Product Name : Premium Whey Protein (Vanilla) - 2 lbs. |
Ships in 7 to 10 days |
Product SKU : 66-2175 |
Our Price : $34.20 |
Description |
NOW Whey Protein is a delicious blend of three of the highest quality whey protein concentrates and isolates from around the world: MicroFiltered, Ultrafiltered and Enzymatically Hydrolyzed (partially predigested). This blend of specially processed whey proteins is designed to maximize amino acid absorption and Biological Value (BV). In addition, extra L-Glutamine has been added (830 mg per serving) to this blend. Whey protein is considered to have the highest Biological Value of any protein source - superior in essential amino acid content to beef, milk, casein or soy. |
Details |
Ingredients: Whey Protein Blend [Micro-Filtered Whey ProteinIsolate (including -lactoglobulin, a-lactalbumin, Immunoglobulins andGlycomacro Peptides), Ultrafiltered Whey Protein Concentrate (including -lactoglobulin, a-lactalbumin, Immunoglobulins andSerum Albumin) and Enzymatically Hydrolyzed Whey Protein Concentrate], Natural Vanilla Flavor, Free-Form L-Glutamine, Xanthan Gum, Xylitol and BetterStevia [Organic Stevia Extract (Leaf)]. Contains milk and soy. Not manufactured with wheat, gluten, egg, fish, shellfish or tree nut ingredients. Produced in a GMP facility that processes other ingredients containing these allergens. Notice: Use this product as a food supplement only.Do not use for weight reduction. Contains Xylitol, do not feed to pets. ***Branched Chain Amino Acid This product is sold by weight not volume. Store in a cool, dry place after opening. Please Recycle. Made in the USA |
Serving Size |
1 Level Scoop (43 g) |
Servings per container |
about 21 |
Features |
Premium No Artificial Ingredients Enhanced Formula with Higher Isolate Content Microfilitered Ultrafiltered Brached Chain Amino Acids Added Glutamine Natural - No Aspartame, No Sucralose, No Acesulfame-K |
Suggested Usage |
Add1 level scoop(43 g) daily to 8 oz. of cold water, milk, or your favorite juice, and blend. |
Other Ingredients |