The act of building
muscle in its purest form
The New Zealand Whey Pro-Series ISOLATE is designed for Active individuals, Seniors, and Lacto-Vegetarians.
Our Isolated formula only uses Cross Flow Microfiltration (CFM)
processing, which results in a 100% undenatured whey protein
Isolated whey also yields a high percentage of protein
and contains NO Fat and Lactose. It is rapidly absorbed by the body because it's water soluble, making it ideal for Athletes and Seniors who break down muscle proteins at a quick rate. It will also benefit Lacto-Vegetarians who lack protein from their diet.
" New Zealand Whey Pro-Series is the healthiest protein product on the market today"
This unique formulation contains a full range of biologically active proteins that play a major role in antioxidant production (Glutathione precursors), RNA and DNA repair, improved liver function and red blood cell production, the binding and safe removal of heavy metals, wound healing, growth of new muscle and the support of various immune functions.
To Learn more about New Zealand Whey Click Here
Frequently asked questions
Is it organic?
No, not certified. But the cattle by New Zealand law
are not exposed to hormones, antibiotics, or any other foreign substances. They are also graze feed, so it's as close to organic as you can get.
How is it better than North American Whey?
It's healthier than North American Whey because: The cattle is never subjected to chemicals, Hormones, Antibiotics, GMO's, or Hyper-Immunizations. They're graze feed not factory farmed, and are not exposed to the stress most American cattle endure, which cause the cattle to release harmful stress hormones.
Is it good for lactose intolerant people?
Yes, only the "Isolate" formula is because it contains no sugar (lactose).
Are the Enzymes Vegetable based?
Yes they are vegetable based. Perfect for lacto-vegetarians.
Why does NZ Whey cost more?
It costs more due to transportation, the grazing practices, the humane treatment of the cattle, proper collection and storage methods, and
processing, which all affect the quality of whey
protein and the cost.