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  1. Next PES Insider Deal???

    Great mate ! :) But I wish you elaborated more on the flavour part. I am sure i will enjoy it... PES makes good flavours :)

  2. New Frosted Chocolate Cupcake Select Protein Reviews!

    I take everything with water, I love to taste things as naturally made ... FCC takes place for me as the best chocolate flavor. You enjoy every sip ! It mixes great ! even with 100 ml of water. It smells like a cake, tastes like delicious chocolate. These are my opinions on all of PES...

  3. Next PES Insider Deal???

    I just want to read what people say about it, I am not from US so I want to buy the right flavor and not be stuck with a tub for a lot of time. I tend to love Vanilla the best. FCC (with little water) stands to be best next to vanilla. Snickerdoodle: I appreciate it, but not wow as Vanilla...

  4. Krill Vs. Fish Oil

    I tend to think like you after reading Suppversity article. I even don't take fish oil daily, I try to mimic my natural eating of fish... Nature always had it best so why hack it ? I use Madre Labs omega 800, cheap and reliable.

  5. Next PES Insider Deal???

    Is there a "REVIEW COMPILATION FOR PES SELECT AMAZING BLONDIE" thread ?

  6. Krill Vs. Fish Oil

    Suppversity: "Krill May Bet Better For the Obese, While Fish Acts as a "Fat Modulator" in Lean Folks" Invalid Link Removed

  7. Why proprietary when you can calculate it in Select protein, PES ?

    I understand you :) but i guess 48/52 is still legal, they will still have a range by % that they have to adhere to.

  8. Why proprietary when you can calculate it in Select protein, PES ?

    The complete protein is built from MPI and WPC, they state in their brochure that mixure 50/50 is found to be best, So I assume it to be 50 whey and 50 casein, 50 casein is coming only from the MPI which is 80% casein. A bit more calculations and you know the exact amount of each ingredient that...

  9. Why proprietary when you can calculate it in Select protein, PES ?

    Hello, You all know that Select protein is 50/50 whey casein, And it is from MPI (90% or 85%) and WPC (80%) . Using simple math you can calculate how much MPI and from there you can know how much WPC-80 is in it. Why keep it proprietary PES ? Just wondering :) Thanks

  10. Amino IV Replacement?

    I just came by a company with HICA in their vegan fermented bcaas, Impulse nutrition rehab BCAAs

  11. Next PES Insider Deal???

    Guys, I have tried FCC before with a lot of water because I was used to add that much to snickerdoodle. And the FCC didn't impress me much, untill now... When I added only about 200ml of water, and WOWOWOWOWOWWWW ! best choclate i tried ever, guys if you take it with water just add a little...

  12. alphamine clone?

    They already posted: Nutraplanet samedaysupplements supplementcentral google - the best

  13. Next PES Insider Deal???

    Will normal protein (not vegan) be in this insider ? If no then .... no need for an insider xD hhh

  14. What protein powder now days is the goto?

    He told you he will read medical forums ... That is Class IIIIIIIIIIIIII evidence in clinical evidence grading. (Class I is highest, Class III = no evidence, so class IIIIIIIIIIIIII means what ? ) Hhh bro your claims are opinions... i know that research can be biased... but... The best in life...

  15. alphamine clone?

    hhh they only didn't use SA2-A ... interesting ...

  16. Next PES Insider Deal???

    But that is of the old Amino IV ... Is it worth it ? is it vegan fermented ? Thanks

  17. Next PES Insider Deal???

    I am pretty sure it is 21 :D hhhhh Yeah I saw on a website a mention of this date :D Forgot which shop to be honest...

  18. Next PES Insider Deal???

    Can you make a preorder of a specific flavor and in case you reach 1000 preorders then you manufacture it ? Hhhh Edit: i mean a flavour like white choc mint or.... any other :D

  19. Next PES Insider Deal???

    So my guesses the next insider will be at 21.7 ? What are your guesses people ?

  20. Next PES Insider Deal???

    Thanks for explaining.
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