{"title":"Fit Food","description":"","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":26.59,"currency_code":"PLN","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/5834.jpg?v=1790174394"},{"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=1790173931"},{"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=1790172719"},{"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=1790173346"},{"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=1790172828"}],"url":"https:\/\/guiltfrii.com\/en\/collections\/fit-food.oembed","provider":"Guiltfree","version":"1.0","type":"link"}