Baripro Plus - Whey Protein Isolate Mango
Rs. 3,300.00
Our protein contains 90% WPI with a high ratio of BCAA, giving the highest quality & quantity of protein.
This formulation is consistently maintained across batches with ingredients imported from the USA.
No Added sugar or Carbohydrates
- Helps control blood sugar level in Diabetics in adjunct to the medical treatment
- Added minerals and vitamins to support muscle growth and Metabolic Function
- Light, does not cause heaviness or dumping
Servings Per Container: 18
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PROTEIN
Protein is a nutrient needed by the human body for growth and maintenance. Besides water, proteins are the most abundant molecules in the body. Protein is found in all cells of the body and is the major structural component of all tissues in the body, especially muscles. When broken down into amino acids, they are used as precursors to nucleic acid, co-enzymes, hormones, immune response, cellular repair, and other molecules essential for life. Additionally, protein is needed to form blood cells.
WHEY PROTEINS
A whey protein isolate (often whey isolate) is a dietary supplement and food ingredient created by separating components from milk. Whey is a by-product of the cheese- making process. Whey can be processed to yield whey protein in three forms: whey isolate, whey concentrate, or whey hydrolysate. The difference between the whey protein forms is the composition of the product, particularly the protein content. Whey isolates contain higher percentage of pure protein and is pure enough to be virtually lactose free, carbohydrate free, fat free, and cholesterol free. Whey proteins are highly bioavailable, are very quickly absorbed into the body, and have a high concentration of branched-chain amino acids (BCAAs) which are highly concentrated in muscle tissue, and are used to fuel working muscles and stimulate protein synthesis.
PROTEIN QUALITY
The most important aspect and defining characteristic of protein from a nutritional standpoint is its amino acid composition. There are multiple systems which rate proteins by their usefulness to an organism based on their relative percentage of amino acids and, in some systems, the digestibility of the protein source. They include biological value, net protein utilization, and PDCAAS (Protein Digestibility Corrected Amino Acids Score). The FDA as an improvement developed the PDCAAS over the Protein efficiency ratio (PER) method. The PDCAAS rating is a fairly recent evaluation method; it was adopted by the US Food and Drug Administration (FDA) and the Food and Agricultural Organization of the United Nations/World Health Organization (FAO/WHO) in 1993 as “the preferred best” method to determine protein quality.
