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Low-fat protein shake designed to optimize muscle building and recovery overnight
Contains 100% micellar casein
Contains 30 gr of protein per serving
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Etixx Night Protein Shake contains 100% micellar casein, a protein that is digested and absorbed by the body more slowly than whey protein. This slower absorption and digestion makes micellar casein an ideal protein source for periods when protein cannot be consumed, such as while sleeping. Also, Etixx Night Protein Shake is low in sugar and fat.
Studies show that building and maintaining muscle mass requires a positive protein balance. This requires a daily protein intake of 1.4-2g protein/kg LG. In practice, this corresponds to protein intakes of 20-40g every 3-4h. Since protein is not ingested during the night, it is recommended to take an additional intake just before bedtime. This protein intake before bed is an effective way to meet daily protein needs and would also stimulate muscle protein synthesis overnight.
Studies have shown that casein intake (20-40g) 30 minutes before bedtime has a positive effect on muscle protein synthesis and muscle recovery.
Box of 3 bottles of 10 caps each bottle.
Lemon and Black Currant.
Mix 2 scoops (40g) with 350ml of water.
Take preferably 30-60 minutes before going to bed.
Micellar casein concentrate ( milk ); Biscuit crumbs [wheat flour ( gluten ), vegetable oil, sugar, cocoa powder, invert sugar syrup, raising agent (sodium carbonates), salt], aroma; thickeners: guar gum, xanthan gum, cellulose gum; sodium chloride; sweetener: sucralose; natural aroma.
per 100 grams |
for 40 grams |
|
Energetic value |
1498 kJ / 599 kcal | 358 kJ / 143 kcal |
fats |
2.27g |
0.91 gr |
of which saturates |
0.19g |
0.08g |
carbohydrates |
8.54 grams |
3.42g |
of which sugars |
4.8g |
1.92 grams |
proteins |
75.7g |
30.3g |
Salt |
0.49g |
0.20 gr |
ADVERTENCIAS
Food supplements should not be used as a substitute for a balanced diet. The expressly recommended daily dose should not be exceeded. Keep this product out of the reach of small children.
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