I Want To Take Collagen But I’m Vegan

Updated on July 17, 2020. Wanting fuller hair, stronger nails, firmer skin and healthier joints (all while being on a plant-based diet)? We’ve created the Plant-Based Collagen Booster just for you! If you’re a plant lover, you’ve likely heard about the benefits of collagen and have been waiting for a plant-based option to add into your morning smoothie, coffee, tea or baking. While our collagen line uses animal-based collagen as the building blocks for healthy bones, skin, hair and nails, this plant-based booster provides our bodies with the necessary vitamins and amino acids to help us create our own without directly consuming animal products. The Plant-based Collagen Booster uses ginseng and carrot peptides to mimic the role of animal-based peptides. These help to boost the body’s natural collagen production. The key synergistic ingredients in this product can help to improve the health of your skin, hair, nails, joints, and digestive system, as well as help the body protect itself from UV and free radicals. The best part is that many of these ingredients also help support the body’s natural detoxification process! Here’s a breakdown of our Plant-based Collagen Booster’s key ingredients, and how they can help you! Moringa powder The Moringa oleifera tree has its origins in India, Pakistan and Nepal, and has been used for centuries to treat ailments such as digestive, skin and liver disorders. With antifungal, anti-inflammatory, and tissue-protective properties, moringa is a nutritional powerhouse that can help the body’s enzymatic reaction in collagen synthesis. Rich in antioxidants, potassium, calcium, and iron, moringa can help reverse oxidative stress in the liver, supporting detoxing. Golden Bamboo Native to China, this plant contains one of the best natural sources of silica. This is traditionally used to strengthen the body’s connective tissues and is a key nutrient for collagen creation. Silica, combined with Golden Bamboo’s high dietary fibre content, can help the colon remove accumulated waste and toxins. Plus, the antioxidants, particularly vitamin E, found in this plant help to protect the body against free radicals. As you may know, free radicals can be damaging to our hair and skin. Bonus! Golden Bamboo also contains flavonoids, which are made up of phytonutrients like quercetin. Research shows that quercetin helps fight inflammation, which may even help mitigate spring allergies. Red Ginseng Originating in Korea, red ginseng is traditionally used to help boost the immune system, increase energy, and prevent wrinkles. This plant also contains glycoproteins, which help regulate hormones, protect cells, and help strengthen and stabilize tissues. Plus, its anti-inflammatory properties can help destroy free radicals in your blood, which can cause degradation and reduce our body’s ability to produce its own collagen. Carrot protein Similar to the benefits of red ginseng, carrot protein contains glycoproteins, which are a main component of the dermis matrix and helps to prevent wrinkles. Glycoproteins also improve the body’s immune response and formulation of collagen. The vitamin C content also helps the body create collagen as it acts as a cofactor for collagen synthesis. Astaxanthin This carotenoid has 6000x more antioxidants than vitamin C, helping protects cells from free radical damage. It’s also linked to improved skin elasticity, reduced appearance of age spots and wrinkles, and reduced inflammation and joint pain, especially for those suffering from rheumatoid arthritis Pink dragon fruit, acerola cherry & lemon This blend is high in vitamin C, which can help your body produce collagen and protect you against the oxidative stress caused by free radicals. Additionally, iron helps you grow strong and healthy hair since it aids in the absorption of iron, a necessary mineral that stimulates hair growth. These fruits are also high in dietary fibre that can help the body dispel waste and toxins. Enjoy the refreshing, lightly-flavoured Plant-based Collagen Booster on a daily basis, and get ready to feel healthier from the inside out!

Summer is the perfect time of year for fresh lemonade! Give it a little boost with some Plant based Collagen Booster, like in this raspberry lemonade recipe from Meghan De Jong. Did you know that antioxidants are a great addition to your summertime routine? Spending time with friends in the sunshine, outdoor workouts, etc. can all lead to an increase in free-radical damage. By adding antioxidants to your diet, you can help to reduce free-radicals. But where can you find antioxidants? Well, mainly in fruits and vegetables - especially the bright ones! Berries, leafy greens and citrus fruits all contain a variety of antioxidants. We get it though, when you're having fun in the sun, the last thing you might be thinking about it how many antioxidants you consume. Try blending them up in a smoothie, or in a delicious raspberry lemonade! Raspberry Lemonade Recipe Serving size: single serving Prep time: 5 minutes Ingredients 1 Tbsp. Organika Plant Based Collagen 1.5 cups water 1/2 cup raspberries (fresh or frozen) Juice of 1/2 a freshly squeezed lemon 1/2 cup ice plus an additional handful for serving in glass Optional: 1 tsp raw honey Garnish: fresh mint or basil Instructions Place all ingredients into a blender and mix until well incorporated Taste test to ensure it matches your desired taste. If you want it more sour, add additional lemon juice and/or the flesh of the lemon. If you want it a touch sweeter add the honey. Continue to blend until everything is well mixed together Pour into a glass over ice and garnish with fresh mint or basil and a fresh lemon wedge Meg De Jong is a Registered Holistic Nutritionist located on Salt Spring Island. She has a passion for growing, cooking and baking delicious food! Follow Meg on Instagram, or check out her website. What's your favourite way to add antioxidants into your day? Tell us Instagram or Facebook!

Plant-based diet. What a buzz word these days. I’m sure you’ve heard it a million times over. But, what does it actually mean? Personally, I’m not vegan. Heck, I’m not even vegetarian. But as someone who’s interested in the potential connections between how I eat and general issues of sustainability, I wondered: can I still be “plant-based”? I asked myself this question this morning, and after a quick search in the Cambridge dictionary, I’m pleased to report that I most certainly am considered plant-based. plant-based consisting or made entirely of plants, or mainly of plants: “I eat a predominantly plant-based diet” Most of my meals consist of vegetables, grains, nuts, legumes, fruit… and chocolate. I also eat meat, eggs, and even, *gasp*, dairy from time to time (cheese is an unconditional love in my life). Yet, according to the definition above, I’m still plant-based. Regardless of where I’m at with my diet on any given day, I can absolutely see the benefit in reducing my animal consumption on a physical, environmental and spiritual level. I’m always curious to know more about how my diet fits in with all that. If you’re in the same boat as me, or if you’re just beginning to shift your attention to becoming more plant-based, here are some important FAQ’s to consider: How do I start? If your diet is currently high in animal products, start with 1 day a week where you avoid any kind of meat (ex: meatless monday) and work your way up to 2-3 days. Once you feel comfortable with that, take it up a notch and make those days completely animal product free. Eventually, this will become the norm and you may choose to stick to this type of diet/lifestyle indefinitely or at least more consistently. Will I get enough protein? What about my B12 and iron levels? It is absolutely possible to get enough protein on a plant based diet. Protein is made up of chains of amino acids, and foods that contain all 9 amino acids are considered a complete protein. There are many plant-based foods that are complete proteins. Vitamin B12 is made by microorganisms and isn’t produced by plants. Vegans can get B12 from nutritional yeast flakes, and some fortified foods, but will likely benefit from supplementation. In terms of iron levels; dried beans and dark leafy greens are especially good sources of iron. Iron absorption is increased significantly by eating foods that contain vitamin C along with iron containing foods. What are some good protein sources for vegetarians and vegans? There’s lots! Buckwheat, chickpeas, lentils, nutritional yeast, spelt, amaranth and quinoa, tofu*, tempeh*, edamame beans*, pumpkin seeds, nuts and nut butters, hemp seeds, chia seeds, spirulina, miso* are all good sources of protein. If you’re thinking of vegetables alone, the veggies with the most protein are broccoli, spinach, asparagus, artichokes, potatoes and brussels sprouts (4-5 g per cup). Fruits that have the most protein are guava, cherimoya, mulberries, blackberries, nectarines and bananas (2-4 g per cup). *Make sure any soy product you buy is organic and non GMO. Can you list some good plant-based alternatives for staple items? Dairy milk: almond, oat, cashew, coconut, soy Eggs: “flegg” flaxmeal and water, chia seeds and water, applesauce, mashed banana, arrowroot powder, tapioca starch Meat texture: jackfruit, mushrooms, lentils, tofu, tempeh Cheese: you can make your own “cheese” by mixing coconut milk, nutritional yeast, and a combination of certain vegetables and spices. There are tons of recipes out there! Yogurt: coconut/soy/almond based yogurt. My personal favourite is a coconut yogurt called “yoso” What’s the best milk alternative? This is a difficult question to answer. There’s pros and cons to them all. You’ll have to pick and choose your battles when deciding on which milk alternative is best for you. Almond - tastes great and it works really well as a substitute for milk. On the downside, it’s not environmentally sustainable; it requires 16 x the amount of water that oat milk does. It also does not froth very well. Oat - creamy and frothy, more sustainable choice but can be highly sprayed with pesticides & glyphosate. Cashew - slightly nutty taste, adds a thickness. Higher in mold content. Coconut - thick, rich and creamy, has a stronger flavour that can throw off certain recipes. High in saturated fat. Soy milk - very low environmental impact, but can have an effect on hormones due to the phytoestrogens. Hemp, rice, hazelnut, macadamia and even spelt milk are also available on the market! You can also make your own nut/oat milk easily at home by soaking nuts/oats and blending them with water. Soaking nuts helps remove the phytic acid and neutralize enzyme inhibitors, allowing us to better absorb the vitamins, minerals and protein content. What kind of environmental impact will my decision make? According to this Oxford study, switching to a plant-based diet can help fight climate change. The study found that meat and other animal products are responsible for more than half of food-related greenhouse gas emissions, with beef and lamb having the most damaging effects on the environment. Cutting down on meat and dairy products could reduce an individual's carbon footprint by two-thirds, according to the study, published in the journal Science. Try not to get bogged down by the overwhelming amount of information out there. And don’t strive for perfection; it doesn’t have to be all or nothing, but it is worth experimenting with. I hope this information helps you at least start thinking about how you can begin reducing your animal product consumption. Image source: https://www.bbc.com/news/science-environment-46654042 We're here to support you on your plant-based journey! Check out our vegan friendly collection, available at specialty health food stores Canada-wide.