Topinulin® Aktiv
TOPINULIN ACTIVE WITH CHROMIUM AND IOD
DIET SUPPLEMENT
Intended for adults
REGULUJE PRAC ? GUT
ENHANCED DIET ? diabetics
I AM BREATHING
COMPOSITION
Jerusalem artichoke, bladderwrack fever, food flavor, magnesium stearate (anti-caking agent), chromium chloride.
HELIANTHUS TUBEROSUS L. (Jerusalem artichoke) 0.4 g
Content in one tablet:
- CHROM 10mcg, (100% of the recommended daily intake per day)
- JOD 37.5 mcg, (100% of the recommended daily intake per day)
The weight of the tablet: 0.5g
Topinulin Aktiv is a good diet supplement:
- in the prophylaxis of metabolism,
- with increased physical and mental strain (chronic fatigue),
- to maintain the proper intestinal microflora.
The preparation makes it possible to supplement the diet with ingredients supporting slimming. It is a natural product rich in fiber substances.
Inulin - the main ingredient of bulbous sunflower improves the intestinal flora and helps regulate intestinal function. Enriches the diet for diabetics, has a beneficial effect on the metabolism of fats, helps regulate the weight.
Iodine - indispensable for proper metabolism.
Chromium - regulates glucose metabolism and strengthens insulin action by stabilizing energy management. It inhibits appetite and has a positive effect on metabolism and also contributes to the reduction of adipose tissue. It is especially recommended for people with a tendency to gain weight.
THE STORAGE CONDITIONS
Keep the product out of reach of small children.
Protect against light and moisture.
HOW TO USE
1 tablet a day before eating with a small amount of liquid. It is recommended 2-3 cycles of 20-30 days. The interval between cycles is 2 weeks.
WARNINGS
Do not exceed recommended servings for consumption during the day.
Dietary supplement can not be used as a substitute for a varied diet.
During pregnancy and feeding, the decision to use should be consulted with your doctor.
PACKAGE
50 tablets
.
Manufacturer
Zakład Chemiczno-Farmaceutyczny "Farmapol" Spółka z o.o.
ul. St. Wojciech 29 61-749 Poznań
The main components of diabetic food are - like any carbohydrate, protein and fat
The? Carbohydrates
They are a nutrient widely distributed. They are found in pasta, potatoes, rice, bread, groats, corn, sweets and cakes. Carbohydrates are also used for sweetening and for cakes. Fruits and vegetables also contain certain amounts of carbohydrates.
Carbohydrate distribution on:
1 / The so-called fast-digestible carbohydrates, which are quickly digested in the digestive tract, include sugar, sweets, fruits and cakes. Ingestion causes a rapid increase in blood glucose.
2 / The so-called Slower digestible carbohydrates are found in bread, groats, pasta. They are especially recommended in diabetic patients because they cause a slow increase in blood glucose after ingestion.
Types of carbohydrates
1. Jednocukry: glucose, fructose, galactose - formed in the digestive tract as products of breakdown of disaccharides contained in fruits, vegetables, milk.
2. Dwucukry: the most popular have chemical names - sucrose, maltose, lactose, Most contain beet sugar or cane sugar, molasses, milk, fruits, vegetables
3. Complex carbohydrates (polysaccharides): starch, cellulose, hemicellulose. Most contain them - bread, flour products, legumes, tubers.
Meaning for the body
Carbohydrates are an important source of energy for our body.Some cells (red blood cells) can draw energy only from glucose, hence it is so important to provide carbohydrates in the diet. For glucose to be used by tissues, insulin (a pancreatic hormone) is usually necessary.
PROTEIN
They constitute an ingredient of such nutritional products as: meat including poultry, fish, sausages, legumes including soy, lentils, egg white.
The so-called. wholesome proteins:
Fish, poultry and other types of meat, milk, cheese, egg white
The so-called. partially valuable proteins:
Legumes, grain, vegetables, nuts
The importance of protein for our body
The presence of protein in the diet is necessary regardless of age, sex, physiological condition. The role of protein in our body is reduced primarily to the role of building material. This means that the protein provides building material for the construction of cells, tissues, organs. This material is amino acids formed in the intestine as a result of digestion of proteins. They are a product of breakdown of proteins in the intestine under the influence of digestive enzymes.
The protein delivered to the body is also used to produce enzymes, hormones and antibodies. This means that it is necessary for the metabolism (metabolism) to take place properly so that the body effectively defends itself against infections (antibodies).
The amount of protein in the diet
It is advisable that the full-blown protein constitutes 60-70% of the total protein content in the diet. Consuming only proteins of vegetable origin, and therefore defective, causes deficiency in the body of certain amino acids. Our body can not produce them alone. Hence, their deficiency arises. The amount of protein contained in the consumed products depends on, among others, age, additional diseases. A child requires a diet with high protein content due to the fast growth rate. A woman who is pregnant or nursing must provide protein for her child through her body. Changes in the protein content of the diet are necessary in some kidney diseases.
LIPIDS (FATS)
Lipids are an ingredient in many foods, not always visible to the naked eye. They are found in butter, cream, full-fat milk, lard, pork fat, cheese, meat, oils, olive oil and margarines. It is a series of substances whose common feature is their relative insolubility in water, while they remain soluble in the so-called organic solvents (ether, benzene).
Division - types of lipids
Lipids include: the so-called. specific fats, waxes, phospholipids, glycolipids, fatty aldehydes. As a result of metabolic changes, they may form, in certain circumstances, so-called ketone compounds (significant hyperglycemia, e.g. in a person with newly diagnosed type 1 diabetes). Depending on the source, the fats were divided into animal fats (butter, meat) and vegetable fats (oil, oils).
Fatty acids
Fat components are fatty acids, which, depending on the chemical structure, are divided into saturated fatty acids and unsaturated fatty acids. The group of saturated acids includes palmitic and stearic acids - they are commonly found in vegetable and animal fats, in addition peanutic acid contained in peanut oil. The unsaturated acids include: oleic acid - (monounsaturated fatty acid), which is abundantly present in rapeseed oil, olive oil; linoleic acid (polyunsaturated fat), which is abundant in sunflower, soy and maize oil; and timnodic acid (found in fish oils, e.g. in cod).
Meaning for the body
Lipids are an energy source important for the organism, they have a high energy value. They enable absorption in the intestine of vitamins referred to as fat-soluble vitamins. In view of the high content of lipids in the subcutaneous tissue and around the organs, they provide thermal insulation to our body. They are components of cells, they are found in plasma. Their high content in nerve tissue is important for proper conduction of stimuli along nerve fibers. Excessive consumption of foods and products with high fat content leads to the development of atherosclerosis.
Ed. dr n. med. Zofia Szczeklik-Kumala diabetologist
