faq
Questions About Pure Protein
As a rule of thumb, it is recommended to consume .8 to 1.2 grams of protein per kg of body weight depending on your activity level and goals.
Protein helps build strong muscles and helps build and repair body tissues. By consuming a diet high in protein as well as complex carbohydrates, you can help ensure that you will be ready to perform.
You may need to add more liquid when mixing the powder. If it is still not dissolving completely try using a shaker cup or blender.
Pure Protein Powders are an excellent option for women. Pure Protein offers a wide selection of great-tasting powders and bars that can easily be incorporated into your healthy lifestyle. Protein is a factor in the maintenance of good health. Pure Protein powders have 25 g of protein and bars have 18-21 g depending on flavour.
The gelatin found in Pure Protein products is animal sourced.
Pure Protein bars are made in Canada. Powders and Snacks are made in the US.
Although our products are not intended for weight loss, some people use them when they need an extra boost of protein or are looking for a snack in between meals.
A product can have a gluten free claim as long as it contains levels of gluten that do not exceed 20 ppm. Pure Protein products with this claim, fall below the acceptable 20 ppm.
Wheat is listed in the May Contains precautionary statement because the item is made in a facility with other products that may contain wheat. Pure Protein products do not intentionally contain wheat.
Kosher products are labeled as such on the packaging.
Whey protein is a high quality protein that is derived from milk. It provides all of the essential amino acids that the body needs to support lean muscle and strength when used with a balanced diet. Pure Protein offers protein powders that are high in whey protein. Whey protein can also be found in Pure Protein bars. Many people feel whey protein is one of the best proteins, if not the best, due to its amino acid profile and other factors used to rank protein quality such as Biological Value and Protein Digestibility.