Unlocking the Benefits of Pure, Natural Superfood Powders Without Additives

Unlocking the Benefits of Pure, Natural Superfood Powders Without Additives

We live in a burnout society. Living in a digital age, those of us looking to improve our health are increasingly shopping online to buy health and nutrition supplements. We all want to feel healthier and stronger.

While green powders can be a convenient way to supplement your diet, not all products are created equal. Many brands include fillers and additives that may compromise the nutritional integrity of the product. These often reduce the overall nutritional value and may even cause digestive discomfort and other health concerns (Martins et al., 2019).

Some of the most common fillers and artificial additives to watch for include:

  • Maltodextrin & Dextrose: Often used as cheap bulking agents or sweeteners, they provide minimal nutrition and can spike blood sugar levels (Livesey, 2003).

  • Artificial Flavors & Colors: These are added to improve taste or appearance but offer no nutritional benefit and may trigger sensitivities in some individuals (Kobylewski & Jacobson, 2012).

  • Preservatives: Ingredients like sodium benzoate or potassium sorbate are used to extend shelf life but may irritate the gut for sensitive people (Han et al., 2016).

  • Isolated Extracts Over Whole Foods: Some powders rely heavily on vitamin isolates or plant extracts rather than whole-food powders, which can limit the bioavailability of nutrients and the synergistic benefits of whole foods (Jacobs & Tapsell, 2013).

  • Sugar Alcohols & Non-Nutritive Sweeteners: Ingredients like xylitol, sucralose, or aspartame are often used to mask bitterness but may cause digestive issues for some individuals (Magnuson et al., 2016).

  • Fillers Like Rice Flour or Soy Protein: These are sometimes used to increase bulk cheaply but don’t contribute meaningful micronutrients and may have allergens (Tang, 2015).

At Wellsprout, we’re developing a Superblend powder that avoids these shortcuts, focusing on whole-food ingredients with naturally occurring vitamins, minerals, and antioxidants. By prioritizing nutrient-dense greens, herbs, roots, and botanicals—such as wheatgrass, barley grass, chicory, parsley, and sea buckthorn—we aim to create a blend that maximizes bioavailability, the degree to which your body can absorb and use nutrients (Srinivasan, 2021).

Our mission is to provide a balanced, synergistic formula that supports energy, immunity, gut health, and overall wellness.

✨ Welcome to the Wellsprout journey!

 

References 

  • Han, J., Wang, Y., Dong, Y., Cai, Z., & Zhang, Y. (2016). Sodium benzoate as a food preservative: Benefits and adverse effects. Journal of Food Science, 81(9), R2311–R2317. https://doi.org/10.1111/1750-3841.13415
  • Jacobs, D. R., & Tapsell, L. C. (2013). Food synergy: The key to a healthy diet. Proceedings of the Nutrition Society, 72(2), 200–206. https://doi.org/10.1017/S0029665112003011
  • Kobylewski, S., & Jacobson, M. F. (2012). Toxicology of food dyes. International Journal of Occupational and Environmental Health, 18(3), 220–246. https://doi.org/10.1179/1077352512Z.00000000034
  • Livesey, G. (2003). Health potential of polyols as sugar replacers, with emphasis on low glycaemic properties. Nutrition Research Reviews, 16(2), 163–191. https://doi.org/10.1079/NRR200367
  • Magnuson, B. A., Carakostas, M. C., Moore, N. H., Poulos, S. P., & Renwick, A. G. (2016). Biological fate of low-calorie sweeteners. Nutrition Reviews, 74(11), 670–689. https://doi.org/10.1093/nutrit/nuw032
  • Martins, N., Ferreira, I. C. F. R., Barros, L., Carvalho, A. M., & Henriques, M. (2019). Food additives and human health: A critical review. Food Reviews International, 35(5), 531–552. https://doi.org/10.1080/87559129.2018.1505762
  • Srinivasan, V. (2021). Bioavailability of phytochemicals and its enhancement: A review. Nutrition & Food Science, 51(3), 473–487. https://doi.org/10.1108/NFS-02-2021-0048
  • Tang, C. H. (2015). Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility. Critical Reviews in Food Science and Nutrition, 57(13), 2636–2679. https://doi.org/10.1080/10408398.2015.1078271
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