CHUNKY™ CookiePRO [ 4 UNITS]

Delicious and crunchy cookies high in protein and with slow absorption carbohydrates. Handmade in the traditional way and suitable for vegetarians. Designed to make eating "between meals" easier and more versatile. Useful for athletes and active people who care about carrying out a healthy lifestyle and good eating habits for breakfast, mid-morning snack, mid-afternoon , trips or displacements.

CHUNKY COOKIEPRO by MTX | AMERICAN BAKERY are delicious cookies with pieces of white chocolate or dark chocolate and with 30% protein, slowly absorbed carbohydrates, low in sugar and with healthy fats (fatty acids from olive oil and medium chain triglycerides), making it a functional food with great practical benefits for elite athletes, amateurs, people with a fast pace of life, patients with high protein diets and those whose objective is to reduce the percentage of body fat and have functional aging. What does the PhD. Erben Melina (2016) regarding Enriched Flours?
Formulations of sliced ​​bread and cookies with acceptable physical and sensory characteristics and higher nutritional quality were developed. For this, soybean meal (HS), pea meal (HA) and whey protein concentrate (WPC) were used. Maximum replacement levels of wheat flour (HT) were established with each of the protein ingredients and experimental mixing designs were applied to analyze the use of these ingredients together. In order to obtain a good relationship between sensory quality and nutritional value, a response optimization process was applied. The formulations presented the following values ​​(expressed as percentages): HT: 88.8, HS: 8.2, HA: 0 and WPC: 3, for bread mold;and HT: 75, HS: 19, HA: 3 and WPC: 3, when working with cookies. In order to minimize the loss of nutritional quality, the conditions of temperature, baking time and amount of added water were optimized. The results found showed that the products obtained were sources of protein, with an increase in the content of dietary fiber, iron and calcium. Regarding protein quality, total and available lysine content, and also chemical score and protein digestibility corrected for amino acid content, results superior when compared to formulations made with 100 percent HT.Finally, the sensory analysis found that the mixture of incorporated ingredients was successful by not harming the quality and sensory acceptability of the products developed.
Reference: Erben, Melina (2016). Protein-enriched flours: effect of technological processing on the nutritional quality of baked goods. PhD in Food Science and Technology. URI: http://bibliotecavirtual.unl.edu.ar/tesis/handle/11185/807 How does Whey Protein act in our body?
WPC ultra microfiltered whey protein concentrate is possibly the highest quality type of protein that can be found in the market
What distinguishes this type of protein, and its special quality, is its production process.Unlike other processes, which either degrade the protein or do not have such high levels of purity, this process provides the most complete and natural protein, keeping most of the nutrients whey protein and its bioactive substances, allowing rapid assimilation and easy digestion (Kreider RB et al., 2010). Ultra-microfiltered whey protein concentrate is especially rich in glutamine and branched-chain amino acids (BCAAs), which has advantages such as: it plays a fundamental role in protein synthesis; in circumstances of high oxidative stress it prevents muscle loss; helps remove ammonia from the body, especially from the brain and muscles during exercise; has a pH buffering effect; prevents loss of muscle mass at rest or when performing intense aerobic work; nearly 25% of the amino acids in whey are BCAAs which provide an anabolic stimulus through metabolic pathways such as mTOR and MAPK.
What are they carbohydrates?
Carbohydrates or carbohydrates are organic substances that constitute the most abundant biomolecules in nature. These are made by plants and microorganisms from carbon dioxide and water, using solar energy.
Carbohydrates are made up of carbon, hydrogen and oxygen atoms, which in the vast majority of biomolecules in this group have a ratio of 2 H atoms by 1 of Oxygen, determining a general formula for carbohydrates (CH2O) n, where n can correspond to an amount between 3 and 7 carbon atoms. However, chemically there are other substances, such as ribose, classified within this group, which do not respond to this formula, and may even contain sulfur, nitrogen, or phosphorus atoms. Because of this, some authors use the term carbohydrates to refer to all the biomolecules that make up this group.
Carbohydrates are one of the essential macronutrients in food, whose fundamental advantage in energy metabolism lay in being the only macronutrient capable of giving energy without using oxygen. In addition, the fact that its molecule contains a high proportion of oxygen, (which is used in the oxidation processes), means that the need to supply this gas from the outside is less than when it is they degrade other macronutrients, especially fats.
The most basic molecules of carbohydrates are simple sugars (monosaccharides) such as glucose, fructose and galactose. When two simple sugars combine, disaccharides such as maltose, sucrose and lactose are formed. We can also find oligosaccharides (made up of 3 to 10 monosaccharides) and polysaccharides made up of from 10 to several hundred thousand monosaccharides.
Human beings can digest and assimilate some polysaccharides, such as vegetable starches, or edible starches, present in potatoes, beans, beets, legumes, cereals and grains, through from which products such as bread, pasta, etc. are made.
There is another type of indigestible polysaccharides such as cellulose, they are found exclusively in vegetables, constituting their structural parts (stems, fruit peels, seeds and leaves) , which stimulate the digestive and peristaltic processes
Glycogen is the largest polysaccharide synthesized from glucose by animal tissues.
The concept of glycemic index
It is a ranking of food classification, determined by the speed with which these determine elevations of blood glucose.
Origin of the concept of glycemic indexes:
The first classification of foods according to the glycemic index was carried out by Otto and Niklas (1980), who assessed the glycemic response to eating various foods.
In 1981 Dr. D. Jenkins of the University of Toronto, conducted a study in volunteers (non-diabetics) to assess the glycemia response after ingesting 62 different foods, rich in carbohydrates, and analyzed the blood glucose responses every 15 min during the 1st hour, and every 30 min during the 2nd hour, after consuming each of the selected foods. This is how he published the first list of glycemic indices corresponding to the 62 foods evaluated.
This work stimulated numerous investigations on the GI of foods, and the various foods, leading to the development of several reference tables, which despite certain controversies agree that the GI is a factor of great importance in food, not only for the treatment of pathologies such as diabetes, hyperlipidemia, or obesity, but also for all kinds of people, including athletes. The GI rankings applied to the foods studied can be used for both diabetics and healthy people.
Reference foods to classify the glycemic indices:
Originally the GIs of the foods were determined by comparing their response glycemic response with that caused by the consumption of a solution with 50 g of pure glucose, which is considered to trigger a standard glycemic response (GI = 100%), but this methodology was questioned because the solution was excessively sweet and could generate a delay in gastric emptying, which is why some scientists chose to take white bread (A portion that provides an amount of 50 g of "pure" carbohydrates) as a reference to establish the glycemic indexes (GI) of other foods. However, it has been proven that white bread generates a proportionally higher insulin response in relation to that triggered by the same amount of glucose or other foods,
Due to these two different methodologies to classify GIs, in the studies we found two reference foods, glucose and white bread, from which the GI of other foods is classified, establishing a ranking according to the speed with which these are theoretically assimilated into the blood.These two references can be adjusted proportionally, since the GI of white bread is on average 73% compared to that of glucose, so if glucose-based GIs are available, they must be multiplied the value by 1.37 and the equivalent for the classification based on white bread is obtained, and from the same if the indices based on white bread are available, fillets are multiplied by 0.73 to obtain the classification based on glucose
Because the glycemic index of food is a variable of great importance for controlling diet, especially for health, for its high relationship with the prevention of metabolic disorders such as type 2 diabetes, or others of cardiovascular origin, obesity, colon or breast cancer The control of the glycemic load of the diet, determined by the glycemic index and the carbohydrate content of the diet, is a fact or of fundamental interest, for nutrition.