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Now Foods Fiber-3 is a unique blend improving the functions of the digestive system. It consists of three synergistically acting components: golden flax seeds, acacia gum and inulin. These are an excellent source of fibre, support the digestive system functions, regulate stool frequency and stimulate the growth of intestinal microflora.
The supplement acts very smoothly and can be used even by people with sensitive digestive systems. It does not contain psyllium, which is a popular source of dietary fibre, whose action sometimes turns out to be too aggressive for people suffering from digestive system disorders.
Acacia Fiber (acacia gum, gum arabic) comes from the tree resin of Acacia seyal and Acacia senegal. It provides a soluble dietary fibre; after mixing with water, it creates a gel-like consistency and is metabolised by bacteria in colon. Compared with other sources of fibre, acacia gum has a very high food tolerance. It undergoes a slightly fermentation, so that its effect is mild and the risk of gas or bloating is low. Acacia fibre contains many valuable ingredients (oligosaccharides, polysaccharides, glycoproteins, arabinogalactans) of proven health promoting properties.
Inulin is a polysaccharide from the group of fructans, naturally occurring in certain plants (chicory, sunroot, dandelion). It is consumed mostly in its pure form, extracted from plants. Due to the chemical structure of glycosidic bond, inulin is resistant to digestive enzymes present in the intestines. In the lower part of the digestive tract, inulin undergoes fermentation and provides a breeding ground for the population of Bifidobacteria in the large intestine.
Flax fibre, or popular linseed, is produced from milled flax seeds. They are an excellent source of dietary fibre and contain a variety of health promoting ingredients. In the flax seeds we will find: essential fatty acids (EFAs), flavonoids, vitamin E, antioxidants, phytosterols and unique polyphenols (lignans).
The improvement in digestive system functions
One of the biggest advantages of the use of the product is the improvement in the digestive system functions and restoration of proper stool frequency.
The ingredients contained in the product are a source of fibre, a substance which cannot digested. Fibre absorbs water and forms a jelly-like consistency, which moves through the digestive tracts. It increases the stool volume, gives it the appropriate slip and makes it easier to expel from the body system. Moreover, inulin stimulates the contractility of intestinal walls, so that it regulates stool frequency.
Supplementing the diet in good quality fibre prevents constipation and relieves pain related to haemorrhoids. The supplement can be used also in the case of diarrhea, as its ingredients absorb excessive water from the intestinal mass and restore the proper stool consistency.
The development of the proper intestinal microflora
Inulin and acacia fibre present in the supplement show proven prebiotic and bifidogenic properties. They provide an excellent breeding ground for beneficial intestinal bacteria, especially from the Bifidobakterium and Lactobacillus species. They stimulate their growth and development, thus limiting the amount of adverse bacterial strains.
Intestinal bacterial flora affects the functioning of the whole body system, not only of the digestive system. Its proper composition protects the body system against pathogens and determines the proper functioning of the immune system (up to 80% of the immune system cells develops in the lymphoid tissue of the digestive tract, with which the intestinal microflora closely interacts).
Much is being said about the relationship between intestinal dysfunctions and depressive and anxiety disorders. Numerous studies show that the balance of the intestinal flora may result in an improvement in mental well-being.
Anti-atherosclerotic and antidiabetic properties
Supplementing diet in fibre is an important element in the prevention of diabetes and cardiovascular diseases.
Inulin, acacia fibre and flax seeds have a very positive influence on the blood lipid fractions. Polysaccharides reduce the levels of low density lipoproteins (LDL) and triglycerides as well as increase the levels of beneficial HDL. They also reduce the absorption of cholesterol in the small intestine. Alpha-linolenic acid contained in flax seeds also prevents platelet adhesion and aggregation. This makes the supplement can prevent atherosclerosis and cardiovascular diseases.
Research indicates the correlation between consumption of adequate amounts of dietary fibre and the development of diabetes, especially type 2. Inulin and acacia fibre have hypoglycaemic properties. They help to maintain stable blood glucose levels, mainly by slowing down the absorption of sugars.
Weight loss support
The supplement is an invaluable help for people struggling with unnecessary pounds. The ingredients are highly hydrophilic; they easily bind water and swell in the stomach, giving a feeling of fullness. They effectively inhibit appetite and make you feel full for a long time, so it is possible to limit the amount of food you eat without feeling hungry.
Fibre also absorbs part of the fat from food, which naturally reduces the amount of assimilated calories and leads to weight loss.
Fiber-3 is the best source of dietary fibre. Including it in your diet can help to improve the functioning of the entire body system and is an essential element for the prevention of metabolic disorders. The product contains only natural ingredients, which are well known for its efficient but very mild action.
According to American specialists, the recommended daily intake of fiber is from 25 g/day for women to 38 g/day for men. It is assumed that the dose of 25 g of fiber can have a beneficial impact on maintaining normal body weight and enhances the protection from diet-related diseases.
To ensure the optimal action of fiber, it is suggested to drink at least 2 litres of fluids per day. It is recommended to consume fiber 15-30 minutes before a meal.
Since fiber can reduce the absorption rate of some drugs, it is suggested to take them one or two hours before fiber intake.
Now Foods is a company with years of experience in the industry that offers a wide range of nutrients and dietary supplements. Brand is known for its high-quality products designed for hair and nails and supplements supporting the immune system. The offer includes the antioxidant supplements, antibacterial supplements, reducing appetite supplements, products supporting the reduction of body fat and improving digestion. All products are made from natural ingredients.
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|per portion (17 g)||amount||%DV|
|Calories from Fat||40|
|Total Fat||4 g||6%|
|Saturated Fat||0.5 g||3%|
|Trans Fat||0 g||-|
|Total Carbohydrate||8 g||3%|
|Dietary Fiber||7 g||28%|
|Omega-3 Fatty Acids (Alpha Linolenic Acid)||2,550 mg||-|
|Omega-6 Fatty Acids (Linoleic Acid)||765 mg||-|
|Omega-9 Fatty Acids (Oleic Acid)||895 mg||-|
Organic Golden Flax Seed Meal (cold-milled), Organic Gum Acacia and Organic Inulin (FOS) (Fructooligosaccharides) (from Blue Agave).
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 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.
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.
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 - 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
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)
Vitamin A (retinol) is present in foods of animal origin (fish of the sea, fish, eels, liver, pork and beef, eggs, butter). In the plant products it is present as provitamin A (b-carotene), a powerful antioxidant. The food products containing pro-vitamin A are fruits in yellow and red, including apricots, tomatoes. Necessary in process of building and assimilation of proteins, affects the normal growth of bones and helps the treatment of eye diseases.Iinhibits the excessive action of the thyroid hormone - thyroxine, which simultaneously prevents the deposition of excess vitamin A. Necessary in the sports diet of in the form of food, such as dietary supplements and nutritional supplements.
Vitamin A deficiency causes growth inhibition, flaking and dryness of the skin, impaired night vision (i.e. Night blindness).
Excess of vitamin A leads to calcification of the bones and some soft tissues, and abnormalities in the functioning of glomerulonephritis
Dosage: Specified in IU and it is 5000 IU per day.
Vitamin C (ascorbic acid) it is a vitamin soluble in body fluids, can be taken from foods (fruits and vegetables), or as drug derived synthetically. The largest of its resources can be found in broccoli, Brussels sprout, kale, black currant fruit and hawthorn, citrus fruits, tomatoes, Savoy cabbage, potatoes. In fact, intake of vitamin C of the food products does not limit the absorbed quantity. Vitamin C (ascorbic acid) is a potent antioxidant, it is an antitoxic, increasing the immune system due to the elimination of risk of bacterial contamination. Vitamin C prevents rupture of blood vessels, affects the blood cholesterol level. It substantially increases the absorption of iron. Inhibits the growth of cancer cells. Lowers stress levels.
Vitamin C deficiency causes abnormal development of connective tissue, cracking capillaries, abnormal calcification of bone tissue, impaired absorption of iron, scorbutus. With the lack of vitamin C, all kinds of injuries do not heal up properly. Vitamin C deficiency can be caused by smoking; each cigarette is destroying up to 100 mg of vitamin C.
Dosage: The demand is 60-80 mg daily. It does not limit the ability to consume higher doses. Some side effects may occur only with longer taking of synthetic vitamin C.
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 resulting 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)
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.
Linoleic acid, the unsaturated Omega 6 fatty acid, is not intracorporeal synthesized, it is supplied in foods of plant origin (including sunflower seeds, sesame seeds, soybeans, hazelnuts, the seeds of grapes, etc.) and in foods of animal origin. It is involved in the biosynthesis of arachidonic acid needed for the production of prostaglandins. In a normal diet using the above food component it is sufficient and does not require support supplementation. Rarely used in dietary supplements, usually combined with EPA, DHA and ALA; It is a component of supplements containing essential fatty acids (EFAs), often in combination with vitamin E, which is protecting the fatty acids from oxidation. It is recommended to to take linoleic acid in proportion to the Omega 3 acids (in the range between of 1: 1 to 1: 5). As a component of cell membranes is responsible for the condition of the skin, hair loss, healing of cuts and small wounds. Studies confirm its effect on reducing the risk of heart disease. Preparations available at www.muscle-zone.pl
Dosage: the most important is to keep the balance between Omega 3 and Omega 6 acids. When proportions are kept, the quantity is not significant.
Oleic acid - mono-saturated Omega 9 fatty acid, occurring in the natural products of plant origin (almonds, olive oil) and animal origin (hen egg yolk, fats derived from fish). As representative of the most common fatty acids present in the diet can be substituted for some of the saturated fatty acids and consequently have a positive effect on the blood lipid profile. In the diet supplementation it is a complementation unsaturated fatty acids.
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