How much do you know about the true essence and value of white kidney bean extract?

White kidney bean extract is a popular ingredient on the internet in recent years. Products containing white kidney bean extract are not only popular in the market, but also further enhance consumer awareness of white kidney beans.
At present, the public's understanding of white kidney bean extract is often limited to weight management, sugar control, carbon and water blockade, and there are also voices questioning whether it is an intelligence tax. In fact, 90% of these views have one-sided cognition or misunderstanding.

To truly understand the effects of white kidney bean extract, one must first start from people's dietary habits.

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1. The Relationship between Chinese Dietary Structure and Health

From the perspective of dietary structure, what Eastern cuisine should pay more attention to is actually the highest contribution of total calories (about 70%), which comes from refined carbohydrates in high starch foods such as rice, noodles, and pastries. They can also be called white carbon water.
The main component of white carbon water is starch, which may be converted into red carbon water or green carbon water. If broken down by human amylase, it will be converted into red carbon water (sugar) and absorbed; If not decomposed, it will remain in the large intestine and become a member of green carbon water.

The true essence and value of white kidney bean extract is its ability to prevent and reduce the conversion of white carbon water to red carbon water, and more towards green carbon water. Making starchy food not only does not burden our health, but also the "green" starch can supplement the insufficient green carbon water in the Chinese diet, which is beneficial for health.

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2. The ability of modern human amylase to evolve has become stronger, becoming a burden

Compared to primitive humans 20000 years ago, modern humans have become more capable of producing amylase. The copy number of Amy1 and Amy2 amylase genes on human chromosome 1 has mutated, which is 2 to 27 times higher than that of humans 20000 years ago. That is to say, our ability to decompose starch has become stronger. The same amount of starch, when consumed by us, is converted to maltose in a higher proportion than our ancestors 20000 years ago.
Today's Chinese people eat dozens, hundreds of times more refined starch containing foods than our ancestors tens of thousands of years ago. Moreover, due to the enhanced evolution of amylase activity, the proportion of starch that we break down into sugars has also increased significantly. After stacking, the amount of heat starch brings to our body increases significantly.

However, compared to our ancestors tens of thousands of years ago, our exercise consumption has decreased, and the extra calories and sugar have become a health burden for the Chinese people in terms of weight, body fat percentage, blood sugar stability, and so on. Even, the proportion of starch that has not been decomposed and can become green carbon water has decreased, exacerbating the insufficient intake of green carbon water. It has affected the gut microbiota and further compounded the impact on the physical health of Chinese people.

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3. Carbon water "turns into fiber"

Throughout human history, there has never been an attempt to control food. Expect to artificially control the decomposition process of carbohydrates as desired, such as accelerating the process of grain based brewing. People use microorganisms and enzymes to accelerate the decomposition of starch into sugar, and then let yeast convert sugar into alcohol. In terms of acceleration, after thousands of years of trial and error, we have become familiar with the road.
However, true control and mastery cannot just be about accelerating, but also about being able to accurately decelerate and pause. The ability for humans to safely slow down and pause the process of starch breakdown that they consume has only been acquired in recent decades.
The amylase inhibitory protein in the extract of white kidney beans can limit the activity of amylase, reduce its decomposition of starch, and allow more starch to maintain its structure, which enters the intestine as dietary fiber, thereby affecting the abundance of gut microbiota.
The true essence and value of white kidney bean extract is its ability to prevent and reduce the conversion of white carbon water to red carbon water, and more towards green carbon water.

If the process of decomposing white carbon water, which accounts for 70% of the calorie contribution in the dietary structure, can be slowed down and paused, it can scientifically "green and convert" white carbon water into "green carbon water" such as dietary fiber, which can supplement the dietary fiber required by the gut microbiota. It can be achieved, allowing everyone to enjoy natural cuisine without the burden of health. Being able to become an ideal tool for carbon water greening and fiber conversion is the true value of white kidney bean extract.

Shaanxi Huike Botanical Development Co., Ltd. a integrated enterprise which is focus on natural products, plant extract related products and services.We mainly focus on pharmaceutical, functional food, Freeze-dried powder,Natural Pigment,Homology of medicine and food,beverages and other business services.
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2024-05-09

Shaanxi Huike Botanical Development Co., Ltd.