Protein Pudding by Scietec Nutrition - a nutritious snack.
Scitec Nutrition Protein Pudding - a delicious gourmet dessert with the addition of whey protein and casein. A tasty snack with high nutritional value. The pudding combines the great taste of pudding, but unlike the standard version, it provides the body with the necessary nutrients in the form of protein. It is a perfect sweet and low-calorie snack for all athletes.
Calorie-reduced Protein Pudiing is an easy and quick to prepare fit dessert. The two delicious flavors of chocolate and panna cotta are sugar-free. To prepare the pudding, simply mix the powder vigorously and wait until it thickens.
Scietec Nutrition Protein Pudding composition:
Calcium caseinate - it is characterized by the most even release of amino acids into the bloodstream among all protein sources, thus it is best suited for long breaks between meals, effectively preventing catabolism for long hours. It contributes to the maintenance and growth of muscle mass. It protects against post-workout and night catabolism, stimulating the regeneration and development of muscle tissue. Thanks to the appropriate dose of slowly absorbed calcium caseinate, you will limit catabolism up to 8 hours after taking the supplement. The preparation is an ideal source of protein, boosts metabolism and is a perfect supplement to the diet, supporting the building of an athletic figure.
WPC - whey protein concentrate is characterized by an exceptionally high biological value and excellent digestibility, it is absorbed from the gastrointestinal tract in just a dozen minutes, has a wide amino acid profile, high biological value BV = 104, rich in alpha-lactalbumin - reducing stress, preventing cancer and cardiological diseases, lactoferrin, i.e. perfectly digestible iron and lactoperoxidase, the killer of bacteria.
Dosage:
Mix one serving with water. Stir vigorously until the mass thickens. Transfer to a bowl, eat with a spoon. Chilled it tastes even better. Refrigerate after preparation and consume within two days.
