Egg professional isolate is a super high-quality egg white protein ISOLATE. Currently, the egg white protein that is commercially available is only about 80% protein. Egg white protein isolate is about 90% protein. This equates to more amino acids, especially BCAA’s and less fillers. In addition, we have added egg white peptides. Egg white peptides provide small chain amino acids for rapid absorption and an insulinotropic effect adding to its anabolic potential. Professional egg isolate is a patent-pending technology and is the only commercially available egg white protein isolate with more than 92% egg white protein on a dry basis. Eggs provide all nine essential amino acids (EAA) needed for human growth that the body cannot produce naturally. Leucine is a key component of muscle protein synthesis and optimizing muscle mass. Leucine is the EAA credited for post-exercise muscle recovery. Egg whites are almost all protein and water. Proteinfactory.com introduces Professional Egg White Protein Isolate.
How To Use:
Mix 1/3 cup with water, juice, milk, or any nut milk.
When trying to build muscle, add carbohydrates when possible. Studies have shown that carbohydrate combined with protein works better at increasing muscle protein synthesis than protein alone (with the exception of hydrolyzed protein). Of course adding in weight lifting is essential to get the most out of your workouts.
- 1/4 cup of Wisconsin whey isolate and 1/4 cup of Professional Egg Protein Powder
- 1/4 cup of Professional Egg Protein Powder and 1/4 cup of Muscle Shake
- this combination will give a longer slow release anti-catabolic effect
- 1/3 cup of Professional Egg white protein powder, 1/4 cup of Oatmuscle, and 2 tbs of Raw Honey Muscle
Alex Rogers is a supplement manufacturing expert. He has been formulating, consulting, & manufacturing dietary supplements since 1998. Alex invented protein customization in 1998 & was the first company to allow consumers to create their own protein blends. He helped create the first supplement to contain natural follistatin, invented whey protein with egg lecithin, & recently imported the world’s first 100% hydrolyzed whey.