Protein Powder Formula | 5% Nutrition Shake Time
If you're looking for an absolutely delicious Protein Shake formula, 5% Nutrition's new product has got you covered. 5% Nutrition Shake Time is 100% all Natural and Gluten-free friendly. Shake Time is made with only the highest quality ingredients, and has a fully transparent and generously dosed ingredients label. 5% Nutrition's formula delivers a whopping 25g of Protein per Scoop, and contains just 130 Calories. Shake Time contains absolutely no Sugar, and is formulated with HydroBeef™ Beef Isolate Protein. On top of all of that, 5% Nutrition Shake Time contains 2g of Fat from MCT's and whole Eggs, and is offered in delicious flavor options. Step up your Protein game today with 5% Nutrition. Pick up a Tub now!! Introducing 5% Nutrition Shake Time!!
5% Nutrition Shake Time Benefits
- 100% All Natural & Gluten-Free Friendly
- Offered In Delicious Tasting Flavor Options
- Made With Only The Highest Quality Ingredients
- Fully Transparent & Generously Dosed Label
- Delivers A Whopping 25 Grams Of Protein Per Scoop
- Contains 2 Grams Of Fat From MCT's & Whole Eggs
- Just 130 Calories Per Serving Of Shake Time
- Formulated With HydroBeef™ Beef Isolate Protein
- Absolutely No Sugar In This Formula
5% Nutrition Shake Time Flavors
- Vanilla Cinnamon
How Do I Take 5% Nutrition Shake Time?
5% Nutrition recommends mixing one (1) Scoop of Shake Time with eight to twelve (8-12) Ounces of Water. Mix well & enjoy.
5% Nutrition Shake Time Ingredients
5% Nutrition Shake Time Side Effects & Warnings
Store in a cool, dry place. Do not exceed recommended dose. Keep out of reach of children. Contact your Doctor before starting this Supplement.
Belov AM, Viner R, Santos MR, et al. Analysis of Proteins, Protein Complexes, and Organellar Proteomes Using Sheathless Capillary Zone Electrophoresis - Native Mass Spectrometry. J Am Soc Mass Spectrom. 2017;28(12):2614-2634. doi:10.1007/s13361-017-1781-1
Deller MC, Kong L, Rupp B. Protein stability: a crystallographer's perspective. Acta Crystallogr F Struct Biol Commun. 2016;72(Pt 2):72-95. doi:10.1107/S2053230X15024619