WHEY PROTEIN 0 ZERO CARBS food,Mexico advance system protein zero carbs price supplier

WHEY PROTEIN ZERO CARBS FLAVORS CARIBBEAN MIX ,WILD BERRY EXOTIC FRUITS  WHEY ISLAND

Dietary supplement developed to meet the needs of the athlete's protein intake, combining protein and increased value and efficiency, before, during and after physical activity and getting the maximum yield expected results.

PRESENTATION

Display: 500gr and 1200gr

Flavors: Mixed Berries and Caribbean.

Suggested Dose: 25g (2 tablespoons)

Directions for Use: Mix 2 tablespoons of water or skim milk. Take once a day.

Servings per container: 20

ACTIVE INGREDIENTS

Whey protein isolate soy

Egg albumin calcium caseinate

A mixture of vitamins and minerals Asesulfame K

Guar Gum Aspartame

WHEY

By-product in dairy processes such as cheese, by the addition of rennet. Semisolid mass decomposition (casein) and liquid (whey).The nature of the product makes contains high levels of nutrients, highly valued by the biological value for the human body.

Serum contains half the original milk solids, fat and much of the protein excreted in the manufacture of cheese. It contains almost as much riboflavin as milk, lactoglobulin, lactalbumin, serum albumin, serum globulins and other proteins.

FUNCTIONS OF WHEY

1. Protector of muscle tissue

We say that has a high biological value, this is due, it contains a high concentration of essential amino acids designed to promote muscle growth and prevent tissue catabolism caused by stressful situations such as a high-intensity exercise. Whey protein is also an important source of vitamins and minerals like calcium and B vitamins

2. Immune System Protector

Whey protein is a major source of immunoglobulins, which are known for their protective immune effects (acting as antibodies against microorganisms and foreign substances to the body).

3. Antioxidant

Whey protein has a significant antioxidant action because it removes the compounds that cause oxidation of lipids. Most of the antioxidants found in serum are present in low molecular weight fractions of protein and are water soluble.

BENEFITS

Ideal mix of protein, for athletes and high performance athletes.

It gives us all proteins from various sources with a degree of high bioavailability.

It has all the amino acids to maintain and increase muscle mass.

It contains vitamins and minerals to optimize metabolic functions.

This product is low in carbohydrates, fats and high in protein.

Isolated Soy Protein

Soy is rich in proteins (approximately 35 - 40% in calorie base) is considerably higher in protein than any other legume. Soy protein has been recognized as a good-quality protein since the beginning of the century

The oil and protein stored in the cotyledons of soybean, are the most interesting elements of nutrition. The mature seed of soybean has a greater amount of protein than other legumes are four times more than they have cereals, which is 8 to 15%.

Soybeans, unlike other plants, provides biological quality protein similar to that found in animal proteins (meat, milk, fish and eggs). Soy proteins are complex proteins considered good quality in addition to successfully complement proteins in cereals.

EGG ALBUMIN

The egg contains more than 13 polypeptides with features of glycoproteins that comprise a well-organized structure, thick gelatinous representing 10.9% of the total composition of an egg;with a high nutritional value. The main protein fractions within this region are: Ovalbumin, Conalbúmina, ovomucoid, G2 globulin, G3 globulin.

Calcium Caseinate:

Casein (from Latin Caseus, cheese) is the protein fraction which gives milk its white color. Milk contains about 3.5% protein, of which 80% are casein that is not pure but in the form of a soluble salt: the fosfocaseinato calcium (by definition fosfoglucoproteínas are falling from the skim milk at pH 4.6 and 20 ° C.). They are proteins that contain both carbohydrate residues such as phosphates and the latter usually esterified to the hydroxyls of serine. Its nitrogen content is about 15.6%.

The caseins have several common properties:

A high content of glutamic and aspartic acids whose carboxyl groups are ionized when the milk has a pH of 6.7. The amino acid proline (also heavy) is distributed evenly along the primary structure of caseins

The caseins are "denatured proteins of origin" and therefore resist heat treatment without suffering severe distortion changes.

Because they contain more hydrophobic than hydrophilic amino acids, present within its primary structure, properties frankly polar areas.

The calcium caseinate is preferable for certain food uses the sodium caseinate has sometimes defects of taste and color. The preparation consists of adding lime water gradually to casein in continuous agitation. The final pH is about 6.5 and the calcium content varies between 1.0 and 1.5%.

VITAMIN A:

VITAMIN C (ascorbic acid)

VITAMIN B1 (THIAMINE)

Vitamin B2 (Riboflavin)

Niacin (Vitamin B3):

Vitamin B6 (pyridoxine)

Vitamin B12 (Cobalamin)

Vitamin D3 (cholecalciferol)

VITAMIN E (d-alpha tocopherol)

IRON:

MAGNESIUM:

MANGANESE

Iodine (Potassium Iodide)

ZINC:

SODIUM

POTASSIUM CHLORIDE

ASESULFAME K

They reduced the calorie of food and beverages by replacing sugar with acesulfame K.

Sweetness is immediately obvious.

He has a good shelf life and is very stable for normal development and food processing. It is resistant to heat, which can be used to flavor cooked foods.

It facilitates the formation of cavities.

Suitable for diabetics.

Synergistic in combination with other low calorie sweeteners (the combinations are sweeter than the sum of the individual sweeteners).

Highlights and intensifies the flavors

ASPARTAME

The low-calorie sweeteners provide a sweet taste with few or no calories. Before being approved by FDA for use in the United States, sweeteners undergo extensive safety tests. All low-calorie sweeteners approved by the FDA met with the same safety standard and can be consumed by pregnant women and children.The 5 intense low-calorie sweeteners currently approved in the U.S. are aspartame, saccharin, acesulfame potassium, sucralose and tagatose. Aspartame is widely used in many foods and beverages and also as a tabletop sweetener. It contains four calories per gram, but because it is 200 times sweeter than sugar, it takes very little amount of aspartame to sweeten food properly, so it adds very few calories to foods.

Guar gum (Cyamopsis tetragonolobus (L.) Taub.)

Hypoglycemic and hypocholesterolemic. The galactomannans of guar gum and other polysaccharides of similar structure, present interference with absorption of nutrients. In relation to carbohydrate metabolism, studies in people with diabetes tend to show that the addition of guar gum to the food ration decreases postprandial hyperglycemia. This effect is attributed to the high viscosity of this product which would slow the absorption of sugars contained in the diet.On lipid metabolism, the daily intake of guar gum reduces serum total and LDL cholesterol without significantly affect triglyceridemia.

Satiety and mild laxative.