TLS® Nutrition Shakes - Cookies & Cream
What Makes This Product Unique?
Indulge with our delicious new limited-edition TLS® Cookies & Cream Nutrition Shake. This shake is smooth and delightful and is sure to be your new favorite. Just like our other popular Nutrition Shakes, it is formulated to deliver superior flavor, texture, and satiety. With a balance of 18 g of protein, 10 g of fiber, and the essential vitamins and minerals in every serving, the TLS® Cookies & Cream Nutrition Shake is a convenient and delicious snack or occasional meal replacement that will help keep you going.
- Provides 18 grams of protein per serving
- Provides 10 grams of fiber per serving
- Provides 24 essential vitamins and minerals per serving
- No added sugar
- Great taste
Gluten-Free - The finished product contains no detectable gluten (<10ppm gluten)
Drinkable Supplements - Easy-to-swallow supplements in liquid form are immediately available to the body for absorption
Quality Standards - GMP Operations and Standardized Ingredients
Checked For: Heavy Metals, Microbiological Contaminants, Allergens, Residual Solvents, Potency, Purity and Identity
Key Ingredients in TLS® Nutrition Shake – Cookies & Cream:
Protein (Whey, Pea Protein Isolate)
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, studies show that people on high-protein diets tend to reduce their overall caloric intake.
Protein also helps maintain lean tissue while burning fat for fuel and helping you maintain a feeling of fullness longer.
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 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 plays an important role in carbohydrate metabolism and supports a healthy nervous system.
Vitamin B12 is naturally found in meats, liver, beef, pork, eggs, whole milk, cheese, whole wheat bread and fish. Vitamin B12 in almost exclusively 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 supports energy levels as it plays a vital role in the Krebs energy cycle.
Riboflavin (Vitamin B2)
Riboflavin, sometimes known as vitamin B2, is found in liver, dairy products, dark green vegetables, and some types of seafood. It serves as a co-enzyme working with other B vitamins and aids in the breakdown of fats while functioning as a cofactor or helper in activating Vitamin B6 and folic acid. 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. Riboflavinplays a crucial role in turning food into energy as a part of the electron transport chain, driving cellular energy on the micro-level. Riboflavin is water-soluble and cannot be stored by the body except in insignificant amounts; thus, it must be replenished daily.
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 and supports a healthy nervous system.
Regular sunlight exposure is the main way that most humans get their vitamin D. Food sources of vitamin D are vitamin D-fortified milk (2.5 mcg 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.
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 cardiovascular health. Vitamin E is one of the most powerful fat-soluble antioxidants in the body.
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.
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.1 Both are considerably less than the RDA of 400 and 310 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.
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.
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.
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 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.
1 Office of dietary supplements - Magnesium. (n.d.). Retrieved March 02, 2021, from https://ods.od.nih.gov/factsheets/Magnesium-HealthProfessional/
What does the TLS® Cookies & Cream Nutrition Shake taste like?
The new TLS® Cookies and Cream Nutrition Shake has the perfect combination of vanilla and cookie flavor that helps to satisfy cravings without being too sweet. It has a smooth texture, no after-taste and it mixes quickly with water or your favorite type of milk in a shaker bottle for easy on-the-go option. It can also be mixed in a blender with ice, fruit, or your other favorite additions to make a smoothie. You will love this new limited-edition, so get yours today.
Is the TLS® Cookies & Cream Nutrition Shake vegetarian?
Yes. The TLS® Cookies & Cream Nutrition Shake only utilizes whey and pea protein isolates. Whey protein is derived from milk, and pea protein isolate is a plant-based source of protein.
How often should I have a TLS® Cookies & Cream Nutrition Shake?
The TLS® Cookies & Cream Nutrition Shake is especially useful as a snack between meals to help fight hunger and provide additional protein, fiber, and calcium. They can be enjoyed anytime.
Scientific Support for TLS® Nutrition Shake:
- Blomstrand E, et al, Branched-chain amino acids activate key enzymes in protein synthesis after physical exercise. J Nutr 136, (1 Suppl): 269S-73S (2006)
- Burke, G, et al, The effect of whey protein supplementation with and without creatine monohydrate combined with resistance training on lean tissue mass and muscle strength. Int J Sport Nutr Exerc Metab 11, 3:349-64 (2001)
- Douglas Paddon-Jones, Eric Westman, Richard D Mattes, Robert R Wolfe, Arne Astrup, Margriet Westerterp-Plantenga, Protein, weight management, and satiety, The American Journal of Clinical Nutrition, Volume 87, Issue 5, May 2008, Pages 1558S–1561S, https://doi.org/10.1093/ajcn/87.5.1558S
- Halton, T., & Hu, F. (2004). The effects of high protein diets on thermogenesis, satiety and weight loss: A critical review. Journal of the American College of Nutrition, 23, 373-385. doi: 1080/07315724.2004.10719381
- Meunier PJ. Calcium, vitamin D and vitamin K in the prevention of fractures due to osteoporosis. Osteoporos Int. 1999;9 Suppl 2:S48-52.
- Miller ER 3rd, Appel LJ, Levander OA, Levine DM. The effect of antioxidant vitamin supplementation on traditional cardiovascular risk factors. J Cardiovasc Risk. 1997 Feb;4(1):19-24.
- Nielsen FH. Ultratrace minerals. In: Shils ME, Olson JA, Shike M, Ross AC, eds. Modern Nutrition in Health and Disease, 9th ed. Baltimore, MD: Williams and Wilkins; 1999:283-303.
- Nishi Y. Anemia and zinc deficiency in the athlete. J Am Coll Nutr. 1996 Aug;15(4):323-4.
- Office of dietary supplements - Magnesium. (n.d.). Retrieved March 02, 2021, from https://ods.od.nih.gov/factsheets/Magnesium-HealthProfessional/
- Ohtani M, et al, Amino acid mixture improves training efficiency in athletes. J Nutr 136, 2:538S-543S (2006)
- Ortinau, L.C., Hoertel, H.A., Douglas, S.M. et al.Effects of high-protein vs. high- fat snacks on appetite control, satiety, and eating initiation in healthy women. Nutr J 13, 97 (2014). https://doi.org/10.1186/1475-2891-13-97
- Pesta DH, Samuel VT. A high-protein diet for reducing body fat: mechanisms and possible caveats. Nutrition & Metabolism. 2014 ;11(1):53. DOI: 10.1186/1743-7075-11-53.
- Rennie MJ, et al, Branched-chain amino acids as fuel and anabolic signals in human muscle. J Nutr 136, (1 Suppl): 264S-8S (2006)
- Shimomura Y, et al, Exercise promotes BCAA catabolism: effects of BCAA supplementation on skeletal muscle during exercise. J Nutr 134, (6 Suppl): 1583S-1587S (2004)
- Tipton KD, et al, Ingestion of casein and whey proteins result in muscle anabolism after resistance exercise. Med Sci Sports Exerc 36, 12:2073-81 (2004)
- Tokunaga K and Matsuoka A, Effects of a [FOSHU] which contains indigestible dextrin as an effective ingredient on glucose and lipid metabolism," J Japanese Diabetes Society , 42:61-65, 1999.)
- S. Department of Agriculture, Agricultural Research Service. Usual Nutrient Intake from Food and Beverages, by Gender and Age, What We Eat in America, NHANES 2013-2016; 2019.
- Wargovich MJ, Eng VWS, Newmark HL. Calcium inhibits the damaging and compensatory proliferative effects of fatty acids on mouse colon epithelium. Cancer Lett. 1984; 23:253-258.
- Weaver CM, Heaney RP. Calcium. In: Shils ME, Olson JA, Shike M, Ross AC, eds. Modern Nutrition in Health and Disease. 9th ed. Baltimore, MD: Williams and Wilkins; 1999:141-155.
- West KP Jr, Pokhrel RP, Katz J, et al. Efficacy of vitamin A in reducing preschool child mortality in Nepal. Lancet. 1991; 338:67-71.
- West SG, Light KC, Hinderliter AL, et al. Potassium supplementation induces beneficial cardiovascular changes during rest and stress in salt sensitive individuals. Health Psychol. 1999; 18:229-240.
- Whelton PK, He J, Cutler JA, et al. Effects of oral potassium on blood pressure. Meta-analysis of randomized controlled clinical triglyceride trials. JAMA. 1997; 277:1624-1632.
- Wolf RL, Cauley JA, Baker CE, et al. Factors associated with calcium absorption efficiency in pre- and perimenopausal women. Am J Clin Nutr. 2000; 72:466-471.
- Zemel MB, Shi H, Greer B, et al. Regulation of adiposity by dietary calcium. FASEB J. 2000; 14:1132-1138.