Ultimate ISO Whey Gifted Nutrition (861 gr)(EXP 03/2019)

Product description Ultimate ISO Whey Gifted Nutrition (861 gr)(EXP 03/2019)

The key to producing better absorptions of protein in the body is the introduction of enzymes. IGNITOR is a uniquely formulated enzyme blend designed to specifically release the BCAAs and glutamine from whey protein.

Wellmune® is a natural supplement ingredient that is clinically proven to help strengthen your immune system and speed up system recovery system in the critical post workout phase. This unique ingredient powers the ability of Gifted Nutrition Ultimate Iso Whey™ to help athletes stay healthy before and after intense workouts.

Serving Size 1 Rounded Scoop (30 g)
Servings Per Container 28
Amount Per Serving % Daily Value
Calories 110
Calories from Fat 5
Total Fat .5 g 1%†
Total Carbohydrate 2 g 1%†
Protein 25 g 50%†
Calcium 108 mg 11%
Sodium 75 mg 3%
Potassium 160 mg 5%
Enzyme & Immunity Support Matrix 400 mg ††
Enzyme Blend
(Protease, and Bromelain)
Yeast Beta 1,3/1,6 Glucan
(from Saccharomyces cerevisiae) (Wellmune®)
Endopeptidase and Exopeptidase
(IGNITOR™)
† Percent Daily Values are based on a 2,000 calorie diet.
†† Daily Value not established.

OTHER INGREDIENTS:
Whey Protein Isolate, Peanut Flour, Natural and Artificial Flavors, Guar Gum, Sucralose, Acesulfame Potassium, Sunflower Lecithin (as emulsifier).

ALLERGEN INFORMATION: Contains Milk Ingredients. This product was made in a facility that also processes egg, soybeans, peanut, tree nut, fish/crustaceans/shellfish oils and wheat products.

Directions For Ultimate ISO Whey: Mix one scoop of Gifted Nutrition Ultimate Iso Whey™ to 8 oz of cold water, almond milk or skim milk or mix two scoops with 14oz of cold water, almond milk or skim milk in a glass, shaker cup or blender. You may adjust the liquid you use to prepare to get a thicker or thinner shake. For a richer taste, reduce liquid to 4-6 oz for 1 scoop or 10-12 oz for 2 scoops. Use between major meals or after exercise.

This product was added to our catalog on Wednesday 06 February, 2019.