SPEEDS UP, 
RETAINS & SUPPORT

Concentrated pharmaceutical grade protein from New Zealand.

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Glutamine protects cells, tissues, and whole organisms from stress and injury by balancing pro and anti-inflammatory cytokines, reduce neutrophil accumulation, improve intestinal integrity and immune cell function.

Each serving contains 5g whey protein concentrate and 1g L-glutamine.

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Whey protein is best used to replenish protein in the body due to its incredible range of amino acids and rate of absorption.

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Ideal in providing additional quality protein support for maintenance and recovery:

• Pre- & Post- Operative

• Trauma, Burn and Cancer

• Stress & Surgery     

• Mineral & Electrolyte-Restricted Diets     

• Elderly on Long Term Care     

•      High Protein Requirement Condition (Eg: Under Nourished, Athlete, Body Builder)

NEW ZEALAND

HOME TO QUALITY DAIRY

We treasure the most quality part of the milk – whey protein. Whey protein only make up 18% of the milk protein. It consists of valuable nutrients such as of α-lactalbumin, β-lactoglobulin, serum albumin and immunoglobulins that is essential for our health and immune system.

Why choose 
WHEY?

Casein and Whey are two types of dairy base protein found in cow’s milk, making up 82% (Casein) and 18% (Whey) of milk protein respectively. Both have distinct differences and unique usage, however when comes to muscle repair and speeds up recovery, whey protein is what you should look for. Whey protein is quickly absorbed by the body, digested and stimulates muscle protein synthesis – works faster and better than casein.  

Ingredients list:

Whey Protein Concentrate, Sunflower Lecithin and Glutamine. 

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References:

1 Ha E, Zemel MB. Functional properties of whey, whey components, and essential amino acids: mechanisms underlying health benefits for active people (review). J Nutr Biochem. 2003 May;14(5):251-8. Review. PubMed PMID: 12832028.
2 Oliveira GP, Dias CM, Pelosi P, Rocco PR. Understanding the mechanisms of glutamine action in critically ill patients. An Acad Bras Cienc. 2010 Jun;82(2):417-30. PubMed PMID: 20563423