During a diet, the athletes try to take as less carbohydrates as possible to effectively burn fat. This is crucial, for example, for bodybuilders during the toning phase. Low-carb products can be helpful here with their low levels of sugar. This is because bodybuilders rely on reducing weight during a diet, while preserving the muscle mass at the same time. A low-carb
diet like the Body Attack Low Carb Pizza, should be especially rich in protein
to prevent the body from resorting to protein for energy storage.
The Body Attack Low Carb Pizza is best suited to a low-carb diet. The dough contains only 4.1 g per 100 g carbohydrates, but 34.5 g protein. The finished pizza dough has a nutritional value of 294 calories per 100 g and can, therefore, be safely taken during a diet. Besides the almond flour and wheat gluten, the ingredients of the dough also include milk protein, egg white powder and iodised salt. It provides the body with 15.47 g fat, 3.04 g of which are saturated fats. In addition, the dough contains 0.98 g sodium and 3.58 g dietary fibres.
The product Body Attack Low Carb Pizza is suitable for any kind of diet or in general, as part of a conscious low-carb diet. Amateurs and professionals in athletic sports can benefit from the pizza same as endurance athletes and other athletes who want to pay attention to a small proportion of sugar in their diet.
Worth knowing: Why do strength athletes require protein?
Protein is the basic building block when it comes to building up new muscle mass. In combination with intense workouts, the intake of protein is intended to build up the muscle mass. Protein is also valuable because it helps to maintain the existing muscle mass and bones. Last but not the least it ensures that the intake of protein contributes to maintenance of the musculoskeletal system.
How is the Body Attack Low Carb Pizza baked?
Body Attack Low Carb Pizza should be rolled out thinly and evenly on a tray lined with baking paper and can be topped according to taste. The baking time is 25 to 30 minutes at a temperature of 200 °C.
With what products can the low-carb bread be combined best?