New Diabetes-Friendly Sugar Reduces Absorption of Real Sugar


By: Mari Gold

A new diabetes-friendly sugar, proven to help reduce sugar absorption, will soon be added to popular breads and cereals. “Sugir” is real sugar that contains an all-natural, tasteless additive called Emulin. Emulin, a patented formulation of compounds found in fruits, prevents the body from absorbing about a third of ingested sugar. A previous study showed that Emulin blocks the absorption of sugar by more than 30 percent.

A newer independent study found that a group of overweight but otherwise healthy individuals lost an average of seven pounds by doing nothing more than adding Emulin to their diets. The 24 participants were split into two groups; one group received a capsule of Emulin three times daily, while the other received a placebo three times a day. Participants did not change their diets or exercise routines. They were weighed and measured in the chest, waist, hips, and thigh areas before starting the study and every week throughout. Medical professionals also measured their blood pressure, respiration, pulse, body mass index, and fat percentage.

After one month, the group taking Emulin had an average loss of seven pounds, as well as a decrease in body fat percentage. In addition, they lost over seven inches in the chest area, nearly seven inches in the waist, eight inches in the hips region, and just over four inches on their thighs. There was no change in any vital sign during the period.

According to the manufacturers, Emulin slows the conversion of complex carbohydrates to simple sugars, as well as reducing the absorption of sugar from the gut to the bloodstream, while stimulating absorption from the bloodstream to muscle tissue.

Because Emulin assists with weight loss in overweight people even when they don’t change what they ordinarily eat, it is felt that the product will help in the battle against obesity, which is closely associated with the rise in diabetes.

Emulin is available online and at GNC stores, and it will shortly be added to popular breads and cereals.




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