White Kidney Bean (Phaseolus vulgaris) is an American natural. Long known to be a highly nutritious source of fiber and minerals, it is now thought to interfere with the absorption of complex carbohydrates (pasta, breads, potatoes, etc.); and as a "starch blocker," White Kidney Bean is said to be very helpful in weight loss programs.
The White Kidney Bean is an herbaceous, bushy, climbing annual that is one of many varieties of common beans, which were domesticated independently in ancient Mesoamerica and Andes and is an oval-shaped, somewhat soft and bland-tasting legume that is indigenous to Central and South America. It is said that all beans are derived from a common bean ancestor that originated in Peru. From there, they were spread throughout South and Central America by migrating Indian tribes. Archaeological evidence has proven that bean seeds were domesticated 7,500 years ago, long before maize was cultivated and long before pottery making. Despite these early beginnings, cultivated beans as a staple crop took a long time to spread through the Americas, but finally became a domesticated food staple in both North and South America by the 1400s. Beans were introduced into Europe in the fifteenth century by Spanish explorers returning from their voyages to the New World, and by the mid-1500s, cultivars were thriving throughout Europe, and thereafter, it is said that Portuguese explorers introduced them to Africa, where they have remained an important food staple.
The flavor of the White Kidney Bean is more delicate than its red counterpart and often used in recipes where the red variety would be too pronounced. It is always important to boil all kidney beans before eating to remove toxins that would cause extreme gastric disturbances, but the easiest way to acquire the wonderful benefits from the White Kidney Bean is to take a dietary supplement in capsule form. Some of the constituents in White Kidney Beans include a high starch content, proteins (isozymes), dietary fiber, phaseoline, albumen mucilage, pectic acid, legumin fatty matter, inosite, sulfur, an uncrystallizable sugar, and it is also an excellent source of iron, potassium, selenium, molybdenum, magnesium, folate and B-vitamins.
White Kidney Bean is a wonderful source of water-soluble and insoluble fiber. Fiber binds with the bile acids that are used to make cholesterol. Fiber isn't absorbed, so when it exits the body in the feces, it takes the bile acids with it. As a result, the body ends up with less cholesterol. Soluble fibers also prevent cholesterol absorption.
Regarding weight loss, recent scientific studies have produced interesting results with respect to the use of White Kidney Bean. Apparently, it acts as a "starch blocker." Alpha-amylase is an enzyme that plays a key role in the digestion of foods and is essential for the metabolizing of starchy carbohydrates. When starchy, "complex" carbohydrates (rice, bread, pasta and potatoes) are consumed, they are broken down into dextrins and finally glucose (sugar), which is either used immediately for energy, stored in muscle tissue or sent to the liver, where it is converted into lipids and stored as FAT. Phaseolamin is an amazing, non-stimulant, all-natural nutritional ingredient that is derived from the white kidney bean. It is the first nutritional ingredient that has been scientifically proven to neutralize starch found in your favorite foods, such as potatoes, breads, pasta, rice, corn, and crackers. Phaseolamin (Phaseolin) is an anti-alpha amylase metabolite which works in the gut to help reduce the absorption of these carbohydrates. As an amylase inhibitor, White Kidney Bean is thought to block the action of the digestive enzyme and pass the starches through the system, undigested.
Each vegetarian capsule contains 500 mg White Kidney Bean Extract with Phaseolamin, 0,3 mg Vitamin B1, 0,4 mg Vitamin B2, 5 mg Vitamin B3, 2 mg Vitamin B5, 0,3 mg Vitamin B6, 0,12 mg Folic Acid and 5 µg Biotin.
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