I started working on Plant JYM several years ago – out of necessity. I’ve had gastrointestinal (GI) issues all my life. I was very skinny as a kid and struggled to gain weight, and although it may not look like it now, these issues and struggles have followed me throughout my life.
Most recently, I became so sick that it seemed like there was nothing I could eat that didn’t wreak havoc on my system. Desperate to fix the problem on my own (because even the medical doctors I went to couldn’t help me), I went on an elimination diet to figure out what, if anything, I could eat. I lived on only plain ground beef for months, then I slowly added sweet potatoes to my diet, then oats, and so on with other individual foods, one at a time.
One major thing I discovered is that I have a strong allergic reaction to eggs. I also found that most plant-based foods were okay for my body, except for wheat and soy. If I was going to make plants a focal point of my diet, however, I knew that getting high-quality protein (and a lot of it) was going to be a challenge.
As anyone who follows me knows, I strongly believe in consuming at least 1 gram of protein per pound of bodyweight per day, and ideally 1.5 to 2 grams. Because hitting these protein numbers every day just with whole foods – not to mention, plant-based foods – is difficult, protein powder is a must.
So, I started the initial formulations for Plant JYM, with some very ambitious parameters: I needed to make a plant-based protein powder that was gluten-free (because of my wheat intolerance), soy-free, and just as anabolic as my animal-based protein powder Pro JYM to maximize muscle recovery and growth.
Plant JYM had to be Pro JYM’s equal – but with plant-sourced protein. Easier said than done. When I first started working on this, the technology to accomplish this lofty goal didn’t exist… so I pushed hard to make it happen.