Sustained release micellar casein based super-protein engineered for lean tissue acquisition. While whey protein may increase protein synthesis to a very high degree, higher than casein, scientists are now recognizing that micellar casein is much more important in preventing muscle breakdown. In fact, additional research is demonstrating that the slow and sustained release of amino acids from micellar casein can cause a "timed release" trickle of amino acids into the bloodstream which can last for as many as 7 full hours after ingestion.
Ideally, the perfect combination of protein as supported by scientific research would include high quality whey isolates and hydrolyzed whey peptides along with micellar casein. This combination has been proven to stimulate protein synthesis while at the same time preventing muscle tissue breakdown by addressing both the anabolic and anti-catabolic issues, and is exactly the protein blend found in Ultra Peptide.
Serving Size 38 Gram (1 Scoops) (Banana Cream)
Servings Per Container 24
Amount Per Serving % Daily Value*
Calories From Fat 81
Total Fat 9g 12%
Saturated Fat 1g 2%
Trans Fat 0g 0%
Cholesterol 5mg 1%
Dietary Fiber 1g
Total Carbohydrates 5g 4%
*Percent Daily Values are based on a 2,000 calorie diet
Protein Blend: (Pure Undenatured Low Temperature Processed Micellar Casein, Whey Protein Isolate), Sunflower Oil, Sodium Caseinate, Mono And Diglycerides, Di-Potassium Phosphate, Silicon Dioxide, Fructose, Rice Oligodextrins, Natural And Artificial Flavor, Maltodextrin, Medium Chain Triglycerides, Modified Food Starch, Creatine Monohydrate, Potassium Chloride, Xanthan Gum, Soy Lecithin, Acesulfame-K, Sucralose
Note: Supplement Facts and ingredients may vary slightly with flavor.
For a great tasting shake to be used as a high micellar casein content protein snack or convenient meal replacement, mix one serving of Ultra Peptide 2.0 in 6-9 oz. of cold water or milk. For best results use a shaker bottle or blender. If a blender is used add 2 ice cubes for a tastier shake.
Soy lecithin used only as a manufacturing aid in the production of whey protein.