Optimum Nutrition 100% Gold Standard Whey Vanilla Ice Cream
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Enjoy a silky smooth, vanilla flavoured quality whey protein shake (primarily with whey protein isolate) with Optimum Nutrition 100% Gold Standard Whey Protein Powder in Vanilla Ice Cream flavour! It is one of the world’s best selling whey protein powders! Each serving provides 24g of high-quality whey protein (primarily as whey protein isolate), which has had excess carbohydrates, fat and lactose removed through sophisticated filtering techniques.
Our Optimum Nutrition Vanilla Ice Cream 100% Whey Protein Gold Standard are only available in store. For all your whey protein and whey protein isolate supplements, explore our range. Our supplement stores can be found across Tasmania. Find one of our supplement stores near you!
Benefits:
- The World's Best-Selling Whey Protein Powder
- 24 Grams of Protein per Serving to promote muscle strength and repair
- 5.5 Grams of Naturally Occurring BCAAs per Serving to Support Endurance and Recovery
- Represents the “Gold Standard” for protein quality
- Gluten Free
- Banned Substance Tested in accordance with the Informed Choice certification
- Represents the “Gold Standard” for protein quality
- Most awarded, best-selling protein powder in the world
Suggested Use
Mix about one scoop of the powder into 180-240 ml of cold water, milk or other beverage. Stir, shake or blend until dissolved. For best results, mix up your shake 30 to 60 minutes after your workout or use as an anytime snack in your balanced diet.
For healthy adults, consume enough protein to meet your daily protein requirements with a combination of high protein foods and protein supplements throughout the day as part of a balanced diet and exercise program.
Source: optimumnutrition.com/en-au
Variants | 10LB ,1LB ,2LB ,5LB |
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Ingredients: | Protein Blend (Whey Protein Isolate [MILK], Whey Protein Concentrate [Milk], Whey Peptides [MILK]),(Emulsifier: SOY Lecithin), Flavours [MILK], Thickeners (466, 415), Salt, Sweetener (955, 950). |
Contains: | Milk and Soy. |