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  • NOW FOODS Pea Protein 907g
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  • NOW FOODS Pea Protein 907g
  • NOW FOODS Pea Protein 907g
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Pea Protein Pea Protein

Now Foods Sports Pea Protein is the highest quality protein isolate produced from peas (Pisum sativum). The product is 100% natural. Its great advantage is a formula based on the genetically unmodified raw materials as well as that, unlike the products of animal origin, it is characterised by a reduced content of ingredients which cause allergies. The taste of the product is very attractive and the preparation is easily soluble.

Pea protein isolate is a product of vegetable origin, which makes it an ideal solution for both vegetarian and vegan. Moreover, it does not contain lactose and gluten, and that is why it can be also used by people who are intolerant to the above mentioned components.

The product contains both endogenous (which can be synthesised by the body system) and egzogenic (essential) amino acids (which cannot be produced by the body system and need to be supplied with food). Fat and carbohydrate content in the product is minimal.

Why do we need proteins?
Protein is the building material of each cell of the body system. It plays an invaluable role, particularly among athletes, because with the increase in physical activity increases the consumption of proteins, which results in increased demand for this component. Adequate supply of proteins containing essential amino acids has a beneficial influence on regeneration and rebuilding of muscle tissue.

Protein nutrients are a concentrated source and compensate for losses which occur as a result of catabolic reactions that take place during intense physical effort. The nutrients also supplement the inadequate supply of proteins in your diet.

Why the pea protein isolate is worth your attention?
The pea protein is a perfect alternative to nutrients of animal origin, because it has a great amino acid profile and is well absorbed. It is an excellent source of essential and endogenous amino acids, including branched-chain amino acids (BCAA) – leucine, isoleucine and valine, which have a high energy potential for the working muscles as well as support their recovery and reconstruction.

Leucine is responsible for the muscle protein synthesis, while isoleucine is involved in regulating the uptake of glucose done by cells. Physical effort leads to the increased consumption of branched-chain amino acids, so it is worth to make up their levels in order to prevent the disorders of the above mentioned mechanisms that may result in fatigue and a decrease in energy.

The product does not contain gluten and lactose, which relieves the digestive system as well as reduces the risk of gastrointestinal ailments, allergies and food intolerances.

Now Foods Pea Protein gives you the best possibility to supplement your diet with amino acids. The preparation is designed for people who appreciate naturalness and highest quality of the product. Pea protein isolate is completely free of GMO and allergens. It is suitable for vegetarians, vegans and people with lactose and gluten intolerances. It is 100% natural. It effectively makes up for protein losses which results from physical activity, supports rebuilding of muscle tissue and complements the deficiencies of proteins caused by its insufficient supply in the diet. 

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Pea Protein Pea Protein 907g
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Pea Protein 907g

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Products from our warehouse in the United Kingdom we ship to the following countries and locations:

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Shippings to the above mentioned countries are also carried out from our warehouses located in the European Union, but they may involve additional costs and customs procedures.

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Products from our warehouses located in the European Union we ship to all its member countries. As well as to Norway, Switzerland, Iceland or the United Kingdom, as well as to the USA, Canada, Japan, Australia or to the Middle East, but it may involve additional costs and customs procedures.

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Description
  • Support rebuilding and regeneration of muscles
  • Suitable for vegans and vegetarians
  • A source of branched-chain amino acids
  • Natural ingredients and attractive taste
  • No gluten and lactose content
  • An excellent amino acid profile
  • Easily soluble
  • GMO free

Now Foods Sports Pea Protein is the highest quality protein isolate produced from peas (Pisum sativum). The product is 100% natural. Its great advantage is a formula based on the genetically unmodified raw materials as well as that, unlike the products of animal origin, it is characterised by a reduced content of ingredients which cause allergies. The taste of the product is very attractive and the preparation is easily soluble.

Pea protein isolate is a product of vegetable origin, which makes it an ideal solution for both vegetarian and vegan. Moreover, it does not contain lactose and gluten, and that is why it can be also used by people who are intolerant to the above mentioned components.

The product contains both endogenous (which can be synthesised by the body system) and egzogenic (essential) amino acids (which cannot be produced by the body system and need to be supplied with food). Fat and carbohydrate content in the product is minimal.

Why do we need proteins?
Protein is the building material of each cell of the body system. It plays an invaluable role, particularly among athletes, because with the increase in physical activity increases the consumption of proteins, which results in increased demand for this component. Adequate supply of proteins containing essential amino acids has a beneficial influence on regeneration and rebuilding of muscle tissue.

Protein nutrients are a concentrated source and compensate for losses which occur as a result of catabolic reactions that take place during intense physical effort. The nutrients also supplement the inadequate supply of proteins in your diet.

Why the pea protein isolate is worth your attention?
The pea protein is a perfect alternative to nutrients of animal origin, because it has a great amino acid profile and is well absorbed. It is an excellent source of essential and endogenous amino acids, including branched-chain amino acids (BCAA) – leucine, isoleucine and valine, which have a high energy potential for the working muscles as well as support their recovery and reconstruction.

Leucine is responsible for the muscle protein synthesis, while isoleucine is involved in regulating the uptake of glucose done by cells. Physical effort leads to the increased consumption of branched-chain amino acids, so it is worth to make up their levels in order to prevent the disorders of the above mentioned mechanisms that may result in fatigue and a decrease in energy.

The product does not contain gluten and lactose, which relieves the digestive system as well as reduces the risk of gastrointestinal ailments, allergies and food intolerances.

Now Foods Pea Protein gives you the best possibility to supplement your diet with amino acids. The preparation is designed for people who appreciate naturalness and highest quality of the product. Pea protein isolate is completely free of GMO and allergens. It is suitable for vegetarians, vegans and people with lactose and gluten intolerances. It is 100% natural. It effectively makes up for protein losses which results from physical activity, supports rebuilding of muscle tissue and complements the deficiencies of proteins caused by its insufficient supply in the diet. 

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Composition

Composition

Container size: 907 gServing size: 1 Level Scoop (33 g)Servings per container: 27
per 1 scoop (33 g)amount%DV
Calories120
Calories from Fat20
Total Fat2 g3%
Saturated Fat0 g0%
Trans Fat0 g
Cholesterol0 mg0%
Sodium330 mg14%
Total Carbohydrate1 g
Dietary Fiber0 g0%
Sugars0 g
Protein24 g48%
Calcium 2%
Iron 35%
Essential amino acidsmg Per 33 g Serving
L-Isoleucine***1094
L-leucine***2009
L-Lysine1798
L-Methionine211
L-Phenylalanine1322
L-Threonine936
L-Tryptophan211
L-Valine***1183
Non-Essential Amino AcidsNon-Essential Amino Acids
L-alanine974
L-Arginine2030
L-Aspartic Acid2822
L-Cysteine358
L-Glutamic Acid4286
L-Glycine986
L-Histidine590
L-Proline1042
L-Serine1248
L-Tyrosine895

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Calories

General information

Calories are the conventional name of the unit expressing the energy value of food, the demand and energy expenditure in human body, which in fact is 1 kilocalorie (1 kcal). 1 kilocalorie is the amount of thermal energy required to heat 1 g of water and 1 degree Celsius. The SI unit of thermal energy is 1 joule (1J), equal to approximately 4,185 kcal.
The energy value is determined by the chemical composition of the food product, by means of the so-called. physiological equivalents. Most often Atwater equivalent is used: ratio for protein 4 kcal / g, for carbohydrates 4kcal / g, and for fat - 9kcal / g.
The energy value carried out with the so-called. "Caloric bomb" is equivalent to the physical energy, amounting to 4.1 kcal per 1 g carbohydrate to 5.65 kcal per 1 g protein, 9.45 kcal per 1 g of fat.
Nutritional value, determines the suitability of a food product for realizing life functions of human, the higher it is - the higher bioavailability and lower quantity for consumption for obtaining the effects.

 

Sodium

General information

Sodium is an important component of the intracellular fluids, and is a regulator of acid-base balance. Along with potassium affects the proper of growth and provides the proper functioning of muscles and nerves. The source of acquisition is table salt (NaCl) and bladderwrack, shellfish, bacon, beef, and of plant beets and carrots. People on salt-free diet should avoid, among others, spicy sauces and smoked meats and sausages.
Sodium deficiency is very rare, at heaving sweating after a long effort (e.g. in the marathon).
Excess sodium increases blood pressure (especially for the elderly), edema and increased thirst. Exceeding the daily dose of 14g a day can cause poisoning.


 

Sugars

General information

Sugars - is the term used to refer to the crystal structure of the carbohydrate (sugar), characterized by a sweet taste. This group includes: sucrose (obtained from sugar cane and sugar beets and natural foods), fruit sugars (fructose) and glucose. Carbohydrate intake should not exceed 10% of the energy consumed during the day meals. Excess intake of sugars leading to diseases, including diabetes, atherosclerosis and obesity. Particular caution should be performed carbohydrate intake by athletes of sculpting disciplines and people on a diet. A greater need for carbohydrates, due being easily accessible sources of energy, may be in the periods before and after workouts and before and after the fight. Preparations available at www.muscle-zone.pl

Protein

General information

Proteins (proteins, polypeptides) is a polymer, of which the basic units (monomers) are amino acids. Protein is composed of carbon, oxygen, nitrogen, hydrogen and sulfur, and is an elementary nutrient necessary for the proper functioning of the body, an ingredient and a component of tissues, part of the hormones and enzymes and other bioactive substances. Protein determines the proper metabolism and energy processes, as well as all other life processes. The sources of natural proteins are foods of animal origin (including meat, fish, eggs, dairy products) and plant origin (legumes, soy). Deficiency of protein leads to protein malnutrition and a significant weakening of the body. It can lead to anaemia, reduced immunity, muscle relaxation, disorders of the digestive system. Also, overdose protein is undesirable because it can lead to acidification of the body, and interfere with the digestive system and an increase in the concentration of homocysteine ​​in the blood. It is a component of many supplements and nutrients necessary for the proper functioning of the body, both showing a low physical activity, or training the strength and endurance competitions.
Dosage: strength athletes: approx. 1.7 - 2.5 g / 1 kg of body weight; endurance athletes and strength -endurance athletes approx. 1.3 - 2 g / 1 kg of body weight, people with low activity approx. 0.8 - 1.1 g / 1 kg of body weight / 24h. In estimating the amount of protein, you should take into account the intake of other nutrients (carbohydrates and fats)


 

Calcium

General information

Calcium (element chem. symbol Ca, atomic no. 20, the group of alkaline earth metals) is the basic building substance of bones and teeth, in which stored is 99% of the element, in the form of hydroxylapatite. When building bones and teeth, phosphorus is very important in the right proportion. It is a base-forming element and activator of many enzymes (ATPase) necessary to release the energy of ATP. It has a significant effect on blood clotting and regulates blood pressure and neuromuscular conductivity. Thanks to the reduced permeability of cell membranes, it soothes the symptoms of food allergies. Calcium is actively involved in the metabolism of iron interacts with vitamins A, C and D and phosphorus, magnesium. Natural source of calcium are animal products (dairy products, sardines, salmon, sprats eaten with bones) and plant products (nuts, soybeans, sunflower seeds). Absorption takes place in the small intestine (less in the colon), it has an effect on the level of lactose, insoluble fibre, organic acids, alkalinity (low pH). The best absorption have organic compounds (lactates, amino acid chelates etc.). Obstructing the absorption of calcium is caused by: phytic acid and oxalic acid as well as excess fat. Scientific studies have confirmed that the combination of calcium, magnesium, boron and vitamin D in dose 3 mg / 24h effectively prevent osteoporosis. Supplements on the market are both mono-preparation supplements (enriched with vitamin D3) and multi-component supplements, available at www.muscle-zone.pl.
Calcium deficiency disorders manifested in the construction of the bones (osteoporosis) and iron metabolism. The symptoms are: rickets, cramps and muscle tremor, osteoporosis.
Excess result
ing from an overdose of calcium supplements containing vitamin D3 for children and adults overdose of calcium (hypercalcemia). Symptoms of hypercalcemia are: lack of appetite, vomiting and constipation.
The dosage administered in various publications
are inconsistent: 800 - 1000 mg / 24 h (100 - 500 mg / 24h)

Iron

General information

The iron part of the dye in the form of the heme (hemoglobin and myoglobin in meat), a non-haem (in plant), and enzymes responsible for transport and storage of oxygen in the body. It occurs in enzymes responsible for: the metabolism of fatty acids, prostaglandin biosynthesis, catabolism of tryptophan. The absorption of iron in plant is lower than in animal products. In plant foods, it is reduced by contained chemicals: phytates and oxalates, also calcium and high acidity (pH factor). Only 8% of the intake of iron is absorbed by the body and transported to the blood. For tts absorption is needed sufficient amount of: cobalt, manganese, copper and vitamin C. Iron itself is essential for the metabolism of B vitamins. Source of acquisition of iron are animal products (meat, organ meats, egg yolks) and plant products (whole grain bread, beans , cocoa, parsley, nuts, soy). Iron is also present in synthetic form as a component of vitamin-mineral and mineral and mono-preparation supplements, often enriched with vitamin C. Supplements containing iron compounds are recommended for athletes during intense training and those on a meatless diet (vegetarians and vegans).
Iron deficiency causes anaemia. Using a large amount of strong coffee or tea hinders the absorption of iron. Symptoms of iron deficiency are: insomnia, diarrhea, impaired body temperature, loss of papillae on the tongue, reduced exercise capacity, and reduced intellectual and psychological efficiency.
Excess iron reduces the absorption of other elements (e.g. zinc, copper), reduced immunity, causing tissue damage of some organs (kidney, liver, heart), increased risk of cancer.
Dosage: 3-12 mg per day.


 

Essential amino acids

General information

Endogenic amino acids are not synthesized in the human body, they must be supplied in the diet. A group comprises 9 amino acids: phenylalanine, isoleucine, lysine, methionine, threonine, tryptophan, valine and histidine (classified as a group of amino acids or endogenous).
The performance of the particular essential amino acids described in appropriate entries


 

Leucine

General information

Leucine is an essential amino acid, one of the three branched chain amino acids, ketogenic, its isomer is isoleucine. It affects the secretion of anabolic hormones (insulin, combined carbohydrates), acts on enzymes (mTOR) starting the process of muscle protein synthesis and controlling its course. Protein synthesis by leucine is affecting the development of bones, muscles and skin. It reduces the fat tissue. Without the availability of leucine, protein synthesis is impossible. It naturally occurs in animal products (such as eggs, meat, dairy and fish), plant origin, and as a post-training supplements, BCAA, EAA, no-boosters, creatine stacks, carbohydrate supplements. Ir is also in the form of mono-preparation supplements. It is one of the most important amino acids for the athlete's body, basically in every sports discipline.
Dosage: The demand is 5-10 g / 24h, dosage pre- and post-workout and in the morning after waking up.


 

Alanine

General information


Alanine is an endogenous amino acid (i.e. having the ability to synthesize the human body other amino acids and pyruvate), building up protein. It has a key role in the transport of nitrogen between the muscles and the liver (i.e. Cahill cycle). It allows to transform glucose in non-sugar compounds. During prolonged exercise it enhances metabolism. It occurs in products of animal origin (meat, dairy, eggs) and vegetable origins (legumes, peas). It is used in the form of amino acid supplements in pre- and post-workout preparations. It complements the BCAA. Increased use of supplements with alanine is required in athletic training when high strength and endurance is required (e.g. weights lifting athletes marathon runners etc.).

 

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