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  • NOW FOODS Organic Virgin Coconut Oil 355 ml
  • NOW FOODS Organic Virgin Coconut Oil 355 ml
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Since 2005  sales@mz-store.co.uk  7767803657
Organic Virgin Coconut Oil Organic Virgin Coconut Oil

Virgin Coconut Oil is a vegetable oil emerging through the first pressing hard flesh of coconut palm (copra). It is considered to be the healthiest oil in the world. It is a valuable source of natural saturated fatty acids (80-90%) and unsaturated fatty acids (from 4 to 10%). It is very rich in lauric acid, which when ingested turns into monolaurin, which has anti-viral, anti-fungal, and anti-bacterial properties. The high content of saturated fatty acids in coconut oil does not harm, because unlike animal fat, which significantly increase the levels of bad LDL cholesterol, coconut oil raises HDL levels, which in turn improves a lipid profile by fighting a bad cholesterol.

High impact of coconut oil on metabolism means that it does not contribute to the development of fatty tissue like fat does, but on the contrary, it works on the decline and reduction in body weight. Faster metabolism also contributes to the increase of energy and more efficient regeneration and resilience.

A characteristic feature of coconut oil is a high oxidation resistance, even at high temperatures. It is widely used in cosmetics. It helps maintain healthy skin. Athletes often use it in the treatment of "athlete's foot", so a chronic athlete's foot, giving very good results. Virgin Coconut Oil is a sophisticated culinary, cosmetic and medicinal preparation.

Out Of Stock
Since 2005
Organic Virgin Coconut Oil Organic Virgin Coconut Oil 355 ml
NOW FOODS
16.52 $

Organic Virgin Coconut Oil 355 ml

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- Delivery even day after tomorrow

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01709231594 (mon.-fri 900-1700)

- Delivery even day after tomorrow

- Foreign shippment from 5.79 $ Every 83.99 $ reduces shipping costs by 2.80 $

You have got questions about the product

sales@mz-store.co.uk

01709231594 (mon.-fri 900-1700)

Description
  • Regulates metabolism, promotes weight loss.
  • Improves the absorption of calcium, magnesium, iron.
  • Works on the nervous and immune system.
  • Free from GMOs.

Virgin Coconut Oil is a vegetable oil emerging through the first pressing hard flesh of coconut palm (copra). It is considered to be the healthiest oil in the world. It is a valuable source of natural saturated fatty acids (80-90%) and unsaturated fatty acids (from 4 to 10%). It is very rich in lauric acid, which when ingested turns into monolaurin, which has anti-viral, anti-fungal, and anti-bacterial properties. The high content of saturated fatty acids in coconut oil does not harm, because unlike animal fat, which significantly increase the levels of bad LDL cholesterol, coconut oil raises HDL levels, which in turn improves a lipid profile by fighting a bad cholesterol.

High impact of coconut oil on metabolism means that it does not contribute to the development of fatty tissue like fat does, but on the contrary, it works on the decline and reduction in body weight. Faster metabolism also contributes to the increase of energy and more efficient regeneration and resilience.

A characteristic feature of coconut oil is a high oxidation resistance, even at high temperatures. It is widely used in cosmetics. It helps maintain healthy skin. Athletes often use it in the treatment of "athlete's foot", so a chronic athlete's foot, giving very good results. Virgin Coconut Oil is a sophisticated culinary, cosmetic and medicinal preparation.

Directions for use
Manufacturer

Composition

Composition

Container size: 12 fl oz (355 ml)Serving size: 1 tablespoon (15 ml)Servings per container: 24
per portion (15 ml)amount%DV
Energy value120 kcal-
Total Fat14 g22%
Saturated Fat12 g60%
Trans Fat0 g-
Polyunsaturated Fat< 0.5 g-
Monounsaturated Fat1 g-
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate0 g0%
Dietary Fiber0 g0%
Sugars0 g-
Protein0 g0%

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Energy value

Information

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

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.


 

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

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)


 

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