MRM Low Carb Protein, Creamy Chocolate, 1.784-Pounds

MRM Low Carb Protein, Creamy Chocolate, 1.784-Pounds

2.2 Pound (Pack of 1)
$122.00
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MRM Low Carb Protein, Creamy Chocolate, 1.784-Pounds

MRM Low Carb Protein, Creamy Chocolate, 1.784-Pounds

$122.00
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BrandMRM
Product typeL-Glutamine
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Product details

MRM Nutrition L-Glutamine Powder is a fermented amino acid supplement designed to support muscle recovery, intestinal health, and immune function. Each serving provides 5,000mg of pure, micronized L-glutamine that has been HPLC tested for purity. This versatile powder mixes easily into water, juice, or smoothies for daily wellness support.

Key Features

  • Fermented L-glutamine: 5,000mg per scoop, micronized for better absorption
  • Supports muscle recovery after workouts and helps maintain amino acid balance
  • Nourishes the gastrointestinal tract and supports intestinal lining health
  • Supports immune cell function and tissue repair
  • No common allergens, no excipients added
  • 200 servings per container

How to Use

Mix one scoop into 6–8 oz of water, juice, or smoothie once daily. Take after exercise for muscle recovery and each day for intestinal health.

Who Is It For

This supplement is suitable for both women and men who want to support muscle recovery, maintain healthy digestion, and promote overall immune wellness.

Product Details

Brand MRM
Form Powder
Size 200 Servings (2.2 Pounds)

Frequently asked questions

How much L-glutamine is in each serving?

Each scoop contains 5,000mg of fermented L-glutamine.

When should I take this L-glutamine powder?

Mix one scoop into water, juice, or a smoothie once daily. It is recommended to take it after exercise for muscle recovery and each day for intestinal health support.

Does this product contain common allergens?

No, MRM L-Glutamine Powder contains no common allergens and has no excipients added.

How is MRM's L-glutamine produced?

It is produced through fermentation by Japan's leading pharmaceutical production facility, not synthetically produced.

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