310 Shake

• Milk protein concentrate

  Milk Protein Concentrates (MPCs) and Milk Protein Isolates (MPIs) are manufactured by membrane filtration through which dairy proteins are isolated from fresh skim milk.

  Among proteins they hold a relativey high biological value and are rich in calcium, have good heat stability and a excellent flavour profile.

• , Whey protein concentrate

  Whey protein concentrates are created by pushing the protein source (milk, whey, etc.) through a very small filter that allows water, minerals and other organic materials to pass though.

  Meanwhile, the proteins, which are too big to pass through the filter, are collected, resulting in protein powder.

• , Whey protein isolate

  This is the purified form of whey protein concentrate.

  Basically, the protein that is collected as protein concentrate is purified again to reduce the levels of carbohydrates and fats.

  Additionally it  absorbs more quickly than any other protein.

• , Pea protein

  Pea Protein is a relatively new form of protein powder which is valued for its high digestibility (90-95%), low potential for allergic responses and ability to supress the appetite.

  Pea protein has a light, flurry texture and slightly sweet taste which mixes well in solution.

• , Cocoa powder

  Cocoa powder is made when chocolate liquor is pressed to remove three quarters of its cocoa butter.

  The remaining cocoa solids are processed to make fine unsweetened cocoa powder.

• , Natural flavors

  The definition of natural flavor under the Code of Federal Regulations is: “the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional.”

• , Salt

  The average person in the U.S. consumes 3,500 milligrams of sodium a day. That’s equivalent to almost 9 grams of salt, or nearly 2 teaspoonfuls—way more than the 2,300 milligrams per day suggested by the Dietary Guidelines for Americans.  Although salt in moderation has not proven harmful an increasing body of evidence indicates that we should reduce the amount of salt in our diet. The American Medical Association (AMA), the American Heart Association (AHA), the American Dietetic Association (ADA), and the National Institutes of Health have begun a campaign to cut the salt intake of Americans by one-half.

• , Fibersol-2

  Fibersol-2 is a soluable fiber supplement that was designed to enhance digestive health.

• , Cellulose/cellulose gum

  One of an array of factory-made additives, cellulose is increasingly used by the processed-food industry to thicken or stabilize foods, replace fat and boost fiber content, and cut the need for ingredients like oil or flour, which are getting more expensive.

  Cellulose is especially popular because it can be used in many ways in food and is relatively inexpensive.

• , Xanthan gum

  Xanthan gum is a sugar-like compound made by mixing aged, or fermented, sugars with a certain kind of bacteria.

  In manufacturing, xanthan gum is used as a thickening and stabilizing agent in foods.

• , Carrageenan

  Carrageenan are a family of linear sulfated polysaccharides that are extracted from red seaweeds.  They are widely used in the food industry, for their gelling, thickening and stabilizing properties.  Carrageenan  can be found in many foods, even foods labeled “natural” and “organic.”  It is widely used in dairy products (chocolate milk, whipping cream, ice cream, nonfat sour cream), frozen dinners, dairy alternatives (soy milk, coconut milk, almond milk), prepared poultry and cold cuts, nutritional drinks, and even infant formula.

• , Ascorbic acid

  Ascorbic acid is another word for Vitamin C. Ascorbic acid is a naturally occurring organic compound with antioxidant properties. Ascorbic acid works to preserve food.

• , Dl-alpha tocophyl acetate

  Dl-alpha tocophyl acetate is a form of vitamin E.

• , Niacinamide (niacin)

  Niacinamide and niacin are slightly varying forms of vitamin B3.

  Vitamin B3 is naturally in many foods like fish and green vegetables and is also found in many vitamin B complex supplements.

• , Dicalcium phosphate

  Dicalcium phosphate is commonly added to food as a dietary supplement for a source of calcium and phosphorus.

  Due to its fairly high concentration of calcium, it should be used with caution by breast feeding mothers and those suffering from lung disease and kidney stones.

• , Retinyl acetate

  Retinyl acetate is one of the principal forms of vitamin A used in nutritional supplements.

• , Pyridoxine or pyrodioxine hydrochloride

  Pyridoxine is one of the compounds that can be called vitamin B6, along with pyridoxal and pyridoxamine.

• , Thiamine mononitrate

  Thiamine mononitrate is a form of vitamin B1.

• , Riboflavin

  Riboflavin also known as vitamin B12. This is naturally found in many foods and it is added to many protein shakes.

• , Folic acid

  Folic acid is a B vitamin. It helps the body make healthy new cells.

  “Folic acid” and “folate” mean the same thing.

  Folate is found naturally in some foods and folic acid is a manmade form of folate.

  Since 1998, folic acid has been added to most enriched bread flours, cornmeal, pasta, rice, and other grain products in the U.S. and Canada.

  This was done to help prevent spina bifida and anencephaly, two birth defects that are caused in part by too little folate in a mother’s body around the time her baby is conceived.

• , Biotin

  Biotin is a water soluble vitamin and another name for vitamin H.

  Biotin is associated with many health benefits including the metabolism of fats and amino acids, as well as the production of new cells.

• , Cholecalciferol

  Cholecalciferol is a form of vitamin D, also called vitamin D3.

• , Cynocobalamin

  Cyanocobalamin is a man-made form of vitamin B12 used to prevent and treat low blood levels of this vitamin. Most people get enough vitamin B12 from their diet. Vitamin B12 is important to maintain the health of your metabolism, blood cells, and nerves. Serious vitamin B12 deficiency may result in a low number of red blood cells (anemia, stomach problems, and permanent nerve damage.

• , Stevia

  Stevia is a plant that is native to South America.

  It is best known as a source of natural sweeteners.

  In fact, native people in South America have used stevia as a sweetener for hundreds of years.

  Stevia contains 0 grams of sugar and has no known side effects.

• , Monk fruit

  A fruit whose extract is nearly 300 times sweeter than sugar and has been used in China as a natural low-calorie sweetener for cooling drinks, and in traditional Chinese medicine to treat diabetes and obesity.

(ALLERGEN INFORMATION) CONTAINS: This product is manufactured in a facility that processes other products which may contain soy, dairy, wheat, tree nuts, shellfish, fish, peanuts, and eggs may contain traces of all the above.
SUGGESTED USE: Take one or more scoops daily to supplement your diet with additional protein. Mixes easily with 12 oz water, milk, juice, or yogurt.