It may not be that hard for people with diabetes to enjoy Pasta with confidence

of all dietary advice given to diabetics by doctors must be about controlling carbohydrate intake, because over-intake of refined carbohydrates is considered insulin resistance and
II is
of the main causes of type 2 diabetes.However, it's not easy to get people to give up their old eating habits, so some people are trying to make carbohydrate foods that meet taste buds without burdening blood sugar, and that's what
Carbolina
, a
Pasta
that people with diabetes can eat with confidence, was born., who developed
Carbolina
, is a authentic Sicilin with 40 years of experience running restaurants and working as a chef, but he is also a diabetic. As an Italian foodie, it was impossible to give up the high-carbohydrate cuisine of pasta, bread, pizza and so on completely for the sake of health, so Charles began his development of diabetic cuisine, the first successful work is
Carbolina
, an added
Phase 2®
of the pasta.We all know that excessive intake of refined carbohydrates leads to a rapid rise in blood sugar because the vast majority of carbohydrates are broken down into easily absorbed monosaccharides, such as amyloid, α
-
glucosidease, in the small intestine, leading to elevated blood sugar. If it inhibits the breakdown of carbohydrates, such as amylase, it can effectively block the body's absorption of monosaccharin from carbohydrates, thus keeping blood sugar stable.
Phase 2 ®
this type of amylase inhibitor, and people are now more used to calling it a carbohydrate blocker.Scientists have discovered an interesting phenomenon in which plants in nature have a dedicated α
-
amylase inhibitor to protect themselves from insects, so that insects have to starve after gnawing at plants because they can't digest starch, and will no longer eat them for a long time.After decades, scientists finally discovered the amylase inhibitor from white beans, and
Pharmachem Laboratories
used special water extraction techniques to extract the first standardized, all-natural, non-irritating starch blocker from non-GMO North American white bean and named it
Phase 2®
.the birth of the
, Phase 2 ®
has been widely used in weight management and blood sugar management. Whether it's dietary supplements or functional powder sprinkles, to tablet candy, and ad-drinks, you'll see
Phase 2®
products. In Thailand,
Phase 2®
continues to sell well, and in Italy, Charles's
Carbolina
oblique tube surface, which adds
Phase 2®
, allows diabetics like him to enjoy
Pasta
.Charles told
NBC
that "to verify the effectiveness of
Phase 2®
, I ate the ingredient with the usual pasta and then took a blood sugar test every
15
minutes." At first my blood sugar went up, but after eating the ingredient, my blood sugar soon returned to normal. It makes me embrace the good life of the past again. , like Charles, is a nutrition researcher at Georgetown University's Department of Medicine, Dr.
Harry Preuss
, who said
, "It works perfectly on the insulin system" after a
Phase 2®
efficacy test on mice and pigs
.addition, researchers
Vinson
and other tests confirmed that ingesting
1.5 g Phase 2®

reduced subjects'
66%

post-
meal blood sugar®
;
tests
,
Celleno
,
Udani
,
Koike
,
Wu
and others also showed that ingesting
Phase 2®
reduced the subjects' weight, waist and hip circumference, and triglyceride levels. And
Phase 2 ®
has passed toxicity tests, the United States, Canada and many other countries have been certified for safety. China's Ministry of Health has also approved it as a common food.the official website of the International Diabetes Federation,

36
billion people with diabetes worldwide in
,
will reach
552
billion in
, of which
95%
are
II
diabetics.


million people died of diabetes worldwide in 2011



a

-2008 diabetes epidemiological survey conducted in some parts of China from 2007 to
2008 showed that the prevalence of diabetes was
9.7%
among people over
20,
years of age, the proportion of prediabetes was
15.5%
, and only
40% of people with diabetes were diagnosed
.important part of the prevention and treatment of diabetes, nutrition support has been paid more and more attention.
and application of Phase 2®
not only provides new material for the development of functional foods, but also brings new ideas for the development of whole nutritional formula foods for diabetes.is worth noting that
Phase 2 ®
does not affect the original flavor of the food while producing results. As Charles puts it: "I found the new formula to taste pretty delicious, and just as I ate pasta separately and the product, my blood sugar levels were able to return to normal levels." If I eat normal pasta, my blood sugar will go up and I won't be able to lower it until I take anti-glycemic medication. "'
the real charm of ®
Phase 2, isn't it?"