AFAN Xtreme Peptide 2kg Clearance new formula coming!
Price: $69.00 Code: 9338567010295

AFAN has put together the perfect sustained release protein! Hydrolysed Whey Protein Isolate is used as the main ingredient of this protein providing high levels of Di & Tri Peptides for super fast absorption of muscle building amino acids required following exercise and more specifically resistance training. Micellar Casein has been used as a sustained release protein because it will form gel in the small intestine and gradually release out over 6-7 hours. It is commonly labelled as an anti-catabolic protein because of its sustained release properties. However, it should also be pointed out that because of the sustained release properties and the unique bio-active micro-fractions within Micellar Casein it can also be considered a highly anabolic protein as well. Whey Protein Concentrate is the most efficient protein for the human body. Research has shown that, of all protein sources, WPC is digested and absorbed better than any other protein.

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AFAN Bulk Dextrose 1kg
Price: $10.00 Code: 9338567010462

AFAN Dextrose Monohydrate Glucose is a simple sugar monosaccharide. It is the most important carbohydrate and is used as an energy source in plants and animals. The natural form d-glucose is also known as dextrose. Description Glucose (Glc), a monosaccharide (or simple sugar), is an important carbohydrate in biology. The living cell uses it as a source of energy and metabolic intermediate. Glucose is one of the main products of photosynthesis and starts cellular respiration in both prokaryotes and eukaryotes. The name comes from the Greek word glykys (γλυκύς), which means "sweet", plus the suffix "-ose" which denotes a sugar. Two stereoisomers of the aldohexose sugars are known as glucose, only one of which (D-glucose) is biologically active. This form (D-glucose) is often referred to as dextrose monohydrate, or, especially in the food industry, simply dextrose (from dextrorotatory glucose). This article deals with the D-form of glucose. The mirror-image of the molecule, L-glucose, cannot be metabolized by cells in the biochemical process known as glycolysis. Glucose is produced commercially via the enzymatic hydrolysis of starch. Many crops can be used as the source of starch. Maize, rice, wheat, potato, cassava, arrowroot, and sago are all used in various parts of the world. In the United States, cornstarch (from maize) is used almost exclusively. Glucose is a ubiquitous fuel in biology. It is used as an energy source in most organisms, from bacteria to humans. Use of glucose may be by either aerobic or anaerobic respiration (fermentation). Carbohydrates are the human body's key source of energy, through aerobic respiration, providing approximately 3.75 kilocalories (16 kilojoules) of food energy per gram. Breakdown of carbohydrates (e.g. starch) yields mono- and disaccharides, most of which is glucose. Through glycolysis and later in the reactions of the Citric acid cycle (TCAC), glucose is oxidized to eventually form CO2 and water, yielding energy, mostly in the form of ATP. The insulin reaction, and other mechanisms, regulate the concentration of glucose in the blood. A high fasting blood sugar level is an indication of prediabetic and diabetic conditions. Glucose is a primary source of energy for the brain, and hence its availability influences psychological processes. When glucose is low, psychological processes requiring mental effort (e.g., self-control) are impaired. Glucose is critical in the production of proteins and in lipid metabolism. Also, in plants and most animals, it is a precursor for vitamin C (ascorbic acid) production. It is modified for use in these processes by the glycolysis pathway. Glucose is used as a precursor for the synthesis of several important substances. starch solution Starch, cellulose, and glycogen ("animal starch") are common glucose polymers (polysaccharides). Lactose, the predominant sugar in milk, is a glucose-galactose disaccharide. In sucrose, another important disaccharide, glucose is joined to fructose. These synthesis processes also rely on the phosphorylation of glucose through the first step of glycolysis. Formal Chemical Name (IUPAC) (2S,3R,4S,5S,6R)-6-(hydroxymethyl)tetrahydro-2H-pyran-2,3,4,5-tetraol

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AFAN Bulk Maltodextrin 1kg
Price: $10.00 Code: 9338567010684

A low DE white powder maltodextrin made by controlled hydrolysis of maize starch. A complex carbohydrate consisting of dextrose (glucose), maltose, maltotriose and higher polysaccharides. Poslysaccharides with a dextrose equivilance (DE) of less than 20 as classed as maltodextrins. Maltodextrin is a polysaccharide that is used as a food additive. It is produced from starch by partial hydrolysis and is usually found as a creamy-white hygroscopic spraydried powder. Maltodextrin is easily digestible, being absorbed as rapidly as glucose, and might be either moderately sweet or almost flavorless. Structure: Maltodextrin consists of D-glucose units connected in chains of variable length. The glucose units are primarily linked with α(1→4) glycosidic bonds. Maltodextrin is typically composed of a mixture of chains that vary from three to nineteen glucose units long.[1] Maltodextrins are classified by DE (dextrose equivalent) and have a DE between 3 to 20. (The higher the DE value, the shorter the glucose chains, the higher the sweetness and the higher the solubility.) Above DE 20, the European Union's CN code calls it glucose syrup. Production: Maltodextrin can be enzymatically derived from any starch. In the US, this starch is usually corn; in Europe, it is commonly wheat. While wheat-derived maltodextrin may cause concern for Celiacs that it may contain gluten, maltodextrin is such a highly processed ingredient that the protein is removed, rendering it gluten free. If wheat is used to make maltodextrin, it will appear on the label. Even so, the maltodextrin will be gluten free.[2]

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AFAN Bulk Dextrose 2kg
Price: $15.00 Code: 9338567010462

AFAN Dextrose Monohydrate Glucose is a simple sugar monosaccharide. It is the most important carbohydrate and is used as an energy source in plants and animals. The natural form d-glucose is also known as dextrose. Description Glucose (Glc), a monosaccharide (or simple sugar), is an important carbohydrate in biology. The living cell uses it as a source of energy and metabolic intermediate. Glucose is one of the main products of photosynthesis and starts cellular respiration in both prokaryotes and eukaryotes. The name comes from the Greek word glykys (γλυκύς), which means "sweet", plus the suffix "-ose" which denotes a sugar. Two stereoisomers of the aldohexose sugars are known as glucose, only one of which (D-glucose) is biologically active. This form (D-glucose) is often referred to as dextrose monohydrate, or, especially in the food industry, simply dextrose (from dextrorotatory glucose). This article deals with the D-form of glucose. The mirror-image of the molecule, L-glucose, cannot be metabolized by cells in the biochemical process known as glycolysis. Glucose is produced commercially via the enzymatic hydrolysis of starch. Many crops can be used as the source of starch. Maize, rice, wheat, potato, cassava, arrowroot, and sago are all used in various parts of the world. In the United States, cornstarch (from maize) is used almost exclusively. Glucose is a ubiquitous fuel in biology. It is used as an energy source in most organisms, from bacteria to humans. Use of glucose may be by either aerobic or anaerobic respiration (fermentation). Carbohydrates are the human body's key source of energy, through aerobic respiration, providing approximately 3.75 kilocalories (16 kilojoules) of food energy per gram. Breakdown of carbohydrates (e.g. starch) yields mono- and disaccharides, most of which is glucose. Through glycolysis and later in the reactions of the Citric acid cycle (TCAC), glucose is oxidized to eventually form CO2 and water, yielding energy, mostly in the form of ATP. The insulin reaction, and other mechanisms, regulate the concentration of glucose in the blood. A high fasting blood sugar level is an indication of prediabetic and diabetic conditions. Glucose is a primary source of energy for the brain, and hence its availability influences psychological processes. When glucose is low, psychological processes requiring mental effort (e.g., self-control) are impaired. Glucose is critical in the production of proteins and in lipid metabolism. Also, in plants and most animals, it is a precursor for vitamin C (ascorbic acid) production. It is modified for use in these processes by the glycolysis pathway. Glucose is used as a precursor for the synthesis of several important substances. starch solution Starch, cellulose, and glycogen ("animal starch") are common glucose polymers (polysaccharides). Lactose, the predominant sugar in milk, is a glucose-galactose disaccharide. In sucrose, another important disaccharide, glucose is joined to fructose. These synthesis processes also rely on the phosphorylation of glucose through the first step of glycolysis. Formal Chemical Name (IUPAC) (2S,3R,4S,5S,6R)-6-(hydroxymethyl)tetrahydro-2H-pyran-2,3,4,5-tetraol

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AFAN Bulk Maltodextrin 2kg
Price: $15.00 Code: 9339567010698

A low DE white powder maltodextrin made by controlled hydrolysis of maize starch. A complex carbohydrate consisting of dextrose (glucose), maltose, maltotriose and higher polysaccharides. Poslysaccharides with a dextrose equivilance (DE) of less than 20 as classed as maltodextrins. Maltodextrin is a polysaccharide that is used as a food additive. It is produced from starch by partial hydrolysis and is usually found as a creamy-white hygroscopic spraydried powder. Maltodextrin is easily digestible, being absorbed as rapidly as glucose, and might be either moderately sweet or almost flavorless. Structure: Maltodextrin consists of D-glucose units connected in chains of variable length. The glucose units are primarily linked with α(1→4) glycosidic bonds. Maltodextrin is typically composed of a mixture of chains that vary from three to nineteen glucose units long.[1] Maltodextrins are classified by DE (dextrose equivalent) and have a DE between 3 to 20. (The higher the DE value, the shorter the glucose chains, the higher the sweetness and the higher the solubility.) Above DE 20, the European Union's CN code calls it glucose syrup. Production: Maltodextrin can be enzymatically derived from any starch. In the US, this starch is usually corn; in Europe, it is commonly wheat. While wheat-derived maltodextrin may cause concern for Celiacs that it may contain gluten, maltodextrin is such a highly processed ingredient that the protein is removed, rendering it gluten free. If wheat is used to make maltodextrin, it will appear on the label. Even so, the maltodextrin will be gluten free.[2]

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AFAN Bulk Waxy Maize Starch 4kg
Price: $50.00 Code: 933856701790

Why Waxy Maize? With the explosion of the internet, the fitness industry has been evolving at a very rapid pace. As soon as new ideas get brought to the public attention, everyone in bodybuilding or physique training is rushing to test it out. The "new kid on the block" right now is waxy maize. For those of you that may not be into the hardcore supplementation of bodybuilding or physique training, you may be wondering what that is. Waxy maize is a flavorless (though certain brands sell flavored versions) natural corn starch. Personally, I don't mind the taste at all and use it multiple times throughout the day in place of solid carbs when I'm training for lean muscle. So why is some corn starch that powerful? It has a higher molecular weight and lower blood osmolaity rate then dextrose or maltodextorse, which for years has been the preferred source of post workout carbohydrates. So it gets absorbed into the small intestine very rapidly and brings whatever nutrients that it was consumed with (protein, bcaa's, creatine) into the muscles faster. With other carb sources, these nutrients spend too much time in the stomach and actually get degraded so less of them are available for recovery or their various purposes. So we can shuttle the nutrients to our muscles fasters, recover faster and get a better "pump". So everythings good right? Remember what I said about the internet? Well things get messed up and confused and it's that way with waxy maize. I don't really understand why people bash waxy maize, I mean the science behind it is so solid. I think it's honestly because it's new. Let's break it down for a second. People talk about it being a "high molecular weight" carbohydrate. You should remember from high school chemistry that all molecular weight is, is the weight of a molecule. Simple really, right? Let's compare it to dextrose. Now I've seen various studies on this but the molecular weight of dextrose is around 150-325, somewhere in that range. The lowest molecular weight that I've seen of it is around 2000! Another benefit is the osmolaity right? Well blood's osmolaity is around 300. Most commercial products contain a osmalaity of around 10-15. That's crazy. Think about this. We all have had very high carb meals right? You know how you get bloated and your stomach gets heavy? Well that's because of the blood osmoality level. Nothing is forcing those carbs into the small intestine (where about 80% of carb metabolism occurs). So it just skyrockets all your nutrients into your small intestine. I mean I'm starving 20 minutes after taking it. Oh it's a carb you say? Well let's look at post workout insulin. During that time your body is dying to replenish muscle glycogen, so which option would be better? To replenish it as quick as possible or to wait over a 60-75 minutes period. Obviously the first one since the sooner we replenish our muscle glycogen the sooner our body stops burning muscle tissue to recover. Not to mention that the insulin spike happens that quickly. You owe it to yourself to take a hard look at waxy maize.

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AFAN Bulk Dextrose 5kg
Price: $30.00 Code: 9338567010462

AFAN Dextrose Monohydrate Glucose is a simple sugar monosaccharide. It is the most important carbohydrate and is used as an energy source in plants and animals. The natural form d-glucose is also known as dextrose. Description Glucose (Glc), a monosaccharide (or simple sugar), is an important carbohydrate in biology. The living cell uses it as a source of energy and metabolic intermediate. Glucose is one of the main products of photosynthesis and starts cellular respiration in both prokaryotes and eukaryotes. The name comes from the Greek word glykys (γλυκύς), which means "sweet", plus the suffix "-ose" which denotes a sugar. Two stereoisomers of the aldohexose sugars are known as glucose, only one of which (D-glucose) is biologically active. This form (D-glucose) is often referred to as dextrose monohydrate, or, especially in the food industry, simply dextrose (from dextrorotatory glucose). This article deals with the D-form of glucose. The mirror-image of the molecule, L-glucose, cannot be metabolized by cells in the biochemical process known as glycolysis. Glucose is produced commercially via the enzymatic hydrolysis of starch. Many crops can be used as the source of starch. Maize, rice, wheat, potato, cassava, arrowroot, and sago are all used in various parts of the world. In the United States, cornstarch (from maize) is used almost exclusively. Glucose is a ubiquitous fuel in biology. It is used as an energy source in most organisms, from bacteria to humans. Use of glucose may be by either aerobic or anaerobic respiration (fermentation). Carbohydrates are the human body's key source of energy, through aerobic respiration, providing approximately 3.75 kilocalories (16 kilojoules) of food energy per gram. Breakdown of carbohydrates (e.g. starch) yields mono- and disaccharides, most of which is glucose. Through glycolysis and later in the reactions of the Citric acid cycle (TCAC), glucose is oxidized to eventually form CO2 and water, yielding energy, mostly in the form of ATP. The insulin reaction, and other mechanisms, regulate the concentration of glucose in the blood. A high fasting blood sugar level is an indication of prediabetic and diabetic conditions. Glucose is a primary source of energy for the brain, and hence its availability influences psychological processes. When glucose is low, psychological processes requiring mental effort (e.g., self-control) are impaired. Glucose is critical in the production of proteins and in lipid metabolism. Also, in plants and most animals, it is a precursor for vitamin C (ascorbic acid) production. It is modified for use in these processes by the glycolysis pathway. Glucose is used as a precursor for the synthesis of several important substances. starch solution Starch, cellulose, and glycogen ("animal starch") are common glucose polymers (polysaccharides). Lactose, the predominant sugar in milk, is a glucose-galactose disaccharide. In sucrose, another important disaccharide, glucose is joined to fructose. These synthesis processes also rely on the phosphorylation of glucose through the first step of glycolysis. Formal Chemical Name (IUPAC) (2S,3R,4S,5S,6R)-6-(hydroxymethyl)tetrahydro-2H-pyran-2,3,4,5-tetraol

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AFAN Bulk Maltodextrin 5kg
Price: $30.00 Code: 9339567010698

A low DE white powder maltodextrin made by controlled hydrolysis of maize starch. A complex carbohydrate consisting of dextrose (glucose), maltose, maltotriose and higher polysaccharides. Poslysaccharides with a dextrose equivilance (DE) of less than 20 as classed as maltodextrins. Maltodextrin is a polysaccharide that is used as a food additive. It is produced from starch by partial hydrolysis and is usually found as a creamy-white hygroscopic spraydried powder. Maltodextrin is easily digestible, being absorbed as rapidly as glucose, and might be either moderately sweet or almost flavorless. Structure: Maltodextrin consists of D-glucose units connected in chains of variable length. The glucose units are primarily linked with α(1→4) glycosidic bonds. Maltodextrin is typically composed of a mixture of chains that vary from three to nineteen glucose units long.[1] Maltodextrins are classified by DE (dextrose equivalent) and have a DE between 3 to 20. (The higher the DE value, the shorter the glucose chains, the higher the sweetness and the higher the solubility.) Above DE 20, the European Union's CN code calls it glucose syrup. Production: Maltodextrin can be enzymatically derived from any starch. In the US, this starch is usually corn; in Europe, it is commonly wheat. While wheat-derived maltodextrin may cause concern for Celiacs that it may contain gluten, maltodextrin is such a highly processed ingredient that the protein is removed, rendering it gluten free. If wheat is used to make maltodextrin, it will appear on the label. Even so, the maltodextrin will be gluten free.[2]

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