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  5. WheyCool™

Designs for Health

WheyCool™

WheyCool™ is a high-quality whey protein powder sourced from grass-fed cows, providing essential amino acids to support muscle health and overall wellness.

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These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

  • WheyCool™ utilizes whey protein concentrate sourced from New Zealand grass-fed cows, ensuring a high-quality protein source with a complete amino acid profile.
  • The whey protein in WheyCool™ is instantized with non-GMO sunflower lecithin, enhancing its solubility and preventing clumping for easy mixing and smooth texture.
  • With 20 grams of protein per serving, WheyCool™ supports muscle protein synthesis, aiding in muscle recovery and growth after exercise.
  • WheyCool™ provides a balanced nutritional profile, delivering protein with low carbohydrate and fat content, making it suitable for various dietary needs.
  • Supports muscle recovery after exercise
  • Promotes lean muscle mass development
  • Helps maintain healthy blood sugar levels
  • Aids in satiety and weight management
  • Supports overall protein intake needs

Calories, Total Fat, Saturated Fat, Cholesterol, Total Carbohydrate, Dietary Fiber, Total Sugars, Protein, Calcium, Iron, Sodium, Potassium, Whey protein concentration, cocoa powder, natural flavors, sodium chloride, steviol glycosides (Reb M), luo han guo extract, cellulose gum.

Mix 30 grams (approximately one scoop) in 8 ounces of water or any other beverage per day or as directed by your health-care practitioner.

  • Whey Protein and Muscle Protein Synthesis

    Research indicates that whey protein supplementation effectively stimulates muscle protein synthesis, particularly after resistance exercise, contributing to muscle growth and repair.

  • Grass-Fed Dairy Nutritional Benefits

    Studies suggest that dairy products from grass-fed cows may have a more favorable fatty acid profile, including higher levels of omega-3 fatty acids and conjugated linoleic acid (CLA).