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Since 2005  sales@mz-store.co.uk  7767803657
My Bar My Bar

Prosupps MyBar™ PRO is a professional version of a popular protein bar. Each portion provides up to 30 g of whole protein, the minimal amount of sugar and a small package of vitamins. The bar is free from gluten and isomaltooligosaccharides.

A source of whole protein
When it comes to composition, the bar leaves its competitors far behind. The product formula may seem similar, however the details are there of great importance.

The majority of protein bars is based on plant protein, while the manufacturer of MyBar™ used mainly the isolate and the concentrate of whey protein. They are the main protein source in the presented bar, are characterised by the perfect amino acid profile and have high biological value. Thanks to that we can be sure that protein provided by the bar will be effectively used in the body system and will facilitate muscle mass building and efficient post-workout regeneration.

Free from IMO
The mysterious isomaltooligosaccharides (IMO) have won popularity in the food market and quickly became a popular additive to food. The manufacturers convince that it is just dietary fibre which is not digested, which is why it does not affect the carbohydrate management of the body system. In fact, there are studies which indicate that IMO are normally digested, absorbed and metabolised in the organism. So it is not true that they are calories-free and do not affect glucose level in blood.

Because of such controversy, the manufacturer of MyBar ™ Pro decided to completely resign from IMO. The bar contains natural sugar in such low quantities that is easily balanced with individual demand for carbohydrates.

What is more, such low dietary fibre content makes the bar easily digestible and it does not burden the stomach. It is particularly important for physically active people who often eat protein bars as a pre-workout snack. Thanks to that, there is no risk of any digestive discomfort which could decline training quality.

Attractive taste and optimal consistency
The bar is a high-quality snack and a perfect alternative to sweets. It is available in different taste variants which statistically are the most popular among consumers.

The presented bar is characterised by the perfect consistency. The consumers pay attention to this aspect and often complain about protein bars being too thick and sticky. MyBar™ Pro is very tasty, properly soft and its taste resembles a freshly baked cookie.

To sum it all up, Prosupps MyBar™ PRO is an exclusive bar of high protein content. It is based on tested components, is free from gluten, IMO and other questionable additives. It will be perfect as a nutritious snack and a source of easily available energy.

 

Out Of Stock
Since 2005
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My Bar My Bar Pro 88g
PROSUPPS
£ 2.35

My Bar Pro 88g

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55g
£ 1.92
Pro 88g
£ 2.35

Taste

£ 2.35
1 szt.
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Description
  • Tasty satiating gluten-free protein bar
  • Alternative to traditional sweets
  • A perfect source of whole protein
  • Perfectly balanced meal replacement
  • 30 g of protein and only 4 g of sugar in a portion
  • Free from isomaltooligosaccharides
  • Nutritionally valuable snack
  • Attractive taste variants
  • Optimal consistency
  • Enriched with vitamins
  • Aspartame free

Prosupps MyBar™ PRO is a professional version of a popular protein bar. Each portion provides up to 30 g of whole protein, the minimal amount of sugar and a small package of vitamins. The bar is free from gluten and isomaltooligosaccharides.

A source of whole protein
When it comes to composition, the bar leaves its competitors far behind. The product formula may seem similar, however the details are there of great importance.

The majority of protein bars is based on plant protein, while the manufacturer of MyBar™ used mainly the isolate and the concentrate of whey protein. They are the main protein source in the presented bar, are characterised by the perfect amino acid profile and have high biological value. Thanks to that we can be sure that protein provided by the bar will be effectively used in the body system and will facilitate muscle mass building and efficient post-workout regeneration.

Free from IMO
The mysterious isomaltooligosaccharides (IMO) have won popularity in the food market and quickly became a popular additive to food. The manufacturers convince that it is just dietary fibre which is not digested, which is why it does not affect the carbohydrate management of the body system. In fact, there are studies which indicate that IMO are normally digested, absorbed and metabolised in the organism. So it is not true that they are calories-free and do not affect glucose level in blood.

Because of such controversy, the manufacturer of MyBar ™ Pro decided to completely resign from IMO. The bar contains natural sugar in such low quantities that is easily balanced with individual demand for carbohydrates.

What is more, such low dietary fibre content makes the bar easily digestible and it does not burden the stomach. It is particularly important for physically active people who often eat protein bars as a pre-workout snack. Thanks to that, there is no risk of any digestive discomfort which could decline training quality.

Attractive taste and optimal consistency
The bar is a high-quality snack and a perfect alternative to sweets. It is available in different taste variants which statistically are the most popular among consumers.

The presented bar is characterised by the perfect consistency. The consumers pay attention to this aspect and often complain about protein bars being too thick and sticky. MyBar™ Pro is very tasty, properly soft and its taste resembles a freshly baked cookie.

To sum it all up, Prosupps MyBar™ PRO is an exclusive bar of high protein content. It is based on tested components, is free from gluten, IMO and other questionable additives. It will be perfect as a nutritious snack and a source of easily available energy.

 

Directions for use
Manufacturer

Composition

Composition

Container size: 88 g
per 1 baramount%DV
Calories 340
Total Fat 13 g 17%
Saturated Fat8 g 45%
Monounsaturated Fat4 g **
Polyunsaturated Fat1 g **
Trans Fat0 g **
Cholesterol20 mg 7%
Sodium370 mg 16%
Total Carbohydrates 33 g 16%
Dietary Fiber 1 g 4%
Sugar 4 g*
- includes 3g added sugar 6%
Protein30 g 60%
Vitamin D 0.09 mcg 0%
Calcium100 mg 8%
Iron2 mg 10%
Potassium 180 mg 4%

Other ingrednients

Protein Blend (Whey Protein Concentrate, Whey Protein Isolate), Vegetable Oils (Palm, Palm Kernel, Soybean), Vegetable Glycerin, Gelatin, Soy Protein Isolate, Polydextrose, Maltitol, Sorbitol, Water, Peanuts, Sugar, Non-Fat Dry Milk, Heavy Cream, Brown Rice Flour, Tapioca Syrup, Cocoa (processed with alkali), Natural Flavors, Salt, Mono and Diglycerides, Sunflower Lecithin, Disodium Phosphate, Baking Soda, Potassium Sorbate, Caramel Color, Whey, Soy Lecithin, Beta-Carotene, Vitamin A Palmitate, Almond and Sucralose.

* Contains: milk, soy, almond, and peanut

 

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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.


 

Monounsaturated fatty acids (MUFA)

Information

Monounsaturated fatty acids (MUFA) - monoenoic fatty acid, contrary to PUFA - polyenoic fatty acid - may be synthesized in the human organism. Therefore, they are less popular in supplementation, although current research on their properties prove, that they are unfairly skipped.

The main pro-heath application of monounsaturated fatty acids MUFA is prophylaxis of cardiovascular diseases. They may optimize lipid profile, increase the amount of lipoprotein HDL, at the same time decreasing the amount of “bad” cholesterol LDL. Oleic acid, present in olive oil, belonging to MUFA, is attributed the properties of Mediterranean diet, considered the best for our circulatory system.

Some sources also say that monoenoic monounsaturated fatty acids are conducive to weight loss. Therefore, increasing their supply in a diet is recommended to people dealing with excess weight.

Polyunsaturated fatty acids (PUFAs)

Information

Polyunsaturated fatty acids (PUFAs) –  contain at least two double bonds in their structure. They are most frequently divided into two subgroups: omega 3 and 6. PUFAs belong to essential unsaturated fatty acids – the body cannot synthesise them endogenously and they must be supplied with food. Their biological activity in the body consists in its role as a precursor to various eicosanoids.

PUFAs promote mainly cardiovascular health.  They are an effective preventive measure against cardiovascular diseases. They inhibit blood platelet aggregation, may lower blood pressure and triglyceride levels.

Proper intake of polyunsaturated fatty acids is also of key importance to maintain a healthy brain. PUFAs promote normal development of the nervous system and its healthy function, thereby influencing beneficially cognitive functions. Their adequate consumption is believed to delay ageing processes.

Supplementation with PUFAs is recommended to individuals on a slimming diet because they help control body mass. What is more, they may prevent the development of cancer. Deficiencies in polyunsaturated fatty acids in a diet may also promote immunodeficiency.

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).

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.


 

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.


 

Sugar

Information

The sugars are the major digestible fuel in the body. We divide them into mono saccharides - glucose (dextrose), fructose (fruit sugar); di- (di-saccharides) - lactose, maltose, sucrose; complex sugars - starch. Most of them changes into glucose during the burning process. Sugars are sweet and increase the glycemic index (except fructose). The healthiest source of acquisition of simple sugars is a diet containing the so-called. products of the first milling and fresh fruit and vegetables in the raw form.

 

Consumed during a strength workout, they delay fatigue, affecting the proper hydration of the body and keeping parts of glycogen. After finished workout,they accelerate the regeneration of the body and complement energy expenditure. The excess sugars result in the accumulation of excess fat and increase of fatty tissue. A responsible use of sugars is recommended for diabetics, both for hyperglycaemia (glucose level above the normal), and hypoglycaemia (blood sugar levels below normal). Excess consumption of simple sugars can cause tooth decay.
Simple sugars are included in many dietary supplements, most commonly used in the carbohydrate and protein and carbohydrate supplements.
Dosage: for competitive sport athletes it is recommended to consume simple sugars only during workout and immediately after workout.


 

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)


 

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.


 

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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