Study 1: Recent Studies show how the active ingredient in BioAPP, ID-aIG helps aid weight-loss
ID-alG™ is a brown seaweed extract which helps the user lose weight. It has a high content of original marine polyphenols, minerals and trace elements.
BioApp Effects of ID-alG
- Full spectrum weight management support.
- Caloric intake reduction (inhibition of digestive enzymes)
- Energy expenditure increase, linked to thermogenesis.
- Rich in antioxidant and minerals Scientific Background.
Clinical study on overweight woman during 2 months:
- Almost 3 kg weight loss.
- 100% weight loss = fat loss
- Shaped buttocks and thighs.
- 76% of consumers convinced by ID-alG™
- No side effects.
An eight-week double-blind trial was conducted by the National Institute Of Health to test purified glucomannan fiber as a food supplement in 20 obese subjects. Results showed a significant mean weight loss (5.5 lbs) using glucomannan over an eight-week period.
BioAPP Participants 20 obese subjects Durations 8 Weeks
Dosage:Glucomannan fiber (from konjac root) or placebo was given in 1-g doses (two 500 mg capsules) with 8 oz water, 1 h prior to each of three meals per day. Subjects were instructed not to change their eating or exercise patterns.
Results: Results showed a significant mean weight loss (5.5 lbs) using glucomannan over an eight-week period. Serum cholesterol and low-density lipoprotein cholesterol were significantly reduced (21.7 and 15.0 mg/dl respectively) in the glucomannan treated group. No adverse reactions to glucomannan were reported.
A new study from the journal Obesity has expanded on some research investigating the satiating effect of seaweed and its potential for obesity-management in food sources.
For many people, the word seaweed invokes memories of a fishy-smelling plant that freaks you out when you walk on it due to its slimy and leathery feel. For others, the word makes them hungry for sushi (if you didn’t know, it is a type of dried seaweed that is used to wrap most sushi). And for some, it may remind them to take their medicine, as seaweed is rich in iodine which some people with thyroid issues require to supplement with. But seaweed also contains a type of polysaccharide of algae origin that is called alginate. This is used in the food industry as a thickening agent and emulsifier, however research from about six years ago suggested it could be used a source of fiber, possibly for fortifying foods such as bread. The idea behind this is to help with issues stemming from over-consumption of foods as it turns out that alginate is pretty awesome for reducing appetite.
The way it does this, is by forming a type of gel in the stomach – particularly while in the presence of calcium – which expands. Food volume expanding the stomach is a trigger that the body uses to tell the brain it has fed, in particular the release of a hormone called cholecystokinin (CCK). A side note of semi-interest is that there is a delay of about ten minutes from the time the stomach releases this hormone to the time it reaches the brain and registers its action. If you’ve ever wondered why you can stuff yourself silly on thanksgiving and then feel utterly immobilized with a food baby about ten minutes after you’ve finished eating, this is why. There is likely some evolutionary root of this, such as being able to get to food, eat as much as you can and then get out of danger without missing out of precious calories. Unlike today where calories are an arm’s reach away, ancestors were never guaranteed another meal so had to make the most of what they had when they got it.
Back to the alginate; the researchers of the study, based in the Netherlands, suggest that the seaweed-extract has genuine potential to be added to drinks to make appetite-suppressing products. However, they also acknowledge that the ideal drink for this purpose needs to have a low viscosity (i.e. be “thinner”). This presents a problem as the ideal way for alginate to exert strong appetite suppression is as part of a high viscous drink (or even more like a pudding dessert). As a solution they created a low viscous drink that clotted into a gel only when consumed by using low concentrations of the alginate. Thankfully the participants involved in the study assessed this drink to be pleasant, and that the chocolate-flavor tasted good.
Twenty-three participants were involved and drank either a 0.6% alginate drink, a 0.8% alginate drink or a 0% alginate drink (i.e. a control). During the five hours following consumption the participants subjectively assessed their feelings of fullness and hunger. Those consuming the 0.8% drink scored hunger as being down about 30% and fullness being up just over 30%. Those that consumed the 0.6% drink had scores not too far off these.
So it looks like drinks with added alginate could be a genuine option for hunger control, but the researchers concede that further research is required to establish the implications this can have on compliance with weight-loss programs as well as long-term effects.