The New IsaLean® Shakes

Trainer: Scientific Advisory Board Member Dr. Dennis Harper

Now that our tasty new IsaLean® Shakes are available all across North America, listen in as Scientific Advisory Board Member Dr. Dennis Harper shares all of the enhancements to this incredible shake and why the best shake in the world just got even better! We’ll also share a few shake recipes to add some variety to your day!

>> Well, good evening everyone, and welcome to our Thursday night product training with Isagenix. My name is Kjersti Cote, your host. It’s a pleasure to be here with all of you. We are just a few days away from our annual Celebration coming up, 2009 annual Celebration. It’s going to be a lot of fun. So as we are preparing for that, this is our last call for the week, and we’ll meet, of course, back here next Tuesday for all of the latest and greatest updates.

Tonight’s call is all about our newly enhanced IsaLean shake; very delicious, very smooth, very creamy. And, of course, with us tonight is Dr. Dennis Harper. He is an amazing gentleman that I’ve had the privilege of getting to know over the last several years and working with, doing calls with, and just a little bit about his background for those viewers especially brand new to Isagenix. Dr. Harper is a doctor of osteopathy, a practicing general practice for about 25 years, and it’s not only traditional but also complimentary medicine practiced within his practice. And, you know, he’s had a lot of fun building his practice up.

I know currently right now him and his wife reside in Northern California close to the coast, beautiful area. A little bit more about Dr. Harper is he served on the licensing board for the state of Utah of about four years, and the last year he was chairman of that board. He’s been with Isagenix, almost since the conception. I know he found Isagenix the first year that Isagenix was founded in 2002. And since then he’s been a very instrumental as he has sat on our scientific advisory board, and currently is now chairman of that board. But we really do appreciate Dr. Harper and all of the, you know, advice and everything that he–all of his knowledge that he’s given us to insure that these products stay top of the line, and, of course, I know he’s been involved in all of the advancements in all of our products. So, Dr. Harper, it’s always a pleasure having you on, so good evening and welcome to the call.

>> It’s nice to be back.

>> Yea, good to have you. Alright, well, first of all, before we get into any of the specifics on the newly enhanced IsaLean shakes, give us your review. What do you think about these tasty little shakes?

>> Well, we’ve been tasting these shakes, different versions of these shakes, since, I think, January of this last year, and the final version, I think, is really, really good. And quite frankly, I like both of the shakes. I like the vanilla and the chocolate shake equally well. In fact, I ordered one of each for each month, so I stock up.

>> They’re amazing. They’re very, very smooth, very creamy. That’s what we’re getting across the board. I think that it’s got a better mouth fill than our original shake had, and there is a couple of enhancements in some various areas of the shake, so I’d like to just get right into it if you don’t mind. The first area that I would love for you to address is the advancements of our Whey protein. Let’s talk about that.

>> Well, we’ve always used an excellent source of Whey protein, and we have come across a new way of manufacturing Whey that actually makes it more easily absorbed and has a little more better profile in the amino acids, and so when we were able to tie this up to where we are the only company now that has this type of Whey in the entire world. And so it’s kind of a step forward more into the future in regards to Whey protein synthesis.

We now have the most easily absorbed Whey, and we also have the most easily mixed Whey. And that’s where the instantized portion of this comes in, because it mixes so nicely. And as you notice, it’s very, very creamy now as before it was a little bit gritty. And the old shakes–I like the old shakes as well. You’re going to have to understand that, but initially when I first tried them after I did my cleanse, it was like, well, I can certainly tolerate these. These are not bad. That’s different with the new shakes. The new shakes are really good.

When we give them to new people, new people instantly prefer the new shakes over the old shakes. Matter of fact, we have less than–well, before we may have 15 people complain. Now we only have one people or one person complaining. So it’s like it’s very interesting how rapid a drop that second place in regards to that digestive or flavor reasons or for any other reason. So it looks like a very, very good change that the we’ve had now.

>> Yea. I mean, the Whey is goodness. I mean, maybe you can spend a few minutes here talking about the quality of protein, because–and what I mean by that is obviously there’s fish. There’s chicken. There’s steak. There’s tuna. I mean, there’s all kinds of things that people can eat as their protein, but what are some of major differences between eating like say fish or chicken versus having this Whey protein that’s within the IsaLean shake? I mean, what’s the differences as far as absorbability and all that good stuff with the body?

>> Well, the studies are that have been done on Whey protein are actually the real critical issue here. They’re showing how much better Whey protein is in regards to other just sources of protein, because when you’re just eating a piece of chicken, you’re certainly going to be getting proteins. But you’re going to be getting proteins based upon what the chicken has been fed. And with the Whey that we have, and let’s first of all talk about the different of Whey. Obviously, if Whey, and there’s Whey. [Laughter]

>> The Whey here in the United States is coming from–obviously it all comes from cows, but the Whey that we get there is associated with dairy cows that have been fed herbicides, pesticides from the hays that they’ve been consuming as well as hormones that they’ve been injected with and antibiotics. And so it’s much more difficult for them to have clean Whey in the United States than it is like from a country like New Zealand where they are actually raised just on grass that grows normally. The Whey that we get from New Zealand is absolute unadulterated. We don’t have to worry about any of those things, so that’s a major factor right there.

The other thing has to do with the concentration. You know, we have it concentrated as opposed to it just being regular Whey that’s non-concentrated. In fact, you can go to health food stores, and you can look at Wheys, and you can buy big old barrels of it for 20 bucks. But it’s essentially worthless. You’re not going to get the absorption that you can get from the Whey concentrate that we are now currently using especially with the new process that we have. So the absorption is another critical area as well as trying to stay away from the pesticides, the herbicides, the antibiotics, and the hormones. That’s–I just can’t stress how important it is to stay away from any type of Whey product that is adulterated.

>> Yea, yea. Absolutely. And you talked about the absorbability. I remember my dad saying that this Whey protein that we have in our IsaLean shakes is about 95 percent bioavailable to the body, which is almost gram for gram utilized. I mean, that is so impressive to me, Dr. Harper, because I know that’s not the case when you eat a chicken breast or when you eat a piece of fish. I mean, the body is just simply taking in the 30 grams of chicken that you might be eating that’s been, you know, oven baked and maybe only using a third of those grams as protein, and the rest is just eliminated.

Your body just simply can not break it down far enough to use it, so to compare the differences between the bioavailability of this Whey protein is amazing to me, and then I know, Dr. Harper, you, you know,–I know that you probably have heard Jim Rhodes talking about the grade of Whey protein that this is in being a grade seven; whereas, you just don’t find that here in the Untied States. What are your thoughts on this?

>> Well, I’ve been using proteins with my patients for many, many years. And obviously that’s one of the reasons I liked Isagenix so much and I’ve stayed with Isagenix over the last sevens years is because of the quality of the products that they’re producing. Now I used to use another type of protein on seem of my patients that had difficulties, and it is actually a C, something called–well, I won’t even mention the name. But it’s a C-based protein, and it’s broken down easily. You can absorb it very easily.

The problem, however, is when you take the top off, you better be outside, because it stinks. It stinks just like a dead old rotten fish, okay. And the proteins will be perfectly fine, but it’s like none of my patients ever enjoyed even using anything like that, because the cost was also much more. But the–just the basic ideas, drinking a nice, creamy vanilla shake or chocolate shake. I mean, my goodness compared to trying to down spoonfuls of disgusting dead fish. [Laughter]

>> I mean, I just can’t imagine. I would feel grateful when Isagenix showed up when I could really trust a Whey protein for my patients, because the other was just horrible. Every time my patient would come in and see me, they’d say, “What have you done to me?”

>> Oh, my gosh. Yea. Well, and, of course, talking about the smell of that, you know, leads me to the less gas type, you know, feeling or experience that people find themselves on the IsaLean shake and more specifically we’re talking about body builders, people that are used to eating a lot of Whey protein, a lot of shakes from the health food store that obviously, like what you said, are, you know, adulterated Whey protein shakes maybe that have artificial sweeteners, artificial flavors. The Whey protein isn’t nearly the grade that what we have. It doesn’t even come close to it, and, of course, they always complain that they have the gassing and the bloating. And you just don’t find that with our Whey protein, so, you know, what are your thoughts? How pleased are you to hear this?

>> Oh, I’m–like I said, ever since I’ve joined with Isagenix, I’ve been very please with their shakes. But it’s even more so now because the lactose levels have even dropped even further. Now I didn’t have too many of my patients that were lactose and tolerant having difficulties with the old shakes, but to actually get rid of even more lactose now to where there’s practically not existence in the new shakes is really, really beneficial, because there were still people having difficulties with the lactose.

>> Yea.

>> So I look at this new shake as being another quantum leap that Isagenix made seven years ago when your dad put together these shakes. I see them now that they’ve done so again based upon the information that I’ve received that yea, they’ve kind of stepped into the future again a little bit. But it’s going to be up to everybody else to try to catch up now. They’re going to have a hard time doing so.

>> Right. Now let’s move on to the flavoring. I mean, obviously the flavoring has changed. There’s not as much cinnamon in there, not as much cocoa, not as much vanilla. It’s kind of a light and creamy. You know, tell us what exactly the changes were with the flavoring here and the flavoring system.

>> Well, they brought in a professional from Europe that this is all he does is works with flavors to make things more palatable to people. And so he came up with the individual flavorings for the shakes based upon what Isagenix’s input as well. And obviously the new chocolate shake is not nearly as chocolaty, but at the same time when you give it to new people–new people acutely prefer the new shakes over the old shakes. Now I’m not talking about the old people that have been in Isagenix forever where we’ve gotten used to how the shakes tasted before.

No, we’re talking about if you give the old shakes and the new shakes to brand new people that have never ever tasted either one of the before, they always prefer the new shake. So that’s one of the things that this fellow from Europe, and I can’t remember his name. I’m sorry, but that’s that he was interested in is how can we make it more easily or more palatable to new people coming into the program. And he came up with some very, very good flavors. Now the new chocolate shake doesn’t have as much chocolate it, which I’ve heard from a few people. But the nice thing is they can always add additional cocoa if they really want more chocolate. I personally don’t like a lot of chocolate. I actually like the newer chocolate shake, because it has a lighter chocolate. And for me that was really good.

The vanilla, I do like the cinnamon. We actually talked when they had to put some more cinnamon back into the vanilla shake, because I do like the cinnamon in the shakes. They listened. They went ahead and put some more cinnamon back in there. It doesn’t have as much of a cinnamon smell still or cinnamon taste as the old one did, but once again, people prefer the way the news ones taste over the old ones except for some maybe some old diehards that have gotten used to the old shakes. But there’s always going to be some changes taking place, and people are always going to, you know, trying to please everybody’s flavor is going to be very, very difficult.

>> Right. Now let’s talk about the texture. I know the texture is probably related to, you know, I mean, obviously a little of the enhancement on the Whey protein. They are definitely creamier, a little smoother, but I’m sure that the texture–does it have anything to do with the fiber and the changes there?

>> Well, not a lot. What we did is we did drop the fiber a little bit from seven grams down to four grams, because when we raised it up to the seven grams, we stared have people complaining that they were having too much fiber, and so even though we felt that it was important we still realized, okay. People are complaining, so what we did is we dropped it down to four grams realizing that some people needed more than they could always add the FiberPro to it.

And that’s what I’ve been using, using the FiberPro on top of it, but some of the people just did not tolerate the seven grams, which is really unusual, because most people can tolerate seven grams very nicely. But we had so many people that did have it, they decided to drop it down to four grams to make a little more easy on everybody. And then for those that wanted more, they could add it.

>> So the texture is definitely nice. Like I said, it’s very smooth, very creamy mixed very nicely in the IsaBlender. You also–and, of course, you mentioned that the lactose is virtually nonexistent in the shakes. And, of course, the shakes are still wheat gluten and barley free, which is so nice. I mean, that is so impressive to so many people out there kind of looking into Isagenix checking out the products. Let’s talk about the sugars. The grams of sugars have increased just a couple of grams. But why don’t you share with everybody why that is.

>> Well, the sugar went from 14 grams to 15 grams, which is not a lot. We’re talking about four calories. And remember this is not white table sugar. This is a fructose derived or beat derived fructose, which is the best type of fructose that you can find right now. It’s not the high fructose corn syrup. It’s actually a much nicer sugar to be used, and that went from 14 to 15. And the reason why it went up by one is so that we could more easily get into the 40, 30, 30 mixture, which I personally happen to like and which a lot of people across this country have like is that 40, 30, 30 mixture as well.

>> Absolutely, this has been something that my dad has been very passionate about, and I know that you’ve said, you know, on calls before, Dr. Harper, that in order to metabolize and burn fat you do have to have those good fats going in exchange for the bad fats. That right ratio between protein, fats, and carbs and obviously that natural fructose loaded with all those nutrients, it is imperative to have that good balance that good, good balance. And, of course, with the carbs goes the fiber and, you know, any complex carbohydrates and natural sugars. Correct?

>> Right. You have to have the fats, and the proteins, and the carbs. And if you have them in the correct percentages based upon studies that have been done in the past, it shows that you start producing something called prostaglandin E-1 and prostaglandin E-3s. Prostaglandin E-1 and E-3s reduce simple ratio, reduce to water retention, reduce blood pressure problems, and things like that, and are better overall for your body. Prostaglandin E-2s on the other hand, are produced when those ratios are out of balance or when you have high levels of arachidonic acid, because you’re eating too many carbohydrates which is producing too much insulin, which is increasing the amounts of arachidonic acids, which then influences this conversion of the Omega threes. And this is where we get it.

The Omega threes actually converted into the prostaglandin E-1, 2, or 3. Well, if you have high levels of carbs, then you’re going to be producing more arachidonic acid, and it’s going to be pushing it into the E-2, which increases inflammation, which increased blood pressure, which increased heart disease, which–there’s just not a good reason to have them unless you’re going g to war, okay. Generally keep the E-1s and the E-3s in good production and the E-2s at very low levels.

>> You know–okay. That is very interesting. And there’s one other question that I’ve been asked most recently. And maybe you can address this tonight, and that has to do with glutathione. I have no idea what it’s all about, but there’s a gentleman that wants to know if the shakes actually increase the production of glutathione naturally in the body. I have no idea what it is, so I don’t know. Can you enlighten us a little bit on weat that question is, because it seems to be–there are books that have been written on glutathione, and–what’s the role in the body that it plays?

>> Well, there’s quite a few roles that it plays. It’s a major antioxidant. It really helps with the toxification of the body as well, and it’s essentially–now I’m going to have to pull back on my memory here, because it’s been a while since I’ve actually researched this. But as I recall it’s based upon sulfur bearing amino acids. And if you don’t have the sulfur bearing amino acids, which we do have in the new shake as well in the old shake because of the Whey proteins that we were using. We were able to probably increase the glutathione levels. Now I don’t know we’ve done any test showing the glutathione levels being increased, because I don’t think we’ve really looked at that. But the increase you do have to have those sulfur bearing amino acids. And they are in the Whey product.

>> I wish we knew if that was the case or not. I mean, there’s companies out there that sale products that state that it does increase, you know, the glutathione natural glutathione production in the body. So just maybe a little bit of research, a little bit more research, I guess.

>> They may have already done that, because I know they have had about three or four studies that have been done here in the last year and a-half that may have been included in one of those and I’m not aware of it yet, because I know they do part of that research for a while before they tend to release it. But a lot of people actually try to sell glutathione by itself. The problem with glutathione by itself is it makes you very ill. Taking it orally–you just do not want to take it orally, because it will create some problems. You can get it in an IV sometimes, but the best idea is to take the blend of amino acids and let your body produce its own. And that’s generally what takes place.

>> Yea, that’s great. I know that was a little side note there, but that is definitely one question that I’ve been wanting to know and to ask you or someone, you know, what the scoop was there. So I appreciate you going into that a little bit for us. But an amazing, amazing enhancement to the shake. I’m very pleased with it. I love the taste of the new shakes, and my favorite is to put a little bit of organic peanut butter in my chocolate shake.

>> Oh, really?

>> Yea, organic peanut butter in the chocolate shake. Oh, my goodness. It’s just that I like a little bit of the salty peanut butter in with the sweet chocolate creamy shake. It’s delicious. And then vanilla by itself.

>> I’m sorry. What was that?

>> Well, the vanilla just by itself. Sometimes I’ll put a little bit of Orange Want More Energy into the vanilla cream just because, you know, then it becomes this orange creamy delicious thing. It’s yummy, very good. So what sort of variety, my goodness. Ask your team members how they’re blending these shakes. Just remember that, you know if you add anything to it, it is going to up the caloric intake. And we really don’t recommend, you know, putting anything in your shake, especially if you’re like, you know, using your system to release weight and inches and so forth. Is that correct?

>> Yea; although, you can add the IsaFruits. That would not be a problem. I’ve done that with the vanilla. I haven’t done that with the chocolate one, but I have done it with the vanilla. It was fairly tasty. I’ve also interestingly enough added the solid or the powder form of the Ionix to it, and that produced a very interesting flavor. [Laughter]

>> It wasn’t objectionable in the least. It was like holy smokes. I’m not sure what it is, but tt’s not bad. I’ve added almonds. I’ve added a lot of things to the vanilla shake, because vanilla is very malleable. You can add a lot of things and flavor it very nicely.

>> And berries are in season, and berries have a low sugar, you know, very low in sugar. So, I mean, adding blueberries or raspberries or anything like that–it makes it delicious. Well, Dr. Harper, it’s always a pleasure having you on. We appreciate you and look forward to seeing you this weekend at the annual Celebration.

==== Transcribed by Automatic Sync Technologies ====

>> This program is for educational purposes only. The opinions expressed by the participants are solely their own and do not necessarily reflect those of Isagenix International. These statements have not been evaluated by the Food and Drug Administration. Isagenix products are not intended to diagnose, treat, cure, or prevent any disease. Weight loss results may vary. Always consult your physician or health care professional before starting this or any other illness or fitness program. Income examples reflect the results achieved by Isagenix Associates across a wide spectrum. These are examples and not necessarily typical or average, nor do they represent a guarantee of your personal results. As with any business opportunity, success depends largely on the individual associate skills, motivation, and effort. For average financial performance data see the independent associate earning statement at isagenixearnings.com.