 |
|
 |
 |
||
 |
|
 |
Glycemic
Index of Volcanic Agave Nectar |
|
|
||||||||||||||||||||||||||||||||||||||
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. Page
1 of 5 Clinical
Assessment/Blue Agave Nectar/Glycemic Solutions/August 2005 Page
2 of 5 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 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 TEST
FOOD SERVING SIZE Legal
use of the term “Low Glycemic” in the 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 Page
4 of 5 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) Three
servings (18.0 grams) GLYCEMIC
INDEX LOW
GLYCEMIC 27.0
on glucose scale per
1, 2, and 3 servings GLYCEMIC
LOAD LOW
GLYCEMIC LOAD 1.6 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 GLYCEMIC
INDEX QUALIFICATIONS ·
Per Accepted World
Health Organization ·
Both the GI and the
GL must be low to qualify as Low Glycemic Low
GI
55 or less High
GI
70 + Low
GL
10 or less High
GL
20 + Glycemic
Solutions 100 Second Avenue
South (727)
894-6900 Fax (727)
894-6969
Discover the power of this Exotic plant today!
|
 |
Copyright
2001 - 2010, All Rights Reserved. Global Goods Inc. |
|
 |
|
 |
