BERTRAND supports #veganuary

Don’t vegans only eat grass?

The vegan diet is still one of the most controversial topics. Yet there’s actually no reason for that at all. By being aware of the food and the nutrients from food that you put in your body, you can ideally eat better and also be more mindful of the environment.

As a way of just giving this a shot, there’s the #veganuary challenge, which was created to globally promote the idea of trying to go vegan for the month of January. It has been around since 2014 and was started as a charity organization in the UK to help people throughout the world realize that going vegan is neither unhealthy nor boring. People share their experiences on social media, discuss the challenge with each other, and help each other out because being vegan definitely doesn’t need to be complicated.

For the sake of the environment, it is definitely worth taking a closer look at this diet because a kilogram of beef alone requires about 15,500 liters of water. The 14.5% CO2 emissions caused by intensive livestock farming and the clearance of green spaces for feed are other negative aspects of an omnivorous diet.

The myth that a vegan diet causes people to have less energy also continues to endure. There are a lot of examples that prove the opposite, such as competitive athletes like Lewis Hamilton, Rich Roll or Fiona Oakes. Professional athletes from Germany like professional beach volleyball player Max Betzien also eat a vegan diet.

Another big myth surrounding the vegan diet, in addition to the one about not getting enough nutrients, is that it takes a lot of effort. This assumption can already be refuted by the fact that even a simple pasta dish with tomato sauce is vegan. The vegan version of BERTRAND kills both myths with one stone, so to speak, because preparing it is very easy, and at the same time you get the exact nutrients that fall by the wayside in a purely plant-based diet, and it accomplishes all of this in a completely natural way and without artificial supplements, instead getting some help from the world of algae.

The vegan version of BERTRAND does not contain the milk powder that can be found in the classic and active versions, which is why it’s recommended to mix the powder with oat or almond milk instead of water in order to improve the flavor. For an even better and distinct flavor, we can also recommend using the fruit juice of your choice or taking a bit of extra time to cut some fruit and blend it together with the plant-based milk of your choice and the Bertrand powder in a blender to create an even more unique shake. Because with BERTRAND, being vegan is neither boring nor complicated. And there’s no need to eat grass either.

 

Annika | Customer Care

Have any questions remain unanswered?

I am happy to answer any questions you might have on this topic. Feel free to write me an e-mail. You will usually receive an answer within 24 hours.

Annika | Customer Careannika@bertrand.bio

Featured: Organic Almonds

almonds  on wooden table

Almonds are much more than a snack or a topping for Christmas cookies. Apart from their high-profile spectrum of vitamins and minerals, the regular consumption of almonds has an extremely positive effect on our health. You can read in this article how the almonds get into BERTRAND.

Almonds belong to the stone fruit family and are – as is often assumed in error – not nuts. The almond variety used in BERTRAND contains approximately 19 percent of high-quality protein, thereby contributing to meet the protein requirements. The almond also provides many unsaturated fatty acids, minerals such as magnesium, calcium, and copper as well as considerable amounts of vitamins B and E. The magnesium contributes to the body’s protein production and thus also to the formation of muscle. Because calcium is also contained in the correct proportions, both minerals can be perfectly absorbed and utilized by the body.

How does it get into our product?

Our almond comes from certified organic agriculture and has been grown in Spain and in Italy. After harvesting, the hard shell is cracked and the delicate almond skin removed by blanching. The almond is then cold-ground or chopped into 2-3 mm pieces. We use an almond mixture of 2/3 fine almond flour and 1/3 finely chopped almonds in BERTRAND. With this mixture we achieve the crunchy mouth sensation, which is appreciated by many customers. Both the flour and the granules are not de-oiled but full fat.

Current note: Almonds in this quality (organic and full fat) are more expensive than ever, and very difficult to get at this time, due to crop failures in California. To avoid delivery problems and thus a production stop, we have to accept any price at the moment. We will, however, keep the current price of BERTRAND firm until at least April 2019.

Get in touch with us!

Please use the contact form for questions about BERTRAND or write an e-mail to hey@bertrand.bio
You will find all points of contact on the Meet the Team page.
Many questions were already answered in the FAQ-section.