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Jay Robb Egg White Protein Vanilla -- 24 oz

Jay Robb Egg White Protein Vanilla
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Jay Robb Egg White Protein Vanilla -- 24 oz

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Jay Robb Egg White Protein Vanilla Description

  • The Best-Tasting Protein on the Planet™
  • Outrageously Delicious!
  • 24 Grams Protein Per Serving!
  • Easy to Mix!
  • Made with Stevia!
  • From Chickens Not Treated with Hormones
  • #1 Recommended Best Egg Protein Health Ranger Award in 2007

Offering Only The Best!

Since 1990, the Jay Robb Corporation has been producing what we feel are the best protein powders on the planet. To the best of our knowledge, we were the first company in the world to create a whey protein powder made with stevia and raw materials derived from cows not treated with rBGH (a synthetic growth hormone).


We have taken a strong stance against the use of artificial sweeteners and flavors. You will find neither in our high-quality formulas-nor will you find preservatives, MSG, or artificial colors.


Jay Robb Egg White Protein powder is unique and famous for its natural flavor systems. The egg white protein raw material is derived from chickens not given growth hormones. The protein is flash pasteurized for safety, with no additional heating used during the final processing. One taste of our easy-to-mix delicious Egg White Protein, and you'll be a fan for life!


God bless you!


Jay Robb

Clinical Nutritionist

Author of The Fruit Flush™ 


Our Mission Statement: To produce the best-tasting protein powders on the planet!


Take one or more scoops daily to supplement your diet with additional protein. Mixes easily with water, milk, juice or yogurt.
Free Of
MSG, acesulfame-K, artificial flavors, sweeteners, or colors, aspartame, sucralose, preservatives.

*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.

Supplement Facts
Serving Size: 1 Scoop (33 g)
Servings per Container: 21
Amount Per Serving% Daily Value
   Calories from Fat0
Total Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium380 mg16%
Potassium350 mg10%
Total Carbohydrate4 g0%
   Dietary Fiber0 g0%
   Sugars0 g
   Sugar Alcohol2 g
Protein24 g0%
Vitamin A0 IU0%
Vitamin C0 mg0%
Calcium29 mg3%
Iron0 mg0%
Amino Acid Profile Per Serving
Isoleucine (Branched Chain Amino Acid)1756 mg*
Leucine (Branched Chain Amino Acid)2760 mg*
Valine (Branched Chain Amino Acid)2258 mg*
Alanine2007 mg*
Arginine1882 mg*
Aspartic Acid3327 mg*
Cystine878 mg*
Glutamine4266 mg*
Glycine1129 mg*
Histidine753 mg*
Lysine2072 mg*
Methionine1222 mg*
Phenylalanine1914 mg*
Proline1255 mg*
Serine2226 mg*
Threonine1473 mg*
Tryptophan534 mg*
Tyrosine1287 mg*
*Daily value not established.
Other Ingredients: Egg albumin, xylitol, natural flavor, xanthan gum, lecithin, and stevia.

(Allergen Information) Contains: Eggs and soy (lecithin). This product is manufactured in a facility that processes other products which may contain soy, dairy, wheat, tree nuts, shellfish, fish, peanuts, and eggs.
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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The Micro-identity Trend: Does Your Diet Define Who You Are?

What's your identity? No, we're not asking whether you're Italian-American or African-American, or a Bostonian or New Yorker.

We're curious about your dietary micro-identity, a simple tag that tells others about the food choices you make, and why you do so.

What Does Your Style of Eating Say About You?

Recently, the New York Times gave micro-identities a big boost when the paper singled out the micro-identity "climatarian" as one of the top 10 most interesting food terms of 2015.

Climatarian is just one of several micro-identity monikers. They include:

  • Climatarian. A person who consumes a diet that promotes efforts to curb climate change. The diet is an outgrowth of the London-based social network Climates and primarily consists of eating relatively earth-friendly meats such as poultry and pork instead of beef and lamb.
  • Locavore. A person whose diet consists of locally produced foods. One rule of thumb is that a locavore does not eat food grown beyond 100 miles from where it was sold or consumed.
  • Fruitarian. A person whose diet consists primarily of fruits, with nuts and seeds often thrown in as well. Animal products are excluded in this form of veganism.
  • Reducetarian. A person who does not necessarily give up meat, but who is trying to cut back on meat intake.

Samuel Boerboom, an assistant professor of media studies at Montana State University Billings and editor of the book "The Political Language of Food," has closely followed the emergence of micro-identities.

He says the movement has grown out of the belief that food choices are as much of a political statement as the car you drive, whether or not you recycle, and the political candidates you support.

"What we eat has just as much of an impact -- or more – than other things we do," Boerboom says.

If adherents to the laundry list of micro-identities share one common belief, it is that "mass-produced food is better for producers than for consumers," Boerboom says.

People who subscribe to micro-identities also feel a powerful call to switch to eating habits that are more earth-friendly.

Criticisms of micro-identities

Some people have criticized the micro-identity movement. Boerboom acknowledges there is a perception in the media and elsewhere that the concept of micro-identities is elitist, and boils down to "a bunch of privileged kids posting meals on Instagram."

Other critics have questioned whether such movements are ecologically sound. For example, some studies have concluded that localizing agriculture -- a prime aim of locavores -- can actually result in an increase in the use of both land and chemicals, and may end up doing more harm to the environment than good.

But Boerboom says associating oneself with a micro-identity can help strengthen a commitment to fight against unsustainable food production policies and consumption patterns.

He says micro-identities bring like-minded people together -- through social media channels and other forums -- so they can become a powerful force for change.

"Any action that calls attention to how unnaturally our food is produced in the 21st century…is a good thing," he says.

The future of micro-identities

Despite such good intentions, it remains to be seen whether the micro-identity movement will follow through on its promise, Boerboom says.

"It is hard to know right now if this is something that is faddish, or if this is going to be something more permanent," he says.

Many challenges loom. For starters, Boerboom says the growing number of micro-identities can itself be a problem. Rather than finding common ground, some people cling zealously to their own micro-identity while criticizing others.

"It makes political solidarity hard," Boerboom says.

Rather than highlight differences, Boerboom encourages people in the micro-identity movement to remember that anyone who agrees that "there can be a better a way" is a potential ally.

He also urges people in the movement to reach out to others who may not currently share their views, or who are on tight budgets and choose mass-produced food simply because such food is cheaper.

"Food choices are an intimate part of who they are," he says of people who choose a micro-identity. "It helps form their identity.

"They just have to make sure they are not excluding others."

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