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Real Carbs Real Carbs

Rich Piana 5% Nutrition Real Carbs is a unique carbohydrate supplement designated for physically active people. It is based on carbohydrates with low glycemic index, which originate from natural sourcessweet potatoes, yams and oats. Besides that, in its composition, it also has powdered berries, which are rich in vitamins, minerals and antioxidants.

The origin matters
The most important thing that distinguishes the presented supplement from other available on the market is that it is devoid of cheap and worthless ingredients, such as for example, simple sugars. While most of the carbo type supplements are based on maltodextrin, glucose and other sources of carbohydrates with a high GI, the presented product is based on real nutrients. It is not filled with empty calories, therefore it can successfully replace a full-value carbohydrate meal.

Valuable carbohydrates from natural sources
In the composition of the supplement one will find mainly sweet potatoes, yams and oats. Sweet potatoes and slightly less-known yams are the basis for the diet of many athletes. They are characterized with high nutritional density, are rich in beta-carotene, vitamin C and group B vitamins. They also contain a lot of valuable minerals – including potassium, calcium, iron, magnesium, phosphorus. Oats are also a treasure trove of micro- and macro- elements, and additionally a source of fiber. In turn, the berries are primarily a mine of vitamins, minerals and antioxidants, exhibiting numerous pro-health properties. All carbohydrates present in the supplement composition have a sufficiently low GI, that they do not cause a rapid postprandial stroke of sugar level in the blood.

Support for the physically active people
Carbohydrates are the preferred source of energy, colloquially speaking "fuel" for the organism. They are of significant importance especially for people who are physically active. A portion of the supplement taken before training allows for it to be lengthened and promotes increasing the exercise capacity. The post-workout use has a beneficial effect on the rate of glycogen resynthesis and the effectiveness of regeneration processes.

Tasty and light for the stomach
The presented supplement is easy to digest and does not burden the stomach. The powder is easily solving in water, and possible clots can be effortlessly eliminated through energetic mixing of the supplement. The supplement is available in several interesting and attractive flavor variants.

To sum up, Rich Piana 5% Nutrition Real Carbs is an excellent source of valuable carbohydrates with low GI and natural vitamins, minerals and antioxidants. It is well suited for physically active people.

 

InStock
Since 2005
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Real Carbs Real Carbs 1860g
5% Nutrition
£ 37.38

Real Carbs 1860g

Servings: 1860g

Taste:

1-2
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EU Stock
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Minimum expiration date:
2020-08
For free shipping is missing: £ 53.00
£ 37.38With VAT

From 3 units only £ 36.63 /Units. -2%

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Description
  • Carbohydrate supplement based on the natural ingredients
  • Contains carbohydrate with low glycemic index
  • Supports the re-synthesis of muscular glycogen
  • Source of natural vitamins and minerals
  • Recommended for physically active people
  • Does not put a strain on the digestive system
  • Attractive flavor options

Rich Piana 5% Nutrition Real Carbs is a unique carbohydrate supplement designated for physically active people. It is based on carbohydrates with low glycemic index, which originate from natural sourcessweet potatoes, yams and oats. Besides that, in its composition, it also has powdered berries, which are rich in vitamins, minerals and antioxidants.

The origin matters
The most important thing that distinguishes the presented supplement from other available on the market is that it is devoid of cheap and worthless ingredients, such as for example, simple sugars. While most of the carbo type supplements are based on maltodextrin, glucose and other sources of carbohydrates with a high GI, the presented product is based on real nutrients. It is not filled with empty calories, therefore it can successfully replace a full-value carbohydrate meal.

Valuable carbohydrates from natural sources
In the composition of the supplement one will find mainly sweet potatoes, yams and oats. Sweet potatoes and slightly less-known yams are the basis for the diet of many athletes. They are characterized with high nutritional density, are rich in beta-carotene, vitamin C and group B vitamins. They also contain a lot of valuable minerals – including potassium, calcium, iron, magnesium, phosphorus. Oats are also a treasure trove of micro- and macro- elements, and additionally a source of fiber. In turn, the berries are primarily a mine of vitamins, minerals and antioxidants, exhibiting numerous pro-health properties. All carbohydrates present in the supplement composition have a sufficiently low GI, that they do not cause a rapid postprandial stroke of sugar level in the blood.

Support for the physically active people
Carbohydrates are the preferred source of energy, colloquially speaking "fuel" for the organism. They are of significant importance especially for people who are physically active. A portion of the supplement taken before training allows for it to be lengthened and promotes increasing the exercise capacity. The post-workout use has a beneficial effect on the rate of glycogen resynthesis and the effectiveness of regeneration processes.

Tasty and light for the stomach
The presented supplement is easy to digest and does not burden the stomach. The powder is easily solving in water, and possible clots can be effortlessly eliminated through energetic mixing of the supplement. The supplement is available in several interesting and attractive flavor variants.

To sum up, Rich Piana 5% Nutrition Real Carbs is an excellent source of valuable carbohydrates with low GI and natural vitamins, minerals and antioxidants. It is well suited for physically active people.

 

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Composition

Container size: 1860 gServing size: 30,5 gServings per container: 60
per portion (30,5 g)amount%DV
Calories 110 kcal -
Total Fat1 g2%
Saturated Fat0 g0%
Trans Fats0 g-
Cholesterol0 g0%
Sodium120 mg5%
Potassium170 mg5%
Total Carbohydrates22 g7%
Dietary Fibers3 g10%
Sugars2 g-
Protein2 g-
Vitamin A-120%
Vitamin C-2%
Calcium-2%
Iron-4%
Magnesium -3%

Other ingrednients

Sweet Potato, Oats, Wild Yam, Blueberry Fruit Powder, Gum Blend (Cellulose Gum, XanthanGum, Carrageenan), Sodium Chloride, Sucralose, Natural Flavors.

 

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Calories

Information

Calories are the conventional name of the unit expressing the energy value of food, the demand and energy expenditure in human body, which in fact is 1 kilocalorie (1 kcal). 1 kilocalorie is the amount of thermal energy required to heat 1 g of water and 1 degree Celsius. The SI unit of thermal energy is 1 joule (1J), equal to approximately 4,185 kcal.
The energy value is determined by the chemical composition of the food product, by means of the so-called. physiological equivalents. Most often Atwater equivalent is used: ratio for protein 4 kcal / g, for carbohydrates 4kcal / g, and for fat - 9kcal / g.
The energy value carried out with the so-called. "Caloric bomb" is equivalent to the physical energy, amounting to 4.1 kcal per 1 g carbohydrate to 5.65 kcal per 1 g protein, 9.45 kcal per 1 g of fat.
Nutritional value, determines the suitability of a food product for realizing life functions of human, the higher it is - the higher bioavailability and lower quantity for consumption for obtaining the effects.

 

Fat

Information

Fat is an essential nutrient plant and animal organisms. Because of the nutritional value and composition of fats are divided into: saturated (mono-saturated and multi-saturated fatty acids) and unsaturated fatty acids (including essential fatty acids - EFA). The group of lipids include lipids (triacylglycerols, waxes), complex fats (glycolipids, phospholipids), sterols and isoprenoids. Saturated fatty acids is a group of fatty acids having different carbon chain lengths, in which except for the carboxyl group, each of the carbon atoms is bound by a single bond. May adversely affect the lipid profile, so they can be used in limited quantities. Fats are a concentrated source of energy, with different flavours, facilitating the consumption and swallowing of food. They have building functions (part of cell membranes and co-create the white matter of the brain). EFAs are precursors of tissue hormones and biologically active compounds. The unsaturated fatty acids include fatty acids from the group Omega-3, Omega-6 and Omega-9 (the last digit indicates, on which, counting of the end of the chain, there is a double bond in the appropriate carbon chain. The essential fatty acids include: acids, medium-Omega-3 [n-3 ] included in EFAs [essential fatty acids], and long chain (eicosapentaenoic acid [EPA] and docosahexaenoic acid [DHA]) Omega-6 and Omega-9. the number indicates that the last double bond in the carbon chain is on the third from the end carbon atom. The acids from the omega 3 group are essential components of cell membranes, they are precursors of eicosanoids and biological activators. They must be combined with ingestion in suitable proportions of Omega-6 acids.
Dosage: Depending on demand and applied diet. It is generally accepted that fats should constitute 20-30% of the energy (calorie) of meals daily.


 

Saturated fatty acids

Information

Saturated fatty acids are a group of fatty acid having different carbon chain lengths, in which except for the carboxyl group, each of the carbon atoms is linked by a single bond. Saturated fatty acids are commonly known as bad fat, which might adversely affect the cholesterol level, in particular by the action of acids: lauric, myristic, palmitic, and therefore their consumption should be reduced. Research carried out in this matter do not confirm entirely the prevailing beliefs.


 

Trans fats

Information

Trans fats (trans fat) are the result of hydrogenation the liquid fraction of vegetable fat, by introducing the hydrogen bond of unsaturated fatty acid, forming trans isomers, causing the change of nutrient properties of fatty acids, by remaining only the energy source. They are used in hard margarine and food products (baked confectionery products). It is recommended to completely eliminate (or at least limit) the consumption of trans fats, because of their adverse effect on the human body (e.g. raise the level of total cholesterol, disturbed the balance between the factions of LDL and HDL, weaken the immunity of the organism and have a negative impact on the insulin metabolism, making it difficult to transport food into muscle cells, also there is noticed their influence on the development of cancer. Very rarely used in thermogenic sports supplements (i.e. energy bars).

Cholesterin

Information


Cholesterol is a derivative cyclopentaperhydrophenanthrene, produced inside the body or obtained from food of animal origin (such as meat, seafood, meat offal, fats, meats and egg yolk). Individual fractions of cholesterol have different effects on the human body. It is used for the production of compounds of high biological activity (bile acids, steroid hormones, vitamin D3), it is a building substance of cell membranes. The concepts of "bad cholesterol" (LDL - containing lipoproteins low value) and "good cholesterol" (HDL - high-density lipoproteins) are the conventional terms. There is only one cholesterol. Fractions are transported by proteins, that carry them into the blood vessel walls (LDL) or the liver (HDL). The specific levels of cholesterol fraction defines the so-called. lipid profile, which, properly regulated by the food, should not cause a disturbance in the LDL - HDL relation.

 

Sodium

Information

Sodium is an important component of the intracellular fluids, and is a regulator of acid-base balance. Along with potassium affects the proper of growth and provides the proper functioning of muscles and nerves. The source of acquisition is table salt (NaCl) and bladderwrack, shellfish, bacon, beef, and of plant beets and carrots. People on salt-free diet should avoid, among others, spicy sauces and smoked meats and sausages.
Sodium deficiency is very rare, at heaving sweating after a long effort (e.g. in the marathon).
Excess sodium increases blood pressure (especially for the elderly), edema and increased thirst. Exceeding the daily dose of 14g a day can cause poisoning.


 

Potassium

Information

Potassium and sodium regulate the body's water resources, ensuring normal heart rhythm. Maintaining the proper level of potassium provides the proper oxidation of the brain, lowers blood pressure, increases the permeability of cell membranes (as an antagonist of calcium). It is a base-forming element. It is widely used in sports diet before and after training in the form of supplements, nutrients, vitamin-mineral preparations and minerals, concentrates and ready, isotonic and hypertonic beverages. Natural sources of acquisition of potassium are: vegetable products (bananas, citrus fruits, melons, mint leaves, green vegetables, potatoes) and animal products (sea fish, meat). Potassium is present in the form of organic compounds: citric acids, and fumarates gluconates and inorganic (chlorides, sulfates, oxides and carbonates).
Potassium deficiency (hypokalemia): excessive tiredness, headaches and irritability, problems with sleeping, muscle cramps, constipation. Potassium levels may drop sharply in the event of a reduction in blood sugar levels, prolonged starvation, severe diarrhea. They can occur when too much of strong coffee is consumed, with alcohol abuse and when eating too much sweets.
The excess of potassium (hyperkalemia) is often the cause of depression, hypotension, tingling in the extremities.


 

Carbohydrates

Information

Carbohydrates are an essential nutrient. They are divided into: simple sugars (monosaccharides), disaccharides and polysaccharides. In terms of the human bioavailability of carbohydrates is divided into: digestabe, those which are digested in the gastrointestinal tract by transferring energy to the tissues or cells (such as starch, fructose) and indigestable, resistant to digestive enzymes (e.g. cellulose) . Affects blood glucose levels (glycemic index) and the metabolism of insulin (insulin index). The greatest demand for carbohydrates occurs before physical activity or in the middle of it, because they increase the exercise capacity, consumed after exercise provide regeneration. In the sports diet the absorption rate it is important of carbohydrates and reactions of the organism. Available in mono-preparation supplements and part of the energetic supplements, creatine stacks, nitrogen boosters.
Dosage: according to the statistics of the Institute of Food and Nutrition, carbohydrates should comprise about 50% of daily energy intake. In some diets, used
residual carbohydrate consumption, not exceeding 30g / 24h.


 

Sugars

Information

Sugars - is the term used to refer to the crystal structure of the carbohydrate (sugar), characterized by a sweet taste. This group includes: sucrose (obtained from sugar cane and sugar beets and natural foods), fruit sugars (fructose) and glucose. Carbohydrate intake should not exceed 10% of the energy consumed during the day meals. Excess intake of sugars leading to diseases, including diabetes, atherosclerosis and obesity. Particular caution should be performed carbohydrate intake by athletes of sculpting disciplines and people on a diet. A greater need for carbohydrates, due being easily accessible sources of energy, may be in the periods before and after workouts and before and after the fight. Preparations available at www.muscle-zone.pl

Protein

Information

Proteins (proteins, polypeptides) is a polymer, of which the basic units (monomers) are amino acids. Protein is composed of carbon, oxygen, nitrogen, hydrogen and sulfur, and is an elementary nutrient necessary for the proper functioning of the body, an ingredient and a component of tissues, part of the hormones and enzymes and other bioactive substances. Protein determines the proper metabolism and energy processes, as well as all other life processes. The sources of natural proteins are foods of animal origin (including meat, fish, eggs, dairy products) and plant origin (legumes, soy). Deficiency of protein leads to protein malnutrition and a significant weakening of the body. It can lead to anaemia, reduced immunity, muscle relaxation, disorders of the digestive system. Also, overdose protein is undesirable because it can lead to acidification of the body, and interfere with the digestive system and an increase in the concentration of homocysteine ​​in the blood. It is a component of many supplements and nutrients necessary for the proper functioning of the body, both showing a low physical activity, or training the strength and endurance competitions.
Dosage: strength athletes: approx. 1.7 - 2.5 g / 1 kg of body weight; endurance athletes and strength -endurance athletes approx. 1.3 - 2 g / 1 kg of body weight, people with low activity approx. 0.8 - 1.1 g / 1 kg of body weight / 24h. In estimating the amount of protein, you should take into account the intake of other nutrients (carbohydrates and fats)


 

Vitamin A

Information

Vitamin A (retinol) is present in foods of animal origin (fish of the sea, fish, eels, liver, pork and beef, eggs, butter). In the plant products it is present as provitamin A (b-carotene), a powerful antioxidant. The food products containing pro-vitamin A are fruits in yellow and red, including apricots, tomatoes. Necessary in process of building and assimilation of proteins, affects the normal growth of bones and helps the treatment of eye diseases.Iinhibits the excessive action of the thyroid hormone - thyroxine, which simultaneously prevents the deposition of excess vitamin A. Necessary in the sports diet of in the form of food, such as dietary supplements and nutritional supplements.
Vitamin A deficiency causes growth inhibition, flaking and dryness of the skin, impaired night vision (i.e. Night blindness).
Excess of vitamin A leads to calcification of the bones and some soft tissues, and abnormalities in the functioning of glomerulonephritis
Dosage: Specified in IU and it is 5000 IU per day.


 

Vitamin C

Information


Vitamin C (ascorbic acid) it is a vitamin soluble in body fluids, can be taken from foods (fruits and vegetables), or as drug derived synthetically. The largest of its resources can be found in broccoli, Brussels sprout, kale, black currant fruit and hawthorn, citrus fruits, tomatoes, Savoy cabbage, potatoes. In fact, intake of vitamin C of the food products does not limit the absorbed quantity. Vitamin C (ascorbic acid) is a potent antioxidant, it is an antitoxic, increasing the immune system due to the elimination of risk of bacterial contamination. Vitamin C prevents rupture of blood vessels, affects the blood cholesterol level. It substantially increases the absorption of iron. Inhibits the growth of cancer cells. Lowers stress levels.
Vitamin C deficiency causes abnormal development of connective tissue, cracking capillaries, abnormal calcification of bone tissue, impaired
absorption of iron, scorbutus. With the lack of vitamin C, all kinds of injuries do not heal up properly. Vitamin C deficiency can be caused by smoking; each cigarette is destroying up to 100 mg of vitamin C.
Dosage: The demand is 60-80 mg daily. It does not limit the ability to consume higher doses. Some side effects may occur only with longer
taking of synthetic vitamin C.

Calcium

Information

Calcium (element chem. symbol Ca, atomic no. 20, the group of alkaline earth metals) is the basic building substance of bones and teeth, in which stored is 99% of the element, in the form of hydroxylapatite. When building bones and teeth, phosphorus is very important in the right proportion. It is a base-forming element and activator of many enzymes (ATPase) necessary to release the energy of ATP. It has a significant effect on blood clotting and regulates blood pressure and neuromuscular conductivity. Thanks to the reduced permeability of cell membranes, it soothes the symptoms of food allergies. Calcium is actively involved in the metabolism of iron interacts with vitamins A, C and D and phosphorus, magnesium. Natural source of calcium are animal products (dairy products, sardines, salmon, sprats eaten with bones) and plant products (nuts, soybeans, sunflower seeds). Absorption takes place in the small intestine (less in the colon), it has an effect on the level of lactose, insoluble fibre, organic acids, alkalinity (low pH). The best absorption have organic compounds (lactates, amino acid chelates etc.). Obstructing the absorption of calcium is caused by: phytic acid and oxalic acid as well as excess fat. Scientific studies have confirmed that the combination of calcium, magnesium, boron and vitamin D in dose 3 mg / 24h effectively prevent osteoporosis. Supplements on the market are both mono-preparation supplements (enriched with vitamin D3) and multi-component supplements, available at www.muscle-zone.pl.
Calcium deficiency disorders manifested in the construction of the bones (osteoporosis) and iron metabolism. The symptoms are: rickets, cramps and muscle tremor, osteoporosis.
Excess result
ing from an overdose of calcium supplements containing vitamin D3 for children and adults overdose of calcium (hypercalcemia). Symptoms of hypercalcemia are: lack of appetite, vomiting and constipation.
The dosage administered in various publications
are inconsistent: 800 - 1000 mg / 24 h (100 - 500 mg / 24h)

Iron

Information

The iron part of the dye in the form of the heme (hemoglobin and myoglobin in meat), a non-haem (in plant), and enzymes responsible for transport and storage of oxygen in the body. It occurs in enzymes responsible for: the metabolism of fatty acids, prostaglandin biosynthesis, catabolism of tryptophan. The absorption of iron in plant is lower than in animal products. In plant foods, it is reduced by contained chemicals: phytates and oxalates, also calcium and high acidity (pH factor). Only 8% of the intake of iron is absorbed by the body and transported to the blood. For tts absorption is needed sufficient amount of: cobalt, manganese, copper and vitamin C. Iron itself is essential for the metabolism of B vitamins. Source of acquisition of iron are animal products (meat, organ meats, egg yolks) and plant products (whole grain bread, beans , cocoa, parsley, nuts, soy). Iron is also present in synthetic form as a component of vitamin-mineral and mineral and mono-preparation supplements, often enriched with vitamin C. Supplements containing iron compounds are recommended for athletes during intense training and those on a meatless diet (vegetarians and vegans).
Iron deficiency causes anaemia. Using a large amount of strong coffee or tea hinders the absorption of iron. Symptoms of iron deficiency are: insomnia, diarrhea, impaired body temperature, loss of papillae on the tongue, reduced exercise capacity, and reduced intellectual and psychological efficiency.
Excess iron reduces the absorption of other elements (e.g. zinc, copper), reduced immunity, causing tissue damage of some organs (kidney, liver, heart), increased risk of cancer.
Dosage: 3-12 mg per day.


 

Magnesium

Information

Magnesium (element from the group of alkaline earth metals, atomic no. 12, a chemical symbol - Mg), one of the most important health microelements, participates in the synthesis process of the disintegration of high energy compounds and processes of transformation of hydrocarbons and fats. It affects the dilation of blood vessels and lower blood pressure, prevents hypercoagulable state. Shortages affect cardiac arrhythmias, malignant muscle cramps, insomnia and anxiety. It is a component of many dietary supplements and found in foods such as whole grain bread, legumes, buckwheat, rice, fish, meat, as well as chocolate, cocoa and nuts.
Dosage of 100 - 500 mg / day

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