Discover Nutrimuscle L-Glutamine, a dietary supplement formulated with L-glutamine in free form. Its targeted composition and easily measurable format make it simple to incorporate this amino acid into a daily or sports routine.
L-glutamine is an amino acid naturally present in the body and in many dietary proteins. It belongs to the family of proteinogenic amino acids, meaning it can be incorporated into protein structures.
In food, glutamine is naturally present in various protein sources, including meats, fish, eggs, dairy products, legumes, and certain grains.
In foods, glutamine is primarily integrated into protein chains. In dietary supplements, it can be offered directly as free L-glutamine.
Nutrimuscle has chosen this format to offer a formula focused on this amino acid and to allow precise knowledge of the amount of L-glutamine provided per serving.
The quality of an amino acid supplement depends particularly on the identity, purity, and consistency of the raw material.
Nutrimuscle selects its L-glutamine according to defined quality and traceability criteria. Controls are performed to verify its compliance with established specifications as well as the characteristics of the finished product.
Use :
Take 5 g per day, between meals
Recommendations, risks, allergens origins:
Dietary supplement. Dietary supplements should not be used as substitutes for a varied and balanced diet and a healthy lifestyle.
Do not exceed the recommended daily portion.
Not suitable for pregnant or breastfeeding women.
Keep out of reach of children.
Allergens: May contain traces of milk, eggs, cereals, tree nuts, soy, fish, molluscs and crustaceans.
Origin: France
Recommendation according to Swiss legislation: Adhere to the recommended daily portion of 5 g per day for an adult.
Swiss claims:
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Ingredients and nutritional values:
100% L-glutamine
Per 5 g (one scoop) (recommended daily dose): L-Glutamine 5000 mg
Product composition details are constantly updated. Please note that only the information on the packaging is authoritative.
