Isolate zero golden - 900g

Isolate Zero Golden from Life Pro Nutrition is a food preparation based on the whey protein isolate Lacprodan SP-Instant with 83% concentration. It is a food supplement that helps maintain and gain muscle mass, improve physical performance and benefit the recovery of damaged muscle fibers.

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Lactose Free

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Nutrition Fact
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What is LifePRO Isolate Zero Golden taken for ?
Why buy Isolate Zero Golden ?
How is Isolate Zero Golden taken?
Biography / Scientific Studies

LifePRO Isolate Zero Golden

It is a Lacprodan SP-Instant whey protein isolate with Digezyme enzymes.
It has been sweetened with sucralose.
Proteins are very relevant in food since they play a determining role in the construction and regeneration of muscle tissue.

What is LifePRO Isolate Zero Golden taken for ?

It is consumed for maintenance and muscle gain.
Also to promote physical performance and recovery from damage to muscle fibers.

Why buy Isolate Zero Golden ?

It is made with isolated protein of great purity and quality with 83% concentration.
It contains 9 essential amino acids that make up its high biological value.
Includes Digezyme enzymes that prevent stomach or digestion problems.
It is suitable for those intolerant to lactose.
It is low in carbohydrates and fats.

How is Isolate Zero Golden taken?

Dilute 30 g (use a dispenser) in 200 ml of water, skimmed milk or vegetable drink.
Take up to 2 times a day.
Preferably take 1 at breakfast and 1 after training or consume according to individual needs.

Biography / Scientific Studies

Kumar Ranganathan, Chauhan Sulaxana Kumari, Shinde Gokul, Subramanian Vijayalakshmi, Nadanasabapathi Shanmugam. Whey Proteins: A potential ingredient for the food industry-A review . DRDO-Defence Food Research Laboratory, Mysore-570 011, Karnataka, India ICAR-National Dairy Research Institute, Karnal-132 001, Haryana, India.
JN de Wit, Nutritional and Functional Characteristics of Whey Proteins in Food Products , Journal of Dairy Science, Volume 81, Issue 3, 1998, Pages 597-608, ISSN 0022-0302, https://doi.org/10.3168/jds. S0022-0302(98)75613-9.
Ronald H. Schmidt, Vernal S. Packard, Howard A. Morris, Effect of Processing on Whey Protein Functionality , Journal of Dairy Science, Volume 67, Issue 11, 1984, Pages 2723-2733, ISSN 0022-0302, https:// doi.org/10.3168/jds.S0022-0302(84)81630-6.