BEWIT PRAWTEIN C Plus full of vitamin C from nature
Rosehips, beetroot, wild blueberries, Peruvian cress and Indian gooseberries.
These completely different superfoods have one thing in common, which is vitamin
C. [1] In addition, they are a source of many other vitamins, minerals and
phytonutrients. [2,3,4]
Cocoa beans – the irreplaceable basis in all of the prawtein range.
The basic ingredient of prawtein is 100% natural BIO RAW fermented
non – roasted cocoa beans. After drying in the sun, these cocoa
beans are peeled and crushed into nibs. These are then ground with the other
ingredients into a uniform mass – the resulting prawtein – in the gentlest
way possible.
Non – roasted cocoa beans themselves are an important
source of not only a wide range of vitamins, minerals and
valuable phytonutrients, but also quality cocoa butter, plant
proteins and effective antioxidants. In
addition, cocoa beans of this quality are the best natural source of large
amounts of easily digestible magnesium and the necessary organic
sulphur.
Extracts from seaweed and plant buds
BIO RAW OMEGA COMPLEX enriches the composition of the
product with valuable, easily absorbed extracts from BIO certified
seaweed. These are sourced from the west coast of Ireland, the
cleanest waters of the North Atlantic. Extracts from the buds, which are part of
the ORGANIC RAW GEMMA COMPLEX, complement the
product's composition with substances involved in the protection and
construction of new plant systems.
Together with certified CTEO® essential oils, dried
herbs, exceptional superfoods and natural
sweeteners, our prawteins represent a completely unique product of the
highest possible quality.
11 reasons to choose BEWIT PRAWTEIN C Plus
1. Composition supplemented with excellent superfoods, which are a source of
vitamin C. 2.The product will 100% delight all vegetarians and vegans. 3. It is
made exclusively from natural ingredients of the highest quality. 4. It does
not contain any synthetic colouring, fillers, stabilisers,… 5. Most of the
ingredients are BIO RAW certified quality and many also come from the wild.
6. The herbs and buds are hand-picked at the foot of the Beskydy Mountains and
dried in the sun. 7. Contains CTEO® therapeutic grade essential oils.
8. Process temperatures do not exceed 42°C, which is the most gentle
processing method known to date. 9. It is produced in small batches in our
production plant in Ostrava. 10. Cultivation, production, testing and
inspection involve a high proportion of manual labour. 11. Each prawtein is
produced with love and tender care by all involved.
Prawtein is still living
Gentle handling, 100% natural raw materials and low processing temperatures.
This is the combination that keeps the prawtein with maximum amount of
vital enzymes = still alive.
Evidence of this vitality can be seen in the slight enzymatic changes
in texture and aroma. This is despite the fact that the composition of
the prawteins is completely unchanged… Even in the wild, these changes are
natural and desirable.
Every prawtein is completely safe. It is helped by naturally
occurring antioxidants, a high proportion of quality fats and essential
substances with a self-preserving activity.
Without tempering and with patina on the surface
In order to comply with the RAW product principles, the so-called tempering
is omitted during production. This usually takes place at temperatures of around
47 °C or more. The cocoa butter then naturally forms relatively stable,
sharp-edged crystals and the partially released fat can rise to the surface of
the product = patina.
Each prawtein contains different ingredients that can colour the
resulting patina in different shades. However, these are not at
all detrimental.
- Beige shades – superfoods, such as maca peruviana,
carob,…
- Green shades – herbs (Gynostemma pentaphyllum, stinging
nettle,…) or seaweeds (Toothed wrack, Atlantic spirulina,…).
- And other colour shades that vary depending on the type of
prawtein.
Completely unique production of prawteins.
BEWIT® PRAWTEIN® products fulfil all RAW principles –
with the most environmentally friendly technology of today, we regulate the
temperature of the production process so that it does not exceed 42°C. This
prevents the loss of valuable, heat-labile substances and naturally occurring
enzymes = no unnecessary degradation of the final product.
We have designed the composition of the prawteins themselves so that
not a single pinch of stabilisers, artificial colourings, fillers and
other synthetic substances are needed. We have based our development
and production on the latest science, current scientific studies and procedures,
as well as the experience of our ancestors. We also adhered to the
principles of SPAGYRIA – perfect plant processing techniques that
are not commonly practiced.
An essential part are also completely unique elements LIGHT
ESSENCE and GOLD ESSENCE, which we use 24k gold in their production. However,
the precise manufacturing processes are a BEWIT® trade secret.
Dosage
One to two small (espresso) „spoonfuls“ 3 times a day. The neck of the
bottle was chosen so that a spoon larger than an espresso spoon would not pass
through it.
100 ml of prawtein is equivalent to approximately 110 g, depending on the
recipe this amount may vary slightly.
BEWIT PRAWTEIN C Plus contains
- ORGANIC RAW Theobroma Cacao / Cocoa beans
- ORGANIC RAW OMEGA COMPLEX (Fucus Serratus / Toothed wrack, Fucus Vesiculosus
/ Bladder wrack, Ascophyllum Nodosum / Rockweed, Pelvetia Canaliculata / Kelp,
Laminaria Japonica / Sweet kelp, Himanthalia Elongata / Seaweed, Ulva Spiralis /
Atlantik Spirulina, Saccharina Latissima / Sugar kelp, Alaria Esculenta / Winged
kelp, Carrageenan / Carrageenan, Palmaria Palmata / Dillisk, ORGANIC Helianthus
Annuus Seed Oil / ORGANIC sunflower oil)
- ORGANIC Jaggery / Dried sugar cane juice
- BIO RAW Rosa Canina Fruit / Rose hip fruit
- RAW Emblica Officinalis / Emblica officinalis (Indian angelica,
Amalaki)
- RAW Beta Vulgaris var. Vulgaris / Red beet
- BIO RAW Ceratonia Siliqua / Carob
- BIO RAW Helianthus Annuus Seed / Sunflower Seed
- BIO RAW Vitis Vinifera / Sultana raisins
- BIO RAW Lepidium Meyenii / Peruvian watercress (Maca)
- BIO RAW Moringa Oleifera / Moringa oleifera
- RAW Pinus Halepensis / Aleppo Pine
- ORGANIC RAW Urtica Dioica / Stinging Nettle
- BIO Sambucus Nigra Fruit / Free Black Fruit
- BIO Vaccinium Myrtillus / Cranberry Blueberry (Wild Blueberries)
- BIO RAW GEMMA COMPLEX (Castanea Sativa Mill. Bud Extract / Bud Extrakt from
Sweet chestnut, Fagus Sylvatica Bud Extract / Bud Extrakt from European beach,
Prunus Avium Bud Extract / Bud Extrakt from Sweet cherry, Prunus Cerasus L. Bud
Extract / Bud Extrakt from Sour cherry bud, Juglans Regia L. Bud Extract / Bud
Extrakt from English walnut, Malus Domestica Bud Extract / Bud Extrakt from
Apple, Tilia Cordata Bud Extract / Bud Extrakt from Littleleaf linden, ORGANIC
Helianthus Annuus Seed Oil / Sunflower seed oil, ORGANIC Lavandula Angustifolia
Essential Oil / English lavender essential oil)
- BIO RAW Syzygium Aromaticum / Cloves
- Euterpe Oleracea / Acai berry
- RAW Nigella Sativa Essential Oil / Black cumin essential oil
- BIO RAW Citrus Sinensis Peel Essential Oil
- RAW Helichrysum Italicum / Italian spruce
- BIO Lavandula Angustifolia Essential Oil (BIO GOLD ESSENCE)
- BIO Lavandula Angustifolia Essential Oil (BIO LIGHT ESSENCE)
Sources
[1] ŁOŃSKA-RYŚ, Ewa Jab, Marta ZALEWSKA-KORONA a Janusz KALBARCZYK.
ANTIOXIDANT CAPACITY, ASCORBIC ACID AND PHENOLICS CONTENT INWILD EDIBLE FRUITS.
Journal of Fruit and Ornamental Plant Research. 2009, 17(2), 115–120.
[2] FARIA, ANA, JOANA OLIVEIRA, PATRIÄCIA NEVES, PAULA GAMEIRO a CELESTINO
SANTOS-BUELGA. Antioxidant Properties of Prepared Blueberry (Vaccinium
myrtillus) Extracts. Journal of Agricultural and Food Chemistry. 2005, (53),
6896–6902.
[3] WANGA, Sunan a Fan ZHUB. Chemical composition and health effects of maca
(Lepidium meyenii). Food Chemistry. 2019, (288), 422–443.
[4] SCARTEZZINI, P., F. ANTOGNONI a M.A. RAGGI. Vitamin C content and
antioxidant activity of the fruit and of the Ayurvedic preparation of Emblica
officinalis Gaertn. Journal of Ethnopharmacology. 2006, (104), 113–118.