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.
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.
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
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
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)
Two
servings (12.0 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
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
GI 55 or less
High
GI 70 +
Low
GL 10 or less
High
GL 20 +
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24oz net wt. Agave Nectar
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$6.50
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$17.49
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