing energy from
protein, fat, and carbohydrates during metabolism.
Selenium
The best dietary sources of selenium include nuts,
unrefined grains, brown rice, wheat germ, and seafood. In the body, selenium
functions as part of an antioxidant enzyme called glutathione peroxidase, as
well as promoting normal growth and proper usage of iodine in thyroid
functioning. Selenium also supports the antioxidant effect of vitamin E and is
often added to vitamin E supplements. As part of the antioxidant, glutathione
peroxidase, selenium plays a direct role in the body’s ability to protect cells
from damage by free radicals.
Zinc (Lactate)
Zinc is largely found in fortified cereals, red meats,
eggs, poultry and certain seafood, including oysters. It is a component of
multiple enzymes and proteins. It is also involved in the regulation of gene
expression. Zinc is an essential trace mineral that has functions in
approximately 300 different enzyme reactions. Thus, zinc plays a part in almost
all biochemical pathways and physiological processes. More than 90 percent of
the body’s zinc is stored in the bones and muscles, but zinc is also found in virtually
all body tissues.
Biotin
Biotin can be found in food sources, such as egg yolks, peanuts, beef liver, milk (10 mcg/cup), cereals, almonds and Brewer’s yeast. Biotin is used for cell growth, the production of fatty acids, metabolism of fats and amino acids. It plays a role in the Citric acid cycle, which is the process in which biochemical energy is generated during aerobic respiration. Biotin not only assists in various metabolic chemical conversions but also helps to transfer carbon dioxide.
Biotin can be found in food sources, such as egg yolks, peanuts, beef liver, milk (10 mcg/cup), cereals, almonds and Brewer’s yeast. Biotin is used for cell growth, the production of fatty acids, metabolism of fats and amino acids. It plays a role in the Citric acid cycle, which is the process in which biochemical energy is generated during aerobic respiration. Biotin not only assists in various metabolic chemical conversions but also helps to transfer carbon dioxide.