Hazelnut butter cremeux
A unique nut butter with special hazelnuts from the Piedmont region of Italy, enriched with dried MCT oil and collagen of several types. Not to be missed in the pantry of any keto or low carb gourmet or nut butter lover.
Piedmont hazelnut butter from Incacao is unique because it is enriched with dried coconut MCT oil and multicollagen mix (collagens types I, II, III, IV, V and X.).
It also differs from competing nut butters in that it has cocoa butter added , which gives it a wonderfully creamy texture - the "cremeux" that 100% nut butters simply don't have. This makes it easy to spread on pastries, desserts, great as a dip, you can use it for cooking and baking.
You can use the nut butter to make a dip for spring rolls, for example, or dip pieces of vegetables in it. It's great in morning porridge or with homemade granola. It is also excellent as a filling or for spreading on various cakes, pancakes, etc. Or just spoon it on.
KEY INGREDIENTS
HOLY HAZELNUTS: rich in vitamin E (100 g of hazelnuts contain 15 mg of vitamin E). This fat-soluble vitamin is essential for the body's regenerative processes. It also helps protect mucous membranes and skin from free oxygen radicals.
Hazelnuts are also rich in manganese, which is important for the production of antioxidant enzymes. It is anti-inflammatory and promotes an increase in HDL cholesterol carriers.
MCT POWDER (70% C8/30% C10) FROM COCONUT: 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. Incacao only uses this type of MCT in its nut butters so that the nut content of the products is at least 80%. With liquid MCT, this would not be possible to achieve.
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.
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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-Soy Free-GMO Free-Low Carb-Keto-Paleo-Těhotné-Děti |
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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.
