Dymatize, Iso 100 Protein, Cookies & Cream - 620 Gm

Product Name

• Dymatize, Iso 100, Hydrolyzed Protein Powder, Cookies & Cream - 620 Gm

Brand

• Dymatize

Main Category

• Sports & Fitness

Sub-Category

• Protein

Description

• Dymatize ISO 100 with Cookies & Cream flavour is a 100% hydrolyzed whey protein isolate formula.
• Each serving comes with hydrolyzed whey protein that ensures body-building enthusiasts gain lean muscle effectively.
• It's gluten and lactose-free with less than 1 gram of sugar and fat per serving, for faster absorption to help jump-start protein synthesis easily.
• A product of superior quality, texture, flavor, and purity.
• Dymatize ISO 100 has been developed using a multi-step purification procedure that preserves essential muscle-building protein fractions while eliminating excess glucose, fat, lactose, and cholesterol.

Benefits

• 100% Whey Protein Isolate: Hydrolyzed for faster absorption and digestion, aids in intense workout sessions; and reduces fatigue.
• Fortified with rich amino acids.
• Aids in rapid muscle recovery and enhances the duration of your workout.
• Good for individuals with lactose intolerance as it is gluten and lactose-free.
• One of the purest proteins available, free of banned substances.

Instructions for use/ How to Use

• Add one scoop of Dymatize ISO 100 to (150ml - 180ml) water, milk, juice, or any beverage of your choice, and mix well.
• Best taken within 30 minutes of workouts.
• For best results, use it before or after your daily workout.
• This protein can also be used in various safe food recipes.

Caution and Warnings

• Check the expiration date before you buy it.
• This is a supplement product and should not be used for weight loss.
• Store in a cool dry place, away from sunlight.
• If you have any medical problems, consult a physician before taking the product.
• Not to be used by pregnant or nursing women.
• Always buy a packaged product.
• Always read labels, warnings, and directions provided before consuming a product to avoid any allergic reactions.