You have no items in your shopping cart.

Reflex Nutrition 100% NATIVE WHEY 1.8 kg

Manufacturers: Reflex Nutrition , SALE
10,900.00 (PKR)
12,200.00 (PKR)
With a high protein content and BCAAs, 100% Native Whey is for anyone aiming to build and tone lean muscle mass. Available in 1.8kg tubs.
Halal PhDUK GrassFedCow

What is 100% Native Whey?

100% Native Whey is a protein shake with 80% protein content and made from fresh milk from grass-fed cows.

When undertaking a lot of intense exercise, it can be difficult to ensure enough protein is consumed in the diet. There are nine essential amino acids which cannot be produced naturally by the body and are the building blocks of muscle.

Supplementing your protein intake ensures your muscles receive enough protein to restore and build themselves.

We use whey protein that's hormone and antibiotic free and made from the milk of grass-fed cows. Milk from grass-fed cows is richer in omega-3 fatty acids and has up to five times as much CLA.

Who is it for?

100% Native Whey is suitable for anyone aiming to build and tone lean muscle mass. It's also suitable for vegetarians.


What are the benefits?



Recommended Usage

Consume 2-3 shakes daily, before or after a workout.

Mix 35g, which is approximately one heaped 60ml measure (scoop included in the tub), with 250ml water or milk and shake or blend until a smooth and even consistency is achieved. These are guidelines, and for a thicker, creamer shake, simply add less liquid.

Once mixed, consume the shake immediately, and for exact measurements we recommend using weighing scales.

This is a food supplement and should be used in conjunction.

Product Information

Native Whey protein contains more branched chain amino acids (BCAA's), more essential amino acids, and nearly 40% more cystine than cheese derived whey.

Nearly all whey protein products are created as part of the cheese production process where acids or enzymes are used to separate the whey from milk to form curds and whey. The whey is then collected and processed to remove fat and lactose. Double pasteurisation which requires heating the material also denatures some of the fragile proteins.