Testing Volcanic Nectar on Diabetics:

Human clinical trials on Volcanic Nectar Blue Agave showed that the product is Low Glycemic in diabetics. Further, the product did not trigger Adipose tissue fat-storage in humans. This research shows that Blue Agave Nectar (at 1, 2 and 3 servings) does not trigger fat-storage in fat cells, and does not elevate blood glucose or insulin levels, which leads to obesity, insulin resistance, and diabetes.

Researchers noted that not all Agave products have been clinically proven to be low glycemic, as the manufacturing process and ratios of ingredients varies, and is not standardized.

Glycemic Value of Volcanic Nectar's Blue Agave Nectar compared to other sugars:

Volcanic Agave Nectar
27
Safe for Diabetics
<55
Honey
83
High Fructose Corn Syrup (also found in some Agave on the shelves)
89
Sucrose
92
Glucose
137
Glucose Tablets
146
Maltodextrin
150

Glycemic Load of our Volcanic Agave Nectar 1.6

Glycemic Index Definition- GLYCEMICINDEXDEFINED.pdf

Glycemic Load Definition- GLYCEMICLOADDEFINED.pdf

Glycemic Solutions has the highest rate of accuracy available, with specific in-real-time analytical testing methods specifically developed by Glycemic Solutions. The typical accuracy of GI testing has a variable of 80 percent. Glycemic Solutions accuracy has a variable of < 2 percent.

Determining the Glycemic Index of Foods

The glycemic response of any food, drink, or nutrient can be identified by its glycemic index. The GI is a numerical classification based on human in vivo clinical studies that quantifies the relative blood glucose response and fat-storing capacity of foods, drinks, nutraceuticals, pharmaceuticals, and any other edible agent.

Glycemic testing is conducted by orally feeding human subjects a food or drink, or a complete meal, and then analyzing blood glucose, insulin levels, and fat-storing markers at 15-minute intervals. Fat-storage in fat cells is monitored during glycemic clinical trials by tracking human fat-storing enzymes and mechanisms, such as lipoprotein lipase, neuropeptide Y, and leptin.

To make the claim of “low glycemic” for any human-grade food product, the United States government requires board-approved, human in vivo clinical trials. In vitro and nonclinical trial calculations, or software that claims to be able to determine glycemic index are not legally permitted for product labeling.


Glycemic Solutions announced today that independent, In Vivo clinical studies on Global Good’s Blue Agave Nectar have been completed, and that the product is Low Glycemic.

Human Clinical trials on Blue Agave Nectar showed that the product is Low Glycemic in Diabetics.

Further, the product did not trigger Adipose tissue fat-storage in humans. This research shows that Blue Agave Nectar (at 1, 2 and 3 servings) does not trigger fat-storage in fat cells, and does not elevate blood glucose or insulin levels, which leads to obesity, insulin resistance, and diabetes.

Researchers noted that not all Agave products have been clinically proven to be low glycemic, as the manufacturing process and ratios of ingredients varies, and is not standardized.

Glycemic Solutions conducts ongoing University clinical studies in humans (In-Vivo) to determine the glycemic index, glycemic load, diabetic, and fat-storing properties of foods, providing independent clinical studies for the food and nutrition industries worldwide.

For the past 20 years, the Glycemic Research Institute has been the industry leader in glycemic research, receiving the first glycemic Patent, and Federal Certification ever awarded. Determining how humans metabolize foods allows scientists to gain insights as to the varying effects different foods have on human metabolism.

Agave Nectar Glycemic Testing 2005

GLYCEMIC SOLUTIONS
Official Clinical Testing Facility for the
Glycemic Research Institute

CLINICAL ASSESSMENT of GLYCEMIC INDEX and LOAD

August 2005
Products: Volcanic Blue Agave Nectar (1)
Status: Confidential

CLINICAL PROTOCOL
Clinical research was conducted by Glycemic Solutions at the University In Vivo Testing Facility to determine the metabolic response of Global Good’s Volcanic Blue Agave Nectar, (herein the “Test Food”), in human diabetics. The Test Food was prepared and fed to the subjects, and cross analyzed against other brands of similar products. Bread Average Area Under the Curve (AUC) and Test Food AUC were analyzed from serum readings and converted to the Glucose Scale.

OBJECTIVE
To determine the glycemic index and glycemic load associated with human ingestion of the Test Food.

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Clinical Assessment/Blue Agave Nectar/Glycemic Solutions/August 2005
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Clinical Assessment/Blue Agave Nectar/Glycemic Solutions/August 2005

BOARD APPROVAL This research was performed under the direction of medical physicians utilizing Glycemic Research Institute Standardized Protocols, submitted to the U.S. Government by GRI and approved by the Independent Institutional Review Board of Florida, U niversity of Florida.

GRI Board Approved In Vivo clinical protocols were utilized in order to determine the glycemic index, glycemic load, and acceptability of the product tested.

Clinical testing was conducted under the direction of the GRI’s Medical Advisory Board, M.D.’s, and statisticians. Testing methods were approved by Independent Institutional Review Boards for the State of Florida . Specific analytical testing methods are the property of GRI.

TEST FOOD SERVING SIZE Legal use of the term “Low Glycemic” in the United States , as dictated by the Federal government, requires “appropriate serving size” amounts used in clinical tests. Appropriate serving sizes were utilized during this clinical study.

TEST FOOD The Test Foods analyzed during this clinical trial are as follows:

(1) Global Good’s Volcanic Blue Agave Nectar

ANALYSIS DIRECTIVE The glycemic index, glycemic load, and overall glycemic response in humans were analyzed during this clinical study. The Test Food was fed to human subjects comprised of diabetics.

Page 3 of 5 Clinical Assessment/Blue Agave Nectar/Glycemic Solutions/August 2005

METHODS Ten human subjects are typically used in each product tested. White bread (with standardized GI) is used as the standard. Each subject is fed a minimum of three bread standards for comparison to the products tested. Calculations are made using the area under the curve (AUC) as compared to bread standards (converted to the glucose scale). AUC is calculated by GRI statisticians using standard GRI protocols.

GLYCEMIC INDEX The glycemic index (GI) is determined In Vivo utilizing GRI standardized clinical protocols. The glycemic potential of each carbohydrate (including sugar alcohols) corresponds to the measure of the triangular surface of the hyperglycemic curve induced by carbohydrate ingestion. Glucose, given an index of 100, represents the triangular surface of the corresponding hyperglycemic curve. The GI of other carbohydrates, therefore, is calculated by the following formula:

Triangular surface of tested carbohydrate
-------------------------------------------------- x 100
Triangular surface of glucose

The GI rises according to the level of hyperglycemia. The higher the GI, the higher the hyperglycemia induced by the carbohydrate.

LOW-CARBOHYDRATE and NON-CARBOHYDRATE FOODS Utilizing standardized GRI Board-Approved clinical protocols, accommodations are made for low-end carbohydrate products. Test foods that contain little-or-zero carbohydrates (including pure protein) are analyzed according to their glycemic and fat-storing properties. Statistical analysis based on blood drawn differs from that of carbohydrate-rich test foods.

High protein foods with little or no carbohydrate typically elicit a higher glycemic response in humans.

www.GlycemicIndexTesting.com
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Clinical Assessment/Blue Agave Nectar/Glycemic Solutions/August 2005


CLINICAL RESULTS

SUBJECTS: 10 DIABETIC HUMANS
Test Food: (1) Blue Agave Nectar
Delivery: Test Food consumed orally
Test Food Preparation: Served alone; room temperature
Servings Per Subject: One serving of (1) teaspoon (5 ml)
One serving of (2) teaspoons (10 ml)
One serving of (3) teaspoons (15 ml)
Carbohydrates Per Feeding: One serving (6.0 grams)
Two servings (12.0 grams)
Three servings (18.0 grams)
GLYCEMIC INDEX
27.0 on glucose scale
LOW GLYCEMIC
per 1, 2, and 3 servings
GLYCEMIC LOAD
1.6
LOW GLYCEMIC LOAD
per 1, 2, and 3 servings

Page 5 of 5
Clinical Assessment/Blue Agave Nectar/Glycemic Solutions/August 2005

CLINICAL ASSESSMENT

STUDY CONDUCTED FOR: Global Goods Inc Volcanic Blue Agave Nectar (1)

GLYCEMIC STATUS
In human diabetic subjects, at the Test Doses, the Blue Agave Nectar (the Test Food) was determined to be Low Glycemic with a Low Glycemic Load.

GASTROINTESTINAL PROFILE
No reports of gastrointestinal distress were noted after consumption of the Test Food.

LOW GLYCEMIC GUIDELINES
The Blue Agave Nectar Test Food passed the clinical protocols for “Low Glycemic” foods as required by FDA and FTC guidelines, and as specified by Standardized Clinical Testing Protocols accepted in the United States and worldwide.

GLYCEMIC INDEX QUALIFICATIONS

  • Per Accepted World Health Organization
  • Both the GI and the GL must be low to qualify as Low Glycemic
Low GI55 or less
High GI70 +
Low GL10 or less
High GL20 +

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