Calories in Dymatize Nutrition Elite casein rich chocolate

WeightWatchers Points are estimated by carbohydrates, fats, protein and fiber in product. They are not an affirmation of better quality or nutritional value of the product or its manufacturer. Only way to count for dieters. Less points are better.
Read more at Weight watchers diet review

There is controversy as to the safety of artificial sweeteners consumed over a long period of time. Some studies have linked artificial sweeteners to cancer and other diseases. If you are consuming artificial sweetened food as a means to reduce calories and lose weight, please consider switching to a less sweet state of mind. Getting your palate used to less sweetened foods over the course of several months will save you the hassle of deciding between extra calories and risk of cancer. ------------ Sources: Bryan GT, Erturk E, Yoshida O. Production of urinary bladder carcinomas in mice by sodium saccharin. Science 1970;168:1238–40. Arnold DL, Moodie CA, Grice HC, Charbonneau SM, Stavric B, Collins BT, et al. Long-term toxicity of orthotoluenesulfonamide and sodium saccharin in the rat. Toxicol Appl Pharmacol 1980;52:113–52. Reuber MD. Carcinogenicity of saccharin. Environ Health Perspect 1978;25:173-200. Murasaki G, Cohen SM. Co-carcinogenicity of sodium saccharin and N- [4-(5-nitro-2-furyl)-2-thiazolyl]formamide for the urinary bladder. Carcinogenesis 1983;4:97–9. Hoover RN, Strasser PH. Artificial sweeteners and human bladder cancer: Preliminary results. Lancet 1980;1:837-40. Soffritti M, Padovani M, Tibaldi E, Falcioni L, Manservisi F, Belpoggi F. The carcinogenic effects of aspartame: The urgent need for regulatory re-evaluation. Am J Ind Med. 2014;57(4):383-97. Schernhammer ES, Bertrand KA, Birmann BM, Sampson L, Willett WC, Feskanich D. Consumption of artificial sweetener–and sugar-containing soda and risk of lymphoma and leukemia in men and women. Am J Clin Nutr 2012;96:1419–28. Soffritti M, Belpoggi F, Manservigi M, Tibaldi E, Lauriola M, Falcioni L, Bua L. 2010. Aspartame administered in feed, beginning prenatally through life span, induces cancers of the liver and lung in male Swiss mice. Am J Ind Med. 2010;53(12):1197-206. Soffritti M, Belpoggi F, Tibaldi E, Degli Esposti D, Lauriola M. Life span exposure to low doses of aspartame beginning during prenatal life increases cancer effects in rats. Environ Health Perspect 2007;115(9):1293-7. Soffriti M, Belpoggi F, Degli Esposti D, Lambertini L, Tibaldi E, Rigano A. First experimental demonstration of the multipotential carcinogenic effects of aspartame administered in the feed to Sprague-Dawley rats. Environ Health Perspect 2006;114:379–385.

At Fooducate we don't grade supplements. Consuming a diet with a variety of foods should give you the recommended amount of vitamins and minerals your body needs. If you think you need to supplement your diet, it is best to see a registered dietitian or your healthcare professional.

* FoodPoints are calculated by Fooducate based on fats, carbs, fiber, and protein. They are not an endorsement or approval of the product or its manufacturer. The fewer points - the better.

Mono and diglycerides are commonly used in processed foods to maintain stability in liquid products and "improve" quality in baked goods. These glycerides could be created using both hydrogenated and partially hydrogenated oils or animal fats. In theory, this may transfer a small amount of trans fats into the product. The glycerides are synthesized into phosphates by reacting with phosphorus pentoxide, a potential environmental hazard. But that's only part of the problem . . . The presence of mono and diglycerides should discourage you from buying a product for more than just these reasons: their inclusion in a product indicates that it is industrially processed. Choose products without mono and diglycerides not only for health reasons, but because you are getting a better quality food item overall.

Companies add artificial flavors to products to make them taste better. They are created in a lab and the formulations are guarded as trade secrets. Flavorings can compensate for flavor loss during processing, substitute for ingredients, lower production costs and increase shelf stability. Artificial flavorings are cheaper to source than natural flavors and are perceived as "worse" than natural flavors. They are more stable (and usually less chemically complex) than natural flavors. Artificial flavors are not necessarily bad for you from a health perspective. however, people with food sensitivities or allergies may want to avoid artificial flavors if they are unnamed. You can always contact the manufacturer for more information.

Acesulfame Potassium (Acesulfame K or Ace K) is an artificial sweetener with zero calories. This sweetener is 180-200 times sweeter than table sugar. Like all artificial sweeteners, safety is a concern. Despite being approved as safe by the FDA, this artificial ingredient has been proven carcinogenic in several studies.

Companies add flavorings to make products taste better. They are created in a lab and the formulations are guarded as trade secrets. Flavorings can compensate for flavor loss during processing, substitute for ingredients, lower production costs and increase shelf stability. Natural flavorings are more expensive to source than artificial flavors, but tend to be better received by consumers. People sensitive to MSG, vegans, vegetarians and those with allergies should pay special attention to the phrase "natural flavorings" since glutamates, animal products or allergens may be the source of natural flavors. You can always contact the manufacturer for more information.

Xanthan gum is an emulsifier. It helps ingredients blend more effectively and stay blended while waiting on a shelf. For example – water and oil mixtures, as well as bits of spice in a salad dressing. Xanthan Gum is made by fermenting corn sugar with a bacteria, Xanthomonas campestris. It’s the same bacteria that creates black spots on broccoli and cauliflower. The result is a slimy goo that is then dried up and ground into a fine white powder.

Maltodextrin is a polysaccharide that is used as a food additive. A polysaccharide is a type of carbohydrate. It is produced from starches of corn, wheat, potatoes or rice. Its flavor can be slightly sweet or almost flavorless. Maltodextrin is used as a bulking base for artificial sweeteners, for example in Jell-o it is used in conjunction with Aspartame and Acesulfame Potassium. It is also the bulking agent in Splenda.