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Zero Carb Protein
Serving Size (scoop) 1
Servings Per 37
Calories 80
Total Fat (g) 0
Cholesterol (mg) 0
Sodium (mg) 20
Potassium (mg) 80
Total Carbs (g) 0
Sugars (g) 0
Proteins (g) 20
Ingredient Details:
Cold-filtered CROSS-FLOW QUADRAFILTRATION Whey Protein Isolate proprietary microfraction profile comprised of complete spectrum molecular weights for sustained protein absorption and increased nitrogen retention. Cinnamon, Natural and Artificial Flavors, Pyridoxine HCL, Sucralose, Thiamine, Riboflavin and Cyanocobalamin.Suggested Use:
For a great tasting, delicious shake combine each scoop of ZERO CARB® Protein with 4-6 ounces of cold water (depending on personal preference for desired thickness). For added body blend two or three ice cubes with ZERO CARB®. Use 2-3 servings daily. Always drink 12 to 16 ounces of additional water for each protein shake consumed.
If you want a super-potent protein that contains no bodyfat- promoting carbohydrates or fats, insist on ZERO CARB® PROTEIN! ZERO CARB PROTEIN: The most consistent and effective way to lose weight and unwanted bodyfat is by consuming a high protein/low carbohydrate diet (with moderate dietary fat intake).
Nutrition Facts:Serving Size (scoop) 1
Servings Per 37
Calories 80
Total Fat (g) 0
Cholesterol (mg) 0
Sodium (mg) 20
Potassium (mg) 80
Total Carbs (g) 0
Sugars (g) 0
Proteins (g) 20
Ingredient Details:
Cold-filtered CROSS-FLOW QUADRAFILTRATION Whey Protein Isolate proprietary microfraction profile comprised of complete spectrum molecular weights for sustained protein absorption and increased nitrogen retention. Cinnamon, Natural and Artificial Flavors, Pyridoxine HCL, Sucralose, Thiamine, Riboflavin and Cyanocobalamin.Suggested Use:
For a great tasting, delicious shake combine each scoop of ZERO CARB® Protein with 4-6 ounces of cold water (depending on personal preference for desired thickness). For added body blend two or three ice cubes with ZERO CARB®. Use 2-3 servings daily. Always drink 12 to 16 ounces of additional water for each protein shake consumed.
