There are numerous weight loss products and supplements on the market today. Some help, most don’t.

One of the problems associated with those that have a beneficial effect is that the active ingredients tend to attack or ‘eat’ both fat and muscle, unable to discern the different chemical composition.

Loss of muscle, as a result, is an undesirable side effect of known to be effective weight reducers.

Several years ago, Georgetown University Medical Center, under the direction of Dr. Harry Preuss, conducted a clinical study of Garcinia Cambogia, a wild fruit plant found in limited areas of Asia.

Thousand-year-old folklore indicated that this natural plant helped suppress hunger and weight gain.

Dr. Preuss tested both the claims of weight loss and composition of the loss achieved.

Based on a 90 day, double blind placebo test, Preuss found that Garcinia Cambogia did, in fact suppress appetite and weight gain (typical weight loss was about 7% of body weight).

But he also was able to confirm that of the body weight loss that occurred, only fat was attacked by the plant, not muscle.

The significance of this to Type 2 diabetics is that if taken according to clinical procedures, this product can help rid the ‘fatty weight’ often associated with this condition, without damaging muscle make up.

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 has been demonstrated in humans.