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Erythritol Erythritol

Now Foods Erythritol is a natural sweetener with the caloric value equal to zero, considered to be one of the healthiest alternatives to sugar and synthetic sweeteners. The preparation is in the form of white, crystal powder. It is devoid of smell and is characterized by natural, sweet taste without the flavor characteristic to common sweeteners.

The product is recommended as a healthy substitute of sugar and artificial sweeteners. It may be used both by adults and children. It is appropriate for diabetics and people on a diet – it does not provide calories and does not cause the increase of glucose concentration in blood. It also doesn’t cause tooth decay or any gastro-intestinal ailments. It is well-soluble in water, is characterized by perfect thermal stability and is appropriate for baking and boiling.

Erythritol is a compound from the group of polyols (sugar alcohols) commonly appearing in nature. Erythritol’s molecule is characterized by incredibly small size and weight. Additionally, it is the only polyol, which contains only four carbon molecules (the remaining sugar alcohols contain from 5 to 12 of them).

Erythritol has a natural sweet taste, devoid of bitterness or any other chemical flavor. It is assumed that its sweetening power amounts to 70% of the sweetening power of sugar.

Natural origin
Erythritol is not a synthetic laboratory product. It is an organic compound, which may be found in some fruits, vegetables, mushrooms and algae. The mechanism of its production is also natural – erythritol is produced in the process of fermentation and not catalytic hydrogenation, as the majority of sugar alcohols.

Erythritol for diabetics
Erythritol does not influence sugar level, therefore may be used by diabetics. Its glycemic index is close to zero, which means that it does not cause insulin response. Practically 80% or erythritol is eliminated with urine during the first 24 hours.

Low caloricity
It is generally assumed that the caloric value of erythritol is equal to zero. One may encounter some estimative data, which presents its energy value as 20 kcal per 100g. Even in case of such values, it is still very low – to compare, erythritol contains as many as 10 times fewer calories than xylitol.

Perfect digestive tolerance
Erythritol has the highest digestive tolerance from all polyols. While other sugar alcohols (e.g. xylitol) may cause diarrheas or gastro-intestinal ailments, erythritol does not cause such problems. One of the most important factors that decide about the behavior of erythritol in the digestive system of the human being is its molecular size.

Thanks to the small size of molecules, erythritol is perfectly assimilable and is practically in full absorbed in small intestine. Minimal amounts get into large intestine and they don’t constitute a substrate for intestinal bacteria. Almost all of erythritol is eliminated with urine.

Antioxidant potential
Erythritol helps to fight free radicals, especially hydroxyl radicals. Their excess accelerates the process of aging and is responsible for the appearance of many civilization diseases. Moreover, erythritol inhibits the process of lipid peroxidation, which is an important factor increasing the risk of atherosclerosis and cancer.

Anticarious effect
Erythritol lowers the risk of decay development in a few ways. It inhibits the development of cariogenic bacteria (Porhyromonas gingivalis and Streptococcus mutans). It lowers the concentration of acids initiating decay process (acetic, lactic and propionate acids) produced by bacteria. Additionally, it limits the processes of the creation of dental plaque, which is the habitat of many unbeneficial microorganisms.

Protection of blood vessel endothelium
One of the most common complications from chronic hyperglycemia is the damage to endothelium of blood vessels. In the course of clinical research it has been proven that erythritol prevents these phenomena. Although in normal conditions it does not have any influence on blood vessel endothelium, it case of the increased glucose concentration, it secures endothelium from degradation.

It is significant that in in vitro tests, erythritol reversed the direction of unbeneficial modifications of as many as 148 out of 153 transcripts changed under the influence of high glucose concentration. Erythritol is therefore not only a perfect sugar substitute for diabetics, but also a potential compound lowering the risk of the development of diabetes complications.

Summing up, Erythritol is a perfect alternative to sugar and synthetic sweeteners. It may be used without any worries both by children and adults, by healthy people and those who deal with various diseases, such as diabetes or phenylketonuria. Zero caloricity of the product makes it appropriate also for people who watch their weight. 

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Since 2005
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Erythritol Erythritol 1134g
Now Foods
26.91 $

Erythritol 1134g

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26.91 $
Notify me of availability

- Delivery even day after tomorrow

- Foreign shippment from 5.57 $ Every 81.53 $ reduces shipping costs by 2.72 $

You have got questions about the product

consultations@mz-store.com

Description
  • Safe alternative to sugar and synthetic sweeteners
  • Does not cause gastro-intestinal problems
  • Protects endothelium of blood vessels
  • May be used by diabetics
  • Demonstrates antioxidant potential
  • Caloric value close to zero
  • Natural substance
  • Appropriate for boiling and baking
  • Low glycemic index
  • Does not cause decay
  • Naturally sweet taste
  • Easily digestible

Now Foods Erythritol is a natural sweetener with the caloric value equal to zero, considered to be one of the healthiest alternatives to sugar and synthetic sweeteners. The preparation is in the form of white, crystal powder. It is devoid of smell and is characterized by natural, sweet taste without the flavor characteristic to common sweeteners.

The product is recommended as a healthy substitute of sugar and artificial sweeteners. It may be used both by adults and children. It is appropriate for diabetics and people on a diet – it does not provide calories and does not cause the increase of glucose concentration in blood. It also doesn’t cause tooth decay or any gastro-intestinal ailments. It is well-soluble in water, is characterized by perfect thermal stability and is appropriate for baking and boiling.

Erythritol is a compound from the group of polyols (sugar alcohols) commonly appearing in nature. Erythritol’s molecule is characterized by incredibly small size and weight. Additionally, it is the only polyol, which contains only four carbon molecules (the remaining sugar alcohols contain from 5 to 12 of them).

Erythritol has a natural sweet taste, devoid of bitterness or any other chemical flavor. It is assumed that its sweetening power amounts to 70% of the sweetening power of sugar.

Natural origin
Erythritol is not a synthetic laboratory product. It is an organic compound, which may be found in some fruits, vegetables, mushrooms and algae. The mechanism of its production is also natural – erythritol is produced in the process of fermentation and not catalytic hydrogenation, as the majority of sugar alcohols.

Erythritol for diabetics
Erythritol does not influence sugar level, therefore may be used by diabetics. Its glycemic index is close to zero, which means that it does not cause insulin response. Practically 80% or erythritol is eliminated with urine during the first 24 hours.

Low caloricity
It is generally assumed that the caloric value of erythritol is equal to zero. One may encounter some estimative data, which presents its energy value as 20 kcal per 100g. Even in case of such values, it is still very low – to compare, erythritol contains as many as 10 times fewer calories than xylitol.

Perfect digestive tolerance
Erythritol has the highest digestive tolerance from all polyols. While other sugar alcohols (e.g. xylitol) may cause diarrheas or gastro-intestinal ailments, erythritol does not cause such problems. One of the most important factors that decide about the behavior of erythritol in the digestive system of the human being is its molecular size.

Thanks to the small size of molecules, erythritol is perfectly assimilable and is practically in full absorbed in small intestine. Minimal amounts get into large intestine and they don’t constitute a substrate for intestinal bacteria. Almost all of erythritol is eliminated with urine.

Antioxidant potential
Erythritol helps to fight free radicals, especially hydroxyl radicals. Their excess accelerates the process of aging and is responsible for the appearance of many civilization diseases. Moreover, erythritol inhibits the process of lipid peroxidation, which is an important factor increasing the risk of atherosclerosis and cancer.

Anticarious effect
Erythritol lowers the risk of decay development in a few ways. It inhibits the development of cariogenic bacteria (Porhyromonas gingivalis and Streptococcus mutans). It lowers the concentration of acids initiating decay process (acetic, lactic and propionate acids) produced by bacteria. Additionally, it limits the processes of the creation of dental plaque, which is the habitat of many unbeneficial microorganisms.

Protection of blood vessel endothelium
One of the most common complications from chronic hyperglycemia is the damage to endothelium of blood vessels. In the course of clinical research it has been proven that erythritol prevents these phenomena. Although in normal conditions it does not have any influence on blood vessel endothelium, it case of the increased glucose concentration, it secures endothelium from degradation.

It is significant that in in vitro tests, erythritol reversed the direction of unbeneficial modifications of as many as 148 out of 153 transcripts changed under the influence of high glucose concentration. Erythritol is therefore not only a perfect sugar substitute for diabetics, but also a potential compound lowering the risk of the development of diabetes complications.

Summing up, Erythritol is a perfect alternative to sugar and synthetic sweeteners. It may be used without any worries both by children and adults, by healthy people and those who deal with various diseases, such as diabetes or phenylketonuria. Zero caloricity of the product makes it appropriate also for people who watch their weight. 

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Composition

Composition

Container size: 1134 g (app. 284 portions)
per portion (1 teaspoon - app. 4 g)amount%DV
Calories0
Calories from Fat0
Total Fat0 g0%
Saturated Fat0 g0%
Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate4 g1%
Dietary Fiber0 g0%
Sugars0 g
Erythritol4 g
Protein0 g
Vitamin D0mcg0%
Calcium0mg0%
Iron0mg0%
Potassium0mg0%

Other ingrednients

None.

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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.


 

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)


 

Vitamin D

Information

Vitamin D belongs to fat soluble vitamins, occurs in three forms: calciferol (vitamin D1) ergocalciferol (vitamin D2) and cholecalciferol (vitamin D3), it is formed under the action of sunlight for at least 15 minutes per day. In the absence of sunlight it should be administered in the diet in the form of fish oil (Vitamin A + D3) and fish oils. It is responsible for the absorption of calcium and phosphorus. It is the building substance of bone tissue particularly necessary during pregnancy, childhood, and for athletes. It is a component of dietary supplements and nutrients among competetive athletes. Deficiency of vitamin D causes children growth inhibition, and rickets.
For adults - deficiency causes osteomalacia.
Excess
of vitamin D causes headaches, alopecia, nausea, drowsiness, blurred vision, pain in the long bones, the deposition of calcium deposits.
Dosage: 400 IU units during the day.


 

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)

Iron

Information

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.


 

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.


 

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