Musclewhegg - Protein Mix

Proteins and BCAA
This study (7) bears a new lighting about the profile of the BCAA 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 2.1.2 Resistance, rich in leucine and valine in order to fight against catabolism and training fatigue.
Compared to a casein intake, the Nutrimuscle musclewhegg induces a lesser elevation of Valine. In order to optimize anabolism, it is therefore wise to associate it with BCAA 2.1.2 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
The muscleWhegg Nutrimuscle improves the Assimilation of biotics, carnitine and creatine. With dextrose, maltodextrin, or powdered barley flakes, Nutrimuscle muscleWhegg accelerates energy recovery capacities.

MuscleWhegg Nutrimuscle is not to be taken at the same time as potassium bicarbonate to avoid bloating.

(1) Lands LC. Effect of Supplementation With A Cystine Donor on Muscular Performance. J Applied Philsiol. 1999 Oct; 87 (4): 1381-5.
(2) Middleton N. Whole Blood and Mononuclear Cell Glutathione Response to Dietary Whey Protein Supplementation in Sedentary and Trained Male Human Subjects. Int j food sci nutr. 2004 Mar; 55 (2): 131-41.
(3) Boirie Y. Slow and Fast Dietary Proteins Differently Modulate Postprandial Protein accretion. Proc natl acad sci u S A. 1997 Dec 23; 94 (26): 14930-5.
(4) Boirie Y. Production of Large Amants of [13c] Leucine-enriched Milk Proteins by Lactating Cows. J NUTR. 1995 Jan; 125 (1): 92-8.
(5) Pennings B. EXERCISING BEFORE PROTEIN INTAKE ALLOWS FOR GREATER USE OF DIETARY PROTEIN-DERIVED AMINO ACIDS FOR NOVO MUSCLE PROTEIN SYNTHESIS in Both Young and Elderly Men. AM J Clin Nutr. 2011 Feb; 93 (2): 322-31.
(6) Jurenka JS. Bacillus Coagulans: Monograph. Altern Med Rev. 2012 Mar; 17 (1): 76-81.

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 egg white protein comes from high air -open -air chickens of France and French production. The Whey Bio Active is produced by DMV (HACCP and ISO9001 certified). Indeed, what matters primarily to us is the quality of raw materials, your health and the results you will get using our nutritional supplements.

Thanks to their richness in bio-active principles, native dairy serum proteins are used to replace breast milk. The bioactive whey therefore constitute the reference to ensure the growth of infants. MuscleWhegg Nutrimuscle 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 bioactives are poor in growth factors, because it comes from a process of extraction of cheese production that destroys myogenic factors.

No GMP
In addition to the slightest denination of amino acids, the Whey Dairy used in the Nutrimuscle musclewhegg has 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 the milk to make it curdle. Casein micelles are thus destabilized and coagulate, giving birth to the GMP. 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. Proteins of the MuscleWhegg Nutrimuscle protein not undergoing this deterioration, they do not contain GMP. This is why the Nutrimuscle MuscleWhegg protein is certified without GMP.

No chemical manipulation or genetics
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 in order to avoid chemical processes.


The MuscleWhegg Nutrimuscle 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 protein musclewhegg Nutrimuscle which is a food that you often consume (every day or even several times a day) and in large quantities.

Why are many proteins Treaty by veal renounce?
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's sellers recover, then, the waste that arises from this chemical manipulation: the whey cheese derived from milk. The latter is therefore contaminated by the 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 Nutrimuscle musclewhegg protein is therefore not dealt with 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 MuscleWhegg Nutrimuscle is therefore a protein that is perfectly suitable for vegetarians who want to supplement whey and egg proteins to obtain an exceptional aminogram.

This richness in bioctive principles results in increased muscle sensations that you can feel very quickly (better congestion, improvement in the muscle-end connection ...). The Whey + Egg mixture provides an enlarged aminogram, which allows better diversity and allows 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 of body weight;
5.1 % with 1.1 g of protein per kilo of body weight.
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).

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 by cutting more appetite and reducing the desire to eat more than the classic food in the morning like croissants, fruit juice, cereals or toast (9). Similar studies show this same appetite suppressant superiority at lunch compared to chicken and potatoes (10). Compared to cheese proteins, the appetite suppressant effect of egg whites proteins is, by far, more pronounced and more durable while significantly less increasing the level of insulin (11).