Whey Protein "Vanilla Cream"

 PROCESS:

• 100% Whey Concentrate – 99.9% lactose free and is sourced from dairy.

• Whey Concentrate vs. Isolate – Whey isolate goes through more processing, stripping it of fat and carbs. Both have identical amino profiles. Whey concentrate has a much better taste. There have been no proven studies that show a difference in absorption or recovery.

• Protein is Cold Pressed – A cold-processed whey protein powder is never exposed to temperatures that can alter, damage, or render micro (vitamins & minerals) & macro (protein fractions) nutrients.

  Other Proteins – Less expensive big box stores often sell heat processed protein which is a much less expensive way to process protein. During heat treated processes many key nutrients are lost as well as a break down in the protein fractions.

• Micro-Filtrated – The process of using mechanical separation via mesh sizes and screens or membranes to isolate out to a greater degree unwanted, simple sugars (lactose), fats, and any other impurities.

  INGREDIENT FACTS

• Maltodextrin – Prevents shake from clumping and sticking as well as

  preserves the shelf life.

• Stevia Extract – Extracted from the stevia plant to be used as a natural

  sweetener to provide a sweet taste without calories.

• Granulated Sugars – Natural sugar sourced from the sugarcane plant to

  add taste (4g of added sugar)

• Dutch Cocoa Powder – Unsweetened cocoa powder to provide chocolate

  taste.

• Vanilla Cream – Organic cream to provide vanilla taste.

• Tic Gums – Used to enhance texture. It is considered an artificial flavor

  even though it is naturally sourced.

• Silicon Dioxide – A mix of silicon and dioxide used to make sure your

  shake can absorb water and mix together without caking.

• N&A Flavors – Natural and artificial flavors which are a combination of all of the above “other ingredients”.