Inca'cao Intense Chocolate Paste

In this Inca'cao Intense Chocolate Hazelnut Spread you will find:

10% Caprylic acid (C8) derived from coconut: unlike long-chain fatty acids, MCTs (medium-chain triglycerides) bypass the gastrointestinal tract entirely and go directly to the liver for ketone production. It is also called 'the glucose of fats'. There are eleven different fatty acids in coconut. Four of them are MCTs: capronic acid (C6), caprylic acid (C8), capric acid (C10) and lauric acid (C12). C12 is technically an MCT, but the body processes it as a long-chain fatty acid. While fasting or eating a diet similar to fasting, such as a low-carb or keto diet, the body becomes catabolic (breaking down) and will naturally produce ketone bodies in the liver. There are three main types of ketone bodies: first the body makes acetoacetate (AcAc), then it converts it to beta-hydroxybutyrate (BHB) and when there is enough BHB, the rest explodes into acetone which we exhale or urinate. C8 is the most bioavailable to make ketones in the liver and gives the body an extra boost. Once the fat is modified, even in a state of catabolism, BHB is muscle protective. This is why you should not fast if you are not fat adapted because of the increased muscle loss (muscle protein converting to glucose).

10% Collagen: after water, collagen is the most abundant nutrient in the body. It makes up 35% of the protein content of the whole body. After the age of 25, the production of our own collagen decreases, which is why exogenous collagen is so crucial for long life. It is needed for bile production (33% glycine) to metabolize fat, skin elasticity and repair, your bones are 60% minerals but 90% of the protein matrix in your bones is collagen,... Our diet lacks collagen because today we eat mostly muscle meat rich in the amino acid methionine and poor in glycine. To counteract methionine, glycine is needed. Collagen is rich in amino acids of glycine, proline and hydroxyproline.

10% Ghee: we produce our own ghee, the ayruvedic one. This is well tolerated by people with lactose or casein sensitivity, packed with fat-soluble vitamins (A, D, E, K2), Omega 3 (DHA and EPA), conjugated linoleic acid (CLA), a natural trans fat in cancer protective benefits and reduced fat mass in healthy individuals. It is the richest source of the short-chain fatty acid 'butyrate' which nourishes healthy gut bacteria.

Macadamia oil: Omega 7 (palmitoleic acid) is a lipokine (king of fats). They work together with omega 3 and determine what omega 3 does in the body. Cold water fish contain a lot of omega 7 and 3 and this is why the omega 3 in those fish is so bioavailable to our bodies, because of the Omega 7. Palmitoleic acid dramatically reduces appetite and does so through the use of cholecystokinin (satiety hormone). They also improve overall insulin sensitivity (improved utilization of carbohydrates) by preventing beta cell apoptosis of insulin cells (cells that work with insulin don't die) and better utilization of insulin so that carbohydrates are not stored as much as fat. It also helps muscle cells use insulin better. This means carbohydrates are used more productively in the muscles and communicate better, rather than having elevated blood sugar levels for long periods of time. It causes a huge reduction in CRP (C-reactive protein), dramatic reduction in triglycerides, low oxidation of LDL, increased HDL. People should have a ratio of 6: 1: 1 monounsaturated fatty acid (MUFA) to polyunsaturated fatty acids (PUFA) and saturated fatty acids (SFA). Macadamia nut oil contains 85% MUFA and about 24% of that is palmitoleic acid. Monounsaturated fats, MTC and omega 3 (especially EPA and DHA) are a dream team for nutrition when it comes to losing body fat.

Raw chocolate: is an incredible superfruit. 100 g of dark chocolate contains 58% DV of magnesium, 68% DV of iron, 89% DV of copper and 98% DV of manganese ! Cocoa contains more phenolic antioxidants than most foods. It contains a wide range of antioxidants, including soluble phenolic compounds (phenolic acids, catechin, epicatechin, and proanthocyanidins), insoluble polyphenols, and methylxanthines. ORAC stands for "oxygen radical absorption capacity." It is a measure of the antioxidant activity of foods. 95.500 μmol TE / 100 g. Blueberries have only 4,669 μmol TE / 100 g, which is 20 times more and 237-519 mg of theobromine per 50 g!

Low glycemic index: except for type 1 and 2 diabetics, more than 50% of the population has low insulin resistance. Insulin is the most dominant hormone and is absolutely crucial for health, it is responsible for multiple functions, one of them is glycolysis (glucose oxidation). The counter hormone is Glucagon which is responsible for lipolysis (fat oxidation). When insulin is high, Glucagon secretion is completely suppressed in healthy individuals.

Prebiotic soluble fiber polydextrose: this has a low caloric value: about 1 kcal / g, and it is widely used as a filler and to replace the structure and texture of sucrose (table sugar). This soluble fiber has a glycemic index (GI) of 4 to 7.

In contrast to other fibers such as: soluble chicory fiber (known as inulin with a GI of 14, maximum consumption 60 g/day), soluble corn fiber (known as resistant maltodextrin with GI of 25, maximum consumption 45 g/day) or soluble tapioca fiber ( known as Isomalto-oligosaccharide with a GI of 35, maximum consumption 30 g/day).

We decided to use this synthetic prebiotic fibre Polydextrose over the ones mentioned above and started to reduce the use of those concentrated 'natural' fibres, with the exception of our caramel spreads. We stopped using marketing tricks like 'All Natural...'. Honey, cereals and bananas (ripe bananas have a GI of 130!) Are also 'natural' as is beet and cane sugar, therefore the overuse of 'natural sweeteners' causes insulin resistance and diabetes. Arsenic and gasoline are also natural if we want to go this way! We reduce the use of inulin, soluble corn and tapioca fiber because it causes so much bloating and soft or loose stools, some have a high GI and daily intake is so limited and causes a lot of stress on the body. Polydextrose has the highest daily intake of 90gr, is less stressful on the body and improves the gut flora and microbes much better by fermenting this prebiotic fiber into the 3 main short fatty acids (acetate, propionate and butyrate) that can affect systemic fatty acid metabolism by modulating gene expression of the host and providing a substrate for cellular catabolic and anabolic responses.

Natural sweetener:

Thaumatin is an African fruit, a protein that the body metabolizes like a protein, therefore it leaves no trace like other sweeteners and is completely safe.
Compared to stevia and monkfruit, this sweetener has a sweetness index of 3000 compared to sucrose (table sugar).

D-ribose: unlike glucose, which has a high glycemic index of 100, ribose has a negative glycemic index. In fact, ribose lowers plasma sugar levels, unlike sugars with 6 carbon atoms (table sugar)! So although ribose is pharmacologically an anti-sugar and does not contain glucose or fructose, it should be listed as a sugar in the Supplements Facts. Chemically it is a sugar, but functionally it does not act like a sugar because it is a 5-carbon sugar. Ribose is naturally produced in our bodies, it is an absolute requirement to make ATP, the main energy molecule of our cells. When cellular ATP is low, our cells are sick and cannot function. They cannot take care of their "housekeeping" tasks; they cannot make enzymes or muscle proteins or maintain the ion gradients of their cell membrane. In fact, low ATP levels can lead to cell death and premature aging. D-ribose also improves fatigue syndrome and phybromyalgia.

Erythritol: is a natural alcohol sugar with a molecule of 4 carbon atoms. It is quite different from other alcohol sugars and is very safe. With only 6% of the calories of sugar, it still contains 70% of the sweetness. It essentially passes through your system safely, untouched, with no metabolization because the body cannot break it down. There is no change in blood sugar or insulin levels when using erythritol because it has a glycemic index (GI) of only 1, unlike Glucose with a GI of 100.