NUTRITECH BCAA 4000 has been formulated with a precise blend of three of the nine essential amino acids, including Leucine, Isoleucine and Valine, with 4000 mg of branched chain amino acids per single serving. An exceptional choice of BCAAs by any athlete, with a 2:1:1 ratio of 2000 mg of L-Leucine, 1000 mg of L-Isoleucine and 1000 mg of Valine per single serving. BCAAs protect lean muscle during and post intense workouts, assist protein synthesis and boost recovery. NUTRITECH BCAA 4000 is perfect for on-the-go and easy to consume for the athlete on the fly.
NUTRITECH BCAA 4000 has been specifically formulated to help maintain muscle tissue and preserve glycogen stores in the muscle. The muscle building effects of protein are primarily attributed to Branched Chain Amino Acids (BCAAs) which have anabolic and 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. BCAAs are naturally occurring elements, found in high concentrations in salmon, cashew nuts, milk, grains, etc.
Take 5 capsules 30 minutes before and/or immediately after training. Take 2 to 4 servings daily.
and in between meals
5 capsules after training.
5 capsules In-between meals.
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.