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The product is recommended to persons who want to reduce calorie and fat intake in their diet. It is perfect for athletes on reducing diets. It can be used by individuals on a paleo diet.
Coconut oil is a kind of fat whose source is coconut flesh. It provides primarily saturated fatty acids and its main advantage is the richness of mid-chain fatty acids with many health benefits.
Despite of numerous benefits, coconut oil is quite calorific like other kinds of fat. Many persons eliminate it from their diet because it is difficult to them to add these calories to their nutrition plan. The presented product is an ideal solution to this problem. Coconut oil spray is practically calorie-free. An advanced compressed technology allows you to prepare a meal with a small amount of oil that does not increase its calorific value.
No harmful additives
Zero-calorie products usually cause concern for diet-conscious individuals. It is often justified, since manufacturers use commonly artifical chemical additives which are meant to make them similar to natural, calorie-free products. The presented product may be recommended definitely even to persons on a healthy diet. It contains pure virgin coconut oil only. The secret of its zero-calorie content lies entirely in its advanced compressed technology.
The production technology of coconut oil spray did not have a negative impact on its unique flavour. The product keeps full flavour of coconut oil. Its mild taste is great for salty and sweet dishes. It can be used to fry fish, meat, eggs as well as omelettes, pancakes and drop scones. It will be a good addition to salads – just spray it on the meal to enhance its flavour.
Comfort of use
Coconut oil users will appreciate that the presented product is extremely convenient to use. Coconut oil spray does not leak or splash. It is very easy to dose. Food fried on it do not stick to the pan and burn. It is perfect for greasing baking trays and ovenproof dishes. One spray is enough to grease the whole surface and we can be sure that the meal will not stick to a dish. In addition, it is safe for Teflon and protects it from scratching. Importantly, coconut oil spray can be used raw, e.g. as an addition to salads.
Durable and economical product
Coconut oil spray is extremely durable and does not lose its properties for a long time. It behaves exactly like natural coconut oil and that is why it may only solidify under low temperature. In this case, run the can for a while under warm water to use it again without any problems. The product is also extremely economical – one can contains about 465 servings of coconut oil.
To sum up, PAM Coconut Oil is a perfect solution for persons who do not want to give up their favourite fried meals and desire to reduce their fat intake. The product is completely natural and may be recommended even to individuals who have a very strict approach to healthy nutrition.
The product is a perfect substitute for a frying fat. It allows you to prepare food without added calories. Meals fried in coconut oil do not stick to the pan or other containers and keep their full flavour. One spray allows you to grease the whole pan, baking tray or ovenproof dish.
Coconut oil may solidify under low temperature. In this case, run the can under warm water for 10-15 seconds. Repeat if necessary. What is more, it is recommended to wipe the nozzle clean. If coconut oil dries out on the nozzle, rinse it with warm water and let it dry.
PAM is a company that produces innovative spray oils that enable food processing with minimal amounts of fat. Frying and baking no longer have to involve large amounts of fat or add high caloric value, so both methods can permanently settle in a healthy diet. The company’s assortment consists of a number of different fats with a wide range of applications, including rapeseed oil, soybean oil, coconut oil, olive oil or butter.
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Coconut Oil, Lecithin from soybeans (non-stick agent), prolellant.
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.
Total fats - total fat introduced into the body in food and dietary supplements containing both saturated fatty acids and unsaturated, including the essential fatty acids. Generally fats, thanks to energy production, allows for greater energy expenditure during exercise, causing post-workout regeneration. It is partially stored in the body. It is assumed that the energy of fat is 9 kcal per 1g. In addition to the production of fatty acids, they are the building blocks of cell membranes and the white matter of the brain. EFAs are precursors of tissue hormones and biologically active compounds. It is especially important to maintain a proper balance between acids of Omega 3 and Omega 6.
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.
Trans fats (trans fat) are the result of hydrogenation the liquid fraction of vegetable fat, by introducing the hydrogen bond of unsaturated fatty acid, forming trans isomers, causing the change of nutrient properties of fatty acids, by remaining only the energy source. They are used in hard margarine and food products (baked confectionery products). It is recommended to completely eliminate (or at least limit) the consumption of trans fats, because of their adverse effect on the human body (e.g. raise the level of total cholesterol, disturbed the balance between the factions of LDL and HDL, weaken the immunity of the organism and have a negative impact on the insulin metabolism, making it difficult to transport food into muscle cells, also there is noticed their influence on the development of cancer. Very rarely used in thermogenic sports supplements (i.e. energy bars).
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.
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.
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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