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Mypro Sport Nutrition

Mypro Sport Nutrition Super Advanced Whey Protein Isolate Powder (27g Protein,6g BCAA, Sugar Free, Fat Free per serving 30gms, Total Serving - 33 Scoops) Belgium Chocolate Flavor - 1000 Gm/2. 2Lbs

Mypro Sport Nutrition Super Advanced Whey Protein Isolate Powder (27g Protein,6g BCAA, Sugar Free, Fat Free per serving 30gms, Total Serving - 33 Scoops) Belgium Chocolate Flavor - 1000 Gm/2. 2Lbs

Ā£49.99 GBP
Ā£98.00 GBP Ā£49.99 GBP
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šŸ“¦ Shipping & Returns

  • Tracking ID will be shared with you as soon as your orderĀ gets dispatched from our warehouse.
  • Return or exchange requests can be made withinĀ 14 days of the delivery date.
  • To return any items, please email us at order@shahifeast.com, clearly mentioning your order number and our customer support team will guide you on the process.
  • To be eligible for return, products must be in the exact condition you received them in. All packaging material must be undamaged and unused with the price tags intact.
  • Customers are advised to read our return policy for details of the return process, eligibility, refunds as well as cancellations or exchanges.
  • In case of any issues or concerns about Shipping or Returns, please contact us and we will be happy to help
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Features:

  • NO ADDED SUGAR & SOY PROTEIN- Abbzorb Whey Protein does not contain any added sucrose or Soy protein. It also does not contain any preservatives.
  • A PERFECT FIT-supports your active lifestyle and can be used post workout, between meals, along with a healthy breakfast, or any time of day
  • DIGESTIVE ENZYMES - Each serving of Abbzorb Whey Protein contains 66mg of digestive enzymes from Novozymes(industry leader in enzymes). Helps in easy absorption of protein.
  • HIGH BCAA- Each serving delivers over 6 grams of naturally occurring Branched Chain Amino Acids (BCAAs). Each serving provides 4.67 grams of Glutamic Acid.
  • NO ADDED SUGAR & SOY PROTEIN- Abbzorb Whey Protein does not contain any added sucrose or Soy protein. It also does not contain any preservatives.
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