Research shows that muscles which have been broken down during times of prolonged physical exertion benefit almost immediately from protein and carbohydrate replenishment.
Modelled around the modern endurance athlete’s recovery product of choice, ENDURADE™ RECOVERY MLK combines a 2:1 carbohydrate to protein ratio with the smooth and refreshing chocolaty taste of chocolate milk. ENDURADE™ RECOVERY MLK adds to this ratio with a blend of electrolytes and amino acids. ENDURADE™ RECOVERY MLK’s protein is sourced from premium quality whey protein. Studies show that whey protein digests easier and reaches muscles faster than other types of protein. The sooner you feed your muscles the sooner they rebuild.
As a dietary supplement, mix 1 scoop with 200ml of cold water. Shake thoroughly and drink directly after meals. Take 2-3 servings daily.
|Mix 2 Scoops
with 200ml of water or milk
After endurance and short, sprint distance events.
After endurance and short, sprint distance training sessions.
Rebuild muscles which have been broken down during times of prolonged physical exertion.
Replenish spent electrolytes and amino acids.
• CARBOHYDRATES help to refill the muscles’ depleted glycogen stores.
• PROTEIN helps to rebuild and repair tired and damaged muscles.
• AMINO ACIDS assist in rebuilding and repairing tired and damaged muscles.
• ELECTROLYTES are lost through perspiration.
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.