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Carb-Down™ Phase 2 Carb Controller is a revolutionary vegetarian dietary supplement designed to inhibit carbohydrate absorption effectively. Featuring a powerful blend of the Phase 2® brand starch neutralizer, Gymnema sylvestre, and Chromemate® brand chromium polynicotinate, this supplement provides a unique solution for those looking to manage their carbohydrate intake without compromising their vegetarian lifestyle.
Experience the benefits of reduced carbohydrate absorption and support your dietary goals with Carb-Down™.
Product Info Carb-Down
Phase 2® starch neutralizer is an extract from the white kidney bean (Phaseolus vulgaris). Research shows that this extract can block the absorption of carbohydrates (from starch) because it contains a protein component that inhibits the enzyme alpha-amylase from breaking down carbohydrates from foods.
When this enzyme is blocked, the starch thats eaten cannot be converted to fat. In a recent double-blind study in humans, Phase 2® starch neutralizer decreased the percentage of caloric burden from complex carbohydrates by 60%. The addition of Gymnema sylvestre and Chromemate® is to support appetite control and glucose metabolism.
As a dietary supplement, take 1 capsule with water, before any meal containing carbohydrates from starch, or as directed by your healthcare practitioner.
- Serving Size: 1 Capsule
- Servings Per Container: 90
- Amount Per Serving:
- Chromium (as Chromium Polynicotinate)* 100 mcg 83%
- Phaseolus vulgaris Extract 500 mg
- -(white kidney bean, Phase 2™ brand)
- Gymnema sylvestre (leaf) 100 mg
*ChromeMate brand niacin-bound chromium.
Other ingredients: vegetable cellulose, microcrystalline cellulose, vegetarian leucine.
Contains no: Gluten. Non-GMO, Vegetarian.
If you are pregnant, lactating, diabetic, or hypoglycemic consult your physician before taking this product.
Keep out of reach of children.
Color of this product may vary due to color variations of the natural ingredients.
Store in a cool, dry place.
Do not use if safety seal is damaged or missing.
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