5% Nutrition Real Food Egg White Crystals 30 Servings
We know you're probably sitting there wondering what egg white crystals are and why everyone is talking about them. Why not just eat regular eggs? Well, the scientists at 5% Nutrition have created a product that will revolutionize the way you eat eggs and protein in general: Real Food Egg White Crystals. The eggs these crystals come from are Antibiotic Free, Hormone Free, and Vegetarian-Fed, whichcan't be said for most protein powders.What's more, egg protein boasts the highest net protein utlization of any other protein source, meaning that your body is going to get the maximum benefits from protein supplementation. Why not just eat regular eggs? Well, the modern athlete and fitness enthusiast is constantly on the go, making it diffucult to find the time to cook several eggs every day. Not to mention the fact that eggs need to be refridgerated and unless they are hard boiled must be carriedr with the gentleness of a newborn baby. With 5% Nutrition's Real Food Egg White Crystals, you can experience the benefits of egg white protein on the go! Lastly, you won't see any amino spiking here, as the egg white crystals come from 100% real eggs - without any unwanted additives. Order your tub of 5% Nutrition's Real Food Egg White Crystals and see for yourself what everyone is raving about!
5% Nutrition Real Food Egg White Crystals Product Highlights
- 20g of Protein per serving
- Highly Efficient Type of Protein
- No Fat or Carbs
- Made from
Egg Whites vs. Other Protein Sources
5% Nutrition Real Food Egg White Crystals Ingredients and Label
Store in a cool dry place after opening.
Iwai W, Yagi D, Ishikawa T, Ohnishi Y, Tanaka I, Niimura N. Crystallization and evaluation of hen egg-white lysozyme crystals for protein pH titration in the crystalline state. J Synchrotron Radiat. 2008 May;15(Pt 3):312-5. doi: 10.1107/S0909049507059559. Epub 2008 Apr 18. PMID: 18421167; PMCID: PMC2394781.
Wang Z, Dang L, Han Y, Jiang P, Wei H. Crystallization control of thermal stability and morphology of hen egg white lysozyme crystals by ionic liquids. J Agric Food Chem. 2010 May 12;58(9):5444-8. doi: 10.1021/jf1000343. PMID: 20201575.