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  • ACTIVLAB High Whey Protein Isolate 700g
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High Whey Protein Isolate High Whey Protein Isolate

High Whey Protein Isolate is the highest quality, pure whey protein isolate. Whey Protein Isolate maintains the structure and effectiveness of functional whey proteins and is recognized as a most valuable source of free amino acids and nutritious proteins for competitive sportsmen and active people. It has low content of fat, lactose and high biological value. It is highly recommended to people with increased protein requirement and to achieve accelerated muscle mass.

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High Whey Protein Isolate High Whey Protein Isolate 700g
ACTIVLAB
£ 15.52
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High Whey Protein Isolate 700g

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Description
  • The highest protein content in marketed products!!!
  • A perfect source of protein
  • High anabolic activity
  • A low fat content
  • An ideal product both during body–building and during mass reduction

High Whey Protein Isolate is the highest quality, pure whey protein isolate. Whey Protein Isolate maintains the structure and effectiveness of functional whey proteins and is recognized as a most valuable source of free amino acids and nutritious proteins for competitive sportsmen and active people. It has low content of fat, lactose and high biological value. It is highly recommended to people with increased protein requirement and to achieve accelerated muscle mass.

Manufacturer

Composition

Composition

Container size: 700 gServing size: 30 gServings per container: 23
per portion (30 g)amount%RDA
Energy value446 kJ / 105 kcal*
Protein24.9 g*
Carbohydrates2.4 g*
Fat0.9 g*

Other ingrednients

Whey protein isolate, aromas, acidity regulator: citric acid, thickener: carboxymethylcellulose, sweeteners: aspartame and acesulfame K, dyes: cochineal red (strawberry, yoghurt and cherry flavor, forest fruits) - can have a detrimental effect on activity and attention in children, brilliant blue (forest fruit flavor), ammonia caramel (chocolate flavor, nutty), titanium dioxide (vanilla, coconut, banana flavor). It contains a source of phenylalanine. May contain traces of soy, wheat, egg, celery and mustard derivatives.
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Energy value

General information

The energy value is determined by the chemical composition of the food product, by means of the so-called. physiological equivalents energy., determining the value of metabolic energy contained in 1 g of the component. Most commonly used is the equivalent of Atwater: protein 4 kcal/g for carbohydrates 4kcal/g, and for fat 9kcal/g.


 

Protein

General information

Proteins (proteins, polypeptides) is a polymer, of which the basic units (monomers) are amino acids. Protein is composed of carbon, oxygen, nitrogen, hydrogen and sulfur, and is an elementary nutrient necessary for the proper functioning of the body, an ingredient and a component of tissues, part of the hormones and enzymes and other bioactive substances. Protein determines the proper metabolism and energy processes, as well as all other life processes. The sources of natural proteins are foods of animal origin (including meat, fish, eggs, dairy products) and plant origin (legumes, soy). Deficiency of protein leads to protein malnutrition and a significant weakening of the body. It can lead to anaemia, reduced immunity, muscle relaxation, disorders of the digestive system. Also, overdose protein is undesirable because it can lead to acidification of the body, and interfere with the digestive system and an increase in the concentration of homocysteine ​​in the blood. It is a component of many supplements and nutrients necessary for the proper functioning of the body, both showing a low physical activity, or training the strength and endurance competitions.
Dosage: strength athletes: approx. 1.7 - 2.5 g / 1 kg of body weight; endurance athletes and strength -endurance athletes approx. 1.3 - 2 g / 1 kg of body weight, people with low activity approx. 0.8 - 1.1 g / 1 kg of body weight / 24h. In estimating the amount of protein, you should take into account the intake of other nutrients (carbohydrates and fats)


 

Carbohydrates

General information

Carbohydrates are an essential nutrient. They are divided into: simple sugars (monosaccharides), disaccharides and polysaccharides. In terms of the human bioavailability of carbohydrates is divided into: digestabe, those which are digested in the gastrointestinal tract by transferring energy to the tissues or cells (such as starch, fructose) and indigestable, resistant to digestive enzymes (e.g. cellulose) . Affects blood glucose levels (glycemic index) and the metabolism of insulin (insulin index). The greatest demand for carbohydrates occurs before physical activity or in the middle of it, because they increase the exercise capacity, consumed after exercise provide regeneration. In the sports diet the absorption rate it is important of carbohydrates and reactions of the organism. Available in mono-preparation supplements and part of the energetic supplements, creatine stacks, nitrogen boosters.
Dosage: according to the statistics of the Institute of Food and Nutrition, carbohydrates should comprise about 50% of daily energy intake. In some diets, used
residual carbohydrate consumption, not exceeding 30g / 24h.


 

Fat

General information

Fat is an essential nutrient plant and animal organisms. Because of the nutritional value and composition of fats are divided into: saturated (mono-saturated and multi-saturated fatty acids) and unsaturated fatty acids (including essential fatty acids - EFA). The group of lipids include lipids (triacylglycerols, waxes), complex fats (glycolipids, phospholipids), sterols and isoprenoids. Saturated fatty acids is a group of fatty acids having different carbon chain lengths, in which except for the carboxyl group, each of the carbon atoms is bound by a single bond. May adversely affect the lipid profile, so they can be used in limited quantities. Fats are a concentrated source of energy, with different flavours, facilitating the consumption and swallowing of food. They have building functions (part of cell membranes and co-create the white matter of the brain). EFAs are precursors of tissue hormones and biologically active compounds. The unsaturated fatty acids include fatty acids from the group Omega-3, Omega-6 and Omega-9 (the last digit indicates, on which, counting of the end of the chain, there is a double bond in the appropriate carbon chain. The essential fatty acids include: acids, medium-Omega-3 [n-3 ] included in EFAs [essential fatty acids], and long chain (eicosapentaenoic acid [EPA] and docosahexaenoic acid [DHA]) Omega-6 and Omega-9. the number indicates that the last double bond in the carbon chain is on the third from the end carbon atom. The acids from the omega 3 group are essential components of cell membranes, they are precursors of eicosanoids and biological activators. They must be combined with ingestion in suitable proportions of Omega-6 acids.
Dosage: Depending on demand and applied diet. It is generally accepted that fats should constitute 20-30% of the energy (calorie) of meals daily.


 

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