Description
In this Inca ‘Caramel beurre salé’ Spread you will find:
10% Caprylic acid derived from coconut: other than long-chain fatty acids, MCT’s completely bypass the gastrointestinal tract and go straight to the liver for ketone production. It’s also called ‘the glucose of the fats’
10% Collagen : after water, collagen is the most abundant nutrient in the body. It makes up 35% of the whole body protein content. After the age of 25 we reduce the production of our own collagen, therefore exogenous collagen is so critical for longevity. It is needed for bile production ( 33% glycine) to metabolise fat, and increases 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 mainly eat muscle meat that is high in an amino acid methionine and low in glycine. To counteract Methionine, glycine is needed. Collagen is rich in Glycine, proline, hydroxyproline amino acids.
10% Ghee : rich in Vit A, D, E, K, omega 3, Conjugated linoleic acid (CLA)
Macadamia oil : Omega 7 ( Palmitoleic acid) is a lipokine (king of the fats) they control what other fats do in the body (like omega3 ), massive reduction in CRP (C-reactive protein), low LDL (low-density lipo-protein), high HDL (high-density lipo-protein)
Low Glycemic Index: more than 50% of the population has a small resistance to insulin. Insulin is the most dominant hormone and is absolutely critical for health, it is responsible for mutiple functions, one of which is glycolysis (glucose oxidation). Its counter hormone is Glucagon that is responsible for lipolysis (fat oxidation). If insulin is high, glucagon is inexpedient in a healthy person. Both can be used as fuel.
Zusto: is a Belgian sugar substitute replacement based on fibre, low glycemic index.
“The problem with most sugar replacements is the fact that they can produce a laxative effect and giving a lot of bloating. They are also not comfortable to work with. They don’t crystallise, and if they do it’s not the right time ( erythritol), they don’t caramelize and if they do, they become toxic (sweeteners) or evaporate (erythritol), they don’t bring texture or the taste will be far from the nice taste we find with sucrose. Making a high quality Caramel with a low GI, without the laxative effect, not toxic and tastes like sucrose is almost existent today.” Says our Pastry Chef, Vincent Bulteel. Zusto brings all of these together . Despite the fact that it has a GI of 22 ( glucose has a GI of 100!) it is limited for the first stage of Keto-adaptation because of ‘The Cephalic Phase’. Besides that, it is perfectly suitable during stage 2 (fat adapted) and stage 3 (flexible metabolism). We have chosen at Inca’cao to only use Zusto in our Caramel spread paste and have created a premium quality product that is not taxing for your metabolism yet still tastes amazing.
The cephalic phase of gastric secretion is mediated by the Vagus nerve and occurs before food enters the stomach, especially while it is being eaten. It results from the sight, smell, thought, or taste of food (especially with sweet flavors and smells). The greater the appetite, the more intense is the stimulation.
Scientific studies:
Macadamia oil
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5227969/
Polydextrose
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5509720/
https://www.intechopen.com/books/lipid-metabolism/polydextrose-in-lipid-metabolism
Ghee
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5947909/
Erythritol
https://www.ncbi.nlm.nih.gov/pubmed/8039489
