Dietary supplement. Whey Protein Isolate. Great tasting, mixes instantly. Smooth milk shake flavour. 23 g Of protein per serving. Aspartame free. 0 g Fat & 2 g carbs per serving of 30 g. 4Ever Whey Isolate uses a unique combination of cross-flow ultrafiltration and advanced microfiltration. This gentle process ensures that the proteins are not denatured and allows the whey proteins to be recovered in their natural proportions in the final product. 4Ever Whey delivers the highest branch chain amino acid (BCAA) profile and is rapidly absorbed for powerful and effective lean muscle gain. Each serving contains 23 grams of protein, zero trans fat and no added carbohydrates. It's perfect for any low-carb diet plan. 4Ever Whey Isolate supplies your body with whey fractions that include glycomacropeptide, alpha-lactalbumin, beta-lactoglobulin and immunoglobulins. These valuable fractions support the immune system, assist recovery and boost essential amino acid content. 4Ever Whey provides maximum nutrient utilization with none of the digestive system discomfort that can be caused by lower quality proteins. Low in calories and lactose. 4Ever Whey should be appropriate for anyone with milk allergies. The best tasting protein on the market also mixes with a spoon. Mix one or two scoops of 4Ever Whey with cold water to make a delicious and smooth protein drink. Use milk to create a thicker milkshake style drink. 4Ever Whey is completely instantized, so there is no need for a blender or any messy clean-up. Scoop, mix and enjoy! Who knew staying fit could taste this good? . Typical Amino Acid Profile of Protein per 100g, Alanine 6.28, Arginine 2.85, Aspartic Acid 11.22, Cystine 2.50, Glutamic Acid 14.55, Glycine 1.54, Histidine 1.85, Isoleucine 5.91, Leucine 11.17, Lysine 9.20, Methionine 2.29, Phenylalanine 2.73, Proline 6.34, Serine 6.72, Threonine 4.80, Tryptophan 2.96, Tyrosine 6.14, Valine 0.97. These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure or prevent any disease.