• - 27%

RSP Whey Protein 5lbs (51serv)

Regular Price: $49.00  
Price: $36.00
You save: $13.00
Price in points :  3600
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Product Description

RSP Whey has been formulated to be the optimal, anytime protein supplement for active individuals. Created using four premium protein sources, RSP Whey is the scientific way to support lean muscle growth, optimize training recovery and initiate immediate and sustained muscle protein synthesis. RSP Whey is manufactured using only cold process ultrafiltration, minimizing the risk of protein denaturation and helping preserve naturally occurring peptide fractions that benefit your body. RSP Whey allows you to focus completely on your fitness goals without worrying about the quality of your protein.

Premium Source Protein
- Each serving of RSP Whey delivers a full 27g of highly bioavailable protein from a premium protein blend.

Rapid & Sustained Amino Acid Release
- Formulated using a combination of fast, medium and slow digesting proteins, RSP Whey is the perfect formula to deliver an immediate and prolonged release of naturally occurring amino acids.

Great Taste and Mixes Easily
- A premium protein demands a premium flavor, and RSP Whey delivers with an exceptional, authentic flavor experience that mixes easily.

NO Amino Spiking
- RSP Whey is created using only high quality, premium proteins and never uses cheap amino acid fillers.

NO Gluten, Artificial Colors or Preservatives
- RSP Whey contains no gluten, artificial colors or preservatives so you can focus on your goals and worry less about unnecessary “extras” in your protein.

Should not be used as a substitute for a varied diet.
Keep out of each of children.

Suggested Use
For healthy adults, consume enough protein to meet your daily protein requirement with a combination of high protein foods and proteins supplements throughout the day as part of a balanced diet and exercise program.

Add one heaping scoop of RSP Whey in 6-8 fl. Oz of cold water or any beverage of your choice. Mix until powder is completely dissolved.

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