Universal Vision is aligned with the mission to develop natural and organic products of exceptionally high quality.
• The raw materials are selected for their nutritional interests.
• The patented process respects the nutrients by keeping the temperature at a certain level without any Maillard's reaction and guarantees the mineral and vitamins content.
• The formulae are studied to permit a perfect a perfect assimilation of the nutrients.
• The packaging is chosen for a better respect of the environment.
Due to the patented process we have the best output of the market, with 65% of pure dehydrated fruits.
The drinks have up to 97% of instant fruits, with the dehydrated rice. We need 500g of fruits which is 260g of fruit after the pressure,to get 400g of instant powder. This approach allows us to guarantee naturally a richness in nutrients!
Organic Almond Milk Beverage:
Description : Subtle and delicious Almond Beverage by its richness in Calcium, Magnesium, proteins and fibers is the ideal partner for your welfare, your vitality and your daily health.
Recommendation : Almond beverage is recommended for child growth and the bone and nervous equilibrium of adults and seniors. For the very young childrens, feel free to contact us.
Utilisation : 25ml for 250ml water or 100g per liter. Almond Beverage should be drink diluted in the water and should be merged with any hot or cold drink (chocolate, tea, coffe and cereals). Almond beverage could be use as a substitute to dairy milk for your food preparations or simply to flavour them.
Lactose intolerance and allergy to cow's milk protein
It is now shown that a population of more and more important 14% of infants and 40% of the elderly in particular has digestive problems and / or allergies in the consumption of animal milk and dairy products lactose intolerance and / or protein of cow's milk. The consumption of cow's milk has indeed many disadvantages.
To be assimilated, lactose (milk sugar) must be metabolized by the enzyme lactase. However, this enzyme is lacking in very many people making the digestion of lactose (and cow's milk ) difficult . Fermentative action is then implemented in the gut causing flatulence, intestinal cramps and diarrhea. This is called lactose intolerance .
A source of food allergies:
Milk proteins , including casein and lactalbumin, may be responsible for allergic reactions .This protein allergy to cow's milk is reflected in particular by eczema, asthma and diarrhea. It appears very early in young children.
Sometimes uncontrolled origin:
Milk composition reflects the diet of dairy cows from which it came. If it is not monitored (use of fertilizers, pesticides , etc..) traces of these chemicals are found in milk.
A product of hyper-industrialization:
Cow's milk is a product that undergoes major changes in industry:
- In the form of powder , there is the problem of spray drying with high temperatures and the risk of Maillard reaction and the nutritional losses correlated .
- Forms liquid products are currently generally hyperindustrialisées where the yield premium quality with added vitamins, minerals and / or harmful chemical changes.
A nutritional composition somewhat beneficial for the body:
Cow's milk and products derived from them contain a large percentage of cholesterol and saturated fats that are harmful for subjects prone to cardiovascular disease. In fact, the nutritional recommendations current advocate of reducing the proportion of these fatty acids in the diet in view of their harmful influence in terms of cardiovascular disease (elevated blood cholesterol in particular) the benefit of monounsaturated fatty acids and polyunsaturated . In this context, almond milk is frequently used as an alternative to cow's milk.
Gluten intolerance or celiac disease or sprue, is manifested clinically by a syndrome of intestinal malabsorption , related to an intolerance to gliadin contained in the gluten proteins of many cereals (oats, wheat, barley, rye some kamut). The gluten destroys the intestinal mucosa by attacking the walls of the villi duodenum lining of the small intestine, and causes chronic inflammation of the intestine , causing malabsorption of many nutrients and preventing their assimilation. Celiac disease affects 1% to 3% of Europeans . All age groups are affected by this disease, but children from 6 months to 1 year, and young adults 20 to 40 years are most affected. 70% of sufferers are women.
The treatment is largely dietetic and is to adopt a diet that excluded gluten cereals and in many cases also dairy products , in the process of crisis.
To replace the gluten grains, other cereals such as rice, quinoa, chick peas, buckwheat, millet, peas, lentils, soya, ragi, sorghum, maize, teff, the manioc or tapioca, amaranth, are used, some being more interesting than others.
The products are naturally gluten-free.
Highly tolerated, digestible and nutritious , they can complement a particular dietary management, be in effect advantageously consumed daily.