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Phd Advanced Mass 5.4 Kg
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Phd Advanced Mass 5.4 Kg

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  • High calorie mass gainer.
  • 50g of protein per serving.
  • Up to 193g of carbs per serving.
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Product information Phd Advanced Mass 5.4 Kg

High Calorie Mass Gainer,

- 50 g of protein per serving,

- Up to 193 g of carbohydrates per serving,

- Zinc, magnesium, as ite MCT and creatine,

- Carbohydrates from oats, waxy corn and maltodextrin, -

Less than 6 g of sugar per 300 gr portion.

PhD Advanced Mass is our most extreme mass-gaining formula, designed for serious gainers or any athlete embarking on the massing phase of their nutritional plan.

Benefits:

With a whopping 1,140 calories per serving, as well as up to 193g of carbs from mostly healthy oats, PhD Advanced Mass uses a 4-stage protein blend that includes whey and whole egg protein, delivering a whopping 50g of protein. per portion.

PhD Advanced Mass is Coconut Oil.

The formula is the ideal ratio of macronutrients and PhD Mass also contains specific micronutrients for a superior mass gain formula.

It tastes delicious, mixes great in a PhD 1000ml shaker cup, and provides everything you need to take your gains to the next level.

Who is the PhD Advanced Mass suitable for?

- Designed for the gainers of any individual undertaking the bulk phase of their nutritional plan

- Ideal for anyone who wants to increase size and strength, - This product is suitable for vegetarians.

Ingredients

PhD Carbohydrate blend ( Oat flour, Maltodextrin, Waxy Maize starch), PhD Protein blend (Whey protein concentrate ( Milk ), Milk Protein Concentrate {providing 80% micellar casein}, Whey Protein Isolate ( Milk ), Whole Egg powder), Reduced Fat Cocoa Powder, Flaxseed, Medium Chain Triglycerides (Coconut Oil), Flavoring, Creatine Monohydrate, L-Lysine, Taurine, L-Glycine, Cookie crumb ( Wheat Flour, Vegetable Oil, Sugar, Cocoa Powder, Sugar Syrup, Sodium Bicarbonate, Salt) , Magnesium Oxide, Stabilizer (Guar gum, Xanthan gum), DigeZyme® (Amylase, Lactase, Protease, Lipase, Cellulase), Zinc Oxide, Sweetener (Sucralose).

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