IsoWhey Whey Protein - Madagascan Vanilla
IsoWhey is much more than a protein powder; it's a unique formulation that supports healthy fat loss and digestive health; and it's a program that guides you every step of the way with fresh recipes and fitness tips.Read more
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IsoWhey Whey Protein - Madagascan Vanilla
Grass Fed Whey Protein
IsoWhey is much more than a protein powder; it's a unique formulation that supports healthy fat loss and digestive health; and it's a program that guides you every step of the way with fresh recipes and fitness tips.
IsoWhey contains the highest grade whey protein that will keep you fuller for longer and maintain muscle mass whilst you lose fat. Plus, added nutrients including 12 vitamins and 11 minerals provide you with balanced nutrition.
Key Features and Benefits
IsoWhey is much more than a protein powder. The nutrient-rich IsoWhey formula contains the following nutritional benefits:
- Only 8g carbohydrates per serve
- 15.1g of pure whey protein, sourced from grass-fed cows - premium quality and specific ratio of whey protein concentrate and whey protein isolate
- Alkaline Seagreens® - a multinutrient and rich source of iodine, iron, calcium and potassium
- Fortified with 12 vitamins and 11 minerals
- Added glutamine and medium chain triglycerides
- Litesse® - a low GI fibre that nourishes probiotics and helps you feel full
- Probiotics - for intestinal balance
- Digestive enzymes - for digestive health
- No artificial colours, flavours, preservatives or sweeteners - naturally sweetened with xylitol
- Gluten Free and less than 1g of lactose per serve
Adults: Mix 1 serve (1 heaped scoop = 32g) into 200mL of low-fat milk or milk substitute. Consume once or twice daily.
NB: All values are approximate and subject to seasonal variation. RE= retinol equivalents.
Whey protein concentrate (whey protein, soy lecithin), Litesse® (polydextrose), xylitol, maltodextrin, medium chain triglycerides, calcium carbonate (calcium), cream flavour, vanilla flavour, whey protein isolate, magnesium oxide heavy (magnesium), potassium citrate (potassium), glutamine, xanthan gum, seagreens (Ascophyllum nodosum seaweed), enzyme mix, ascorbic acid (vitamin C), ferrous fumarate (iron), Lactobacillus acidophilus, chromium picolinate (chromium), zinc oxide (zinc), d-alpha tocopheryl succinate (vitamin E), nicotinamide (vitamin B3), potassium iodide (iodine), manganese sulfate monohydrate (manganese), vitamin A acetate (vitamin A), Bifidobacterium lactis, biotin, cupric sulfate pentahydrate (copper), folic acid (vitamin B9), selenomethionine (selenium), pyridoxine hydrochloride (vitamin B6), calcium d-pantothenate (vitamin B5), riboflavin (vitamin B2), thiamine hydrochloride (vitamin B1), cholecalciferol (vitamin D3), cyanocobalamin (vitamin B12), sodium.
Average quantity per 32g serve.
|Unavailable carbohydrates (xylitol)||3.3g|
|Lactobacillus acidophilus||2.25 billion CFU|
|Bifidobacterium lactis||750 million CFU|
|Thiamine hydrochloride (vitamin B1)||550mcg|
|Riboflavin (vitamin B2)||850mcg|
|Nicotinamide (vitamin B3)||5.0mg|
|Pantothenic acid (vitamin B5)||800mcg|
|Folic acid (vitamin B9)||100mcg|
|Cyanocobalamin (vitamin B12)||1.0mcg|
|Ascorbic acid (vitamin C)||20.0mg|
|Colecalciferol (vitamin D3)||1.3mcg|
|Medium chain triglycerides||1.2g|
|Bovine serum albumin||236mg|
|Amino Acid Profile:|
|Branch Chain Amino Acid Profile:|
1 Marshall K. Therapeutic applications of whey protein. Altern Med Rev 2004 Jun;9(2):136-156.
2 Kandelman D, Gagnon G. A 24-month clinical study of the incidence and progression of dental caries in relation to consumption of chewing gum containing xylitol in school preventiveograms. J Dent Res 1990 Nov;69(11):1771-1775.
3 Natah SS, Hussien KR, Tuominen JA, Koivisto VA. Metabolic response to lactitol and xylitol in healthy men. Am J Clin Nutr 1997 Apr;65(4):947-950.
4 Department of Health and Ageing, National Health and Medical Research Council, Ministry of Health. Nutrient Reference Values for Australia and New Zealand.Commonwealth of Australia, 2006.
5 Hoffman JR, Falvo MJ. Protein – which is best? J Sports Sci Med 2004 Sep;3(3):118-130 http://www.jssm.org