Food Science of Vermont Carb-Down, 90 Count

Food Science of Vermont carb-down is a unique combination of phase 2 brand starch neutralizer, gymnema sylvestre, and chrome mate brand chromium polynicotinate. Phase 2 starch neutralizer is an extract from the white kidney bean (phaseolus vulgaris). Research shows that this extract can block the absorption of carbohydrates (from starch) because it contains a protein component that inhibits the enzyme, alpha-amylase from breaking down carbohydrates from foods. When this enzyme is blocked, the starch that’s eaten cannot be converted to fat. In a recent double-blind study in humans, phase 2 starch neutralizer decreased the percentage of caloric burden from complex carbohydrates by 60%.the addition of gymnema sylvestre and chrome mate is to support appetite control and glucose metabolism.