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[calmcookie]

Why is glycemic index so important? Research has shown that it is the STEEP ANGLE blood sugar rise and equally STEEP drops that cause genetically prone people to experience powerful food cravings. No amount of willpower can overcome these urges to overeat. Most dietitians tell people to eat foods with a glycemic index under 50 ... but WHO can follow this advice? How many people actually know what the glycemic index means or what the number is for certain foods? Very few. Citro-Core 7 (CC7) lowers the glycemic index of carbohydrates by up to 55% (depending on initial meal composition). It is a uniquely viscous (thick) polysaccharide. This lowered index makes a dramatic difference in post meal blood glucose ... and on the perception of hunger. Nutrition Professor from the University of Toronto, Dr. David Jenkins emphasizes that it is the THICKNESS of a soluble polysaccharide that has the most effect on post prandial blood glucose. I learned most of this from a Physician in California and will be posting further information over the next few weeks. The main ingredient in this product did not exist before 2007 and is fully patented. This product ... and the outcome it creates, really is "NEW." Anyone who tries it, is convinced. Best, C.C.

Edited by calmcookie, 27 June 2008 - 09:05 AM.

[calmcookie]

More info and references (bottom of page) -

http://www.lovenewli...ore_hunger.html