Chocolate cream with collagen makadamiový olej, tahitská vanilka - 125 g
A delicious cream with a wonderful taste of quality chocolate and a perfect smooth consistency, which you can enjoy without regrets. It has a low glycaemic index, does not contain sugar and is therefore suitable for keto or low carb diets.
Why buy
Incacao 's decadent chocolate cream won't weigh down your digestion, plus it fits perfectly into your keto or low carb diet plan.
One of the key ingredients is caprylic acid from coconut (MCT) - read about MCT's health benefits here, followed by transfused ghee butter, rich in fat-soluble vitamins, omega 3 and linoleic acid, and macadamia oil (rich in omega 7).
The cream is also enriched with a collagen complex. It's great for pastries, as a filling for various desserts, as a sweet dip or just a spoonful when you're feeling hungry.
- The chocolate flavour of the cream comes from real raw chocolate, no artificial flavours.
- Raw chocolate is one of the so-called superfoods thanks to its rich content of minerals and antioxidants.
- The cream does not contain any glucose or fructose. It is gently sweetened by a combination of natural sweeteners - thaumatin, D-ribose and erythritol.
Main components
CAPRYLIC ACID (C8) derived from COCONUT 10%: belongs to the medium chain triglycerides, called MCT. These completely bypass the gastrointestinal tract and go directly to the liver for ketone production. Thanks to this, they give us energy almost immediately and for a long time. This process is otherwise also referred to as "glucose from fats".
There are eleven different fatty acids in coconut. Four of these are MCTs: caproic 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. During a fast or a low-carbohydrate or keto diet, the body naturally starts to create ketone bodies in the liver.
There are 3 main types of ketone bodies - first the body makes acetoacetate (AcAc), then converts it to beta-hydroxybutyrate (BHB) and when there is enough BHB, the rest is converted to acetone, which we exhale or urinate.
C8 is the most bioavailable for ketone formation in the liver and gives the body an extra boost.
COLAGEN 10%: after water, it is the most abundant nutrient in our body. They make up 35% of the total protein in our body. After the age of 25, however, its natural production in the body decreases, so it needs to be replenished externally.
It is required for bile production (33% glycine) for fat metabolism and skin elasticity and regeneration. It is also needed for bone building. Although 60% of the bone is made up of minerals, 90% of the protein matrix in bone is collagen.
However, the current diet is poor in collagen, because today we mainly eat lean muscle meat, which is high in the amino acid methionine and low in glycine. Glycine is needed to suppress methionine. Collagen is rich in the amino acids glycine, proline, hydroxyproline.
GHI 10%: Incacao uses its own cultured Ayurvedic ghee in its products, which is well tolerated even by people with lactose or casein sensitivity. It is full of fat-soluble vitamins (A,D,E,K2), omega 3 (DHA and EPA) and conjugated linoleic acid (CLA), a natural trans fat.
Linoleic acid is important for maintaining normal weight and reducing fat mass. It is also the richest source of the short-chain fatty acid 'butyrate', which nourishes beneficial gut bacteria.
MACADAMIC OIL: contains 85% monounsaturated fatty acids (MUFA) and about 24% palmitoleic acid.
Omega 7 (palmitoleic acid) is a lipokine (the king among fats) works in conjunction with omega 3 and virtually controls what omega 3's do in the body.
- Palmitoleic acid promotes a reduction in appetite due to the presence of cholecystokinin (satiety hormone).
- It also improves overall insulin sensitivity (better carbohydrate utilization) by preventing beta insulin cell apoptosis (cells that work with insulin don't die) and better insulin utilization so that carbohydrates don't get stored as much as fat.
- It also helps muscle cells use insulin better. This means that carbohydrates are used more productively and communicate better in the muscles, rather than raising blood sugar levels unnecessarily and for long periods of time.
- Palmitoleic acid also promotes CRP (C-reactive protein) reduction, triglyceride reduction, low LDL oxidation and HDL increase.
People should have a 6:1:1 ratio of monounsaturated fatty acids (MUFA) to polyunsaturated fatty acids (PUFA) to saturated fatty acids (SFA).
RAW CHOCOLATE: Pure chocolate is a superfood. 100g of pure chocolate contains 58% DDD magnesium, 68% DDD iron, 89% DDD copper and 98% DDD manganese.
Cocoa contains more phenolic antioxidants than most foods.
It contains a wide range of antioxidants that include soluble phenolic compounds (phenolic acids, catechin, epicatechin and proanthocyanidins), insoluble polymeric phenols and methylxanthines.
It has an ORAC value (oxygen radical absorbance capacity or measure of antioxidant activity of food) of 95 500 μmol TE/100 g. For example, the super antioxidant blueberry berries have only 4 669 μ mol TE/100 g.
Read more about the individual ingredients in the Ingredients tab.
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Additional parameters
| Category: | Nut butters and creams |
|---|---|
| Proč koupit: | Jedinečné složení vhodné pro zdravý životní styl, jakoukoliv dietu, při které se chce držet správná váha nebo zhubnout. Vyvinuto slavným belgickým gastronomem, Vincentem Bulteelem. |
| Výrobce: | Inca’valley |
| Země původu: | Belgie |
| Vhodné pro: | Bez lepku-Sugar Free-Lactose Free-Soy Free-GMO Free-Low Carb-Keto-Těhotné-Kojící |
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The story of the Belgian brand Incacao began in 1996, when its founder, Vincent Bulteel, answered a class teacher's obligatory question "what do you want to be when you grow up?" with the answer that he wanted to be a pastry chef. This dream lasted until the age of 12, when he decided to go to the Ter Groene Poorte pastry school in Bruges, Belgium. At just 15 years old, Vincent was already working in several pastry shops in his hometown of Oostende. After graduating from college, he spent some time travelling, working and gaining experience in different countries. He has worked with a number of pastry shops and also learned from a number of pastry masters. At the end of this work and training, Vincent was awarded the title of 'Compagnon Du Devoir'. To get it, he had to create a masterpiece/chef d'oeuvre, and he succeeded. Of the 100 students who started the training, only four completed it.
After completing his own studies, he began working as a full-time teacher in Bordeaux, France, at The Companions. He also advised his students on how to optimize their performance by using meditation, "power naps" etc., useful tools to improve their performance, in addition to pastry classes. He kept thinking about how to improve the world and help people, and became a certified nutrition and health counselor. He realised that the products he had been making were full of glucose and fructose, which only led to a rise in insulin, and decided to take a different approach.
So in 2018, he decided to start his own brand - Incacao. Incacao is not just any brand. Its founder sees it as a tribe, a home for personal development and a pleasant way to educate oneself. It's a place where employees are constantly growing, where they connect with each other and where the line between work and play is blurred.
