It is no secret that some nutrition companies view their weight gain formulas as simply a cheap way of supplying protein and calories. Lacking in any technology, most are simply crammed with sugars, saturated fat and indigestible protein. Digestive disorders, energy crashes, nausea, loss of appetite and increases in bdy fat are the usual accompaniments. Not bad for a product that was supposed to help you gain muscular bodyweight!
At CNP they believe that a serious problem needs a serious solution. They have taken exactly the same scietific approach that we apply to the development of any of our products. They looked at the main reasons why hard gainers struggle for every ounce of muscle.
* Fast metabolic rate, requiring additional quality calories.
* Digestive problems, caused by poor quality supplements or those not suitable for people with sensitive digestion.
* Being in an almost permanent state of catabolism. Over training, through either calorific defect or unrealistic training workload leads to muscle loss and needs to be addressed by adjustment of training, increased calories and the use of anti-catabolic proteins. Whey protein is not anti-catabolic.
Pro-Mass is the only scientifically structured approach to lean tissue gain. Nothing is included merely to supply calories. Applying the principles of "Fast and Slow Proteins", we have blended undenatured, filtrated whey with undenatured micellar casein, supplying 35 grams of anti-catabolic protein (micellar casein is the only protein proven to be anti-catabolic). Carbohydrates are supplied in the form of our unique blend of 63% higher saccharides (complex) and 7% monosaccharides (simple). This is done to avert constant insulin fluctuatuions (leading to increased bodyfat) and to supply a continuous supply of energy without "sugar crashes" for those with a fast metabolism. The small amount of fat present, 4.87 grams per serving, comes in the form of unsaturated MCT's.
Low in lactose and easily digested, every serving supplies around 400 calories of the best technology that nutritional food science can address this issue with.