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-called fresh eggs, egg products, whole, separate components or mixed with other ingredients, subjected to various simple physical treatments (pasteurization, freezing, freezing) and chemical (addition of preservatives ) to ensure, firstly, a quality product in their nutritional composition and, secondly, safe food, free of germs.

The range of egg products, their preparation and their presentation is broad and seeks to accommodate the use to which it will give.
- Pasteurization, applies to eggs fresh air vapor about 60-65 º C for two or three minutes. Thus, eliminating pathogens such as salmonella, whole eggs, cracked and beaten, or separate the whites from the yolks. It sells liquid (whole, whites or yolks) and refrigerated, with a retention period of between 5 and 12 days.
- Freezing is achieved after applying the egg temperatures between 0 º and 2 º C below zero, not less, because lower temperatures cause a deterioration in the quality and cooking properties of the egg.
- Freeze drying is a process that transforms the fresh egg powder egg, removing almost all water composition. Both frozen and lyophilized (dried), the egg is still in perfect condition for a year if kept in temperature conditions and hygiene. Source: www.consumer.es



Ovofull has been subjected to high temperature, which makes getting a good uptake of protein for humans, not necessary if you want to cook .
is a product that provides all essential amino acids for humans as well
is a source of folic acid (vitamin B9) and riboflavin (vitamin B2).



can be taken directly adding water, products milk, juice, soy products or with food or product that you like. Shake vigorously for a homogeneous mixture. 30gr
Ovofull equals 25g of protein for our body (approx. one tablespoon very full).

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protein functions in our body

The primary function of the protein is to produce body tissue and synthesize enzymes, some hormones such as insulin, that regulate communication between organs and cells, and other complex substances, processes governing body .
animal and plant proteins are not used in the same way they are ingested, but digestive enzymes (proteases) must break them down into amino acids that contain nitrogen. Proteases break peptide bonds linking amino acids ingested so that they can be absorbed by the intestine to the blood and converted into specific tissue is needed.

is readily available animal protein or vegetable. Of the 20 amino acids that make proteins, 8 are considered essential ie: as the body can not synthesize them, ready to be taken through food. If these essential amino acids are not present at the same time and in specific proportions, the other amino acids, all or in part, not be used to build human proteins. Therefore, to maintain health and growth is very important to a diet containing essential amino acids. When there is a lack of any of them, the other amino acids are converted into energy producing compounds and their nitrogen is excreted. When you eat excess protein, which is common in countries with diets rich in meat, extra protein is broken down into energy producing compounds. Since proteins are scarce lot more than carbohydrates but also produce 4 calories per gram, eating meat in excess, when there is demand for reconstruction of tissues in the body, is an inefficient way of procuring energy. Animal-source foods contain complete proteins because they contain all essential amino acids. In most diets is recommended to combine animal protein with vegetable protein. It is estimated that 0.8 grams per kilo of weight is healthy daily dose for normal adults.

Many diseases and infections cause a continued loss of nitrogen in the body. This problem must be compensated by higher dietary protein intake. In addition, children also need more protein per kilogram of body weight. A protein deficiency accompanied by lack of energy gives rise to a form of protein-energy malnutrition known of marasmus, which is characterized by loss of body fat and muscle wear.

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sport in food are responsible for providing the nutrients the body needs.

is important to understand the relationship between food and nutrients they provide.

• foods that provide water, such as fruits, vegetables and beverages in general. The
• that provides minerals, are fruits, vegetables and whole grains. The
• that provides protein are meat, fish, soy, eggs, milk, cheese and dairy products.
• those providing lipids are butter, margarine and oil.
• those providing carbohydrates include sugar, honey and jam.
• Those who provide carbohydrates are bread, oats, rice, pasta and pulses.
• The contributors are potato starch, rice and pasta.
• those providing vitamins are fruit juices and vegetables.

Some of the most important foods in the diet of the athlete are:

The Pan: is the best source of carbohydrates and one of the largest vitamin.
Unlike other bakery products, has proportions of fat and sugar that make it more suitable. is constituted as an irreplaceable food in the diet of the athlete. The bread is best suited to meet the needs of athletes.

Cookies or Pastries: source of carbohydrates and fat. Snacks are appropriate as a source of carbohydrates. cookies, pastries and cakes filled with cream or cream should be avoided during training and testing, because of its richness in fat.

Potatoes: is an easily digestible food and "quenching." Recommended to be prepared by boiling skin and little water. The other forms that require cooking fat for their preparation fries, fried, omelette should restrict or even eliminate the days of the sporting event.

Pasta: The comprehensive have a high carbohydrate, vitamin B and minerals, and are the choice in the diet of athletes.

Cereal: from corn, rice, oats, wheat etc. are becoming more accepted in the usual diet with dairy products, is a highly energetic and complete mixing in the nutritional aspect. In such mixtures, we all recognize the existence of carbohydrates, fats and proteins, but surprised at its high in vitamins and minerals.

Cereals Germ: Of particular interest is the regular consumption due to its high nutritional value as ensure an adequate supply of potassium-magnesium complex and vitamin E.
Wheat germ is a good dressing for salads and vegetables.

Rice: should choose brown rice against refined, as it is a very important source of carbohydrates slow absorption.

Vegetables: It is rich in vitamins, minerals and fiber are forced in an athlete's diet.

Legumes: S on high protein, fat and carbohydrates , in addition to vitamins and minerals. Flatulent
His condition does not make them appropriate for the moments before the sporting event, but not conceived the basal diet of the athlete without a dish of vegetables

Fructose: is used as a sugar substitute and the diets for diabetics, for his lower glycemic index.

Honey: Because its component sugars are rapidly absorbed, they should not take a single drink large amounts before a sporting event. Sharing is recommended in small Dose: tea sweetened with honey-sweetened juice, slice of bread with honey etc. These snacks can act as true "power shots" , about 30 minutes before the test.

Jams and marmalades: They provide the sugar is added for processing.
replace these products is recommended fruit mixed with bread.

Nuts: They provide protein, vitamins, minerals and fatty acids.
are a highly nutritious food. Avoid fried by taking high fat content.

Chocolate: Rico in fat and sugar is a food quenching, which provides energy and is digested very well. No allergic reactions, there is no reason to remove it from the athlete's diet, although only be taken occasionally.

Milk: provide vitamins, minerals (phosphorus, calcium), protein (lactalbumin), folic acid etc. is an essential food in the diet of an athlete and can be taken in any ways: hail, milkshake, cold, hot, single, whole, semi-skimmed, skimmed milk, curd, yoghurt, etc.
is suggested to take it in sips. When complete, it becomes more digestible if you add some kind of cereal mixed.

Meat: provide proteins of high biological value , vitamins, trace elements, etc.

Fish: Foods rich in protein and easily digestible . Not all fish have the same ratio protein / lipid.

Fruit: constitutes an important source of vitamins and minerals . Its high water content makes them quenching thirst. For its part, the dried fruit is a very valuable from a nutritional standpoint. They are recommended as a snack in the long-term sports: skiing, climbing, cycling, etc.


The Sweets: In general, a good source of empty calories. The advice the athlete should get used to the taste less "sweet" for some food.

white sugar: is sucrose and has high sweetness. Raw sugar has only small amounts of minerals and trace elements. His digestion kidnaps minerals elsewhere in the body and can lead to demineralization if consumed frequently.
should be replaced by integral cane brown sugar or fructose.

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diet of an athlete or MaxCarb "Just Water? Tuna

One of the most characteristic symptoms of physical or sporting activity, you sweat. And this is not just a way to lose body water to balance body temperature. The amount of water you lose may be important enough to get to dehydration, if nothing is done correctly.

Fluid replacement should be a major concern for athletes.

Ignore who advised to drink fluids with a high salt content to improve performance, this is not a good idea, because we know that sweating is a waste of water and various electrolytes, such as chlorine, sodium, potassium, calcium or magnesium. Therefore, the replacement does not consist only in replenishing water and salt, as many more components are lost, so you have to replace the other electrolytes.

MaxCarb is a concentrated carbohydrate powders designed for athletes fatigued by the great physical effort, especially endurance exercises (running, cycling, etc.), As in sports of strength and endurance.
MaxCarb is a nutritional supplement with a high carbohydrate content provides you a complete source of energy.
Includes a special composition of simple carbohydrates (glucose) and complex (maltodextrin), allowing you to constantly replenish the lost energy during physical activity also to maintain the proper level of glucose in the blood, so that you do feel that terrible fatigue. Additionally, MaxCarb is enriched with minerals (sodium, potassium, calcium and magnesium), which control water and electrolyte balance in the body. When these minerals are consumed during training, effectively offset the electrolytes lost through sweat, and regulate muscle contractions also ensure optimal utilization of the energy supplied by MaxCarb, being a part of glucose metabolism.

So you choose your training drink only water or Max Carb.

Composition per 100 g: Energy 369
kcal/1569 Kjul
Protein 0 g Carbohydrates 92.30 g


Fat 0 g Sodium 662 mg Calcium 400 mg


Magnesium 184 mg Potassium 145 mg

MaxCarb is a refreshing flavored concentrate and easily soluble.

also quenches thirst, prevent dehydration and exhaustion effectively .

Using MaxCarb feels immediate increase strength, stamina and endurance.