Clear Iso Whey

€79,25

Flavor: Forest Fruits

Forest Fruits
Lemon and Lime
Mango and Coconut

Weight: 1.000. kg

1.000. kg
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Categories: AMIX FITNESS SUPPLEMENTS Proteins Proteins - Isolate Proteins - Whey Protein Recovery after training
Description

AMIX Clear Iso Whey is a high-quality, fully transparent whey protein isolate that delivers all the nutrients your body needs for fast recovery and lean muscle gain.


Functions and features:

  • Supports lean muscle mass gain
  • Stimulates protein synthesis
  • Formula rich in amino acids
  • Increases energy
  • Improves digestion
  • Low in fat
  • Boosts recovery
  • Fully transparent
  • High-quality formula



AMIX Clear Iso Whey is a high-quality, fully transparent whey protein isolate that delivers all the nutrients your body needs for fast recovery and lean muscle gain.

AMIX Clear Iso Whey is extremely easy to dissolve and is absorbed by the body to the maximum. It also contains no added fat or sugar. It contains no aspartame or acesulfame.


One Dose: 1 scoop (25g)
Directions for use: Mix 1 scoop (25g) with 200-300ml of water.
Servings per package: 20/40/80

Flavors:

  • Forest Fruits
  • Mango and Coconut
  • Lemon and Lime



Ingredients: Whey protein isolate, acidity regulator: citric acid, flavoring, anti-foaming agent: polydimethylsiloxane, silicon dioxide, sweetener: sucralose, colorant: beta-carotene

Notes: Keep away from children. Store in a dry and cool place. Not to be used as a substitute for a varied diet.

BENEFITS
Clear whey isolate — drinks like a juice, not a milkshake Low in fat 1 kg pack, in fruit flavours Protein contributes to the growth and maintenance of muscle mass.
HOW TO USE
How to use: Mix 1 scoop (25 g) with 200–300 ml of water. Notes: Keep out of the reach of children. Store in a dry and cool place. Not to be used as a substitute for a varied diet.
INGREDIENTS
Whey protein isolate, acidity regulator: citric acid, flavouring, anti-foaming agent: polydimethylsiloxane, silicon dioxide, sweetener: sucralose, colour: beta-carotene.

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