Ingredients: Whey Protein Isolate 90%, Whey Protein Concentrate 80%, Sunflower Lecithin, Stevia, Monk Fruit Extract, Natural Flavors
15 servings of premium protein with nothing to hide.
Know Your Protein
1) Whey Protein,The Shake Library’s whey proteinis a carefully balanced blend of Whey Protein Isolate and Whey Protein Concentrate. Our whey protein is derived through Micro-Filtered Cold Filtration. Cold Filtration is a process that eliminates unwanted particles and waste associated with a milk-based product. If protein is filtered at a mild or high temperature environment, a decrease in nutritional value may occur. Our Cold-Filtration processes allow our protein to maintain maximum nutritional benefits, providing our customers with the purest quality whey protein.
2) Sunflower Lecithinallows us to deliver an unparalleled, enjoyable experience while drinking The Shake Library’s whey protein. The Sunflower Lecithin we use is non-GMO and creates a smooth, consistent texture throughout consumption, all while providing health benefits including improved liver function. Many other companies provide protein containing cheaper alternatives to Sunflower Lecithin, such as Soy Lecithin. Soy is a common food allergenic, is most commonly grown with GMOs, and undergoes chemical intensive processing.
3) Steviais a natural sweetener derived from the leaves of the Stevia Rebaudiana plant. Stevia is approximately 200 times sweeter than sugar and has zero calories making it an appealing alternative to Sucralose and other chemically based alternative sweeteners.
4) Monk Fruit, the second natural sweetener in The Shake Library’s Whey Protein, is derived from a gourd which originated from monk farmers in Southeast Asia. Monk Fruit is approximately 150 times sweeter than sugar and contains no calories. While using solely Stevia or Monk Fruit may lead to a bitter or fruity taste, respectively, our crafted blend of the two provides the perfect amount of sweetness that will leave you craving The Shake Library’s whey protein day after day.