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Jell-O Sugar-Free Gelatin Dessert is a delicious energy-reduced dessert that has been completely deprived of sugars and contains no fat. It is a great addition to the menu of people wanting to maintain a great figure along with a healthy condition of their body.
A rich confectionery tradition
Jell-o is a brand whose beginnings date back to the end of the 19th century. Lengthy tradition and perfect sense of the owners, who used innovative methods of production for their products, contributed to the success on the confectionery market. In response to the consumer demand and the ever-changing nutritional trends, they decided to start selling sweet delicacies with reduced calories, which turned out to be a great success.
A healthy body (and slim) makes a healthy spirit.
Striving for a slim figure is nowadays very popular, but the sacrifices that lead to its achievement can often overwhelm a large number of people, leading to the resignation of their goal. The most common obstacle is too restrictive diet, which lacks space for some sweets, while other dishes are devoid of the appropriate taste and aroma. Fortunately, more and more people notice the absurdity of the assumptions that encourage to the elimination of tasty dishes. Also, the food manufacturers try to facilitate the process of striving for the dream figure.
A rational approach towards shaping the body assumes adjusting the menu to the individual needs. This means that small delicacies are allowed, provided they are included in a daily calorie balance. The jelly offered is a delicious dessert that will not disturb in any way the process of fat loss. Its composition does not resemble similar products on store shelves at all. Total elimination of sugar allowed to obtain a product with reduced energy value.
Lack of sugar in the product was not compensated with even more harmful glucose-fructose syrup, consumption of which trigger "wolf appetite" for sweet snacks. The presence of sweeteners makes the product affordable for diabetics, who precisely control the level of glucose in the blood.
Good condition of connective tissue
The most widespread protein forming connective tissue systems is collagen. It is part of tendons, fascia, ligaments, and capsules. Few people know that it is also the main component of resistance elements – bones and joints. It is also responsible for the proper structure of the subcutaneous tissue, guaranteeing the youthful appearance of the skin.
It is widely known that collagen supplementation has a particularly positive effect on the functions of the osteoarticular system. By building in the structure of bones and joint cartilages, it inhibits degenerative processes, contributing to the reconstruction of damaged elements of the articular apparatus. The jelly contains gelatin, obtained by partial hydrolysis of collagen, which makes it an excellent source of glycine, proline, and hydroxyproline.
In conclusion, Jell-O Sugar-Free Gelatin Dessert is a perfect dessert for people who want to take care of a great figure and support their health at the same time. It can be a tasty snack in the form of a dessert or as an addition to healthy baked goods.
The product is intended for people who want to take care of their health condition, limiting the intake of unhealthy fats, sugars, and glucose-fructose syrup, as well as for everyone who wants to develop a great figure.
Jelly is a tasty snack, which can be served on its own in the form of a dessert or as an addition to healthy baked goods. Its delicious taste will enhance quite a few meetings with friends or lonely moments of pleasure.
Jell-O is a brand that comes under the large American corporation, Kraft Foods, which distributes various food products, including products based mainly on powdered gelatine. The beginning of the company’s activities date back to the end of the nineteenth century, and thanks to the company’s managers whose innovative ideas are unfailing to this day, it has gained great success.
To meet the expectations of customers and follow the market trends, the company has enriched their offer with the products with reduced energy value. Thanks to the total lack of added sugar/glucose-fructose syrup and fats, they satisfy the palates of people who care about their health and slim figure. Jell-O’s offer includes mainly jelly, creamy puddings and other desserts, available in many unique flavors.
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Gelatin, Adipic Acid (for Tartness), Disodium Phosphate (Controls Acidity), Maltodextrin (from Corn), Fumaric Acid (for Tartness), Contains Less than 2% of Artificial Flavor, Aspartame and Acesulfame Potassium (Sweeteners), Salt, Red #40.
Information for ketonuria-afflicted: Contains phenylalanine.
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.
Total fats - total fat introduced into the body in food and dietary supplements containing both saturated fatty acids and unsaturated, including the essential fatty acids. Generally fats, thanks to energy production, allows for greater energy expenditure during exercise, causing post-workout regeneration. It is partially stored in the body. It is assumed that the energy of fat is 9 kcal per 1g. In addition to the production of fatty acids, they are the building blocks of cell membranes and the white matter of the brain. EFAs are precursors of tissue hormones and biologically active compounds. It is especially important to maintain a proper balance between acids of Omega 3 and Omega 6.
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.
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.
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.
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 - 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
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)
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