OVERVIEW

GlycemaCORE Whey Protein provides fiber, protein, omega-3 fatty acids, lipoic acid, chromium vanadyl sulfate, with no added sugar. This formulation provides a whey protein base, responsibly sourced from grassfed cows in New Zealand, which serves as an alternative therapeutic option for patients. GlycemaCORE Whey Protein is available in delicious chocolate and vanilla flavors.

Suggested Use:

Mix 2 scoops (35.1 grams) of GlycemaCORE Whey Protein with 8-10 ounces of the beverage of your choice to the desired thickness, once daily or as recommended by your health care professional.

INGREDIENT BENEFITS

Glucomanan

Glucomannan is a water-soluble dietary fiber derived from konjac root (Amorphophallus konjac).

Guar Gum Fiber

Viscous dietary fibers are effective in maintaining satiety but challenging to apply in normal serving sizes in foods due to their viscosity and required high amounts. Guar gum fiber is a near non-viscous soluble fiber that has been proven effective in providing several physiological benefits. According to a 2016 summary of clinical research on the topic, regular intake of guar gum fiber provided significant sustained post-meal satiation effects and minimized the inter-meal calorie intake by about 20% in normal subjects. The intake of guar gum fiber alone or its combination with protein showed acute satiety effects in normal subjects.

Alpha Linolenic Acid

Flax seeds are a generous source of omega-3 fatty acids and fiber. The organic flax seeds in GlycemaCORE Whey Protein provide a total of 1.3 g of alpha linolenic acid per scoop, while contributing additional protein, lignans and numerous micronutrients.

Alpha Lipoic Acid

Alpha lipoic acid is an antioxidant that affects blood sugar metabolism.

Chromium

Chromium is a critical element in the GTF, a complex shown to be crucial for glucose uptake into the cells.

Vanadyl Sulfate

Vanadyl sulfate stimulates glucose uptake within cells helping to use blood sugar more efficiently and support blood sugar balance already within normal levels.