Essential Aminos
Essential Aminos
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Elevate your health and performance with our Essential Aminos
- All 9 Essential Amino Acids
- 99% Bio-availability
- 60 servings/2 months supply
- High Quality UK Manufactured
- Vegan Friendly & Non GMO
- No Binders, Fillers, Coatings or Dyes
Ingredients
Ingredients
L-Leucine, L-Valine, L-Isoleucine, L-Lysine, L-Phenylalanine, L-Threonine, L-Methionine, L-Tryptophan, Natural Stevia Leaf Reb A 98% and Malic Acid
Product Description
Product Description
Our Essential Amino formulation is in an optimal ratio to be utilised by the body to build new protein, muscle and collagen. Due to already being in it's digestible form, the aminos are absorbed into the bloodstream in 20 - 25 minutes after consumption. Our product is 100% vegan, gluten-free and contains no artificial sweeteners. This allows our product to be as pure and natural as can be!
How to Use
How to Use
As a dietary supplement take 1 scoop (7g) mixed with 250-500ml of water every morning 20-30 minutes before food. As an exercise aid take 1 to 2 scoops approx. mixed with 250-500ml of water 30 minutes before, during or after physical activity. For best results, consume 20-30 minutes before food or 1-2 hours after food. Mix with water or your preferred beverage until fully dissolved. Enjoy!
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Shipping
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Our Aminos vs Protein Sources
Branched-chain amino acids (BCAAs) are among the least efficient when it comes to building new protein. Since BCAAs consist of only three amino acids, they fall short of the full range needed by the body. As a result, only about 1% of BCAAs contribute to new protein synthesis, while the remaining 99% are converted into glucose, body fat or wastage.
In comparison, proteins like whey, pea, and soy offer slightly better efficiency, with around 16-18% of their amino acids being used for new protein production. The rest, about 82-84%, become excess and are similarly converted into glucose or fat.
Meat, fish, and poultry improve upon this, with roughly 32% of their amino acids being utilised for protein synthesis, leaving 68% unused.
At the top of the spectrum are whole eggs, with a utilisation rate of 48%. Only 52% of their amino acids go to waste, making them one of the most efficient food sources for protein synthesis. However, it's important to note that egg whites alone have a much lower efficiency—only 16% of their amino acids are used to build new protein.
Amino acids in an optimal ratio, like those in our formula, maximise the body's ability to build protein, muscle, and collagen. With high maximisation, they are far more efficient than conventional protein sources and have no caloric impact.