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Website: www.phase2info.com

Phase 2: The Premier Carbohydrate Controller for Healthy Weight

The Atkins Diet, one of the most popular diet strategies, is still followed and revered by millions. However, recent consumer survey results show many Americans are still not aware that it’s the carbs that are making them overweight—they listed “sugars and fats” as the primary culprits causing weight gain, followed by carbohydrates. In addition, while respondents felt starches only represented 23 percent of their daily diet, the survey showed many consumers may be eating more starchy foods than they realized, with 83 percent indicating they consumed a starchy food like bread within the most recent 48-hour period; 65 percent snacked on crackers, chips or pretzels; and nearly 60 percent ate potatoes in some form.

Phase 2 Carb Controller—the industry’s first standardized carbohydrate/starch blocker was launched by Pharmachem Laboratories in 2001. Phase 2 is an all-natural, non-stimulant extract of the white bean. It is the first clinically studied carb blocker shown to delay the digestion and absorption of starch calories. It became GRAS (generally recognized as safe) in 2006.

From its inception, Phase 2 has been the subject of numerous studies to evaluate its safety and effectiveness. The first four placebo-controlled human studies (2001 to 2004) all demonstrated significant weight and inch loss with consumption of Phase 2.1-4

In the most recent and largest human study conducted on Phase 2 Carb Controller to date, those subjects taking a proprietary extract of the white bean, PhaseLite (Phase 2 Carb Controller) lost an average of seven pounds more than those on placebo after 12 weeks. In addition, 73.5 percent of the participants in the weight management phase successfully maintained their body weight after 24 weeks. Study results were published in the journal, Obesity. After 12 weeks, the active arm in the weight-loss study experienced a statistically significant decrease in their desire as well as in their frequency and strength of food cravings for chocolates and other sweet foods, whereas the placebo group experienced a significant increase in the difficulty in resisting particular types of food.5

Another mechanism of Phase 2 is supporting normal blood sugar levels. A 2010 study in the peer-reviewed publication, The Open Nutraceuticals Journal describes two double-blind human pilot studies demonstrating the ability of Phase 2 Carb Controller, a standardized extract of the white bean, to decrease glucose absorption. The article concluded that, “the bean extract has in vivo efficacy for inhibition of starch absorption and may prove beneficial in weight reduction in individuals consuming large amounts of starch. It also may inhibit starch-induced hyperglycemia in normal and diabetic subjects.6”

In study one, when participants consumed four slices of white bread and margarine with or without Phase 2, glucose absorption, as measured by the area under the plasma glucose time curve, was inhibited by 66 percent in the Phase 2 group. Accordingly, only one-third of the carbohydrates in the bread were absorbed. In addition, the glucose returned to baseline earlier than the control.

In study two, subjects who consumed a carb-laden frozen dinner with or without Phase 2, demonstrated that the Phase 2 group had an earlier return to baseline and that approximately 40 percent of the carbohydrates were inhibited from absorption.

Additionally, a 2011 review of over a dozen studies, published in Nutrition Journal, concluded that Phase 2 Carb Controller has the potential to induce weight loss and reduce spikes in blood sugar caused by carbohydrates. In the study, co-author Jay Udani, MD, CEO of Medicus Research, explained, “Phase 2 Carb Controller has demonstrated the ability to cause weight loss with doses of 500 to 3,000 mg per day, in either a single dose, or in divided doses. It also has the ability to reduce the post-prandial spike in blood glucose levels.7”

Another found that the addition of 3,000 mg Phase 2 significantly decreased the GI (glycemic index) of white bread (a high glycemic food) following consumption, and as measured through capillary blood glucose nine times post-prandially for two hours.8

References:

1 Cellano, et al., “Int J Medicinal Sci, 2007.

2 Joe A Vinson, Ph.D., and Donna Shuta, B.S., Department of Chemistry, University of Scranton.

3. Udani, J, et al, Alt Med Rev, Vol 9, No 2, March 2004).

4. Udani, J, Singh, B, Alt Ther Health and Med 2007.

5. Grube, B., et al. Obesity, 2013.

6. Vinson, JA, et al, Open Nut J, 2010.

7. Udani, J., Nut J 2011.

8. Udani, J., “A Novel Method of Lowering the Glycemic Index of White Bread using a Proprietary White Bean Extract.”