Nutrabolics Mass Fusion

THE SCIENCE BEHIND MASS FUSION 2.0

Building muscle is an anabolic process that is calorie dependent. If youre not eating enough total calories each day to meet your metabolic needs, you will never build muscle. For athletes with a fast metabolism or hard gainers who just cant gain weight no matter how much they eat, we engineered MASS FUSION 2.0. Each serving contains 950 clean calories and three different protein sources: 100% whey protein isolate, whey protein concentrate and micellar casein. Each of these protein sources is absorbed by your body at a different rate, allowing you to avoid slipping into a catabolic state and losing mass. By consuming all three proteins, you get a continuous elevation in protein synthesis for up to eight hours. MASS FUSION 2.0. also delivers 19 grams of essential amino acids (EAAs), 9 grams of branched-chain amino acids (BCAAs) and 6.5 grams of glutamine and glutamic acid!

Nutritional Information

100% Transparent Formulas

SUPPLEMENT FACTS

Serving Size 3 Scoops (249 g)
Servings Per Container 29

Other Ingredients:Waxy Maize Starch, Maltodextrin, Sweet Potato Powder, Quinoa Flour, Whey Protein Isolate, Whey Protein Concentrate, Micellar Casein, Cocoa Powder, Natural and Artificial Flavors, Conjugated Linoleic Acid, Medium Chain Triglycerides (from Coconut), Protease, Amylase, Lactase, Silicon Dioxide, Cellulose Gum, Xanthan Gum, Guar Gum, Hydrolyzed Rice Syrup Solids, Acesulfame Potassium, Sucralose.Contains milk, coconut, and soy.

Suggested Use:Add three scoops of MASS FUSION 2.0 (249 g) to 16 oz 20 oz / 475 mL 600 mL of cold water or milk and shake for a few seconds. Vary the amount of liquid to achieve desired flavor and consistency. For best results, drink one serving for breakfast and another serving throughout the day in combination with a diet and exercise program.

Warning:For adult use only. Keep out of reach of children. Consult your physician before using the product if you have any medical condition. Do not use if you are pregnant or nursing.