03.01.06
White Bean Extract Reduces the GI of White Bread
Pharmachem Laboratories’ Phase 2 Starch Neutralizer, a proprietary, standardized extract of the white bean, was recently shown to significantly reduce the glycemic index (GI) of white bread in a clinical study, according to Jay Udani, MD, who presented his findings at the “Third Annual Natural Supplements: An Evidence-Based Update” conference, Sponsored by the Scripps Center for Integrative Medicine.
“The study demonstrated a reduction of the GI of white bread with the addition of adequate amounts of Phase 2,” said Dr. Udani, medical director, Pacific West Research. “The GI of white bread was significantly decreased by the addition of 3000 mg of the Phase 2 brand white bean extract in powder form. At that dose, the GI was reduced by 20.23 points, or 39.07%,” said Dr. Udani. “All other tested dosages and formulations (except the 1500 mg capsule form) showed clinically meaningful reductions in GI without reaching statistical significance.”
Dr. Udani utilized the Food and Agriculture Organization (FAO) standard method of GI testing by performing an open-label, 6-arm crossover study involving 13 randomized subjects. GI testing was performed on commercially available white bread with and without the addition of Phase 2 capsules and Phase 2 powder, each in dosages of 1500 mg, 2000 mg and 3000 mg.
For further information: 800-526-0609.
Pharmachem Laboratories’ Phase 2 Starch Neutralizer, a proprietary, standardized extract of the white bean, was recently shown to significantly reduce the glycemic index (GI) of white bread in a clinical study, according to Jay Udani, MD, who presented his findings at the “Third Annual Natural Supplements: An Evidence-Based Update” conference, Sponsored by the Scripps Center for Integrative Medicine.
“The study demonstrated a reduction of the GI of white bread with the addition of adequate amounts of Phase 2,” said Dr. Udani, medical director, Pacific West Research. “The GI of white bread was significantly decreased by the addition of 3000 mg of the Phase 2 brand white bean extract in powder form. At that dose, the GI was reduced by 20.23 points, or 39.07%,” said Dr. Udani. “All other tested dosages and formulations (except the 1500 mg capsule form) showed clinically meaningful reductions in GI without reaching statistical significance.”
Dr. Udani utilized the Food and Agriculture Organization (FAO) standard method of GI testing by performing an open-label, 6-arm crossover study involving 13 randomized subjects. GI testing was performed on commercially available white bread with and without the addition of Phase 2 capsules and Phase 2 powder, each in dosages of 1500 mg, 2000 mg and 3000 mg.
For further information: 800-526-0609.