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Egg Protein Review
Egg Proteins For Muscle Building Not Just For Breakfast Anymore
Egg Proteins have been used by athletes around the world who are looking for an excellent protein source. Before supplements were created, bodybuilders had to cook dozens of eggs at a time or were forced to drink raw eggs (Yuk), which can be unsafe. The high cholesterol and fat made this a rather unhealthy way of getting your protein.
Now, great egg products have fixed these problems and made it easier than ever to take in as much as you want in a single, delicious shake. Many athletes and bodybuilders use egg supplements in shakes to gain muscle mass. This is because eggs are nature's most perfect form of body soluble protein.
In fact, the egg is the standard to which all other forms of proteins are measured. Dried egg powders are an ideal product for bodybuilders because they include just the white of the egg in the product. Thus, you will have a perfect form of protein in a dried powder form that is perfect to mix with.
Egg Protein Shake Recipes
Weight Gain Egg White Shake
- 3 scoops Mass Maker
- 1 scoop 100% Egg
- 10 oz water
Many bodybuilders use this drink to gain up to twenty pounds in 4 weeks by first eating their whole food meal and then drinking this formula right after the meal to obtain 43 grams protein, 45 grams carbs, 1-gram fat, 380 total calories.
Muscle Thickness Egg White Shake
- 2 Scoops Ultra Size
- 1 Scoop 100% Egg White
- 2 Tbs. Heavy Whipping
- 14 oz water
This formula makes a high protein, ultra nourishing 450 calorie meal with 57 grams protein, 12 grams carbs, 8 grams fat not including the whipping cream.
Pre Contest Shake
- 2 Scoops Muscle Provider
- 1 Scoop 100% Egg White
This mixture gives you the best proteins in existence. Some bodybuilders have added 10 lbs of lean muscle while dieting for their competition.
Orange Egg White Shake
- 8 oz Non-Fat Plain Yogurt
- 1 - 6 oz Can Frozen Orange Juice Concentrate
- 2 1/2 cups Skim Milk
- 1 Tsp Vanilla Extract
- 2 Servings Bioplex Simply Whites
Put ingredients in blender, blend until silky-smooth, add ice, and blend to give it a frozen smoothie thickness. This recipe produces six - 3/4 cup servings.
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