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Body Attack Low Carb Protein Pizza is a convenient mix for self-preparing a low-carb pizza, based on almond flour. The product is enriched with balanced milk protein and an egg white. Due to adequately selected ingredients, the pizza is characterized by a very low carbohydrate content.
Body Attack Low Carb Protein Pizza is an ideal option for a nutritious meal and a "safe" alternative to traditional pizza when being on a low carb diet.
The dough alone contains only 5.9 g of carbohydrates per 100 g of product and as much as 38 g of protein. Ready-made pizza has an energy value of 355 calories per 100 grams. In addition to almond flour and wheat protein, the ingredients of the dough also include milk protein, egg white powder, and iodized salt. The finished product provides the body with 19.4 g of fat (of which 2 g is saturated fat), 1.9 g of salt and 2.8 g of dietary fiber per 100 g.
The effectiveness of most of the slimming diets is based on reduction or a complete elimination of carbohydrates. Such a trend is popular not only among people who lead a "regular" lifestyle, but also high-class athletes. In case of physically active people, it is particularly important to additionally supplement the level of protein so that the body does not use its own protein (muscle) stores for energy needs.
An effective fat reduction process may be crucial in bodybuilding sports or disciplines divided into weight categories. Body Attack Low Carb Protein Pizza is a product with a minimum content of carbohydrates and a large amount of protein, which can be an effective supplement for any reduction diet.
Proper protein intake combined with an intensive training allows increasing of the muscle mass. Protein is also a fundamental structural and functional component of every cell in the body that is essential in the development and regeneration of damaged cells and tissues. Proteins, among others, are biocatalysts of many enzyme systems, they regulate gene expression, participate in numerous metabolic processes, and, as antibodies, participate in cellular and humoral immunity. In addition, proteins are responsible for the transport of oxygen (hemoglobin), iron (ferritin) or retinol – vitamin A, and as actin and myosin, they are muscle contractile elements, and they also display buffer properties determining the regulation of acid-base balance.
In summary, Body Attack Low Carb Protein Pizza is an ideal high protein meal that can satisfy diet whims of people on advanced reduction. This delicious pizza can also be a rich protein meal in any other nutritional model. The finished product can be individually suited, by adding favorite ingredients (e.g. cheese, ketchup, olives, vegetables, any type of meat or mushrooms).
Add 2 teaspoons of olive oil and 150 ml of warm water to the contents of the package, and then mix until smooth. Then leave the dough for about 25 minutes in a warm place. In the meantime, warm up the oven. Spread the dough evenly and thinly on a baking tray lined with baking paper, adding any ingredients (e.g. olives, vegetables, chicken breast or mushrooms). Bake for 25-30 minutes at 200°C (180°C in recirculating mode).
Body Attack is a highly valued by athletes, German manufacturer of diet supplements and nutrients. The company, has got in their product range high-quality protein and amino acid supplements, BCAA supplements, beta-alanine and vitamin bars enriched with vitamins.
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Almond flour (37.5%), Wheat protein (35%), Milk protein (11,5%), Hen egg white protein powder (8%), Dried yeast, Iodised table salt (Table salt, Potassium iodide), Separating agent (silicon dioxide).
The energy value is determined by the chemical composition of the food product, by means of the so-called. physiological equivalents energy., determining the value of metabolic energy contained in 1 g of the component. Most commonly used is the equivalent of Atwater: protein 4 kcal/g for carbohydrates 4kcal/g, and for fat 9kcal/g.
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 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.
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.
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.
Dietary fibre is a mixture of undigested substances and not absorbed by the human body. Due to the properties divided into: insoluble fibre (e.g. cellulose [polysaccharide] found in fruits and vegetables), partially soluble fibre (including hemicellulose occurring with cereal grains and soluble fibre (including pectin, gums, mucilages [polysaccharides]). Dietary fibre affects the digestive system and gastrointestinal system regulating its operation. By filling the stomach (satiety) reduces appetite, lowers triglycerides and cholesterol and consequently can support the weight loss process and maintain a slim body. It also affects blood glucose levels and cleansing the body of toxins. Available in powder formulations (capsules, and powders), mainly containing the soluble fraction (pectin, gums and mucilages) diet and meal replacements.
Dosage: 10-20 grams per day, before or during meals with some water.
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)
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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