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Brand of the month



MICELLAR WHEY starts with an incredibly pure source of whey protein. Typically, whey protein features a bioavailability of 104 while Casein has a bioavailability around 78. Bioavailability is a measure of protein absorption. The whey protein concentrate used to make MICELLAR WHEY is put through two levels of ultra-filtration and microfiltration before it becomes modified through yet another advanced process. This final step is an advanced and top secret protein polymerization technology. The end result? Whey protein particles that are double the molecular weight of regular whey protein particles. These gigantic whey protein molecules take longer to digest, thus allowing the amino acids to release more slowly into your bloodstream for long-term anti-catabolic support. -