Carbohydrates are a major macronutrient and primary source of energy; it is important to ensuring the body has what it needs to operate at peak performance.

Eating the right carbohydrates and NOT avoiding or completely eliminating them out of your dietary regime; is a vital aspect to healthy well being and or part of a weight loss programme.

Carbohydrates are classified into simple and complex:

Simple carbohydrates consist of only one or two sugars and include foods such as white flour and fructose.

Complex carbohydrates consist of three or more sugars and they are packed with fibre.

Complex carbohydrates have a longer digestion period and therefore are key to feeling fuller and satisfied longer as well as providing a sustainable source of energy.

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Weight Loss:

Eating complex carbohydrates helps you to feel full faster and for a longer period of time. As a result, cravings are reduced and the need to compromise for unhealthy snacks between planned meals is diminished. Substituting or replacing with complex carbohydrates or building them into your meals is an easy way to stay on track with your weight loss or maintenance healthy well being goals.

Aid Digestion:

Complex carbohydrates are accompanied with high fibre properties which improve bulking & softening of stools allowing motion more smoothly through the digestive tract.

Also, aid reduction in bloating and gas distension; constipation can be improved and toxins are removed from the body more efficiently.

Heart Healthy:

Complex carbohydrates can help to keep your heart healthy. There is good evidence that complex carbohydrates have a proven track record to lower LDL cholesterol and help prevent against angina and heart attack by lowering blood pressure. Whole grains and legumes especially also help to protect the heart by lowering cardiovascular and coronary heart disease risk as well.

Beta glucans are a natural component of the cell wall in the outer layers of Oat grain.

The soluble fibre dissolves inside the digestive tract forming a thick paste like gel; substances like excess cholesterol within the gut stick to the gel & prevent being absorbed into the body thereby efficiently excreted / cleansed as waste.

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A daily dietary intake of at least 3g per day can decrease blood levels of LDL cholesterol and risk of cardiovascular complications.

Beta glucan soluble fibre feature is not only beneficial for heart health it also helps slow down the absorption of digested sugars.

They can also help to control blood sugar levels, which are particularly important for diabetics.

Healthy Fats: Monounsaturated (MUFA) and Polyunsaturated Fat (PUFA) [both Omega 3 and 6]

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The fatty acid (FA) composition of nuts is beneficial because the saturated fatty acid (SFA) content is low and nearly half of the total fat content is made up of unsaturated fat, monounsaturated fatty acids (oleic acid) and polyunsaturated fatty acids (linoleic acid) in similar proportions.

Omega 3 and 6 are both polyunsaturated fats & are key to cellular functions. Your body cannot produce Omega 3 and 6 on its own; need to get them from food.

“The reason why low-fat diets are not beneficial & are a health risk as they systematically deprive the body of essential fats”.

Omega 6s are inflammatory compared to Omega 3 but both are required in a ratio - its optimal to increase the Omega 3 and reduce Omega 6.

Omega 3s are integral part of cell membranes throughout the entire body & play an important role in making hormones.

Three common types of Omega 3 fatty acids:

EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) both are long chain omega 3 fatty acids BUT come from animal sources.

DHA can help nervous system functioning and provides anti-inflammatory benefits. Higher consumption correlates with improved mood, increased muscle growth, and better sleep.

ALA (alpha-linolenic acid) – this is a short chain omega 3 fatty acid. ALA comes mostly from plant sources, and most animals can’t really use it, so they convert it to DHA to provide the health benefits.

Bad Fats: Saturated and Trans Fat

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Identifying that peanuts are high in healthy fats, in contrast are low in the so-called bad fats.

Saturated fat is found most often in animal products, whereas trans fat comes from the processing of partially hydrogenated oils.

Nuts and Peanuts are all low in saturated fat. Peanuts and their oil naturally do not have any trans fat

Health Organisations across the globe also recommend keeping saturated fat low and trans fat as low as possible.

Scientific studies shown that when bad fats are substituted in the diet with healthy ones, our risk of cardiovascular disease can be reduced. The risk of other types of chronic disease as well as inflammation in the body may also be improved by healthier choices.

Since Nuts and peanuts are a plant food, they also do not have cholesterol.

MUFAs and PUFAs lower total and “bad” LDL cholesterol as well as triglycerides, while keeping “good” HDL cholesterol high.

Diets high in monounsaturated fat (MUFA), show that total and bad LDL cholesterol and triglycerides can be lowered, while maintaining good HDL cholesterol - positively impacting on hypercholesterolemia & cardiovascular wellbeing.

In summary, saturated fats are considered to be unhealthy and consensus is to limit their intake in the diet i.e. higher intakes of saturated fat and increased risk of heart disease.

However, saturated fats are quite heterogeneous in nature andpotentially also in their health effects.

In fact, based on their structure, saturated fats can be sub-classified into short chain, medium chain, and long chain (triglycerides) fats whereas mono- and polyunsaturated fats are all long chain fats.

MCTs are composed of only 6 to 10 carbon links and because of their shorter chain length, MCTs have a number of unique properties.

MCTs can provide about ten percent less calories than LCTs – approximately 8 calories per gram for MCTs versus 9 calories per gram for LCTs.

More importantly, reduced chain length also means that MCTs are more rapidly absorbed by the body and more quickly metabolised (burned) as fuel.

The result of this accelerated metabolic conversion is that instead of being stored as fat, the calories contained in MCTs are very efficiently converted into fuel for immediate use by organs and muscles.

MCTs are gaining in popularity in the sports domain, athletes seeking to increase energy levels and enhance endurance during high-intensity exercise, as well as providing an alternative energy source for athletes on high-protein, low-carbohydrate diets.

Additionally, having a lower caloric content than LCTs, MCTs are less stored in fat deposits in the body compared to LCTs.

MCTs have have also been shown to enhance thermogenesis (i.e. fat burning) can contribute to enhanced metabolism to burn even more calories.

MCTs behave metabolically similar to carbohydrates, as well as their promoting the development of ketones. Ketone production is a cornerstone of the Atkins Diet, and MCTs may enable those following the Atkins’ program to more rapidly obtain benefits and more easily adhere to the program.

The brain primarily utilises glucose as the main energy source, but Ketones are used when glucose levels have been depleted especially in “fright / flight” situations - optimised brain fuel source.

Amino Acids

For healthy well being & lifestyle, our bodies require that we consume all nine essential amino acids in our diets.

Especially vital when it comes to recovery & refuelling post-strenuous lifestyle activities e.g. post-work - promotes the repair and strength of muscle and body tissues.

Pea protein is a natural, highly soluble and digestible plant-based protein that is derived from yellow peas, also known as split peas.

It is a complete protein, which means it contains all nine of the essential amino acids—including branched chain amino acids (BCAAs)—that you need to consume to effectively build muscle

Pea proteins are high in “Branched Chain Amino Acids” (BCAAs) – these are three of the nine essential amino acids; leucine, isoleucine and valine – they are called branched-chain because their structure has a “branch” off the main trunk of the molecule.

The combination of these three essential amino acids makes up approximately one third of skeletal muscle in the human body.

In order to get energy the body can actually breakdown muscle to gain access to these BCAAs. Therefore, by supplying them during or after strenuous activities, muscles and other tissues are comprimised from breakdown which occurs as a natural part of metabolism.

Leucine is the most readily oxidised BCAA and works in conjunction with the other two BCAAs to protect muscle and act as fuel for the body.  They promote the healing of bones, muscle tissue and skin.

Isoleucine stabilises and regulates blood sugar and energy levels, when coupled with the other two BCAAs they enhance energy, increase endurance and aid in the healing and repair of muscle tissue.

Valine also aids in muscle metabolism, tissue repair and the maintenance of proper nitrogen balance in the body.

Absorption and Digestibility...

Whey protein… is made via the draining of liquid milk through a filtration system. The substance that is left after this process is known as whey protein concentrate. It is dried to form a variety of protein supplements. This concentrate also can contain varying degrees of the disaccharide lactose – the sugar present in milk – which contributes to the wide range of total calorie amounts.

Milk Whey protein can be difficult for many people to digest. This is shown through side effects such as abdominal pain, bloating, and fatigue.

Whey protein is animal based, as lactose from dairy milk is used as the base to form the whey protein concentrate. Thus, individuals who are plant based, vegan or lactose intolerant should avoid using whey protein supplements.

However, plant-based protein is a natural food source metabolised in the digestive system more safely and efficiently due to the absence of milk-derived ingredients - dairy free.

Vegan, Gluten-Free, Lactose Intolerant?

For anyone following a vegan diet, facing gluten sensitivities or having to abstain lactose; ONG Lifestyle Nutrition Bars containing over 20g of pea protein is free from animal products /  byproducts and contains 100% plant-based protein.

Sustainability

Adopting plant-based proteins instead of animal proteins is the more planet friendly sustainable option - there are many collateral implications & extent to which land is harmed in the production of meat proteins.

The amount of energy required for animal production has heavily contributed to pollution and global warming via deforestation, overgrazing, and overfishing. Therefore, you can see how choosing plant-based proteins may significantly help to promote sustainability for our planet and future generations.

ONG Lifestyle Nutrition bars contains NO gluten, dairy, soy, or eggs; they are even free of emulsifiers additives, and preservatives!

When the word vitamins are mentioned; pills and supplements are usually what comes to mind.

Actually, its the unadulterated elements in raw, fresh foods that should be consumed regularly to obtain our source we require for healthy well being.

Without the right balance of vitamins we are not able to survive and our body can not make all of our them or required amounts to keep us functioning.

Our bodies need relatively large amounts of the elements called macro-minerals for optimum performance.

Macro-minerals play A vital role in normal functioning of body e.g. important in nerve signalling, muscular contraction, tissue structure and function and bone structure.

Daily rigours and extreme stress that athletes may put on muscle, tissue and bone, and also because we lose electrolytes when we sweat, it’s very critical for us to maintain optimal levels of macro-minerals.

Trace elements are minerals that our bodies require in relatively minute amounts.

It is important to recognise that they matter because you need nine trace minerals to be healthy.

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The body needs trace elements for a variety of biochemical reactions to take place. They can be split into two groups: the six major elements, which includes things like calcium, magnesium, and potassium, and nine more trace elements.

The nine trace elements are chromium, copper, fluoride, iodine, iron, manganese, molybdenum, selenium, and zinc.

The effects of many trace elements are widespread throughout the body and, despite their small concentrations, have very big impacts.

ONG Lifestyle Nutrition bars power packed with natural food minerals mg, K, Iron Fe B vitamins, Mn, Cu, Zn, Se essential for cellular function and repair.

Glycemic Index [GI] is a number. It gives you an idea about how fast your body converts the carbohydrates in a food into glucose to be utilised in cellular level function.

The baseline for the ONG nutrition range is to deliver low glycemic load (index) i.e. raise blood sugar modestly, and thus can be a better nutrition choice for people with diabetic conditions.

Low glycemic index (load) meals raise blood sugar slowly and steadily, leaving plenty of time for the body (or the injected insulin dose - diabetic patients) to respond.

Healthcare professionals recommend choosing Low-GI food types to manage glucose levels with diabetic conditions.

Type 1 and Type 2 diabetics can benefit from consuming Low-GI nutrition food types & nutrition choices because they help control blood sugar and insulin levels, and they can also reduce insulin resistance.

Typically, foods to eat for a diabetic diet include complex carbohydrates and other low GI food types.

Paying attention to meal timing and glycemic load enables people with diabetes to keep their blood glucose levels relatively stable. Stable blood sugar prevents the complications of hypoglycaemia and hyperglycaemia.

Glycemic Index [GI] ranges from 0–100. Glucose is used as a reference point with a GI of 100. 

Graph showing an estimated typical representation of low GI type foods such as ONG ENRGi Lifestyle Bars Vs high sugar, calorie loaded snacks such as High street snack bars & the effects on blood sugar.

Low GI rated food types i.e. < 55, include most natural vegetables & fruits, wholegrain cereals and bread, rices & pulses.

Health complications like diabetes can be overwhelming with diet restrictions, to find appropriate choices.

Food types with Low-GI can have a slower, gradual rises and falls in glucose which may help control appetite & weight management- “feel satisfied & fuller for longer”

Imbalanced or over consumption of carbohydrates that exceeds our body needs  for cellular utilisation (oxidation), excess is used for the formation of fats, which are subsequently stored in fat tissue increasing health risks such as obesity and onset diabetic complications.

ONG Lifestyle bars low GI feature <55 providing balanced and sustained source of energy and is optimised to keep you powered to perform throughout the day.

The importance of nutritional balance - ratio of fat, protein & carbohydrates in a meal have been carefully considered. Specifically, fat, protein, and fibre all slow down the absorption of carbohydrates, and thus allow time for insulin to work, gradually moving glucose out of the blood and into the target tissues. Slower digestion and absorption maintains a more stable blood sugar level.

The 3 most important groups of phytochemicals are dietary phenolics are flavonoids, phenolic acids, and polyphenols.

Flavonoids are the largest group that are among the most potent and abundant antioxidants in our diet.

Antioxidants help to scavenge free radicals - neutralise the oxygen-based free radicals that are present in the body.

Cocoa is a natural plant based & nature's answer of an powerful antioxidant; abundant in phenolic phyto-chemicals and possesses a high amount of flavonoids as well.

There are numerous healthy well-being benefits of cacao by exerting its natural flavonoid protective effects as a super food antioxidant including mood-enhancing properties.

Cocoa is also abundant in minerals and trace elements such as iron, magnesium, calcium, phosphorous, copper and manganese. It is also a rich source of selenium, potassium, and zinc while providing the body with carbohydrates, protein, and dietary fibre. In addition to this, the cholesterol content in it is almost negligible.

Cocoa has been used for centuries and has a long standing reputation for mood enhancing properties outlined in studies conducted worldwide. It is packed with phytochemicals many of which can stimulate or inhibit hormones to alter brain biochemistry.

The presence of the neurochemical phenylethylamine in cocoa triggers the release of dopamine, the neurotransmitter responsible for pleasurable feelings. Dopamine encourages reward-seeking behaviour (the repetition of an enjoyable activity — like eating chocolate).

Serotonin, dopamine’s complementary neurotransmitter, mediates mood, with high levels corresponding to feelings of joy & happiness. The amino acid tryptophan, which is also found - is essential for the biosynthesis of serotonin.

The presence of these phytochemicals in cocoa amplify serotonin levels; enhancing feelings of contentment and promoting aphrodisiac effects.