The World Health Organisation and the Food and Agriculture Organisation recommend that people base their diet on low GI foods in order to prevent common diseases such as heart disease, obesity and diabetes. The benefits of a low GI diet extend beyond this, as it can improve mental performance, reduce risks of some cancers, age-related macular degeneration and improve symptoms of polycystic ovarian syndrome. These benefits from low GI foods are thanks to dietary fibres, viscous fibres and resistant starches that escape digestion in the gut, but modern food processing often removes them from our food.

Most carbohydrates (di-, oligo- and polysaccharides) are too large to be absorbed into the body and require hydrolysis into monosaccharides like glucose to allow absorption. Fibres and resistant starches are not digested for two main reasons: humans lack the enzymes required to break the beta-orientated bonds that link the glucose molecules together in the fibre, or due to the shape of the starch molecule that does not allow the enzyme access to the starch molecule to digest it fully

Introducing Mulvita™

Mulvita™: A Patented Extract of White Mulberry Leaf
Mulvita™ is a water extract of mulberry leaves, which contains many active constituent, and these active constituents are natural inhibitors of many carbohydrate-digesting enzymes. Mulvita™ Mulberry leaf extract is a functional food nutrient factor that can be added in foods and beverages to mitigate the effects of high GI foods on the human body. It also can stabilize blood sugar and adjust the function of human metabolism.

Healthy Benefits
Reduce carbohydrate absorption
Lower food GI value
Reduce glycemic load
Reduce insulin load
Increase insulin sensitivity

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