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Isolate 97% Isolate 97%

Types of Whey Protein
Whey protein isolate is a type of whey protein powder that is created by removing whey protein from milk, drying it, and then removing the non-protein components, including fat and the milk sugar lactose, from the dried powder. According to the American Dairy Products Institute, whey protein isolate contains at least 90 percent protein. Whey protein concentrate is created in the same way as whey protein isolate, but the non-protein components are not removed. Whey protein concentrate can contain anywhere from 29 to 89 percent protein, with fat and lactose contributing the remaining percentage. Because of its high protein content, whey protein isolate is considered a better quality whey protein supplement and is generally more expensive.

Whey Protein Isolate and Athletes
Athletes commonly use whey protein isolate in an attempt to enhance athletic performance and increase lean muscle mass. When athletes exercise, the skeletal muscles use up branched chain amino acids in the body. According to the Whey Protein Institute, low levels of branched chain amino acids are tied to fatigue and muscle destruction. Whey protein isolate contains high concentrations of the naturally occurring branched chain amino acids leucine, isoleucine and valine, and when taken within an hour after exercise, can prevent fatigue and help repair and build muscle.

Whey Protein Isolate and Weight Loss
Whey protein isolate is also commonly used as a meal replacement for people trying to lose weight. Protein contributes to satiety, which can help prevent overeating. Since whey protein contains a high percentage of protein and only small amounts of fat and lactose, it is considered an ideal choice for weight loss. Because whey protein isolate increases lean muscle mass, it also increases basal metabolic rate, which is the amount of calories your body burns at rest. Higher basal metabolic rate is linked to easier weight loss.

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Since 2005
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Isolate 97% Isolate 97% 1000g
EXTENSOR
34.03 $

Isolate 97% 1000g

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- Foreign shippment from 5.65 $ Every 81.68 $ reduces shipping costs by 2.72 $

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34.03 $
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Growing interest of this product

- Delivery even day after tomorrow

- Foreign shippment from 5.65 $ Every 81.68 $ reduces shipping costs by 2.72 $

You have got questions about the product

sales@mz-store.co.uk

01709231594 (mon.-fri 900-1700)

Description

Types of Whey Protein
Whey protein isolate is a type of whey protein powder that is created by removing whey protein from milk, drying it, and then removing the non-protein components, including fat and the milk sugar lactose, from the dried powder. According to the American Dairy Products Institute, whey protein isolate contains at least 90 percent protein. Whey protein concentrate is created in the same way as whey protein isolate, but the non-protein components are not removed. Whey protein concentrate can contain anywhere from 29 to 89 percent protein, with fat and lactose contributing the remaining percentage. Because of its high protein content, whey protein isolate is considered a better quality whey protein supplement and is generally more expensive.

Whey Protein Isolate and Athletes
Athletes commonly use whey protein isolate in an attempt to enhance athletic performance and increase lean muscle mass. When athletes exercise, the skeletal muscles use up branched chain amino acids in the body. According to the Whey Protein Institute, low levels of branched chain amino acids are tied to fatigue and muscle destruction. Whey protein isolate contains high concentrations of the naturally occurring branched chain amino acids leucine, isoleucine and valine, and when taken within an hour after exercise, can prevent fatigue and help repair and build muscle.

Whey Protein Isolate and Weight Loss
Whey protein isolate is also commonly used as a meal replacement for people trying to lose weight. Protein contributes to satiety, which can help prevent overeating. Since whey protein contains a high percentage of protein and only small amounts of fat and lactose, it is considered an ideal choice for weight loss. Because whey protein isolate increases lean muscle mass, it also increases basal metabolic rate, which is the amount of calories your body burns at rest. Higher basal metabolic rate is linked to easier weight loss.

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Composition

Composition

Container size: 1000 gServing size: 30 gServings per container: 33
per 100 gamount%DV
Energy value1587 kJ/379 kcal*
Proteinmin. 97 g*
Total Carbohydrate0 g*
Total Fatmax. 0.9 g*
Iron2 mg14%
Calcium125 mg15.6%
Magnesium25 mg6.25%

Other ingrednients

Sunflower lecithin.

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Energy value

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

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)


 

Fat

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.


 

Iron

Information

The iron part of the dye in the form of the heme (hemoglobin and myoglobin in meat), a non-haem (in plant), and enzymes responsible for transport and storage of oxygen in the body. It occurs in enzymes responsible for: the metabolism of fatty acids, prostaglandin biosynthesis, catabolism of tryptophan. The absorption of iron in plant is lower than in animal products. In plant foods, it is reduced by contained chemicals: phytates and oxalates, also calcium and high acidity (pH factor). Only 8% of the intake of iron is absorbed by the body and transported to the blood. For tts absorption is needed sufficient amount of: cobalt, manganese, copper and vitamin C. Iron itself is essential for the metabolism of B vitamins. Source of acquisition of iron are animal products (meat, organ meats, egg yolks) and plant products (whole grain bread, beans , cocoa, parsley, nuts, soy). Iron is also present in synthetic form as a component of vitamin-mineral and mineral and mono-preparation supplements, often enriched with vitamin C. Supplements containing iron compounds are recommended for athletes during intense training and those on a meatless diet (vegetarians and vegans).
Iron deficiency causes anaemia. Using a large amount of strong coffee or tea hinders the absorption of iron. Symptoms of iron deficiency are: insomnia, diarrhea, impaired body temperature, loss of papillae on the tongue, reduced exercise capacity, and reduced intellectual and psychological efficiency.
Excess iron reduces the absorption of other elements (e.g. zinc, copper), reduced immunity, causing tissue damage of some organs (kidney, liver, heart), increased risk of cancer.
Dosage: 3-12 mg per day.


 

Calcium

Information

Calcium (element chem. symbol Ca, atomic no. 20, the group of alkaline earth metals) is the basic building substance of bones and teeth, in which stored is 99% of the element, in the form of hydroxylapatite. When building bones and teeth, phosphorus is very important in the right proportion. It is a base-forming element and activator of many enzymes (ATPase) necessary to release the energy of ATP. It has a significant effect on blood clotting and regulates blood pressure and neuromuscular conductivity. Thanks to the reduced permeability of cell membranes, it soothes the symptoms of food allergies. Calcium is actively involved in the metabolism of iron interacts with vitamins A, C and D and phosphorus, magnesium. Natural source of calcium are animal products (dairy products, sardines, salmon, sprats eaten with bones) and plant products (nuts, soybeans, sunflower seeds). Absorption takes place in the small intestine (less in the colon), it has an effect on the level of lactose, insoluble fibre, organic acids, alkalinity (low pH). The best absorption have organic compounds (lactates, amino acid chelates etc.). Obstructing the absorption of calcium is caused by: phytic acid and oxalic acid as well as excess fat. Scientific studies have confirmed that the combination of calcium, magnesium, boron and vitamin D in dose 3 mg / 24h effectively prevent osteoporosis. Supplements on the market are both mono-preparation supplements (enriched with vitamin D3) and multi-component supplements, available at www.muscle-zone.pl.
Calcium deficiency disorders manifested in the construction of the bones (osteoporosis) and iron metabolism. The symptoms are: rickets, cramps and muscle tremor, osteoporosis.
Excess result
ing from an overdose of calcium supplements containing vitamin D3 for children and adults overdose of calcium (hypercalcemia). Symptoms of hypercalcemia are: lack of appetite, vomiting and constipation.
The dosage administered in various publications
are inconsistent: 800 - 1000 mg / 24 h (100 - 500 mg / 24h)

Magnesium

Information

Magnesium (element from the group of alkaline earth metals, atomic no. 12, a chemical symbol - Mg), one of the most important health microelements, participates in the synthesis process of the disintegration of high energy compounds and processes of transformation of hydrocarbons and fats. It affects the dilation of blood vessels and lower blood pressure, prevents hypercoagulable state. Shortages affect cardiac arrhythmias, malignant muscle cramps, insomnia and anxiety. It is a component of many dietary supplements and found in foods such as whole grain bread, legumes, buckwheat, rice, fish, meat, as well as chocolate, cocoa and nuts.
Dosage of 100 - 500 mg / day

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