For Celiac suffers, people with gluten allergies, and people who want to cut back on gluten before they have no choice in the matter. NoGii is the high protein, all-natural, no-gluten food solution. It goes where you go. Ultimate taste; high voltage, high-energy, and high protein to meet the athlete's higher nutritional demands. Twelve 54g bars. Chocolate Peanut Butter Crisp flavor. Ground delivery is 1 or 2 business days to most USA locations.
Each box contains 12 bars. Versus individual purchases, you save money.
Why these bars?
These all-natural protein bars feature:
30g of super-protein.
Ideal balance of protein/fat/carbs.
So, what's missing? All the toxins you find in most other bars, that's what! These bars have:
No trans fats.
No hydrogenated oil.
No high fructose corn syrup (an endocrine modifier that you should never eat, but that is in many products undermining your ealth and fitness).
Use when travel or other situations limit your food choices.
These protein bars...
Are convenient. Toss one in your briefcase or gym bag
so you can feed your muscles after a workout--or feed them between
meals (following the bodybuilders' six small meal regimen).
Have plenty of muscle-building protein.
Contain no endocrine modifiers, gluten, or rancid fats. Unlike most bars, they are safe to eat!
Serving Size 1 Bar
Servings Per Container 12
Amount Per Serving
Calories from Fat
*percent Daily Values are based on a 2,000 calorie diet.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.
You don't need these bars with anything.
What is Celiac?
Celiac Disease (CD) is a chronic (long-term) digestive disease in which patients have inflammation or irritation of the small intestine, which causes difficulty with absorbing nutrients from the diet. Patients with CD often have other family members with the condition (and are therefore susceptible to this disease). Inflammation in the bowel occurs when a patient with CD begins to eat food that contains gluten.
Gluten is the name given to certain types of proteins found in wheat, barley, rye, and related grains. Oats are currently considered not to be toxic to persons with CD. But, due to the high possibility of contamination with other gluten containing grains, oats are typically not recommended for people with Celiac Disease.
When food containing the gluten protein arrives in the small bowel, the immune system reacts against the gluten, causing an inflammatory reaction in the wall of the bowel. The small intestine lining is covered by millions of villi, finger-like projections, which act to increase the surface area of the intestine allowing increased absorption of nutrients. The villi are damaged by the inflammation in CD, which results in a decrease in the absorption of food. When gluten is removed from the diet, inflammation is reduced and the intestine begins to heal. The time when a patient develops symptoms varies from patient to patient after their first contact with the gluten protein. In many cases is may be decades before symptoms and signs develop, often precipitated by a trigger of some sort (e.g., an illness or stress).
About 1 out of every 100 people may have CD, but only 1 out of 10 people with CD may be actually diagnosed and are aware that they have Celiac Disease. Some of these patients have mild forms of the disease and may have only mild symptoms or even no symptoms at all. There may be as many as 2-3 million people in the United States and 20 million in the world with CD.
CD affects many ethnicities, with the highest prevalence in "Caucasians" (one of the races now often called "whites" though Caucasians aren't white and most "whites" do not trace their lineage to the Caucus region).
Infants and children may have Celiac Disease, but CD is more commonly diagnosed in adulthood. And people can be diagnosed even in their seventies or eighties. Females are more likely to be diagnosed with Celiac Disease than males are. People who have type 1 diabetes, thyroid disorders, or relatives with CD are at greater risk for developing CD.
The symptoms or signs of Celiac Disease vary. Some people have mild inflammation with few symptoms. Even though they may feel quite well, there is still damage occurring to the lining of the bowel. Other people have more severe inflammation, which causes symptoms that may be severe enough to lead them to visit their doctor. Occasionally individuals will not have any symptoms at all even though their small intestine is severely inflamed.
The most common symptoms are:
Abdominal, bone, and joint pain.
Anemia (low blood count) and low vitamin levels, mostly iron, calcium, and folate.
Bloating and gas.
Liver enzyme abnormalities.
Neurological deficits (neuropathy).
Poor growth or weight loss in children.
Stools that may float or smell very bad.
Weight loss with fatigue.
Someone with Celiac Disease may have a variety of the above symptoms and different people with Celiac Disease may have completely different symptoms. Celiac Disease can mimic the symptoms of more common problems and be misdiagnosed as Irritable Bowel Syndrome (IBS). It is now recommended that persons with symptoms be tested for Celiac Disease. In the meantime, eat only foods that do not contain gluten.
1. Increase the intensity of your workout (fewer reps per set, with heavier weight in each set). If you do 3 sets of 10 reps, you are sacrificing intensity for conformity. Change that silly pattern before supplementing. You should find each set harder to do than the last, so it will necessarily consist of either fewer reps or less weight. If each set is the same, you are doing something wrong. Think about the logic, here. Then, implement the change and watch your results improve.
2. Focus on what the muscle is doing, not what the weight is doing.
3. Stimulate, don't annihilate. You need only stimulate the body into an adaptive response. Training beyond that point is counterproductive.