Let’s start out with BodyByVi, marketed by ViSalus. According to their website (visalus.com) “The Body by Vi Challenge is the leading platform for weight loss and fitness results, making it easy to set and achieve a 90-day goal”. After some pretty intense reading this appears to be nothing more than a pyramid scheme to me. Their claim is that you can earn freebie or even make money for getting your friends and family to join. For example, if Mary starts the challenge, and she gets her sister Sally to sign up, every person Sally signs up counts for Mary as well. *blink,blink* And their main focus is on your weight loss? I think that common sense tells us that IF a product is good and works well that the company does not have to stoop to marketing shenanigans such as this. Beyond than their less that savory marketing methods the products they are marketing are not that awesome. I am going to bring to your attention the ingredient list from Vi Shape “The shake that taste like cake”:
Okay, well we are going to look at a few things that you will find in this (and most other) weight loss shake. This was borrowed from the very educated people over at youngandraw.com
“1. Whey is an animal based protein with dairy and again, a top allergen or irritant for the body. It’s certainly not a product one would use when intending to cleanse the body, but if that is not your intention it might be fine for you. Excessive protein intake can be hard on the kidneys, though the research on this has not been conclusive. Other studies suggest that taking in high amounts of protein derived from dairy sources can actually create higher risk for osteoporosis. Whey is just an overly processed protein solution; there are so many better alternatives. If you’re into dairy, find local organic sources.
2. Soy Is a top allergen and should be avoided in processed forms, such as isolated soy protein. There is a big difference in eating whole, organic soy products vs. eating isolated, processed soy products. Soy also contains the highest levels of phytic-acid, which has been known to inhibit mineral absorption in the body. I’m not convinced that if you have a few cups of soybeans a day that you’ll automatically become mineral deficient, but I do believe in optimizing the diet for optimal absorption. A way better alternative to a soy protein powder would be hemp, and it just so happens that hemp protein is very affordable as well.
3. Medium-chain triglycerides (MCTs) are medium-chain (6 to 12 carbons) fatty acid esters of glycerol.MCTs passively diffuse from the GI tract to the portal system (longer fatty acids are absorbed into the lymphatic system) without requirement for modification like long-chain fatty acids or very-long-chain fatty acids. In addition, MCTs do not require bile salts for digestion. Patients that have malnutrition or malabsorption syndromes are treated with MCTs because they do not require energy for absorption, utilization, or storage. Coconut oil is composed of approximately 66% medium-chain triglycerides. Other rich sources of MCTs include palm kernel oils and camphor tree drupes. The fatty acids found in MCTs are called medium-chain fatty acids.
4. Maltodextrin: Maltodextrin is a polysaccharide that is used as a food additive. It is produced from starch by partial hydrolysis and is usually found as a creamy-white hygroscopic spraydried powder. Maltodextrin is easily digestible, being absorbed as rapidly as glucose, and might be either moderately sweet or almost flavorless. It is commonly used for the production of sodas and candy. It can also be found as an ingredient in a variety of other processed foods.
Gum Acacia or Gum arabic: a complex mixture of polysaccharides and glycoproteins, is used primarily in the food industry as a stabilizer. It is edible and has E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, although less expensive materials compete with it for many of these roles. While acacia gum is now produced throughout the African Sahel, it is also still harvested and used in the Middle East. For example, Arab populations use the natural gum to make a chilled, sweetened, and flavored gelato-like dessert.
5. Xanthan gum is a polysaccharide, derived from the bacterial coat of Xanthomonas campestris, used as a food additive and rheology modifier, commonly used as a food thickening agent (in salad dressings, for example) and a stabilizer (in cosmetic products, for example, to prevent ingredients from separating). It is produced by the fermentation of glucose, sucrose, or lactose by the Xanthomonas campestris bacterium. After a fermentation period, the polysaccharide is precipitated from a growth medium with isopropyl alcohol, dried, and ground into a fine powder. Later, it is added to a liquid medium to form the gum.
6. Casein: from Latin caseus, “cheese” is the name for a family of related phosphoprotein proteins. These proteins are commonly found in mammalian milk, making up 80% of the proteins in cow milk and between 60% and 65% of the proteins in human milk. Casein has a wide variety of uses, from being a major component of cheese, to use as a food additive, to a binder for safety matches. As a food source, casein supplies amino acids; carbohydrates; and two inorganic elements, calcium and phosphorus. p.s – Casein protein is like glue in our systems, it’s much different then the amounts of casein in human breast milk, and I’m sure this may seem obvious, but if we were meant to be drinking it, women would probably produce breast milk all of their lives, but they don’t, because breast milk is for babies, and cows milk is for baby cows. Dairy products are mucus forming, this is a problem for many people who take in dairy products of any form.
7. Lecithin can easily be extracted chemically (using hexane) or mechanically from readily available sources such as soy beans. It has low solubility in water. In aqueous solution its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that is usually classified as amphipathic. Lecithin is sold as a food supplement and for medical uses. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in non-stick cooking spray.
Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well.The commercial source may be either animal (cow- or hog-derived) or vegetable, derived primarily from partially hydrogenated soy bean and canola oil. They may also be synthetically produced. They are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
8. Aminogen: Patented enzyme, hard to find anything but fluffy reviews with no real information on the ingredient aside from planted reviews. I’d like to see what it consists of. Here’s something to keep in mind, when a scientist who’s being paid by a company, or an employee of a company gives a review, it’s bias. If you want real reviews, you need to find opinions from people and experts who have ZERO vested interest int he product or company they are reviewing. For example, this is my personal opinion after the research I did on my own, as a human being who cares for other human beings in this world, that’s it. I don’t get paid either way. Find more people that are willing to give non-bias reviews and you’ll find something that resonates with you. If you want to be sold, go ask the people getting paid what they think of the product.
9. Dipotassium phosphate (K2HPO4) – also phosphoric acid, dipotassium salt; dipotassium hydrogen orthophosphate; potassium phosphate, dibasic – is a highly water-soluble salt which is often used as a fertilizer, food additive and buffering agent. It is a common source of phosphorus and potassium.The pH of a dipotassium phosphate solution is almost neutral. It is formed by the stoichiometric neutralization of phosphoric acid with potassium hydroxide.
10 . Sucralose is an artificial sweetener. The majority of ingested sucralose is not broken down by the body and therefore it is non-caloric. In the European Union, it is also known under the E number (additive code) E955. Sucralose is approximately 600 times as sweet as sucrose (table sugar), twice as sweet as saccharin, and 3.3 times as sweet as aspartame. It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a longer shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. Common brand names of sucralose-based sweeteners are Splenda, Sukrana, SucraPlus, Candys, Cukren and Nevell.”
I want you to take what you need from that. Next I want you all to look at the eating plan that accompanies the 90-day program.
The Average daily caloric intake on this plan is 1300 calories….. I wonder why people are losing weight? It has nothing to do with the damn shakes people; it has everything to do with how MUCH you are putting in your mouth. You would lose weight if you only ate 1300 calories of ice cream per day. Or better yet you can make a shake at home with raw organic ingredients for about ¼ of the price and get the same weight loss effect. Stop putting chemicals into your bodies if you want to achieve excellent health. Stop falling for weight loss gimmicks. Use your God given common sense! If it doesn’t come from the earth don’t eat it. If it has anything but WHOLE ingredients don’t eat it. Why waste your money on this crap when you can actually invest it in your long term health…. In the produce section.