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Odżywki i suplementy
Since 2005
Organic Whey Protein 500gDiet-food |
£ 16.72
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1-2 | |
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| Location: EU Stock |
Availability: NONE |
Working days from the dispatch |
From 3 units only £ 16.39 /Units. -2%
DIET-FOOD Organic Whey Protein is a dietary supplement containing organic whey protein concentrate, characterized by a very high bioavailability. The nutrient is made from milk from certified organic farming from slowly grazing cows.
Protein belongs to three basic macro-nutrients. Proteins are made up of amino acids connected by peptide bonds. Their key role in the body is the building function. Proteins build muscle fibres, ligaments and fascias (e.g. collagen), participate in iron metabolism, transport substances in blood (e.g. albumin), take part in digestion processes, immunological and hormonal mechanisms.
Protein in the human body is constantly rebuilt, so it should be regularly supplied to protect against its loss, mainly from muscle mass. Demand for protein increases especially in physically active people and athletes who train strength and build muscle mass. Demand also increases during the energy deficit (in order to maintain a lean body mass), convalescence and growth.
Significance of protein in diet for athletes
Protein plays an important role in the diet of active people. The main amino acids involved in the synthesis of muscle proteins are leucine, isoleucine and valine.
Leucine has an anti-catabolic effect, protecting muscle tissue against the catabolic effect of cortisol, which contributes to the breakdown of muscle tissue.
Isoleucine also has an anti-catabolic effect. It supports optimal muscle regeneration and muscle protein synthesis.
Valin influences the regulation of growth hormone levels in the body, thus contributing to the growth of muscle mass.
The combination of these amino acids and high digestibility and bioavailability of protein increases anabolic activity and helps to build muscle mass quickly.
To sum up, DIET-FOOD Organic Whey Protein is a high quality protein nutrient, addressed primarily to physically active people. The product enables a rapid increase in the amount of protein in the diet, supporting the development of muscle mass and accelerating the regeneration of the body.
| per 100 g | amount | %RDA |
|---|---|---|
| Energy value | 367 kcal | - |
| Protein | 77 g | - |
| Total Carbohydrates | 3.5 g | - |
| Sugars | 3.5 g | - |
| Total Fat | 5 g | - |
| Saturated Fat | 3.5 g | - |
| Salt | 0.5 g | - |
100% whey protein concentrate (milk) from organic milk.
(1)
Dietetic aroma with the consistency of a thick liquid. It gives the dishes delicious taste.
BuySource of S-adenosylmethionine, an important substrate in methylation processes.
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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.
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)
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
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.
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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