Type 2 diabetics often suffer from fatty body weight, rising blood sugar levels, and cholesterol levels over 200. Over the last few years, scientists at respected medical institutions, including Harvard, Creighton, UC Berkeley and others have turned to a pumpkin-like Asian fruit as a remedy to solve these conditions.
It’s called garcinia cambogia and it’s a wild-growing plant from the moist, rain-drenched Asian forests. Ancient folk lore had it that tribal bush people used this natural ingredient to suppress their hunger on long hunting trips
Recently, scientists from around the world have applied research procedures to measure the benefits of garcinia cambogia to help Type 2 diabetics.
Based on clinical tests, Dr. Harry Preuss at Georgetown University’s Medical Center has found that it does actually help improve 2 of the 3 most common Type 2 diabetic conditions, reducing body fat and lowering cholesterol levels.
Also, the Burdock Group, an independent test facility tested the safety of this wild fruit and found that it passed a range of toxicity tests, making it safe for us in the short and long run.
Pharmaceutical companies have spent millions of dollars trying to create drugs that help Type 2 diabetics lead healthier lives.
Leave it to the ancient Asian bush people, without benefit of a medical degree to find a remedy for Type 2 diabetics, growing wild in the forest.
How does it work? The dried fruit rind of Garcinia cambogia is a rich source of HCA, and has been used for centuries as a spice, flavor-enhancer, preservative and digestive aid throughout Southeast Asia.
Thus, it has a long history of consumption in countries where the plant is native. Structurally, HCA is similar to the common food additive citric acid, which also occurs naturally in citrus fruits such as oranges and lemons. The high bioavailability of HCA from Super CitriMax® (60% HCA) has been demonstrated in humans.
A primary mode of HCA action appears to be its ability to inhibit ATP-citrate lyase, an enzyme that helps to form the building blocks of fatty acids and cholesterol.
The dried fruit rind of Garcinia cambogia is a rich source of HCA, and has been used for centuries as a spice, flavor-enhancer, preservative and digestive aid throughout Southeast Asia. Thus, it has a long history of consumption in countries where the plant is native. Structurally, HCA is similar to the common food additive citric acid, which also occurs naturally in citrus fruits such as oranges and lemons. The high bioavailability of this product (60% HCA) has been demonstrated in humans.
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