Regular Retail: $50.95Pro-Score 100 is the first Whey Protein blend with an Amino Acid Score of 100! After years of testing and fine-tuning, the World Health Organization has determined the exact amino acid ratios needed by four different groups of individuals: from the fastest growing (infants) to the slowest (typical adults). We based our amino acid pattern on the group that is growing muscle the fastest. This is also the most difficult and expensive amino acid pattern to match. Many of the new high-priced whey proteins (including those claiming incredibly high BV's) score only 65-80% on this scale! Pro-Score 100 - Nothing comes close! Highest hydrolysis level without bitter flavor-easy to digest and assimilate. Low temperature processing. Highest concentration of BCAA's-over 50%! Highest concentration of EAA's. Lactose free so it agrees with nearly everyone. Low in calories. On every score Pro-Score scores 100! Made for athletes-perfect for everyone.
Q. If both are whey proteins, then what's the difference between PRO-SCORE 100 and PURE WHEY PROTEIN STACK?
A. Although both are whey proteins, PRO-SCORE 100 is a hydrolyzed whey protein that is lactose-free making it hypoallergenic. PRO-SCORE 100 is also low in fat and is enhanced with additional L-glutamine and essential amino acids. Its amino acid profile yields a higher metabolic score, which improves nitrogen retention.
Q. How does hydrolysis make PRO-SCORE 100 a better whey protein?
A. Although commercial whey proteins are a very good protein source, they are dairy proteins and as such, are harder to digest than egg or beef proteins. This is due in part to the presence of the allergens, lactose and beta-lactoglobulin. These components, found normally in dairy (cow's) milk, may impede proper nutrient transport. Specifically, in the case of beta-lactoglobulin, which is a protein fraction that is not found in substantial levels in human milk, it can cause allergic reactions. For this reason, PRO-SCORE 100 is not only lactose-free, but it is also hydrolyzed. Hydrolyzing the whey proteins allows more p
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