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Bio Ghee Butter Bio Ghee Butter

Diet-Food Bio Ghee Butter is eco butter that undergoes the process of clarification, thanks to which water and other substances (for example proteins) are removed. As a result, the final product is characterised by an excellent nutritional profile and thermal stability. Apart from that, it has a deep buttery taste.

The product is a healthy substitute for traditional butter and other fats and oils used in the kitchen. It is fantastic for frying and for cooked dishes. It is recommended particularly for people who have eliminated butter from their diet because of the intolerance to dairy products caused by the content of lactose or casein. Clarified butter does not increase the risk of developing cardiovascular system diseases, so it can be used even by people with elevated cholesterol levels.

Clarified butter (ghee) is pure milk fat (about 99.8% of fat), commonly used in Africa, Asia, and the Middle East. Ayurvedic medicine views ghee as medicine. It is believed to be able to improve memory and intellectual capacity, regulate the functioning of the digestive system, strengthen connective tissue, and treat allergies. Ghee is produced in the process of clarification, which consists in evaporating water and removing all solid substances that are not fats from butter.

High smoke point
Clarified butter is an extraordinarily stable fat and has one of the highest smoke points (about 250°C). Smoke point denotes the temperature in which fats start burning, which is connected with the release of substances harmful for health. A high smoke point makes clarified butter perfect for frying, even long-lasting and the so-called deep frying.

Unique nutritional profile    
Clarified butter is a real treasury of essential vitamins and nutrients. It contains large amounts of vitamin A, which is crucial for the health of the eyes, good skin condition and a strong immune system.

Clarified butter provides vitamins D and K. The right growth and development of bones and a good condition of teeth depend on their proper supply. They also prevent the calcification of arteries and strengthen the immune system.

Thanks to the natural content of vitamin E, the consumption of clarified butter prevents the development of diseases of affluence. Vitamin E is one of the strongest antioxidants. It efficiently swipes excess free radicals from the organism and reduces oxidative stress, that is it fights the main factors responsible for the pathogenesis of various diseases.

Clarified butter is pure fat consisting mainly of saturated fatty acids (about 62%). Along them there are polyunsaturated fatty acids (about 2%), and monounsaturated fatty acids (about 26%). In terms of health, the presence of short- and medium-chain fatty acids (as much as 25%) is the most important, as they improve digestion, accelerate metabolism, and facilitate adipose tissue burning. Apart from that, they do not increase the risk of developing cardiovascular system diseases.

Clarified butter contains large amounts of extremely desirable conjugated linoleic acid (CLA). Numerous scientific tests have proven that the compound reduces inflammations in the organism, reduces the harmful LDL fraction of cholesterol, helps to normalise blood pressure, and has great anticancer potential. Traditionally, CLA is also used by people who want to get rid of excess kilograms.  

No risk of food allergies and heart diseases
The process of butter clarification removes from it all the compounds that are not fats. That includes potential allergens, like lactose and casein. Thanks to that, clarified butter is safe even for people with various food allergies and milk product intolerance.

Numerous studies have shown that consuming clarified butter does not have a negative effect on the risk of developing atherosclerosis and other cardiovascular system diseases. When an increase in cholesterol levels was observed in the people tested, it was always the beneficial HDL fraction. The increase of low-density lipoproteins (LDL) was negligible.

Long minimum durability
Clarified butter stays fresh for a very long time. The process of clarification kills all pathogenic microorganisms, and water evaporation creates an environment where they cannot grow. Clarified butter is pure fat consisting mainly of saturated fatty acids that are resistant to oxidation. Thanks to that it does not go rancid like normal butter.

When in a closed container in room temperature, ghee can be stored for about 10 months, and even a year and a half when kept in a fridge. Its consistency does not change, it keeps its delicate buttery taste and smell, and it does not lose its healthy properties.

Support for the digestive system and enhanced absorption
Clarified butter improves the process of digestion and the condition of the digestive system. It increases gastric juice secretion and has a beneficial effect on the condition of the gallbladder.

Ghee contains large amounts of short-chain fatty acids, especially butyric acid. Butyric acid is of utmost significance when it comes to the process of detoxification and bowel health. It regenerates intestinal epithelial cells, enhances intestinal mucosa integrity, and stabilises the intestinal microbiome. It has an anti-inflammatory effect, so it is recommended for people who suffer from irritable bowel syndrome, Crohn’s disease, or ulcerative colitis.

Ghee enhances the absorption of many vitamins, minerals, and nutrients. Most of them is fat-soluble, so providing the organism with good-quality fats is crucial for assimilating valuable components found in food.

Anti-inflammatory effect  
The consumption of clarified butter helps to reduce inflammations in the organism. It has been proven that the compounds contained in it (especially conjugated linoleic acid and butyric acid) inhibit the synthesis of leukotrienes and prostaglandins, that is the main pro-inflammatory mediators.

To sum up, Bio Ghee Butter is a perfect substitute for traditional butter and other unhealthy sources of fat. It can even be used by people with elevated cholesterol levels, provided their diet is well balanced. Ghee can be both consumed cold and heat-treated (frying, cooking). People with an intolerance do not have to worry about their health – the product contains neither lactose nor casein. Ghee has a pleasant smell and a deep buttery taste. It fantastically brings out and emphasises the taste of other dishes. 

Out Of Stock
Since 2005
Notify me of availability
Bio Ghee Butter Bio Ghee Butter 300g
Diet-food
£ 8.11

Bio Ghee Butter 300g

features

Strength:
Mass:
Fat loss:
Regeneration:

- Delivery even day after tomorrow

- Foreign shippment from £ 4.28 Every £ 62.41 reduces shipping costs by £ 2.08

You have got questions about the product

sales@mz-store.co.uk

01709231594 (mon.-fri 900-1700)

£ 8.11
Notify me of availability

- Delivery even day after tomorrow

- Foreign shippment from £ 4.28 Every £ 62.41 reduces shipping costs by £ 2.08

You have got questions about the product

sales@mz-store.co.uk

01709231594 (mon.-fri 900-1700)

Description
  • Natural content of conjugated linoleic acid
  • Appropriate for people with food allergies
  • Perfect substitute for cooking fats
  • Rich source of vitamins and fatty acids
  • Stays fresh for long time
  • Does not raise cholesterol
  • High smoke point
  • No lactose and casein
  • Pleasant buttery taste
  • High nutrient density
  • Reduces inflammations
  • Pure milkfat
  • Perfect for frying
  • Supports digestion   
  • Does not go rancid

Diet-Food Bio Ghee Butter is eco butter that undergoes the process of clarification, thanks to which water and other substances (for example proteins) are removed. As a result, the final product is characterised by an excellent nutritional profile and thermal stability. Apart from that, it has a deep buttery taste.

The product is a healthy substitute for traditional butter and other fats and oils used in the kitchen. It is fantastic for frying and for cooked dishes. It is recommended particularly for people who have eliminated butter from their diet because of the intolerance to dairy products caused by the content of lactose or casein. Clarified butter does not increase the risk of developing cardiovascular system diseases, so it can be used even by people with elevated cholesterol levels.

Clarified butter (ghee) is pure milk fat (about 99.8% of fat), commonly used in Africa, Asia, and the Middle East. Ayurvedic medicine views ghee as medicine. It is believed to be able to improve memory and intellectual capacity, regulate the functioning of the digestive system, strengthen connective tissue, and treat allergies. Ghee is produced in the process of clarification, which consists in evaporating water and removing all solid substances that are not fats from butter.

High smoke point
Clarified butter is an extraordinarily stable fat and has one of the highest smoke points (about 250°C). Smoke point denotes the temperature in which fats start burning, which is connected with the release of substances harmful for health. A high smoke point makes clarified butter perfect for frying, even long-lasting and the so-called deep frying.

Unique nutritional profile    
Clarified butter is a real treasury of essential vitamins and nutrients. It contains large amounts of vitamin A, which is crucial for the health of the eyes, good skin condition and a strong immune system.

Clarified butter provides vitamins D and K. The right growth and development of bones and a good condition of teeth depend on their proper supply. They also prevent the calcification of arteries and strengthen the immune system.

Thanks to the natural content of vitamin E, the consumption of clarified butter prevents the development of diseases of affluence. Vitamin E is one of the strongest antioxidants. It efficiently swipes excess free radicals from the organism and reduces oxidative stress, that is it fights the main factors responsible for the pathogenesis of various diseases.

Clarified butter is pure fat consisting mainly of saturated fatty acids (about 62%). Along them there are polyunsaturated fatty acids (about 2%), and monounsaturated fatty acids (about 26%). In terms of health, the presence of short- and medium-chain fatty acids (as much as 25%) is the most important, as they improve digestion, accelerate metabolism, and facilitate adipose tissue burning. Apart from that, they do not increase the risk of developing cardiovascular system diseases.

Clarified butter contains large amounts of extremely desirable conjugated linoleic acid (CLA). Numerous scientific tests have proven that the compound reduces inflammations in the organism, reduces the harmful LDL fraction of cholesterol, helps to normalise blood pressure, and has great anticancer potential. Traditionally, CLA is also used by people who want to get rid of excess kilograms.  

No risk of food allergies and heart diseases
The process of butter clarification removes from it all the compounds that are not fats. That includes potential allergens, like lactose and casein. Thanks to that, clarified butter is safe even for people with various food allergies and milk product intolerance.

Numerous studies have shown that consuming clarified butter does not have a negative effect on the risk of developing atherosclerosis and other cardiovascular system diseases. When an increase in cholesterol levels was observed in the people tested, it was always the beneficial HDL fraction. The increase of low-density lipoproteins (LDL) was negligible.

Long minimum durability
Clarified butter stays fresh for a very long time. The process of clarification kills all pathogenic microorganisms, and water evaporation creates an environment where they cannot grow. Clarified butter is pure fat consisting mainly of saturated fatty acids that are resistant to oxidation. Thanks to that it does not go rancid like normal butter.

When in a closed container in room temperature, ghee can be stored for about 10 months, and even a year and a half when kept in a fridge. Its consistency does not change, it keeps its delicate buttery taste and smell, and it does not lose its healthy properties.

Support for the digestive system and enhanced absorption
Clarified butter improves the process of digestion and the condition of the digestive system. It increases gastric juice secretion and has a beneficial effect on the condition of the gallbladder.

Ghee contains large amounts of short-chain fatty acids, especially butyric acid. Butyric acid is of utmost significance when it comes to the process of detoxification and bowel health. It regenerates intestinal epithelial cells, enhances intestinal mucosa integrity, and stabilises the intestinal microbiome. It has an anti-inflammatory effect, so it is recommended for people who suffer from irritable bowel syndrome, Crohn’s disease, or ulcerative colitis.

Ghee enhances the absorption of many vitamins, minerals, and nutrients. Most of them is fat-soluble, so providing the organism with good-quality fats is crucial for assimilating valuable components found in food.

Anti-inflammatory effect  
The consumption of clarified butter helps to reduce inflammations in the organism. It has been proven that the compounds contained in it (especially conjugated linoleic acid and butyric acid) inhibit the synthesis of leukotrienes and prostaglandins, that is the main pro-inflammatory mediators.

To sum up, Bio Ghee Butter is a perfect substitute for traditional butter and other unhealthy sources of fat. It can even be used by people with elevated cholesterol levels, provided their diet is well balanced. Ghee can be both consumed cold and heat-treated (frying, cooking). People with an intolerance do not have to worry about their health – the product contains neither lactose nor casein. Ghee has a pleasant smell and a deep buttery taste. It fantastically brings out and emphasises the taste of other dishes. 

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Composition

Composition

Container size: 300 g (Serving Size: about 35)
per 100 gamount%RDA
Calories895 kcal
Total Fat> 99,5 g
Saturated Fat< 62,5 g
Protein < 0,5 g
Total Carbs < 0,5 g
Sugars < 0,5 g
Salt < 0,5 g

Other ingrednients

None.
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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.


 

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)


 

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

Salt

Information

Salt (sodium chloride, or table salt), natural source of electrolytes (chlorine and potassium), regulating water and electrolyte and acid-base balance of the body, affecting the nervous system and blood pressure. Sodium is an essential element for the proper growth. The proper dose of salt prevents overheating of the body and solar stroke. It provides the proper functioning of muscles and nerves the body. Chlorine in combination with sodium, is involved in the digestive process and maintains acid-base balance in the body, as antitoxin removes toxic products of metabolism in the liver. Salt is a flavour component and preservative of many foods, nutritional supplements and mixtures of electrolytes, available at www.muscle-zone.pl

Dosage: no specific standards of consumption, used so as to provide sufficient amount of electrolytes to the body (sodium and chloride).

 

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