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Owing to its exceptionally high content of MPI, each serving of UMP contains 80% slow-release micellar casein and 20% fast-release whey. This combination of proteins provides dual quick anabolic and extended anti-catabolic properties.*
|Image 2: I wonder if those are the physical consequences of drinking skimmed milk - I mean, David looks like he had a hell lot of glucagon going on, right? ... what? You mean David did not even drink milk, just took the money, no - impossible!|
If you will, you could however argue that nature must have a design flaw in its muscle builder #1, after all the amount of carbs appears to be insufficient to fully negate the release of glucagon; yet while the lactose to protein ratio was 1.44 and thus identical to milk, there was one essential component of milk scientists tend to forget missing: fat! And you know what - an increase in free fatty acids as the one that follows the ingestion of the allegedly bat saturated fats blunts the release of glucagon. What? Yeah, nature is actually pretty smart, you are right!