***SALE STOCK EXPIRY DATE IS THE END OF JULY 2016***
Scientifically designed, balanced blend of fast, medium and slow digesting proteins for optimal protein synthesis and muscle recovery
High in protein for growth and maintenance of muscle mass
5g of naturally occurring Branched Chain Amino Acids (BCAAs) per serving
Great tasting, smooth shake with natural flavours and colours
Allergen Information: Contains Milk, Egg and Soya
Milk Protein Concentrate
Milk Protein Concentrate is a complete dairy protein containing 2 major proteins (80% Micellar Casein, 20% Whey). MPC is a slow digesting protein. Casein coagulates and forms a gel in the gut, which results in a steady release of amino acids into the blood stream over time for constant muscle regeneration and repair. Some studies show you will reach a peak in blood amino acids and protein synthesis between 3-4 hours while total release after 7 hours.
Whey Protein Concentrate
Whey Protein Concentrate is a natural by-product of cheese manufacture. It is produced by ultra-filtration technology and contains high levels of protein and branched chained amino acids (BCAAs). Whey protein concentrate helps increase lean muscle mass and strength and promotes muscle recovery by restoring the body’s amino acid balance during and after exercise. It is known as a fast digesting protein which is rapidly absorbed. Some studies show you will reach a peak in blood amino acids and protein synthesis after 40 mins. while total release after an hour or so.
Egg Albumin Protein (Egg white)
Egg Albumin Protein is a high quality, complete protein that is easily digested. It is medium digesting and high in biological value. Egg White provides all the essential amino acids that cannot be manufactured by your body to aid recovery and repair. They are high in protein and low in calories, fat and carbohydrates.
Whey Protein Isolate
Whey protein isolate is a fast digesting protein that is produced using cross – flow micro filtration; a natural process which employs a ceramic membrane to remove fat and lactose without the use of heat and chemicals. This gentle procedure minimises protein denaturation, maintains a better mineral profile and preserves more of the valuable dairy fractions. The resulting proteins are exceptionally pure, virtually fat-free and contain only trace amounts of lactose.