PGX Viscous Soluble Fiber For Blood Sugar Control

PGX fiber is a non-starch polysaccharide (fibre) with a very high water-absorbing capacity. When consumed with meals, PGX absorbs significant amounts of water, increasing the volume of the food you have eaten and quickly making you feel full, even when your food portions are smaller. (It is important to drink plenty of water when using PGX).

PGX fiber also increases food viscosity (gel-like quality), slowing the rate at which food is digested and absorbed. This prolongs after-meal satiety and helps normalize blood sugar levels and insulin secretion. Leveling out sugar absorption eliminates the "blood sugar roller coaster" - when food intake causes excess insulin to be secreted, which then causes hunger due to blood sugar dropping, which then causes you to consume more food, which then causes more insulin secretion, etc. These ups and downs in blood sugar are very hard on the body and make it very difficult to lose weight. PGX® Helps You:

* Reduce appetite and food intake

* Lower after-meal blood sugar levels

* Reduce the glycemic index of meals by up to 50%

* Increase insulin sensitivity

* Balance blood cholesterol levels

* Lose weight safely - 0.5 to 2 lbs per week

* Reduce risk factors related to diabetes, pre-diabetes and Metabolic Syndrome

* Lmprove regularity

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PGX Fiber Can Lower After Meal Blood Sugar Levels

PGX^® increases food viscosity (gel-like quality), slowing the rate at which food is digested and absorbed. This prolongs after-meal satiety and helps normalize blood sugar levels and insulin secretion. Leveling out sugar absorption eliminates the “blood sugar roller coaster” - when food intake causes excess insulin to be secreted, which then causes hunger due to blood sugar dropping, which then causes you to consume more food, which then causes more insulin secretion, etc. These ups and downs in blood sugar are very hard on the body and make it very difficult to lose weight.

In addition, the American Dietetic Association, in their position paper on the health implications of dietary fiber, state that considerable experimental evidence demonstrates that the addition of viscous dietary fibers slows gastric emptying rates, digestion, and the absorption of glucose to benefit immediate postprandial glucose metabolism and long-term glucose control in individuals with diabetes mellitus (Marlett et al, 2002).

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Very Low Calorie Diet For Weight Loss

A very low-calorie diet (VLCD) is a diet that typically uses commercially prepared formulas to promote rapid weight loss. These diets, usually liquid shakes or bars, replace all food intake for several weeks or months. VLCD formulas need to contain appropriate levels of vitamins and micronutrients to ensure that patients meet their nutritional requirements. Some physicians also prescribe very low-calorie diets made up almost entirely of lean protein foods, such as fish and chicken. People on a VLCD consume about 800 calories per day or less.

A VLCD may allow a patient who is moderately to extremely obese to lose about 3 to 5 pounds per week, for an average total weight loss of 44 pounds over 12 weeks. Such a weight loss can rapidly improve obesity-related medical conditions, including diabetes, high blood pressure, and high cholesterol.

The rapid weight loss experienced by most people on a VLCD can be very motivating. Patients who participate in a VLCD program that includes lifestyle treatment typically lose about 15 to 25 percent of their initial weight during the first 3 to 6 months. They may maintain a 5-percent weight loss after 4 years if they adopt a healthy eating plan and physical activity habits.

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New Findings on Fiber

Research Confirms Benefits of Fiber for Weight Loss,
Lower Cholesterol, and Reduced Blood Glucose. By Stephen Laifer

Recent interest in the importance of including fiber in the diet belies the fact that nutritional specialists have advocated its benefits for more than half a century. Even before the fifth century BC, the Greek physician Hippocrates, often regarded as the father of Western medicine, recommended consuming fiber-rich natural foods. In 1953, nutritionist E. H. Hipsley introduced the term “dietary fiber” to represent intake of the indigestible components of plant cell walls.1

A more precise definition of fiber was established in 1969, as prevailing nutritional habits were linked with the prevalence of various diseases.2,3 In their study of traditional foods consumed by different cultures, Drs. Hugh Trowell and Dennis Burkitt noted that cultures with diets rich in plant foods rarely suffered from illnesses like diabetes, cancer, and cardiovascular disease.4 By contrast, these diseases had become widespread in developed Western societies in the late 1800s with the advent of a milling technique that produced a new, fiber-depleted dietary staple: white flour.3 Fiber, they therefore reasoned, might offer protection against many of the diseases prevalent in modern Western societies.

These early nutrition research findings have been borne out by countless subsequent studies. One recent study found that every additional 10 grams of fiber consumed on a daily basis cuts the risk of coronary heart disease death by 27%.5 Modern medicine recognizes fiber—the edible parts of plants that are resistant to digestion and absorption in the human small intestine—to be an essential component in maintaining a healthy body. Today, a growing body of research is examining one of fiber’s least-publicized benefits: its ability to help reduce caloric intake and thus maintain a healthy weight.

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