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GUAR
Cyamopsis tetragonoloba

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Obesity (to curb hunger), binge eating, high cholesterin levels, diabetes (mellitus), light constipation, irritable bowel Syndrome ...

Description

Composition :
100% Cyamopsis tetragonoloba (also available in 50% Cyamopsis tetragonoloba + 50% Konjac (Amorphophallus konjac) mixture/capsule)

Part used :
Guar flour and seeds

The Guar Bean (Cyamopsis tetragonoloba), also known as Cluster Bean, is a annual legume and the source of guar gum. Its origin is unknown, as it has never been found in the wild. Today it is cultivated widely in India and Pakistan. The plant is a member of the pea family (Fabaceae) and a close relative to many pea plants. It can grow to 2 meters (6.5ft) of height and has 10 cm (4in) long peas with seeds that are about 0.5 cm (1/8in) long. The leaves and beans are eaten as vegetables. The dried seeds are processed to Guar gum. Guaran, a polysaccharide contained in the bean, is processed to Guar flour. The Carob tree contains a similar substance, Galactomannane.

About 80% of world production occurs in India and Pakistan, with demand rapidly rising (guar gum is used as a gelling agent in hydraulic fracturing for oil shale gas).

Guar is used as a thickening, stabilizing, suspending and binding agent in beverages, ice cream, soups, dressings, puddings, frut juices, etc. Guar gum is also used as a laxative and as a source of food fiber: the gelling properties of the gum quickly fill the stomach, reducing hunger and slowing down elimination. This signals satiation to the brain and thus provides a escape from binge eating. Since it reduces insulin levels, Guar also reduces carbohydrate metabolism. This facilitates weight loss and weight maintenance. Fiber plays a major role in reducing cholesterin.

Note: Guar may be used over prolonged periods of time without side effects or addiction. In rare cases, Guar may cause bloating.

Dosage

Take 2 capsules 3 times daily, with plenty of water.

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