MucleMeds Carnivor Protein – 4 Lbs
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MucleMeds Carnivor Protein – 4 Lbs
MucleMeds Carnivor Protein – 4 Lbs delivers all the muscle building power with a higher amino acid content than other protein sources used in supplements including whey, soy, milk and egg. CARNIVOR Beef Protein Isolate (BPI) is even 350% more concentrated in anabolic muscle building amino acids than a prime sirloin steak. In addition, it contains no sugar, fat, lactose or cholesterol! Give it a try! FACT: Almost 70% of the world’s population is lactose intolerant.
Milk proteins such as whey and casein contain lactose and are not digested well by most people, which can cause upset stomach and dizziness. to build muscle. FOR MUSCLE BUILDING Clinical research shows that male athletes who train hard and supplement CARNIVOR BPI gain an average of 7.7 pounds.
Gained muscle mass in just 8 weeks, an average 6.4% increase in lean body mass, while the placebo group increased lean body mass by just 0.7 pounds from baseline. The study also found that athletes using CARNIVOR BPI increased their overall body mass. Bench press and deadlift combined 1 rep max x 147.
7 pounds, while the placebo group only increased total strength by 82.6 pounds from baseline.+ These impressive results confirm CARNIVOR’s effect on building muscle and strength.
Carnivor is fat-free, sugar-free, lactose-free and gluten-free! This protects the intestines considerably. Carnivor BPI can also get all the muscle building amino acids and protein from a steak without the fat and cholesterol.
This 6-stage process includes the following steps:
1. Particle Reduction Cycle: The ﬁrst step is to selectively obtain all the “good stuff” (protein, amino acids) from the beef while leaving the “bad stuff” (fat, cholesterol)behind. This is done through a delicate Particle Reduction Cycle, which improves the protein extraction.
2. Thermal Hydrolysis: Next, the beef goes through Thermal Hydrolysis to obtain the desired “pre-digested” hydrolyzed beef protein isolate (BPI).
3. Cold Filtration Process: The BPI then goes through another cold ﬁltration process to remove anything else except the pure protein we are looking for.
4. Low Temperature Evaporation: This process maintains the integrity of the protein and amino acids, while removing excess moisture and achieving an “instant powder” that you can mix with anything.
5. Spray Drying: This is a key process often overlooked. This is also done at a low temperature to maintain as much of the “natural” components of the beef as possible and to improve the digestibility of the powder.
6. Test Process: Finally, the BPI goes through a rigorous testing process and is USDA approved to ensure it’s the highest purity and quality.
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