Bucked Up

Bucked Up HEAT Hardcore 30 Servings

Bucked Up HEAT Hardcore 30 Servings

$59.99
  • UPC: 811374031091
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Description

Hardcore Fat Burner - Bucked Up HEAT Hardcore 30 Servings

Boost fat burning and energy with Bucked Up Heat Hardcore! 

Bucked Up HEAT Hardcore Benefits

  • Helps Boost Thermogenesis
  • Provides 275mg of Caffeine per Serving
  • Helps Boost Metabolism
  • Helps Burn Fat

How to Take Bucked Up HEAT Hardcore

Take as a dietary supplement. Take 1 serving of HEAT daily (1 scoop) with 6-8 oz. of water. To avoid sleeplessness, avoid taking within 6 hours of intended sleep. To accelerate and enhance results, HEAT should be used in combination with optimal hydration, exercise and a proper diet. 

Bucked Up HEAT Hardcore Ingredients

Supplement Facts

Serving Size: 1 Scoop (7.6g)

Servings per Container: 30

Amount per Serving %DV

Chromium (as Chromax, Chromium Picolinate) 10mcg 8%

Chromax 100mcg *

Sodium (as Himalayan Rock Salt) 100mg 4%

FiberSmart 3g *

N-Acetyl Cysteine 600mg *

N-Acetyl L-Tyrosine 350mg *

Caffeine Anhydrous 275mg *

Uva Ursi (10:1 Extract) 100mg *

Dandelion (10:1 Extract) 100mg *

SerinAid (20% Phosphatidyl Serine) 50mg *

Theacrine (as TeaCrine) 25mg *

Gamma Butyrobetaine Ethyl Ester HCl 20mg *

Bioperine (Black Pepper Extract)(95% Piperine) 5mg * 

* Daily Value not established.

Other ingredients: Citric Acid, Natural & Artificial Flavor, Sucralose, Silicon Dioxide, Yellow #5 Lake, Red #40 Lake.

Bucked Up HEAT Hardcore Warnings

Do not use if outer seal is broken. Not intended for individuals under the age of 18. Consult your healthcare provider prior to use if you are pregnant or nursing, have a health condition, or when taking any medication. Do not exceed suggested usage. Keep out of reach of children. Do not use if seal is damaged or missing. Store in a cool, dry place.

References

Kim, T., Shin, Y., Lee, J. et al. Effect of caffeine on the metabolic responses of lipolysis and activated sweat gland density in human during physical activity. Food Sci Biotechnol 19, 1077–1081 (2010). https://doi.org/10.1007/s10068-010-0151-6

https://link.springer.com/article/10.1007/s10068-010-0151-6