{"title":"Fit Food","description":null,"products":[{"product_id":"maka-konjak","title":"Konjak Flour","description":"\u003cp\u003e\u003cstrong\u003eThe use of konjak flour:\u003c\/strong\u003e\u003cbr \/\u003e\u003cbr \/\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\u003cli\u003e     Konjak can be used as a concentrated source of dietary fiber - mix a flat teaspoon with a glass of water and drink it immediately. Do not exceed 3 teaspoons a day.\u003c\/li\u003e\r\n\u003cli\u003e     Thickening sauces and dishes; mix a small amount of konjak with cold liquid (water, decoction, sauce), spread to a smooth consistency and add to the rest of the sauce you want to thicken (this way you will avoid lumps).\u003c\/li\u003e\r\n\u003cli\u003e     As in the case of sauces, use a konjak to thicken sweet sauces and creams\u003c\/li\u003e\r\n\u003cli\u003e     Konjak can be used for thickening low-fat ice cream\u003c\/li\u003e\r\n\u003cli\u003e     The thickening properties of konjak are activated in a warm temperature - never add a konjak to warm liquids.\u003c\/li\u003e\r\n\u003cli\u003e     Thickening sauces use 15 times less konjak than corn starch or potato flour. A bit really enough.\u003c\/li\u003e\r\n\u003c\/ul\u003e","brand":"Fit Food","offers":[{"title":"Default Title","offer_id":56258808873346,"sku":"2008070200641","price":24.8,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/5834.jpg?v=1769157304"},{"product_id":"agar-e406","title":"Agar E406 100g vegan thickener","description":"\u003cp style=\"text-align: justify;\"\u003e\u003cstrong\u003eAgar-agar is made from kelp\u003c\/strong\u003e (Rhodophyta), and is a gelling substance whose main ingredient is the sugar galactose, which is difficult for humans to digest. Agar-agar swells in cold water, while it dissolves well in water at about 90-100 °C, and solidifies to form a kind of gel at 40-50 °C. The solidified gel melts when reheated to 90-100 °C.\u003c\/p\u003e\r\n\u003cp style=\"text-align: justify;\"\u003eThe use and application of pork gelatin and agar are similar, gelatin is dissolved in hot water and left to cool, agar is dissolved in lazy water and then heated until boiling, about 15g of agar is sufficient for 500ml of water.\u003c\/p\u003e\r\n\u003cdiv class=\"w-full text-token-text-primary\" dir=\"auto\" data-testid=\"conversation-turn-216\" data-scroll-anchor=\"false\"\u003e\r\n\u003cdiv class=\"py-2 juice:py-[18px] px-3 text-base md:px-4 m-auto md:px-5 lg:px-1 xl:px-5\"\u003e\r\n\u003cdiv class=\"mx-auto flex flex-1 gap-3 text-base juice:gap-4 juice:md:gap-5 juice:lg:gap-6 md:max-w-3xl lg:max-w-[40rem] xl:max-w-[48rem]\"\u003e\r\n\u003cdiv class=\"group\/conversation-turn relative flex w-full min-w-0 flex-col\"\u003e\r\n\u003cdiv class=\"flex-col gap-1 md:gap-3\"\u003e\r\n\u003cdiv class=\"flex flex-grow flex-col max-w-full\"\u003e\r\n\u003cdiv data-message-author-role=\"user\" data-message-id=\"aaa29976-d59d-4381-9823-51a4ecd18546\" dir=\"auto\" class=\"min-h-[20px] text-message flex flex-col items-start whitespace-pre-wrap break-words [.text-message+\u0026amp;]:mt-5 juice:w-full juice:items-end overflow-x-auto gap-2\"\u003e\r\n\u003cdiv class=\"flex w-full flex-col gap-1 juice:empty:hidden items-end rtl:items-start\"\u003e\r\n\u003cdiv class=\"relative max-w-[70%] rounded-3xl bg-[#f4f4f4] px-5 py-2.5 dark:bg-token-main-surface-secondary\"\u003e\r\n\u003ch3\u003eDifferent manufacturers give different caloric values for dry agar-agar powder - where do these differences come from and which value is closest to reality?\u003c\/h3\u003e\r\n\u003cp\u003eDifferences in the quoted caloricity of dry agar-agar powder by different manufacturers may be due to several factors:\u003c\/p\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cdiv class=\"w-full text-token-text-primary\" dir=\"auto\" data-testid=\"conversation-turn-217\" data-scroll-anchor=\"true\"\u003e\r\n\u003cdiv class=\"py-2 juice:py-[18px] px-3 text-base md:px-4 m-auto md:px-5 lg:px-1 xl:px-5\"\u003e\r\n\u003cdiv class=\"mx-auto flex flex-1 gap-3 text-base juice:gap-4 juice:md:gap-5 juice:lg:gap-6 md:max-w-3xl lg:max-w-[40rem] xl:max-w-[48rem]\"\u003e\r\n\u003cdiv class=\"group\/conversation-turn relative flex w-full min-w-0 flex-col agent-turn\"\u003e\r\n\u003cdiv class=\"flex-col gap-1 md:gap-3\"\u003e\r\n\u003cdiv class=\"flex flex-grow flex-col max-w-full\"\u003e\r\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"3d327c0f-3f49-4ac5-8196-b374afd0213a\" dir=\"auto\" class=\"min-h-[20px] text-message flex flex-col items-start whitespace-pre-wrap break-words [.text-message+\u0026amp;]:mt-5 juice:w-full juice:items-end overflow-x-auto gap-2\"\u003e\r\n\u003cdiv class=\"flex w-full flex-col gap-1 juice:empty:hidden juice:first:pt-[3px]\"\u003e\r\n\u003cdiv class=\"markdown prose w-full break-words dark:prose-invert light\"\u003e\r\n\u003col\u003e\r\n\u003cli\u003e\r\n\u003cp\u003e\u003cstrong\u003eProduction method:\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\u003cli\u003eDifferent methods of extracting and processing agar-agar can affect its composition and caloric content. Purification and drying processes may vary from manufacturer to manufacturer.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003c\/li\u003e\r\n\u003cli\u003e\r\n\u003cp\u003e\u003cstrong\u003eSource of raw material:\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\u003cli\u003eAgar-agar is derived from various species of red seaweed. Different species of algae may have a slightly different chemical composition, which can affect the caloric content of the final product.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003c\/li\u003e\r\n\u003cli\u003e\r\n\u003cp\u003e\u003cstrong\u003eWater and non-nutritive content:\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\u003cli\u003eAgar-agar may contain certain amounts of water, mineral salts and other non-nutritive ingredients. Differences in the content of these ingredients can affect the reported caloric content.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003c\/li\u003e\r\n\u003cli\u003e\r\n\u003cp\u003e\u003cstrong\u003eMeasurement accuracy and rounding:\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\u003cli\u003eDifferent manufacturers may use different methods to measure caloric content and round off values differently. Even small differences in rounding can lead to different results.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003c\/li\u003e\r\n\u003c\/ol\u003e\r\n\u003cp\u003eDry agar-agar has a very low caloric value because it consists mainly of water-soluble fibers (polysaccharides), which are difficult for the human body to digest, like fiber. Typical caloric values reported for agar-agar range from 10 to 50 kcal per 100 grams, reproducible scientific studies analyzing the digestibility of \u003cstrong\u003eagar-agar\u003c\/strong\u003e suggest that practically (i.e., taking into account the average digestibility of an adult human) \u003cstrong\u003eagar-agar has about 20-30 kcal per 100 grams of dry powder\u003c\/strong\u003e. This is the value closest to the truth for most commercial agar-agar products on the market.\u003c\/p\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e","brand":"Fit Food","offers":[{"title":"Default Title","offer_id":56259413279106,"sku":"5906952919832","price":14.06,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/14534.jpg?v=1769164443"},{"product_id":"100-czysty-erytrytol-bez-dodatkow-naturalny-slodzik-bez-kalorii","title":"100% natural erythritol","description":"\u003ch3\u003e\u003cspan id=\"result_box\" lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"Erytrol to zdrowa i naturalna alternatywa dla cukru.\"\u003eErythrol is a healthy and natural alternative to sugar.\u003c\/span\u003e\u003c\/span\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"Erytrol to zdrowa i naturalna alternatywa dla cukru.\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"Erytrol to zdrowa i naturalna alternatywa dla cukru.\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr \/\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"Erytrol to zdrowa i naturalna alternatywa dla cukru.\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"Jest niemal tak słodki jak zwykły cukier - jego smak jest bardzo zbliżony do cukru trzcinowego, ma formę kryształków tak jak cukier stołowy i stosuje się go dokładnie tak samo.\"\u003eIt is almost as sweet as plain sugar - its taste is very similar to cane sugar, has crystalline form like sugar and is used exactly the same way. \u003c\/span\u003e\u003cspan title=\"W przeciwieństwie do wielu słodzików erytrytol nie ma żadnego posmaku - jest po prostu słodki jak cukier.\"\u003eUnlike many sweeteners, erythritol \u003cstrong\u003ehas no taste\u003c\/strong\u003e - it is just as sweet as sugar. \u003c\/span\u003e\u003cspan title=\"Jednocześnie nie zmienia swojego smaku w wysokich temperaturach, dzięki czemu można go bezpiecznie stosować do pieczenia.\"\u003eAt the same time,\u003cstrong\u003e it does not change its taste at high temperatures,\u003c\/strong\u003e so it can be safely used for baking.\u003cbr \/\u003e\u003cbr \/\u003e\u003c\/span\u003e\u003cspan title=\"Erytrol należy do grupy alkoholi cukrowych - to nieprzyswajalna przez ludzki organizm hybryda węglowodanów i alkoholu (oczywiście nie zawiera etanolu, powodującego stan upojenia alkoholowwego).\"\u003eErythrol belongs to the group of sugar alcohols - it is not a human carbohydrate and alcohol hypochondria (of course it does not contain ethanol, which causes alcohol intoxication). \u003c\/span\u003e\u003cspan title=\"Najpopularniejsze alkohole cukrowe (zwane inaczej poliolami) to sorbitol, ksylitol i maltitol - e. odróżnia od nich przede wszystkim zerowa kaloryczność!\"\u003eThe most commonly used sugar alcohols (also called polyols) are sorbitol, xylitol and maltitol, which distinguish them primarily from \u003cstrong\u003ezero calories.\u003c\/strong\u003e\u003cbr \/\u003e\u003cbr \/\u003e\u003c\/span\u003e\u003cspan title=\"Ta naturalnie słodka substancja występuje naturalnie w winogronach, melonach i gruszkach, a także w niektórych gatunkach grzybów;\"\u003eThis naturally occurring sweet substance occurs naturally in grapes, melons and pears, as well as in some species of mushrooms; \u003c\/span\u003e\u003cspan title=\"od 1990 jest uzyskiwany w wyniku fermentacji glukozy przez specjalne szczepy drożdży.\"\u003eSince 1990 it has been produced by fermentation of glucose by specific strains of yeast. \u003c\/span\u003e\u003cspan title=\"Dzięki swojej unikalnej strukturze chemicznej e. nie ulega trawieniu przez ludzkie enzymy trawienne i jest niemal w całości niemetabolizowany - ulega wydaleniu z organizmu w niezmienionej postaci w ciągu 24 godzin przez układ moczowy.\"\u003eThanks to its unique chemical structure e. It is not digested by human digestive enzymes and is almost non-metabolized - it is expelled from the body unchanged within 24 hours via the urinary tract.\u003cbr \/\u003e\u003cbr \/\u003e\u003c\/span\u003e\u003cspan title=\"Wiele osób odczuwa dolegliwości ze strony układu trawiennego w przypadku nadmiernego spożycia popularnych alkoholi cukrowych - większość e. wchłaniana jest błyskawicznie z jelita cienkiego wprost do układu krwionośnego i nie trafia do jelita grubego, gdzie żyją bakterie, które mogłyby go rozłożyć.\"\u003eMany people suffer from digestive tract problems in the case of excessive consumption of common sugar alcohols - most e are rapidly absorbed from the small intestine directly into the bloodstream and do not reach the large intestine where bacteria live that could spread.\u003cbr \/\u003e\u003cbr \/\u003e\u003c\/span\u003e\u003cspan title=\"Ten słodzik bez kalorii ma dodatkową zaletę - w przeciwieństwie do tradycyjnego cukru stołowego, nie stanowi pożywki dla bakterii bytujących w jamie ustnej i dzięki temu jest przydatny w zapobieganiu próchnicy.\"\u003eThis non-calorie sweetener has the additional advantage - unlike traditional table sugar, it does not provide a nutrient for bacteria in the mouth and is therefore useful in \u003cstrong\u003ethe prevention of caries.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"Ten słodzik bez kalorii ma dodatkową zaletę - w przeciwieństwie do tradycyjnego cukru stołowego, nie stanowi pożywki dla bakterii bytujących w jamie ustnej i dzięki temu jest przydatny w zapobieganiu próchnicy.\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr \/\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"Ten słodzik bez kalorii ma dodatkową zaletę - w przeciwieństwie do tradycyjnego cukru stołowego, nie stanowi pożywki dla bakterii bytujących w jamie ustnej i dzięki temu jest przydatny w zapobieganiu próchnicy.\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"Ten słodzik bez kalorii ma dodatkową zaletę - w przeciwieństwie do tradycyjnego cukru stołowego, nie stanowi pożywki dla bakterii bytujących w jamie ustnej i dzięki temu jest przydatny w zapobieganiu próchnicy.\"\u003e\u003c\/span\u003e\u003cspan title=\"Najwżniejsze cechy erytrolu:      \"\u003eThe most important features of erythritol:\u003c\/span\u003e\u003c\/span\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"Najwżniejsze cechy erytrolu:      \"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr \/\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"Najwżniejsze cechy erytrolu:      \"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"Najwżniejsze cechy erytrolu:      \"\u003e\u003c\/span\u003e\u003cspan title=\"100% naturalny     \"\u003e100% natural\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"100% naturalny     \"\u003e\u003c\/span\u003e\u003cspan title=\"zero kalorii     \"\u003ezero calories\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"zero kalorii     \"\u003e\u003c\/span\u003e\u003cspan title=\"smakuje i wygląda jak cukier     \"\u003etastes and looks like sugar\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003ed\u003cspan title=\"nie podnosi poziomu cukru we krwi (IG = 0)     \"\u003eoes not raise blood sugar (IG = 0)\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"nie podnosi poziomu cukru we krwi (IG = 0)     \"\u003ec\u003c\/span\u003e\u003cspan title=\"może być używany z posiłkami proteinowymi     \"\u003ean be used with protein meals\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"może być używany z posiłkami proteinowymi     \"\u003e\u003c\/span\u003e\u003cspan title=\"działa jako przeciwutleniacz w organizmie     \"\u003eacts as an antioxidant in the body\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003ei\u003cspan title=\"nie wywołuje dolegliwości układu trawiennego     \"\u003et does not cause ailments of the digestive system\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"nie wywołuje dolegliwości układu trawiennego     \"\u003e\u003c\/span\u003e\u003cspan title=\"nieszkodliwy dla zębów\"\u003eharmless to the teeth\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"nieszkodliwy dla zębów\"\u003e\u003c\/span\u003e\u003cspan title=\"Er.\"\u003eErithritol is e\u003c\/span\u003e\u003cspan title=\"jest szczególnie polacany dla:      \"\u003especially good for:\u003c\/span\u003e\u003c\/span\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"jest szczególnie polacany dla:      \"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"jest szczególnie polacany dla:      \"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr \/\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"jest szczególnie polacany dla:      \"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"jest szczególnie polacany dla:      \"\u003ea\u003c\/span\u003e\u003cspan title=\"wszystkich, którzy przechodzą leczenie dietetyczne oraz osób chcących się pozbyć zbędnych kilogramów     \"\u003ell those who undergo dietary treatment and those who want to get rid of unnecessary kilograms\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"wszystkich, którzy przechodzą leczenie dietetyczne oraz osób chcących się pozbyć zbędnych kilogramów     \"\u003ef\u003c\/span\u003e\u003cspan title=\"osób nietolerujących fruktozy oraz laktozy, gdyż nie zawiera fruktozy i nie jest zamieniany na fruktozę w organizmie.\"\u003eructose intolerant and lactose free, as it does not contain fructose and is not converted to fructose in the body. \u003c\/span\u003e\u003cspan title=\"Nie zawiera glutenu i laktozy.     \"\u003eContains no gluten and lactose.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"Nie zawiera glutenu i laktozy.     \"\u003ed\u003c\/span\u003e\u003cspan title=\"diabetyków, ponieważ nie podnosi poziomu cukru we krwi     \"\u003eiabetics, because it does not raise blood sugar\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"diabetyków, ponieważ nie podnosi poziomu cukru we krwi     \"\u003ep\u003c\/span\u003e\u003cspan title=\"osób zakażonych Candida, gdyż nie jest pożywką dla drożdżaków oraz chorujących na celiakię.      \"\u003eeople who are infected with Candida because it is not a nutrient for yeast and celiac disease.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"osób zakażonych Candida, gdyż nie jest pożywką dla drożdżaków oraz chorujących na celiakię.      \"\u003ee\u003c\/span\u003e\u003cspan title=\"wszystkich dbających o profilaktykę jamy ustnej – nie powoduje próchnicy\"\u003everyone who cares for oral prevention - does not cause caries\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"Stosowanie erytrytolu      \"\u003eUse of erythritol\u003c\/span\u003e\u003c\/span\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"Stosowanie erytrytolu      \"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr \/\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"Stosowanie erytrytolu      \"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"Stosowanie erytrytolu      \"\u003e\u003c\/span\u003e\u003cspan title=\"Słodkość e. odpowiada  75% słodkości  cukru.\"\u003esweetness e. Corresponds to 75% sweetness of sugar. \u003c\/span\u003e\u003cspan title=\"Należy zatem w przepisach zastąpić 100 g cukru od 120 g do 140 g eryt.     \"\u003eIt should therefore be replaced by 100 grams of sugar from 120 grams to 140 grams of eryt.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"Należy zatem w przepisach zastąpić 100 g cukru od 120 g do 140 g eryt.     \"\u003eq\u003c\/span\u003e\u003cspan title=\"Ilość er.\"\u003euantity er. \u003c\/span\u003e\u003cspan title=\"nie powinna przekraczać jednej piątej, tzn. powinna stanowić  około 20% wszystkich składników.\"\u003eshould not exceed one fifth, ie it should account for about 20% of all components. \u003c\/span\u003e\u003cspan title=\"{Przykład: Tort o wadze jednego kilograma nie powinien zawierać więcej niż 200g er.}\"\u003e{Example: A cake of one kilogram should not contain more than 200g.}\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"Er.\"\u003eErithritol\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"Er.\"\u003e \u003c\/span\u003e\u003cspan title=\"w ciastach drożdżowych\"\u003ein yeast cakes\u003c\/span\u003e\u003c\/span\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"w ciastach drożdżowych\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr \/\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"w ciastach drożdżowych\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"Jeśli w cieście drożdzżowym użyjesz er.\"\u003eIf you use yeast in yeast dough. \u003c\/span\u003e\u003cspan title=\"zamiast cukru, to może się zdarzyć, że na początku ciasto będzie wolniej rosło - wystarczy wydłużyć czas, a ciasto podrośnie.\"\u003eInstead of sugar, it may happen that at the beginning of the cake will grow slower - just increase the time, and the cake will increase.\u003cbr \/\u003e\u003c\/span\u003e\u003cspan title=\"Dżem  z er.\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"Dżem  z er.\"\u003eJam with\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"Er.\"\u003eErithritol\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"Dżem  z er.\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"Dżem  z er.\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"Dżem  z er.\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr \/\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"Dżem  z er.\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan lang=\"en\" xml:lang=\"en\"\u003e\u003cspan title=\"Przygotowując domowy dżem słodzony er.\"\u003ePreparing homemade jam sweetened. \u003c\/span\u003e\u003cspan title=\"najczęściej stosuje się proporcje  4:1 , tzn.  do 1 kg owoców dodaje się  250 g er.\"\u003eThe ratio is 4: 1, ie up to 1 kg of fruit is added 250 g er.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Fit Food","offers":[{"title":"Default Title","offer_id":56262161760642,"sku":"c0590527936701","price":9.72,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/5800.jpg?v=1769181813"},{"product_id":"naturalna-guma-ksantanowa-e415-sloik-05kg","title":"Xanthan gum E-415","description":"\u003cp\u003eHandy pack - xanthan gum in a 0.5kg screw jar.\u003cbr \/\u003e\u003cbr \/\u003e\u003cstrong\u003eXanthan gum (or dextran gum or gellan gum)\u003c\/strong\u003e is a natural plant-derived gum from polysaccharides, rich in fiber and almost fat-free.\u003cbr \/\u003e\u003cbr \/\u003eXanthan gum is soluble in water, has excellent thickening properties.\u003cbr \/\u003e\u003cbr \/\u003eAdding xanthan gum to food decreases its caloric content per unit volume, increases fiber content and filling properties (fullness after meal). Xanthan gum binds a lot of water and can also be used as a fat substitute - ie as a plant thickener and stabilizer.\u003cbr \/\u003e\u003cbr \/\u003eXanthan flour is soluble in cold and warm water, in milk, in sweet and salty liquors and in liquors with a concentration of \u0026lt;20%.\u003cbr \/\u003e\u003cbr \/\u003eXanthan-flavored foods have a stable acid \/ alkaline resistant (pH 1-13), temperature and stirring.\u003cbr \/\u003e\u003cbr \/\u003eProducts that are thickened with xanthan gum can either be heated or freeze.\u003cbr \/\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eApplication and dosing of xanthan gum\u003c\/strong\u003e\u003cbr \/\u003e\u003cbr \/\u003eDepending on the chemical properties of the concentrated substance and the density you want to get in the finished meal:\u003cbr \/\u003e\u003cbr \/\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e    Below 0.25 g \/ kg: fermented milk drinks (buttermilk, kefir, curd)\u003c\/li\u003e\n\u003cli\u003e    Below 2 g \/ kg: unfermented milk drinks (shake, yogurt, milk cocktail)\u003c\/li\u003e\n\u003cli\u003e    Below 3 g \/ kg: dessert, jelly, jelly\u003c\/li\u003e\n\u003cli\u003e    Below 5 g \/ kg: tomato sauce, cottage cheese desserts, cheese, cheeses, yoghurt sauces and mayonnaise\u003c\/li\u003e\n\u003cli\u003e    Below 6 g \/ kg: fruit and vegetable sauces and creams, canned vegetables, desserts\u003c\/li\u003e\n\u003cli\u003e    Below 10 g \/ kg: jams, jellies and marmalades, fruit glazes, ice cream, low fat cheese\u003c\/li\u003e\n\u003cli\u003e    Below 10 g \/ kg: mixture of butter and vegetable fats\u003c\/li\u003e\n\u003cli\u003e    Below 12.5 g \/ kg: Low fat homogenised cheese\u003c\/li\u003e\n\u003cli\u003e    Below 20 g \/ kg: vegetable pastes\u003c\/li\u003e\n\u003cli\u003e    Below 35 g \/ kg: Salad dressings, low fat mayonnaise\u003c\/li\u003e\n\u003cli\u003e    As needed: bread, cakes, food additives, desserts, pastries and iced coffee, soft drinks and fruit with fruit particles.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Fit Food","offers":[{"title":"Default Title","offer_id":56262978339202,"sku":"a22008070201889","price":52.58,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/7411.jpg?v=1769193658"},{"product_id":"chia-szalwia-hiszpanska-sloik-05kg","title":"Chia Sage Spanish","description":"\u003cp\u003e\u003cstrong\u003eChia\u003c\/strong\u003e, that is, Spanish sage seed is a natural source of fiber known in the Aztecs.\u003cbr \/\u003e\u003cbr \/\u003e \u003cbr \/\u003e\u003cstrong\u003eBenefits of dividing seeds:\u003c\/strong\u003e\u003cbr \/\u003e\u003cbr \/\u003e+ Improve metabolism, cleanse the body of toxins, help to lose weight.\u003cbr \/\u003e\u003cbr \/\u003e+ They are the perfect source of easily digestible protein.\u003cbr \/\u003e\u003cbr \/\u003eThey contain a number of vitamins and micronutrients including vitamins E, B1, B3, calcium, phosphorus, magnesium, iron, zinc and niacin.\u003cbr \/\u003e\u003cbr \/\u003eSlow down the conversion of polysaccharides into sugars, thus preventing sugar fluctuations.\u003cbr \/\u003e\u003cbr \/\u003e+ Rich source of Omega-3 acids\u003cbr \/\u003e\u003cbr \/\u003e+ A rich source of antioxidants\u003cbr \/\u003e\u003cbr \/\u003e+ They prolong the hydration of the body, thanks to the absorption properties. They absorb excess water and gradually release it to maintain the ionic balance.\u003cbr \/\u003e\u003cbr \/\u003e+ Accelerate muscle regeneration\u003cbr \/\u003e\u003cbr \/\u003e+ They are naturally gluten free\u003cbr \/\u003e\u003cbr \/\u003e \u003cbr \/\u003e\u003cbr \/\u003e\u003cstrong\u003eHow to eat chia seeds?\u003c\/strong\u003e\u003cbr \/\u003e\u003cbr \/\u003eThe recommended dose is 3 teaspoons of seeds per day. They can be sprinkled with salads or added to desserts. When consuming chia seeds, drink 2 liters of water a day.\u003cbr \/\u003e\u003cbr \/\u003e \u003cbr \/\u003e\u003cbr \/\u003e\u003cstrong\u003eHow to prepare a foam-jelly with a split?\u003c\/strong\u003e\u003cbr \/\u003e\u003cbr \/\u003eThe best result is the consumption of foam-jelly, which is made in a ratio of 9: 1 - on 9 parts of water we give 1 part of the seeds. The jelly can be stored in the refrigerator, but it is most efficient when it is fresh. It can be added to yogurt, oatmeal, jams in half to half. We will get a dish with a soft texture. Foam is a natural emulsifier, it can be added to dishes instead of fat, then it is best to do it in a ratio of 8: 1\u003cbr \/\u003e\u003cbr \/\u003e\u003cbr \/\u003e\u003cbr \/\u003e\u003c\/p\u003e","brand":"Fit Food","offers":[{"title":"Default Title","offer_id":56263006093698,"sku":"a22008070201890","price":19.79,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/7412.jpg?v=1769193690"},{"product_id":"cookier-puder-zero-kalorii-100-erytrol-w-pudrze","title":"Cookier Puder - pure powdered erythritol 0,5kg","description":"\u003cp style=\"text-align:justify;\"\u003e\u003cspan\u003eCookier Puder, i.e. the calorie-free equivalent of powdered sugar, round zero calories and perfect baking.\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp style=\"text-align:justify;\"\u003e\u003cspan\u003eErytrol has become the most popular sugar substitute, has long ago marginalized xylitol - no wonder, because erytrol is sweet, natural, safe, has 70% sugar sweetness and is completely calorie free!\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp style=\"text-align:justify;\"\u003e\u003cspan\u003eCookier Puder tastes and looks like powdered sugar and you can replace sugar in all your pastries and desserts with it. Cookier Puder is the perfect substitute for powdered sugar without calories, because it is sweet and delicious - unlike sweeteners such as stevia, it doesn't leave a bitter aftertaste, it is also easy to use because you just use it as much as sugar! It has a naturally sweet taste, does not change the taste of dishes, it is resistant to high temperatures.\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp style=\"text-align:justify;\"\u003e\u003cspan\u003eCookier Puder is 100% pure erythritol, does not contain any fillers, no artificial ingredients, no preservatives or artificial flavors, and yet it has zero calories, glycemic index IG = 0 and does not cause jumps in glucose or insulin.\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp style=\"text-align:justify;\"\u003e\u003cspan\u003eThe use of erythrole in dietary recipes can be a bit embarrassing - when heated, erytrole tends to draw water out of the other ingredients, as a result, baked goods come with water, and it often happens. The use of powdered erytrole makes baking easier without sugar, because the small, dusty particles of erytrole form a more stable structure with egg particles (the chemical name of these particles in proteins is surfactants), more resistant to high temperatures. Remember to add erytrole to the foam whipped from eggs or proteins gradually, durability and stability of the structure will be prolonged by adding a pinch of salt and a bit of acid to the proteins, e.g. in the form of lemon juice or potassium tartrate (it's as famous as the mysterious cream of tartar), and if you are still afraid that not everything will go according to plan, you can give to the mass a small teaspoon of starch or potato flour, which will additionally pull out any excess water from the dough, making it evenly baked, the meringue will not fall or will not approach a puddle of water.\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp style=\"text-align:justify;\"\u003e\u003cspan\u003eIf you are looking for a way to make the perfect meringue without sugar, use our guide and avoid our mistakes;)\u003c\/span\u003e\u003c\/p\u003e","brand":"Fit Food","offers":[{"title":"Default Title","offer_id":56270827585922,"sku":"80558055","price":15.73,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/28988.jpg?v=1769400246"},{"product_id":"skinnylicious-cocoa-kakao-odtluszczone-1-tluszczu","title":"Skinnylicious Cocoa 1% fat - ultra skimmed cocoa powder","description":"\u003cp\u003e\u003cspan\u003eDue to the prolonged unavailability of the Skinny Body Cocoa, we offer an alternative, highly defatted \u003cstrong\u003eSkinnylicious Cocoa 1% fat\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan\u003eNormal skimmed cocoa contains about 10-12% fat and provides about 300kcal - 320kcal in 100g. Skinnylicious Cocoa 1% cocoa is the lowest calorie cocoa on the market, and at the same time cocoa with the lowest fat content - the advanced skimming process of cocoa beans allows fat content reduction to just 1% - no other cocoa is so low in fat \u0026amp; calories!\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eExtremely defatted Skinnylicious Cocoa 1% fat\u003c\/strong\u003e is produced in Belgium from cocoa beans from Africa, has an intense aroma, has a brown-redish color and intense flavor. The carrier of the taste characteristic of cocoa and chocolate is cocoa protein, and not cocoa fat - therefore, despite the intensive degreasing and low calorific value, cocoa retains its flavor and tastes the same in dishes, baked goods or home-made chocolate as cocoa with a standard fat content.\u003c\/span\u003e\u003c\/p\u003e\r\n\u003ch4\u003e\u003cspan\u003eSkinnylicious Cocoa 1% fat compared to regular skim cocoa *:\u003c\/span\u003e\u003c\/h4\u003e\r\n\u003cul\u003e\r\n\u003cli\u003e\u003cspan\u003e10 times less fat\u003c\/span\u003e\u003c\/li\u003e\r\n\u003cli\u003e\u003cspan\u003e10 times less saturated fat\u003c\/span\u003e\u003c\/li\u003e\r\n\u003cli\u003e\u003cspan\u003e20% less calories\u003c\/span\u003e\u003c\/li\u003e\r\n\u003cli\u003e\u003cspan\u003e7% more protein\u003c\/span\u003e\u003c\/li\u003e\r\n\u003cli\u003e\u003cspan\u003e15% more fiber\u003c\/span\u003e\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\u003cspan\u003e* \u003cem\u003eNutritional values ​​per 100g Skinnylicious Cocoa 1% compared to the average nutritional value of skimmed cocoa on the example of Wedel dark cocoa from Ghana with reduced fat content and DecoMorreno Cocoa with reduced fat content\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Fit Food","offers":[{"title":"Default Title","offer_id":56270973927810,"sku":"5903678026233","price":27.88,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/70592.jpg?v=1769414175"},{"product_id":"pektyny-jablkowo-cytrusowe-50g-100-naturalna-substancja-zelujaca","title":"Apple-citrus pectins 50g, 100% natural gelling agent","description":"\u003cp\u003eApple pectin - a natural gelling agent for the preparation of homemade jams, preserves, jam, marmalades and jelly without sugar.\u003cbr \/\u003e\u003cbr \/\u003eApple pectin does not contain sugar, allergens or preservatives.\u003c\/p\u003e\r\n\u003cp style=\"text-align: justify;\"\u003ePectins are the general name of compounds with a carbohydrate structure (polysaccharides, polysaccharides), included in the water-soluble dietary fiber, they can be found in the walls of some plants, e.g. in the peel of apples or citrus, and it is from these fruits that they are most often obtained on an industrial scale, they are commonly used as vegan, natural gelling and thickening substances in food proudkts, especially in fruit preserves and dietary products\u003c\/p\u003e\r\n\u003ch3 style=\"text-align: justify;\"\u003ePectins have a gelling effect under strictly defined conditions:\u003c\/h3\u003e\r\n\u003cul\u003e\r\n\u003cli\u003epectins do not like solutions with high calcium content - they are not suitable, among others for gelling dairy products, yoghurts, cheesecakes or ice cream\u003c\/li\u003e\r\n\u003cli\u003epectins like an acidic environment, they are most active in solutions with a pH of 2.8-4.7 - unlike, for example, agar, which works badly with sour fruit, it is difficult, for example, to gel agar cranberries or citrus\u003c\/li\u003e\r\n\u003cli\u003epectins do not gel in solutions with a high alcohol content;\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp style=\"text-align: justify;\"\u003eThe gelling properties of pectins start to activate at 80-85 ° C, which means that it should be simmered, stirring occasionally, after reaching the boiling point, the solution can still be boiled if required by the recipe, but this will not increase the strength gel the intensity of gelation only occurs during cooling, it takes up to 24 hours to obtain the final texture at room temperature.\u003c\/p\u003e\r\n\u003cp style=\"text-align: justify;\"\u003eIn practice, this means that pectin thickened with pectin, while it is warm in the pot, it will still pour completely, and only after cooling it will reach its target density - so do not be upset, if the frugelin seems thin to you, bring the fruit mass to the boil, bring it to a boil for a short minute- Stir two together so as not to burn the fruit, and then let it cool down.\u003c\/p\u003e\r\n\u003cp style=\"text-align: justify;\"\u003ePectins are naturally slightly sweet, but do not alter the taste and have no odor\u003cbr \/\u003eimportant information - pectins are well soluble in water, but after adding them to the solution they accumulate into lumps of dry powder surrounded by a tightly gelled coating, dissolving such lumps is impossible even with a blender.\u003c\/p\u003e\r\n\u003cp style=\"text-align: justify;\"\u003eTherefore, ALWAYS mix pectin with sugar or erythritol first, and then pour the diluted ones into boiling fruit.\u003c\/p\u003e\r\n\u003ch3\u003eHow to use pectins in a low calorie how made jam:\u003cstrong\u003e\u003cbr \/\u003e\u003c\/strong\u003e\u003c\/h3\u003e\r\n\u003cul\u003e\r\n\u003cli\u003eUse in a ratio of 30g of pectin, 2kg of fruit and 1kg of sugar or other sweetening substances (in the case of other sweeteners, adjust the sweetness of the product gradually)\u003c\/li\u003e\r\n\u003cli\u003eThe mixture does not require the use of additional thickeners\u003c\/li\u003e\r\n\u003cli\u003eAdd a glass of sugar * mixed with the contents of the packaging to the boiling fruits. Cook for 3-5 minutes. Sprinkle the rest of the sugar and boil it to dissolve. Add 1 teaspoon of citric acid dissolved in a small amount of hot water. Mix thoroughly, hot jam pour into jars and pasteurize about 20 minutes.\u003c\/li\u003e\r\n\u003cli\u003eFill the jam thoroughly washed, and the best-brewed jars, boil the balls so that they are tightly closed\u003c\/li\u003e\r\n\u003cli\u003eYou can keep your jam prepared for at least a year.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\u003cbr \/\u003e* sugar can be replaced by low-calorie sweeteners - then the sweetness of the product is regulated gradually\u003c\/p\u003e\r\n\u003cp\u003e \u003c\/p\u003e","brand":"Fit Food","offers":[{"title":"Default Title","offer_id":56286704042370,"sku":"1662816628","price":5.96,"currency_code":"PLN","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/59734.jpg?v=1769689768"}],"url":"https:\/\/guiltfree-pl.myshopify.com\/en\/collections\/brand-fit-food.oembed","provider":"Guiltfree","version":"1.0","type":"link"}