NUTRITECH AMINO BOOST 2.0 is a post-workout designed to refuel and protect lean muscle during and post intense workouts, assist protein synthesis and boost recovery. NUTRITECH AMINO BOOST 2.0 is loaded with an 8:1:2 ratio of Leucine to Isoleucine to Valine, providing a rapidly absorbing instantised Branched Chain Amino Acid formula for muscle recovery. NUTRITECH AMINO BOOST 2.0 combines this BCAA formula with a complete balance of Electrolytes and Minerals to help replenish Electrolytes lost through perspiration.
Evidence suggests that BRANCHED-CHAIN AMINO ACIDS can assist in muscle maintenance, repair and lean muscle building in athletes. The muscle building effects of protein are primarily attributed to BCAAs which have anti-catabolic properties.
Supplementing BCAAs before training has been shown to effectively suppress muscle tissue breakdown, damage and soreness after training. BCAAs not only increase the rate of protein synthesis, but also increase the cell’s capacity for protein synthesis, reducing the rate of protein breakdown, rejuvenating stressed muscles and increasing lean body mass and strength. BCAAs are naturally occurring elements, found in high concentrations in foods such as salmon, cashew nuts, milk and grains
Mix 1 scoop with 250ml-300ml of cold water. Shake thoroughly and drink immediately after workout. Can be taken as a pre- or intra-workout to increase stamina. Take 1-3 servings per day with 1 serving immediately after your workout.
|Take 1 scoop||1-3
times a day
|Take 1 serving immediately
after your workout
To help muscles recover from training and delay the onset of muscle fatigue.
The consequences of unsafe food can be serious and ISO’s food safety management standards help organizations identify and control food safety hazards. As many of today's food products repeatedly cross national boundaries, International Standards are needed to ensure the safety of the global food supply chain.
The ISO 22000 family contains a number of standards each focusing on different aspects of food safety management.
A cGMP is a system for ensuring that products are consistently produced and controlled according to quality standards.
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.