GlyStrictin™ – Carbohydrate Eliminator

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GlyStrictin™ is formulated to:

  • Reduce the body’s glycemic response to food*
  • Normalize post-meal hormonal and metabolic responses*
  • Suppress ghrelin secretion and increase feelings of satiety, resulting in a reduced desire to eat*


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GlyStrictin™ Product Fact Sheet

GlyStrictin’s functional compound helps normalize post-meal hormonal and metabolic responses and suppresses ghrelin secretion, with an associated increase in feelings of satiety and a reduced desire to eat. Over time, the compound has been shown to reduce food intake and decrease not only body weight, but also lead to a dramatic loss of fat mass. The key GlyStrictin compound targets the support of various key metabolic factors. When combined with a balanced diet, GlyStrictin is formulated to help reduce risk factors associated with excess fat by promoting weight loss.*


In a recent, randomized, double-blind, placebo-controlled, crossover study, the effects of the GlyStrictin functional compound supplementation on glycometabolic and appetite control was evaluated. The study included twelve volunteers, 20-26 years of age, of normal weight. On two different days, the volunteers, who had fasted for at least 12 hours, received a mixed standardized meal (60% carbohydrates, 25% lipids and 15% protein) that satisfied 40% of an individual’s total energy requirements, with a supplement of the functional compound in GlyStrictin or placebo ingested immediately before the meal. The experiment days were separated by a washout period of 7 days. The two main objectives of the study were 1) to evaluate the effects of the supplement on glucose postprandial response, measuring glucose, insulin and C-peptide concentrations, and 2) to evaluate the effects of the supplement on appetite control by assessing plasma ghrelin and satiety sensation ratings using visual analogue scale. Plasma glucose, insulin, C-peptide, ghrelin and satiety sensation ratings were assessed at baseline and for 3 hours after meal consumption.

The Study Results
Results showed that supplement consumption led to lower increments in glucose (p=0.04 at 30 minutes), insulin (p=0.04 between 45 and 120 minutes) and C-peptide (p=0.04 between 30 and 90 minutes) when compared to placebo. In the first 2 hours, ghrelin decreased similarly in both the test group and the placebo group but did not rebound thereafter in the test group as it did in the placebo group (p=0.04). The supplement reduced the desire to eat compared to the placebo (p=0.02) over the 3 hours.

According to these results, supplementation of the key GlyStrictin compound reduces postprandial glucose, insulin and C-peptide excursions, suppresses ghrelin secretion and affects satiety sensations, inducing a reduced desire to eat. These standard metabolic parameters were used in the study because they measure a healthy body’s normal glycemic response to food.*

Additional Research
Another randomized, double-blinded, placebo-controlled study was conducted on 60 pre-selected, slightly overweight volunteers to evaluate the effects of the key GlyStrictin compound on body composition. The study was carried out for 30 days, where each subject took either the GlyStrictin functional compound or a placebo before a main meal rich in complex carbohydrates. The participants followed a nutritionist-recommended diet that provided approximately 2000-2200 calories during the study, and they reported to the study center after 10, 20 and 30 days. At each visit, body weight, fat and non-fat mass, skin fold thickness, and waist, hip, and thigh circumferences were all measured. The results were highly significant with regard to reductions in body weight (-2.93±1.16 kg vs -0.35±0.38 kg; p<0.001), fat mass (-2.4±0.67 kg vs -0.16±0.33 kg; p<0.001), and adipose tissue thickness (-4.2±6.51 mm vs -0.66±2.81 mm; p<0.001) in the supplement group when compared to the placebo after 30 days. The difference in mean lean body mass loss was also significant (-0.53±0.45 kg vs -0.19±0.17 kg; p<0.05). The results indicated that the major weight changes were brought about by fat loss rather than non-fat mass loss.*