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Whole Psyllium Husks Whole Psyllium Husks

Whole Psyllium Husk is a dietary foodstuff containing psyllium seeds. They are a natural source of dietary fibre which plays an important role in the regulation of digestive system functions. Consuming the right amount of fibre helps to prevent type 2 diabetes and circulatory system diseases, regulates the lipid profile and makes losing weight easier. Fibre is also important for improving the organism’s immunity.

Blond psyllium is an annual Mediterranean plant whose most valuable part are the seeds. They are a very good source of soluble and non-soluble fibre, and the substances contained in it exhibit a number of positive effects on the organism.

Psyllium seeds consist mainly of mucilage formed from soluble polysaccharides containing arabinoxylans, rhamnose and galacturonic acid. Psyllium seed mucilage is strongly hydrophilic, which means that its molecular structure easily draws and binds water. After water absorption, it has jelly-like consistency.

Traditionally, psyllium seeds are used as an efficient remedy for constipations; however, their healthy properties go much beyond that.

Healthy properties and benefits
Fibre’s primary function is the regulation of digestive processes and supporting the normal functioning of the digestive system. When psyllium seeds are consumed with a large amount of water, there appears a jelly-like substance which goes to the large intestine. It stimulates peristalsis, increases the volume of stool, and thanks to its mucous consistency it facilitates and regulates bowel movements. Psyllium can be used both in the case of constipations and diarrhoea. It alleviates pain and facilitates bowel movements in the case of haemorrhoids. It has a protective effect in the case of ulcers, gastric irritation and irritable bowel syndrome.

Consuming psyllium seeds is advised on a slimming diet. Fibre absorbs water, swells and fills the stomach, giving the feeling of satiety. It lets you naturally limit the amount of consumed food without the feeling of hunger. Psyllium seeds also inhibit fat absorption, thanks to which the number of consumed calories decreases.

Tests conducted on people with type 2 diabetes showed that the regular consumption of psyllium seeds helps to reduce the amount of sugar in urine and reduce blood glucose levels. Importantly, glucose reduction did not lead to increased insulin levels. Maintaining a stable blood sugar concentration is possible mainly thanks to slower sugar absorption (fibre blocks the access of hydrolytic enzymes to sugar).

Psyllium seeds help to reduce LDL cholesterol levels (the so-called bad cholesterol). Their activity in this area is believed to stem from their effect on the enzyme 7-alpha-hydrolase, which inhibits bile acid synthesis, and their ability to increase the activity of HMG-CoA reductase inhibitor, which regulates the amount of cholesterol synthesised. The regulation of the lipid profile is an important factor minimising the risk of circulatory system diseases.

Oligosaccharides contained in psyllium seeds are a fantastic growth medium for helpful bacterial cultures in the bowel – they stimulate the growth and activity of bifidobacteria and lactic acid bacteria. Therefore, they act as a natural prebiotic. Normal intestinal bacterial flora is not only responsible for good digestion, but it also protects the organism and strengthens the immune system (there are about 70 per cent of immune system cells in the bowel).

The anaerobic fermentation of soluble non-starch polysaccharides from psyllium seeds is beneficial for the production of short-chain fatty acids (acetate, propanoate, and butyrate). They work as protection for the intestinal mucous membrane, protecting it from irritation and bacterial infections. They increase mineral absorption, inhibit the development of decay and the growth of many intestinal pathogens. Moreover, butyric acid is the main source of energy for colonocytes (the cells of the large intestinal epithelium).

Fibre supports peristalsis and accelerates the movement of stool. It prevents constipations that expose the bowel to the activity of various toxic compounds formed as by-products of metabolism (ammonia, hydrogen sulphide, amines), but also the carcinogenic ones produces by proteolytic bacteria.

Whole Psyllium Husks is the best way to supplement fibre in your diet. It contains only natural components, safe for the organism. Used regularly, it improves digestion and prevents digestive system diseases. It can help to lose weight as well. The preparation also constitutes a fantastic element of diabetes and circulatory system disease prevention. 

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Since 2005
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Whole Psyllium Husks Whole Psyllium Husks 340g
Now Foods
£ 8.09

Whole Psyllium Husks 340g

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01709231594 (mon.-fri 900-1700)

- Delivery even day after tomorrow

- Foreign shippment from £ 4.27 Every £ 62.23 reduces shipping costs by £ 2.07

You have got questions about the product

sales@mz-store.co.uk

01709231594 (mon.-fri 900-1700)

Description
  • Reduces appetite
  • Makes losing weight easier
  • Supports bowel functions
  • Rich source of dietary fibre
  • Prevents constipations  
  • Improves the lipid profile
  • Only natural ingredients
  • Regulates blood sugar

Whole Psyllium Husk is a dietary foodstuff containing psyllium seeds. They are a natural source of dietary fibre which plays an important role in the regulation of digestive system functions. Consuming the right amount of fibre helps to prevent type 2 diabetes and circulatory system diseases, regulates the lipid profile and makes losing weight easier. Fibre is also important for improving the organism’s immunity.

Blond psyllium is an annual Mediterranean plant whose most valuable part are the seeds. They are a very good source of soluble and non-soluble fibre, and the substances contained in it exhibit a number of positive effects on the organism.

Psyllium seeds consist mainly of mucilage formed from soluble polysaccharides containing arabinoxylans, rhamnose and galacturonic acid. Psyllium seed mucilage is strongly hydrophilic, which means that its molecular structure easily draws and binds water. After water absorption, it has jelly-like consistency.

Traditionally, psyllium seeds are used as an efficient remedy for constipations; however, their healthy properties go much beyond that.

Healthy properties and benefits
Fibre’s primary function is the regulation of digestive processes and supporting the normal functioning of the digestive system. When psyllium seeds are consumed with a large amount of water, there appears a jelly-like substance which goes to the large intestine. It stimulates peristalsis, increases the volume of stool, and thanks to its mucous consistency it facilitates and regulates bowel movements. Psyllium can be used both in the case of constipations and diarrhoea. It alleviates pain and facilitates bowel movements in the case of haemorrhoids. It has a protective effect in the case of ulcers, gastric irritation and irritable bowel syndrome.

Consuming psyllium seeds is advised on a slimming diet. Fibre absorbs water, swells and fills the stomach, giving the feeling of satiety. It lets you naturally limit the amount of consumed food without the feeling of hunger. Psyllium seeds also inhibit fat absorption, thanks to which the number of consumed calories decreases.

Tests conducted on people with type 2 diabetes showed that the regular consumption of psyllium seeds helps to reduce the amount of sugar in urine and reduce blood glucose levels. Importantly, glucose reduction did not lead to increased insulin levels. Maintaining a stable blood sugar concentration is possible mainly thanks to slower sugar absorption (fibre blocks the access of hydrolytic enzymes to sugar).

Psyllium seeds help to reduce LDL cholesterol levels (the so-called bad cholesterol). Their activity in this area is believed to stem from their effect on the enzyme 7-alpha-hydrolase, which inhibits bile acid synthesis, and their ability to increase the activity of HMG-CoA reductase inhibitor, which regulates the amount of cholesterol synthesised. The regulation of the lipid profile is an important factor minimising the risk of circulatory system diseases.

Oligosaccharides contained in psyllium seeds are a fantastic growth medium for helpful bacterial cultures in the bowel – they stimulate the growth and activity of bifidobacteria and lactic acid bacteria. Therefore, they act as a natural prebiotic. Normal intestinal bacterial flora is not only responsible for good digestion, but it also protects the organism and strengthens the immune system (there are about 70 per cent of immune system cells in the bowel).

The anaerobic fermentation of soluble non-starch polysaccharides from psyllium seeds is beneficial for the production of short-chain fatty acids (acetate, propanoate, and butyrate). They work as protection for the intestinal mucous membrane, protecting it from irritation and bacterial infections. They increase mineral absorption, inhibit the development of decay and the growth of many intestinal pathogens. Moreover, butyric acid is the main source of energy for colonocytes (the cells of the large intestinal epithelium).

Fibre supports peristalsis and accelerates the movement of stool. It prevents constipations that expose the bowel to the activity of various toxic compounds formed as by-products of metabolism (ammonia, hydrogen sulphide, amines), but also the carcinogenic ones produces by proteolytic bacteria.

Whole Psyllium Husks is the best way to supplement fibre in your diet. It contains only natural components, safe for the organism. Used regularly, it improves digestion and prevents digestive system diseases. It can help to lose weight as well. The preparation also constitutes a fantastic element of diabetes and circulatory system disease prevention. 

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Composition

Composition

Container size: 340 gServing size: 2 Level Tablespoons (10 g)Servings per container: 34
per portion (10 g)amount%DV
Calories35-
Total Fat0 g0%
Sodium10 mg< 1 %
Total Carbohydrate8 g3%
Dietary Fiber7 g25%
Soluble Fiber6 g-
Insoluble Fiber1 g-
Protein0 g-
Iron1.7 mg10%
Potassium97 mg2%

Other ingrednients

Organic Psyllium Husks (Husk/Seed).

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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.


 

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.


 

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)


 

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.


 

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.


 

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