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Golden Milk, Turmeric Infusion Golden Milk, Turmeric Infusion
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Since 2005
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Golden Milk, Turmeric Infusion Golden Milk, Turmeric Infusion 270g
Jarrow Formulas
20.99 $

Golden Milk, Turmeric Infusion 270g

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- Delivery even day after tomorrow

- Foreign shippment from 5.54 $ Every 79.71 $ reduces shipping costs by 2.66 $

You have got questions about the product

consultations@mz-store.com

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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.


 

Cholesterin

Information


Cholesterol is a derivative cyclopentaperhydrophenanthrene, produced inside the body or obtained from food of animal origin (such as meat, seafood, meat offal, fats, meats and egg yolk). Individual fractions of cholesterol have different effects on the human body. It is used for the production of compounds of high biological activity (bile acids, steroid hormones, vitamin D3), it is a building substance of cell membranes. The concepts of "bad cholesterol" (LDL - containing lipoproteins low value) and "good cholesterol" (HDL - high-density lipoproteins) are the conventional terms. There is only one cholesterol. Fractions are transported by proteins, that carry them into the blood vessel walls (LDL) or the liver (HDL). The specific levels of cholesterol fraction defines the so-called. lipid profile, which, properly regulated by the food, should not cause a disturbance in the LDL - HDL relation.

 

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.


 

Dietary fibre

Information

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.


 

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)


 

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)

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.


 

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.


 

Turmeric (Curcuma longa)

Information

Turmeric (Curcuma longa) is a plant of Asian, with the ginger family with a strong odour, contains curcumin, used as a dye (orange-yellow) for the food, e.g. rice, a spicy and acrid taste, soluble in fat and alcohols (water insoluble) . The raw material is the rhizome of turmeric, also containing an essential oil. It is used for prophylactic treatment because of its anti-inflammatory, antioxidant, antipyretic and cholagogic properties. Significantly increases thermogenesis, enhancing fat reduction. Its effects in the treatment of cancer (certain destroys cancer cells) have been proven. In the supplement it is available as a component of fat burners and supplements which improve the work of cartilage and joint tissue.


 

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