N-ISO

100% PURE Hydrolyzed Whey Isolate with no other sources or blends of slower non-hydrolyzed proteins. The reason why Hydrolyzed Whey Isolate absorbs so quickly, is because it has been partially pre-digested already, so your body doesn’t have to work as hard to break it down.

We have used natural enzymes to provide biologically natural protein fragments that have the highest value for muscle recovery. This also ensures that N-ISO tastes amazing, since it prevents some of the bitter hydrophobic amino side chains from over-exposure.

Premium processing parameters make all the difference! N-ISO has been purified under cold temperature conditions to preserve protein structure and cross-flow membrane micro and ultra-filtered to remove fats, sugar and salt. The removal of nearly all the fat and all the lactose contributes to the incredible purity of N-ISO and rapid absorption.

Membrane filtration is a premium method for protein concentration and purification, because it removes the fat and sugar content without changing the natural protein ratio of the naturally occurring beta-lactoglobulin, alpha-lactalbumin, albumin and immunoglobulins. Beware of proteins which claim to be suspiciously ‘high quality’ and have protein percentages like 94% or 97%. There’s only a couple of ways to achieve that: i. amino spiking to artificially inflate the protein claim, or ii. concentrating the protein with ion-exchange technology which strips the whey of several natural healthy protein fractions