- BLENDS ARE BEST: Scientific studies have shown that a blend of whey, casein and egg proteins (the three types contained in Pro JYM) is considerably better for maximizing muscle-building than whey protein alone. With “100% whey” powders, you’re getting shortchanged.
- GREAT TASTING: No other protein powder surpasses the great taste and thick texture you get with Pro JYM. It tastes great whether you mix it in water, milk, almond milk or other preferred liquid. Add other ingredients like fruit or peanut or almond butter for an on-the-go, delicious high-protein smoothie.
What it is: The perfect blend of three of the most effective types of proteins for building muscle: whey, micellar casein and egg protein. These three types of protein are absorbed in the body at varying rates of speed – whey extremely fast, casein very slowly, and egg at a “medium” pace. This is exactly how you want your protein to act both before and after workouts to ensure that the muscles get an immediate supply of amino acids (the building blocks of protein) as well as a steady trickle of them in the hours following. Research now suggests that when you add medium-digesting and slow-digesting proteins to fast-digesting whey, muscle protein synthesis remains elevated for longer than when using whey alone. And muscle protein retention is higher, as well. That means that more protein is being built in the muscle. That is what may help lead to long-term gains in muscle growth and strength.
What sets it apart: Aside from being a protein blend in a crowded market of sometimes underperforming 100% whey protein powders, Pro JYM is also a non-proprietary blend. A proprietary blend is any supplement that doesn’t list the precise amount of every single active ingredient it contains. This isn’t just prevalent with pre-workouts and fat-burners – a lot of protein powders on the market are proprietary blends because they don’t tell you the exact amounts of the proteins in the formula. Pro JYM, on the other hand, lists the exact amounts on the front of the container of all three types of proteins in their four distinct forms: whey protein isolate (7.5 grams), micellar casein (7 grams), egg albumen (2.5 grams) and milk protein isolate (7 grams – 5.5 grams casein, 1.5 grams whey). Nitrogen spiking (aka “amino spiking” or “protein spiking”) is an unscrupulous technique where some supplement companies put in less protein than what’s listed on the label as a means of slashing costs and increasing their protein margins – at the user’s expense. Getting a “spiked” protein means paying for, say, 24 grams of protein but getting only 18 grams of actual whole proteins. With Pro JYM, you get all 24 grams, guaranteed. Pro JYM is not and never will be spiked with cheap fillers.
Banana Cream Pie, Caramel Macchiato, Chocolate Mousse