Healthy

Low GI "Eu Zin" Mix

Mix suitable for a glycemic index diet*

DESCRIPTION

Mix for the preparation of bread and baked goods of high nutritional value

STRENGTHS

  • Suitable for a glycemic index diet*
  • Source of dietary fiber
  • Enriched (source) with:
  1. B vitamins (B1, B2, B3, B5, B6, B9, B12) and trace elements (Fe, Ca, K, P).
  2. B1 (Thiamine): Helps maintain proper nervous and digestive system function and regulate the metabolism, and promotes skin health.
  3. B2 (Riboflavin): Contributes to the proper nervous and digestive system function, promotes skin heath, supports cellular development and helps regulate the metabolism.
  4. B3 (Niacin): Contributes to the proper nervous and digestive system function, promotes skin heath, supports cellular development and helps regulate the metabolism.
  5. B5 (Pantothenic Acid): Helps regulate the metabolism and the hormone synthesis.
  6. B6 (Pyridoxine): Contributes to the immune system and to the regulation of the metabolism.
  7. B9 (Folic acid): Reduces the risk of children being born with brain or spinal cord defects.
  8. B12 (Cyanocobalamin): Essential for the normal formation of blood cells, the proper functioning of the nervous system and the regulation of the metabolism.
  9. Fe (Iron): Promotes blood formation and oxygen transfer to the body; it also promotes the immune system and the normal cognitive function.
  10. Ca (Calcium): Keeps bones and teeth strong and contributes to the maintenance of normal muscle function. 
  11. K (Potassium): Contributes to the normal functioning of the nervous system and maintains normal arterial blood pressure levels.
  12. P (Phosphorus): Keeps bones and teeth strong and contributes to the normal functioning of cell membranes.

 

*For a glycemic index diet, (contains resistant starch (14% of total starch in the final preparation), compliant with the EU regulation 432/2012, with regard to: “Replacing digestible starches with resistant starch in a meal contributes to a reduction in blood glucose rise after that meal”, which is demonstrated by a clinical study conducted by the diabetes center of the DIAGNOSTIC AND THERAPEUTIC CENTER OF ATHENS “HYGEIA” – ATHENS DIABETES CENTER.