Ingredients


MAIN BENEFITS OF ALMOND OIL

OTHER KEY TAKEAWAYS

  • Almond oil is extracted from almonds (Prunus amygdalus). The almond oil we use is cold pressed, meaning it is extracted using purely mechanical means that require no chemicals. 

USE OF ALMOND OIL IN RESILIENT NUTRITION PRODUCTS

    MAIN BENEFITS OF ASHWAGANDHA 

    OTHER KEY TAKEAWAYS

    • Ashwagandha (Withania somnifera) is a herb that has been used in traditional Indian medicine (Ayurveda) to treat a range of ailments for over 3,000 years.
    • The best-studied way of supplementing it is to take KSM-66 Ashwagandha®. This full-spectrum root extract is typically 5.3 to 5.9% withanolides, which are assumed to be the main bioactives in Ashwagandha but are probably not the only ones. The dose is typically 600 mg per day, sometimes divided into 2 x 300-mg doses. In scientific studies, KSM-66 has typically been taken for 8 to 13 weeks.

    USE OF ASHWAGANDHA IN RESILIENT NUTRITION PRODUCTS

    MAIN BENEFITS OF CAFFEINE 

    OTHER KEY TAKEAWAYS

    • Caffeine is naturally present in many plants, including coffee, tea and cocoa. Consumed in moderation, it is perfectly safe.
    • Caffeine is structurally very similar to adenosine, a sleep-promoting chemical. The longer you’ve been awake, the more adenosine accumulates in the spaces between cells in your brain and the sleepier you feel. By blocking the interaction of adenosine with all of its receptors, caffeine alleviates sleepiness. Furthermore, caffeine can delay your body clock if consumed shortly before bed. Because of this, we recommend that you generally stop consuming caffeine by 8 h before sleep, although there is large variation between people in how they respond to caffeine.
    • The dose of caffeine that maximises exercise performance (perhaps 3 to 4 mg caffeine per kg bodyweight) tends to be higher than the dose that optimises cognition (perhaps 1 to 2 mg caffeine per kg bodyweight).
    • Some individuals should consume less caffeine than the rest of us. These include pregnant women, nursing mothers, people who have certain diseases (e.g., liver diseases) and those taking certain medications. 

    USE OF CAFFEINE IN RESILIENT NUTRITION PRODUCTS

    MAIN BENEFITS OF CINNAMON 

    OTHER KEY TAKEAWAYS

    • Cinnamon comes from the inner bark of Cinnamomum Cinnamomum zeylanicum is widely considered the best cinnamon (“true” cinnamon) and is the type we use in our products.

    USE OF CINNAMON IN RESILIENT NUTRITION PRODUCTS

    MAIN BENEFITS OF COCOA

    OTHER KEY TAKEAWAYS

    • Cocoa (Theobroma cacao) is grown in several continents, and factors such as the soil composition influence cocoa’s chemical composition. Cadmium is a toxic heavy metal, and cocoa from Latin America tends to be much higher in cadmium than cocoa from Africa. We therefore only use African cocoa in our products.
    • Up to a point, alkalising (“Dutching”) cocoa improves some of its sensory characteristics, including taste. However, strong alkalisation destroys many of cocoa flavanols, so it’s best to use natural or lightly-alkalised cocoa powders, as we do at Resilient Nutrition.
    • Doses of cocoa products containing between 250 and 1,000 mg flavanols tend to best support cardiovascular and brain health.

    USE OF COCOA IN RESILIENT NUTRITION PRODUCTS

    MAIN BENEFITS OF COFFEE

    OTHER KEY TAKEAWAYS

    • There are large differences in the chemical compositions of different coffees. These include genetics (the coffee people drink usually comes from either Coffea arabica or Coffea robusta beans), farming practices and roasting conditions.
    • There are hints that coffee might slightly increase risk of bone fractures in women, possibly via effects on sex hormones.
    • Coffee contains caffeine, so we recommend that you generally stop consuming caffeine by 8 h before sleep, although there is large variation between people in how they respond to caffeine.

    USE OF COFFEE IN RESILIENT NUTRITION PRODUCTS

    MAIN BENEFITS OF CREATINE

    OTHER KEY TAKEAWAYS

    • Creatine is very safe, even when taken for long periods – it’s just the amino acids glycine, arginine, and methionine, after all - and most of us consume a couple of grams in our diets each day. Plants contain less creatine than animal foods (animals store it in tissues such as muscles), so most vegans and vegetarians eat less creatine than omnivores. This means plant-based folks might experience particularly large effects from creatine supplementation.
    • The best-studied and most effective form of creatine is creatine monohydrate, which is what we use in our products.
    • The positive effects of creatine accumulate with repeated use. A daily dose of 3 to 5 g creatine monohydrate seems to be more than enough to gain most of creatine’s benefits over time. It’s possible that higher doses are needed to maximise brain creatine stores, but this has not been well studied. Individual doses over about 5 g creatine monohydrate are more likely to cause digestive discomfort than lower doses.

    USE OF CREATINE IN RESILIENT NUTRITION PRODUCTS

    MAIN BENEFITS OF GINGER

    OTHER KEY TAKEAWAYS

    • The ginger people eat is generally the plant’s rhizome, the horizontal stem from which its roots grow. Factors such as where the ginger’s grown, how long it’s grown for and how it’s processed (e.g., dried) affect the chemical composition of ginger products.
    • Ginger is very safe and is thought to have been used therapeutically in China and India for at least 5,000 years.
    • The best dose of ginger depends on your goals and the type of ginger you consume, but consuming a total of 1 to 2 g powdered ginger per day is likely to yield most of ginger’s benefits. This total can be divided into multiple doses.
    • High doses of ginger (5 g or more per day) can reduce platelet activity and hence blood clotting. It’s therefore plausible that ginger interacts with blood-thinning medications such as Aspirin and Warfarin.

    USE OF GINGER IN RESILIENT NUTRITION PRODUCTS

    MAIN BENEFITS OF GREEN COFFEE EXTRACT

    OTHER KEY TAKEAWAYS

    • Green coffee extract can come from either Coffea arabica or Coffea robusta beans, and robusta beans tend to contain slightly more chlorogenic acids than arabica
    • As chlorogenic acids are thought to be the primary bioactive compounds in green coffee, it’s generally best to use an extract that is standardised for chlorogenic acids.
    • Most studies of green coffee extract or chlorogenic acids have used doses of 140 to 600 mg total chlorogenic acids per day. The optimal dose probably depends on factors such as the target effects and specific chlorogenic acids consumed. 

    USE OF GREEN COFFEE EXTRACT IN RESILIENT NUTRITION PRODUCTS 

    MAIN BENEFITS OF INULIN

    • Inulin is a non-digestible, prebiotic fibre that gets fermented into short-chain fatty acids in the intestine, promoting the growth of “healthy” gut bacteria (Lactobacilli and Bifidobacteria), increasing glucagon-like peptide 2 production and tightening junctions between gut epithelial cells, bolstering the integrity of the gut barrier and mitigating endotoxaemia and hence systemic inflammation.
    • Inulin can help counter certain gastrointestinal problems. It consistently softens stools and increases regularity in people experiencing constipation.
    • Inulin supports several aspects of metabolic health. For example, regular inulin intake reduces triglycerides and C-reactive protein while improving blood sugar control in people with poor metabolic health.

    OTHER KEY TAKEAWAYS

    • Inulin is present in lots of foods - about 15 % of flowering plants – and most of us consume several grams each day. Inulin therefore doesn’t necessarily appear on ingredient labels as “inulin” – if you read “chicory root fibre”, for instance, the ingredient is inulin purified from chicory roots.
    • Different inulin products have different characteristics. For example, inulin’s degree of polymerisation of fructans ranges from 2 to 60 units. Inulins at the low end of this range are often from chicory and are sweeter, more water soluble and typically referred to as oligofructose. Inulins at the high end are often from Jerusalem artichoke (Helianthus tuberosus) or globe thistle (Echinops) and are less soluble and tend to aggregate, giving them a fat-like mouth feel. All inulins can have prebiotic effects.
    • Inulin tends to be supplemented at 4 to 20 g per day, depending on the context. Large individual doses can cause flatulence, so it’s generally best to split this daily total into 2 to 4 doses of 2 to 8 g.

    USE OF INULIN IN RESILIENT NUTRITION PRODUCTS

    MAIN BENEFITS OF L-LEUCINE

    OTHER KEY TAKEAWAYS

    USE OF L-LEUCINE IN RESILIENT NUTRITION PRODUCTS

    MAIN BENEFITS OF L-THEANINE

    • As it’s structurally similar to L-glutamine and L-glutamate, L-theanine might reduce glutamine uptake by neurons, reducing synthesis of glutamate, the most abundant excitatory neurotransmitter in your brain. L-theanine also seems to affect γ-aminobutyric acid, serotonin, dopamine and noradrenaline signaling. Together, these effects might underlie how L-theanine intake consistently reduces stress and anxiety responses in people exposed to challenging conditions.
    • Related to these stress-relieving effects, L-theanine complements caffeine perfectly by helping to focus attention during cognitively demanding tasks.
    • Furthermore, studies of healthy adults, people who struggle with anxiety and schizophrenia, and kids who have ADHD have all found that regular L-theanine intake improves sleep quality.
    • L-theanine can support immune function by acting as a substrate for the synthesis of glutathione, a key antioxidant. The studies that have shown this have combined L-theanine with cysteine, another glutathione precursor.

    OTHER KEY TAKEAWAYS

    • L-theanine is the most abundant amino acid in tea and has an excellent safety profile.
    • To experience L-theanine’s benefits, take a total of 200 to 400 mg L-theanine per day as 1 or 2 doses. 

    USE OF L-THEANINE IN RESILIENT NUTRITION PRODUCTS

    MAIN BENEFITS OF L-TYROSINE

    OTHER KEY TAKEAWAYS

    • We all consume L-tyrosine in food, and eggs, cow’s milk, soy, meat and fish are rich in this amino acid. Unsurprisingly, L-tyrosine is very safe for most of us. However, if you have hereditary tyrosinaemia, take medication for thyroid problems, use catecholaminergic drugs (e.g., monoamine oxidase inhibitors), or experience chronic migraines, tyrosine supplementation might not be right for you.
    • While some studies have used very large doses of L-tyrosine, it is likely that just 1 g or so is enough to saturate tyrosine hydroxylase and thereby reap the benefits of L-tyrosine supplementation. The lowest dose repeatedly shown to be effective is 2 g.
    • Since L-tyrosine competes with some other amino acids for uptake, it’s best to consume it on an empty stomach or away from a large bolus of protein.

    USE OF L-TYROSINE IN RESILIENT NUTRITION PRODUCTS

    MAIN BENEFITS OF MAPLE SYRUP

    OTHER KEY TAKEAWAYS

    • Maple syrup is extracted by drilling holes into maple tree trunks and collecting the sap. Sap is then heated to evaporate much of the water, leaving the syrup.

    USE OF MAPLE SYRUP IN RESILIENT NUTRITION PRODUCTS

    MAIN BENEFITS OF NUTMEG

    • Nutmeg (Myristica fragrans) is a widely consumed spice that can enhance the flavour of some products. 

    OTHER KEY TAKEAWAYS

    • While research suggests nutmeg intake can lead to certain health benefits in non-human animals, there is very little clinical research on nutmeg intake.

    USE OF NUTMEG IN RESILIENT NUTRITION PRODUCTS

    • Calm Long Range Fuel (Gingerbread flavour)
    • Calm & Rebuild Long Range Fuel (Gingerbread flavour)
    • Rebuild Long Range Fuel (Gingerbread flavour)

    MAIN BENEFITS OF NUTS 

    OTHER KEY TAKEAWAYS

    • Different nuts are rich in different beneficial compounds. For example, whereas hazelnuts (Corylus avellana) contain the highest concentrations of condensed tannins and proanthocyanidins, pecans (Carya illinoinensis) contain the highest concentrations of total flavonoids and total phenolics. It therefore makes sense to consume a variety of nuts.
    • Many of the beneficial compounds in nuts (e.g., antioxidants) are concentrated in the skin of each nut, hence why we use skin-on nuts in our products.
    • Grinding nuts into nut butter makes them easier to digest and harnesses more of their energy. Grinding is a form ofpredigestion that reduces how much you need to chew the nuts. When nuts are ground into nut butter, more of their energy becomes available too. For example, while the metabolisable energy of whole nuts is substantially lower than the energy content on the nutrition label, the metabolisable energy of nut butters is very similar to the energy content listed on the nutrition label. The reason for the difference is that grinding the nuts increases the proportion of small particles in the food matrix, increasing how accessible lipids in the nuts are to your body. 

    USE OF NUTS IN RESILIENT NUTRITION PRODUCTS

    MAIN BENEFITS OF RICE FIBRE 

    • Rice fibre is extracted from the hulls of rice (Oryza sativa) and is a “clean”-label way of ensuring that powdered products flow freely and do not “cake”. 

    OTHER KEY TAKEAWAYS

    • We use rice fibre solely for its effects on the consistency of powdered products.

    USE OF RICE FIBRE IN RESILIENT NUTRITION PRODUCTS

    MAIN BENEFITS OF RICE STARCH

    • Rice starch is extracted from the centre of rice (Oryza sativa) grains and is a “clean”-label way of giving products a creamy, fat-like mouthfeel without strongly affecting taste. It has this effect because it comprises very small granules (2 to 8 μm).

    OTHER KEY TAKEAWAYS

    • Rice starch can also be used to whiten products.
    • We use rice starch solely for its effects on mouthfeel.

    USE OF RICE STARCH IN RESILIENT NUTRITION PRODUCTS

    MAIN BENEFITS OF SEA SALT

    OTHER KEY TAKEAWAYS

    • Sea salt acts as a preservative, prolonging the shelf life of foods and drinks. 

    USE OF SEA SALT IN RESILIENT NUTRITION PRODUCTS

    MAIN BENEFITS OF STEVIA

    • Stevia (label name steviol glycosides) is a natural sweetener extracted from the Stevia rebaudiana Bertoni plant that can enhance the flavour of some products.
    • Like other non-caloric sweeteners, stevia can help prevent dental caries by displacing caloric sweeteners such as sugar.
    • Stevia is not just sweet – it has demonstrable health benefits. For example, regular stevia intake improves cardiometabolic health by slightly reducing fasting blood sugar and blood pressure. 

    OTHER KEY TAKEAWAYS

    • All major regulatory authorities around the world have approved stevia due its excellent safety profile.

    USE OF STEVIA IN RESILIENT NUTRITION PRODUCTS

    MAIN BENEFITS OF SUNFLOWER LECITHIN

    • Sunflower lecithin is extracted from the seeds of sunflowers (Helianthus annuus) and contains a combination of phospholipids that make it an excellent emulsifier, meaning it helps mix food constituents that would normally separate. Because it has hydrophilic (water loving) and lipophilic (oil loving) regions, lecithin can dissolve in both water and oil and hence bring them together. This makes lecithin very helpful in lots of foods. For instance, it improves the consistency of nut butters by minimising oil separation.
    • Phospholipids in sunflower lecithin (e.g., phosphatidylcholine, phosphatidylserine) might have some weak health-promoting effects. Scientists have been especially interested in whether supplementation with choline-rich lecithin can improve brain function (e.g., in dementia) by improving the function of cell membranes and supporting acetylcholine signaling. If present, any effects are probably small.

    OTHER KEY TAKEAWAYS

    • Unlike soy lecithin, sunflower lecithin is not a common food allergen.

    USE OF SUNFLOWER LECITHIN IN RESILIENT NUTRITION PRODUCTS

    MAIN BENEFITS OF VITAMIN C

    OTHER KEY TAKEAWAYS

    USE OF VITAMIN C IN RESILIENT NUTRITION PRODUCTS

    MAIN BENEFITS OF WHEY PROTEIN

    OTHER KEY TAKEAWAYS

    • Whey is a by-product of cheesemaking, and whey protein is isolated by removing lactose and other non-protein constituents of whey.

    USE OF WHEY PROTEIN IN RESILIENT NUTRITION PRODUCTS