The current “gold standard” starch blocker is an ingredient called Phase 2, a highly purified protein derived from white beans.
When swallowed, the protein combines with an enzyme in the small intestine called “amylase,” inhibiting it’s ability to digest starch. Starch is simply a long chain of molecules that must be split off one by one through amylase’s digestive action, before the starch molecules can be absorbed. Starch that isn’t digested passes on through the digestive tract. The Phase 2 starch blocker can effectively reduce the amount of insulin secreted by the pancreas in response to eating a high starch meal. Insulin is the chief pro-fat hormone of the body, and by reducing the absorption of glucose from starch, a starch blocker can reduce insulin and subsequent fat formation.
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