Biological milk & egg

Proteins and BCAA
This study (7) bears new lighting about the profile of the BCAAs that must be taken with its protein.

There are 2 different forms of BCAA Nutrimuscle:

The BCAA 4.1.1 manufacturers, which are the richest in leucine to optimize anabolism.
The BCAA 2.1.1 Resistance, rich in Leucine and Valine in order to combat catabolism and training fatigue.
Compared to a casein intake, the Nutrimuscle biological milk & egg induces a lesser elevation of Valine. In order to optimize anabolism, it is therefore wise to associate it with BCAA 2.1.1 Resistance richer in Valine. It would be less wise to do the opposite, which would even more unbalance the aminogram instead of rebalancing it towards an environment more favorable to anabolism.

Synergies between supplements
Nutrimuscle biological milk & egg improves the assimilation of biotics, carnitine and creatine.

With dextrose, maltodextrin, or barley flocks, nutrimuscle biological milk & egg accelerates energy recovery capacities.

Nutrimuscle biological milk & egg is not to be taken at the same time as potassium bicarbonate to avoid bloating.

(1) Antonione R. Whey Protein Ingestion Postprandial Enhances Anabolism During Short-Term Bed Rest in Young Men. J NUTR. 2008 Nov; 138 (11): 2212-6.
(2) Veldhorst Ma. A Breakfast with alpha-lactalbumin, gelatin, or gelatin + trp lowers energy intake at lunch compared with a breakfast with casein, soy, whey, or whey-gmp. Clin Nutr. 2009 APR; 28 (2): 147-55.
(3) Burd Na. Enhanced amino acid sensitivity of myofibrillar protein synthesis persists for up to 24 h after resistance exert in young men. J. Nutr. April 1, 2011 vol. 141 No. 4,568-573.
(4) Pennings B. EXERCISING Before Protein Intake Allows for Greater Use of Dietary Protein-Derved Amino Acids for Novo Muscle Protein Synthesis in Both Young and Elderly Men. AM J Clin Nutr. 2011 FEB; 93 (2): 322-31.
(5) Levenhagen DK. POSTEXCISE NUTRIENT Intake Timing in Humans is Critical to Recovery of Leg Glucose and Protein Homeostasis. AM J Physiol Endocrinol metab. 2001 Jun; 280 (6): E982-93.

It is rare to know the names of the suppliers of the raw materials of the supplements that we consume. However, it is essential in order to ensure the traceability of the product. At Nutrimuscle, we only use very high -end proteins, the quality of which is guaranteed by world leaders: the organic egg white protein is resulting from high air in the open air of France under the rules of the 'Organic agriculture and French production. Total organic milk proteins are produced by the Swiss Cremo which has produced quality milk and dairy derivatives while respecting the principles of sustainable agriculture since 1927. It is number 2 of Swiss dairy processors. CREMO guarantees Swiss quality and has received, as such, the “Swiss guaranteed” label since 2005, which ensures, among other things, the absence of GMOs.

Cremo, and the 3,500 milk producers linked to it, also meets the requirements of ecological services, which stipulate that farms respect the environment, animals and do not use GMOs. Thanks to its modern installations and its quality requirement at the level of its raw materials, CREMO has the ISO 9001 certification (for its manufacturing processes), FSSC 22000 (for food safety) and ISO 14001 (for its good management of 'environment).

Thanks to their richness in bio-active principles, native dairy serum proteins are used to replace breast milk. The bio-active whey therefore constitute the reference in order to ensure the growth of infants. Nutrimuscle biological milk & egg is naturally rich in alpha-lactalbumin. An improvement of 10 % of nitrogen retention (reflection of better synthesis of muscle proteins) is noted between a whey enriched in alpha-lactalbumin poor in GMP and a classic whey rich in GMP and in beta-lactalbumin (3) .

Please note: most whey qualified as bio-actives are poor in growth factors, because it comes from a process of extraction of cheese production, which destroys myogenic factors.

No GMP
In addition to the slightest denaturation of amino acids, the total organic milk proteins used in the Nutrimuscle organic Milk & Egg have the advantage, on the whey cheeters derived from milk, not to contain glycomacropeptides (GMP). The presence of GMP in a protein testifies to the denaturations suffered by amino acids when making cheese. As their name suggests, GMPs constitute an agglomeration of sugars (up to 30 %) and amino acids (up to 70 %). GMPs are particularly poor in leucine, the most anabolic amino acid for muscles.

To make a cheese, industrialists put gastric juice from the stomach of calves in milk in order to make it curd. Casein micelles are thus destabilized and coagulate, giving birth to the GMP (glycomacropeptides). When cheese makers get rid of whey (origin of Whey), the latter is contaminated with 20 to 30 % by these GMP. By using dairy native serum proteins, there is no reason to curdle the milk. Nutrimuscle Biological Milk & Egg proteins do not undergo this deterioration, they do not contain GMP. This is why the Nutrimuscle Biological Milk & Egg protein is certified without GMP.

No chemical or genetic manipulation
A simple chemical manipulation (called "instantaneization") makes it possible to transform poor quality, completely insoluble proteins into proteins that melt in water. At Nutrimuscle, we prefer to use quality proteins to avoid chemical processes.

The Nutrimuscle Biological Milk & Egg protein is "non-instant". Consequently, it does not contain transgenic soy lecithin (GMO) or carboxymethylcellulose (CMC) and has not undergone treatments based on ionizing radiation. This double quality is essential for proteins like the Nutrimuscle biological milk & egg protein, which is a food that you often consume (every day or even several times a day) and in large quantities.

Why are many protein treated by veal rennet?
This manipulation comes during the manufacture of cheese. The rennet is essential to alter the molecular structure of milk proteins so that they become cheese. Technically, it is said that the rennet is used to flocular the casein part of milk. Whey sellers recover the waste that arises from this chemical manipulation: the whey cheese derived from milk. The latter is therefore contaminated by veal rennet while its amino acids were degraded during the reaction to transform milk into cheese.

In Nutrimuscle, we only use noble matter for our whey. They come directly from milk, not cheese waste. Thus, the Milk & Egg Nutrimuscle protein is therefore not treated with veal caillette rennet. The integrity and quality of amino acids are therefore not altered and no animal residue foreign to milk is present.

The Whey Proteins Milk & Egg Biologique Nutrimuscle is therefore a protein that is perfectly suitable for vegetarians who want to supplement whey and egg proteins to obtain an exceptional aminogram.

Thanks to its two protein sources, the Nutrimuscle Biological Milk & Egg protein offers double pharmacokinetics. The action of total proteins begins quickly after taking thanks to the presence of Whey. In 30 minutes, the blood level of amino acids is multiplied by 5 and that of BCAA (the most anabolic amino acids) increases by 150 %.

six hours after taking, the amino acid level remains multiplied By 4 and that of the BCAA is always doubled. Seven hours after taking, amino acid levels slowly return to their initial values.

The assimilation of organic egg white protein is faster than that of total biological proteins. The level of blood amino acids begins to rise gradually within 20 minutes of the ingestion of the protein. The organic egg white protein contained in the mixture of Nutrimuscle organic Milk & Egg allows a qualitative and prolonged contribution, in synergy with total proteins of organic milk to improve anabolic activity. This synergy brings a great effect of satiety.

The egg white protein has amino acids that we do not find in milk proteins. It does not irritate the intestinal wall and has a very high absorption and assimilation rate. The concerat is very rich in amino acids precursors of glutathione: a very powerful antioxidant which explains the increase in physical performance which follows the ingestion of Whey (1). Nutrimuscle biological milk & egg protein is thus capable of preserving the level of this cell protector which is destroyed by training (2).
thanks to its triple speed of assimilation (Whey faster than egg white And this one is faster than casein with slow assimilation), and its three different sources of protein, it will not create a digestive competition between the amino acids of Milk & Egg Biological Nutrimuscle.

You will therefore not suffer from the classic saturation of the digestive system that is commonly encountered with the mega doses of protein of single source. Instead of reducing the assimilation of other proteins, the triple origin (Whey, Casseine, Egg) of the proteins of the Biological Milk & Egg Nutrimuscle A

This wealth in bioctive principles results in increased muscle sensations, which you feel very quickly (better congestion, improvement in the muscle-end connection ...). The total biological protein mixture + white egg white brings an enlarged aminogram which allows better diversity as well as quality muscle recovery.

Young men received 15 g of whey on an empty stomach or after a bodybuilding session (4). On an empty stomach, the taking of Whey increases the summary of muscle protein (anabolism) by 0.016 % per hour. When the Whey is used just after training, its anabolic impact is more than doubled, with an elevation of anabolism of 0.041 % per hour. This study shows that the increase in the sensitivity of muscles to Whey anabolism lasts more than 24 hours after training.

Sedentary men made 12 weeks of bodybuilding. They received a supplementation of powdered protein which combined the Whey egg protein + (12). The more these men consumed protein, the more they won a dry muscle. They increased their muscle mass by:

2.3 % by taking 0.7 g of protein per kilo of body weight;
3.6 % with 0.9 g of protein per kilo;
5.1 % with 1.1 g of protein per kilo.
Indeed, other medical research has shown that 40 g of egg proteins were much more effective for anabolism than 5, 10 or 20 g after a bodybuilding session (13).

Efficiency against the superfluous kilos
For a long time, medical research has shown that egg consumption has accelerated fat loss, especially in diet (6). These profits are mainly explained by the appetite suppressant effect of the eggs (7).

In the eggs, it is not the yolks that cut the appetite, but the whites thanks to their very large concentration of protein. These egg whites proteins are therefore excellent on diet due to their poverty in carbohydrates, fats and calories (8). As medical studies show, egg proteins are an excellent breakfast, cutting more appetite and reducing the desire to eat more than conventional morning foods, croissants, fruit juice, cereals or toasts (9). Similar studies show this same appetite suppressant superiority at lunch compared to chicken and potatoes (10). Compared to cheese proteins, the appetite effect of egg whites proteins is, by far, more pronounced and more durable while significantly increasing the level of insulin (11).

When you put yourself in a diet to lose fat, you have to review your whole food program as well as the nature of your supplementation. Protein number 1 when you try to lose fat is the total milk protein (also called casein). Indeed, in order to reduce your calorie intake, you have to space your meals more in order to eat less. This spacing can be done by passing from a whey (rapid digestion protein) to the total milk protein (slow digestion protein which will limit catabolism).

On the contrary, to take dry muscle, it is advisable to favor the isolate of Whey which, thanks to its speed of digestion, makes it possible to multiply small anabolic meals. In this context, the total milk protein becomes counterproductive, because it does not allow you to eat as frequently as with the isolate because of its slowness of action. However, this remark is only true during the day. At night, the total milk protein limits nocturnal catabolism whether you are taking a muscle or loss of fat.
A new study strengthens the status of the total anti-fat protein protein (3).

With regard to Whey, the total milk protein increases the use of our own fat as fuel. In other words, thanks to the intake of total milk protein, our body burns its fat more readily with a whey bringing as many calories. The total milk protein, by favoring the use of lipids, will protect the integrity of muscle mass, which strengthens its status of anti-catabolic protein. Destroying its fat being the number 1 goal of the diet, the total milk protein turns out to be our best ally during a caloric restriction.



Proteins contribute to the development and maintenance of muscle mass.

Protection of muscle mass
This richness in bio-active principles is reflected in increased muscle sensations, which we feel very quickly (better congestion, improvement of the muscle-end connection ...). The Biological Total Biological Protein Mixture + White of Organic Egg brings an enlarged aminogram which allows better diversity as well as quality muscle recovery.

Young men received 15 g of whey on an empty stomach or after a session bodybuilding (4). On an empty stomach, the taking of Whey increases the summary of muscle protein (anabolism) by 0.016 % per hour. When the Whey is used just after training, its anabolic impact is more than doubled, with an elevation of anabolism of 0.041 % per hour. This study shows that the increase in the sensitivity of muscles to Whey anabolism continues more than 24 hours after training.


sedentary men have made 12 weeks of bodybuilding. They received a supplementation of powdered protein which combined the Whey egg protein + (12). The more these men consumed protein, the more they won a dry muscle. They increased their muscular mass by:

2.3 % by taking 0.7 g of protein per kilo of body weight;
3.6 % with 0.9 g of protein per kilo;
5.1 % with 1.1 g of protein per kilo.
Indeed, other medical research showed that 40 g of egg protein was much more effective for anabolism than 5, 10 or 20 g after a bodybuilding session (13).

Efficiency against the superfluous pounds
For a long time, medical research has shown that egg consumption has accelerated fat loss, especially on the diet ( 6). These profits are mainly explained by the appetite suppressant effect of the eggs (7).

In the eggs, it is not the yolks that cut the appetite, but the whites thanks to their very large protein concentration. These egg whites proteins are therefore excellent on diet due to their poverty in carbohydrates, fats and calories (8). As medical studies show, egg proteins are an excellent breakfast, cutting more appetite and reducing the desire to eat more than conventional morning foods, croissants, fruit juice, cereals or toasts (9). Similar studies show this same appetite suppressant superiority at lunch compared to chicken and potatoes (10). Compared to cheese proteins, the appetite effect of egg whites proteins is, by far, more pronounced and more durable while significantly increasing the level of insulin (11).

When We put ourselves on the diet to lose fat, you have to review all your food program as well as the nature of its supplementation. Protein number 1 when you try to lose fat is the total milk protein (also called casein). Indeed, in order to reduce your calorie intake, you have to space your meals more in order to eat less. This spacing can be done by passing from a whey (rapid digestion protein) to the total milk protein (slow digestion protein which will limit catabolism).

on the contrary, to take dry muscle, It is advisable to favor the whey isolate which, thanks to its speed of digestion, makes it possible to multiply small anabolic meals. In this context, the total milk protein becomes counterproductive, because it does not allow you to eat as frequently as with the isolate because of its slowness of action. However, this remark is only true during the day. At night, the total milk protein limits nocturnal catabolism whether you are taking a muscle or loss of fat.
A new study strengthens the status of the total protein protein in anti-grave protein (3).

compared to Whey, the total milk protein increases the use of our own fat as fuel. In other words, thanks to the intake of total milk protein, our body burns its fat more readily with a whey bringing as many calories. The total milk protein, by favoring the use of lipids, will protect the integrity of muscle mass, which strengthens its status of anti-catabolic protein. Destroy its fat being the number 1 goal of the diet, the total milk protein turns out to be our best ally during a calorie restriction.



proteins contribute to development and maintenance muscle mass.

Biological Milk & Egg Nutrimuscle is aimed at people wishing to vary their sources of protein and amino acids, and in particular:

to athletes, to whom synergy-egg synergy brings an aminogram of high quality for muscle massage;
to sedentary, to whom the appetite suppressant action and loss of fat is very useful during a diet.