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Chike Nutrition High Protein Iced Coffee Original -- 15.1 oz

Chike Nutrition High Protein Iced Coffee Original
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Chike Nutrition High Protein Iced Coffee Original -- 15.1 oz

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Save 15% off Code STRONG Ends: 2/26 at 9 a.m. ET

Chike Nutrition High Protein Iced Coffee Original Description

  • No Artificial Colors Or Flavors
  • 2 Espresso Shots
  • 20g Whey Protein
  • 1g Sugar
  • Made With Real Espresso Coffee
  • Gluten Free
  • High Protein
  • No Added Sugar
  • Vegetarian
  • No Artificial Colors Or Flavors

Our Protein Iced Coffee supplies of 2 shots of real espresso coffee and 20g of non-GMO whey protein to empower your potential. We exist to make the healthy decision the easy decision; each serving has only 1 gram of sugar without compromising on the delectable taste you expect from a coffeehouse favorite.


Here are the steps to make your perfect Chike!


1. Grab your favorite shaker and add 10 oz. of water (or milk!)

2. Add 2 scoops of your favorite Chike

3. Shake and enjoy!


Pro-tip: Pour over ice for the best overall flavor!

Free Of
Gluten, added sugar, animal products, artificial colors of flavors.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 2 Scoops (31 g)
Servings per Container: 14
Amount Per Serving% Daily Value
Total Fat2.5 g3%
   Saturated Fat1 g5%
   Trans Fat0 g
Cholesterol35 mg10%
Sodium105 mg5%
Total Carbohydrate4 g1%
   Dietary Fiber1 g4%
   Total Sugars1 g
     Includes 0g Added Sugars0%
Protein20 g40%
Vitamin D0 mcg0%
Calcium104 mg8%
Iron0 mg6%
Potassium282 mg6%
Other Ingredients: Non-GMO whey protein isolate, non-GMO whey protein concentrate, coffee, sunflower oil, sodium caseinate, natural flavors, sea salt, xanthan gum, caffeine, sucralose.

Contains: milk and soy (lecithin).

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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What are Food Tribes & Why Are They Trending?

Food tribes are social groups organized around a set of common values and beliefs that shape one’s food choices. It’s not only a “thing,” it’s something of an obsession in our culture. Maybe because we live in a country with a paltry sense of cohesion, with little that satisfies some of our deepest evolutionary yearnings for connectedness, food tribes compensate for the deeper kinship ties we seek.

Friends in a Food Tribe Drinking Coffee at a Cafe |

A whopping 44 percent of adults now say food restrictions, food allergies, or avoidance of certain ingredients determines their diet choices, according to a 2014 Packaged Facts report. Many are motivated not just by a wish to lose weight but more aspirational forces: the allure of a lifestyle inextricably linked with their social circles.

According to an article published in the Nutrition Business Journal in 2015, at least 1 in 3 adults is trying to go gluten-free; one in 10 millennials is vegetarian or vegan; and as many as 3 million people identify with a Paleo style of eating.

While orienting identity around diet is an ancient m.o. (i.e., vegetarianism is linked with Hinduism, and keeping kosher or halal is one of the most basic tenets of the Judeo-Islamic tradition), food tribes have skyrocketed in the last couple of decades—and they have a profound influence on the market.

Here’s a primer on the most visible food tribes in the U.S.


According to the Archives of Internal Medicine, 1 in 133 people suffers from celiac disease—an autoimmune disorder in which gluten prompts antibodies to attack the intestinal wall, impairing nutrient absorption. Once diagnosed, they are advised to be 100-percent gluten-free. At least another 7 percent suffer from “gluten sensitivity,” according to the Center for Celiac Research at Massachusetts General Hospital.

Many people associate going gluten-free with weight loss and in fact 25 percent of consumers do it for that reason, despite the lack of evidence. Some studies do show that restricting gluten can aid irritable bowel syndrome, fibromyalgia, rheumatoid arthritis and psoriasis—giving GF food a halo effect that prompts many consumers to lean in that direction. Interestingly, only 18 percent of gluten-free dieters have celiac disease.


Now that fat is the good guy, sugar has taken its place as the villain on the food scene. Over half of consumers seek out products that contain “no added sugar,” according to market research firm Eurominitor and over a third of dieters are on sugar-free diets.  Not surprisingly, sales of table sugar are plummeting about 1 percent annually. Even artificial sweeteners have been targeted, with several studies suggesting sugar substitutes like saccharine alter the gut microbiome, boosting risk of a host of diseases.


Touted as an ancestral diet, paleo calls for more protein, fewer carbs, and more fat. Its staples are nuts, seeds, oils, and grass-fed meat; it eschews dairy, grains, legumes, refined sugars, and salt. The basic argument of the diet, launched in 2002 with the publication of Loren Cordain’s book “The Paleo Diet” is twofold: No other mammal consumes dairy past the weaning period and grains are hard to digest.

Pegans (vegans combined with paleo)

Welcome the newest diet trend on the block, the Pegan, or Paleo-vegan. Although it’s a challenging hybrid, some manufacturers are creating foods that work for both a Paleo and a vegan diet, using things like nuts instead of grains, maple syrup instead of cane sugar, and dairy alternatives like coconut milk.


Unlike other food tribes that bond over the health benefits, vegetarianism/veganism tends to be based on ethical drivers such as animal rights and environmental reasons. But as food tribes go, it has one of the larger bodies of research behind it, particularly when it comes to heart health. One 2014 meta-analysis of 21,604 people showed vegetarians have significantly lower blood pressure.

The numbers: Just 4 percent of U.S. consumers are strictly vegetarian, according to the Vegetarian Resource Group, and about half of those are vegan. While the numbers seem small, consider  “vegan creep.” One third of Americans now say they are trying to eat vegetarian meals at least occasionally.


Freegans, a lesser-known food tribe, seek to reduce waste by consuming products with little or no packaging or food that has been discarded. Call it politically motivated dumpster diving.


No look at the food-tribe landscape would be complete without a glance at the burgeoning “personalized-nutrition” or “biohacking” movement, in which consumers use cutting-edge health technologies to gauge precisely what’s going on inside their bodies and adjust their eating habits accordingly.

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