July Issue

Issue: July 2013

All starches, even “healthy” grains, create after-meal glucose and insulin spikes. Researchers have discovered an enzyme known as transglucosidase that reduces the rapid conversion of starch to sugar—and transforms some of it into beneficial fiber—right in your digestive tract. Laboratory studies have shown that with transglucosidase, as much as 40% of the starch ingested is less likely to be rapidly absorbed into your bloodstream.



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