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Prebiotic+ can improve the gut and overall health
Prebiotic+ features a blend of natural prebiotics that encourage growth of healthy bacteria.
Boosted metabolism, optimal digestion, and deeper sleep are all benefits of taking Prebiotic+.
Maintain the proper PH level in your gut resulting in decreased bloating and increased metabolism.
Good bacteria are key to regulating blood sugar and fighting off sickness.
Prebiotic+ For Digestive Health and Metabolism
Prebiotic+™ features a blend of natural prebiotics to encourage the growth of beneficial bacteria (such as bifidobacteria and lactobacilli). Research suggests that the compounds in Prebiotic+™ can improve gut and overall health.
The benefits may include optimal digestion, increased metabolism, and deeper sleep.†
How it Works:
Pro-biotics are the “good bacteria” that comprise our gut microbiome and are part of a healthy, fully-functioning digestive system.
Pre-biotics are a class of indigestible starchy plant fibers that promote gut and overall health by encouraging the growth of “friendly” gut flora (such as bifidobacteria and lactobacilli). Resistant starches “resist” digestion and pass through the digestive system largely intact until they reach the large intestine (the colon).
There, our gut bacteria ferment these prebiotics into short chain fatty acids acetate, propionate, and butyrate. These fatty acids help maintain proper pH in the gut, regulate blood sugar, increase satiety, and discourage the growth of “unfriendly” bacteria.
Unmodified Potato Starch & Green Banana Flour
In 2004, Nutrition & Metabolism found that “replacement of 5.4% of total dietary carbohydrate with RS significantly increased postprandial lipid oxidation and therefore could decrease fat accumulation in the long-term.” 
The American Journal for Clinical Nutrition found in 2005 that “dietary supplementation with resistant starch has the potential to improve insulin sensitivity.” 
The American Physiological Society found that “interactions between RS and the colonic microflora appear to be of benefit to the host in the short and long term. ” 
The results of a study from 2015 published in The International Journal of Environmental Research and Public Health showed that a single dose of resistant starch from green banana flour not only improved the glucose response after a meal in both lean and overweight individuals, but it improved glucose and insulin levels for 48 hours .
In 2009, the Journal of Physiology and Biochemistry found that Inulin FOS contributes to a wide range of health improvements: “FOS have important beneficial physiological effects such as low carcinogenicity, a prebiotic effect, improved mineral absorption and decreased levels of serum cholesterol.” 
The Canadian Journal of Microbiology published a paper finding that “fructooligosaccharides represent a prebiotic fiber that supports the growth of a wide range of probiotic cultures and as such has a potential to improve the successfulness of probiotic treatments” 
InulinFOS can also improve the pH balance of the digestive system, by creating greater levels of the short chain fatty acid butyrate, according to a paper in the Journal of Human Nutrition and Dietetics: “Butyrate concentrations were higher in patients receiving the FOS/fibre enriched formula compared to standard formula” 
A 2013 study in Autophagy found that trehalose enhances autophagy in motoneurons, thereby slowing the progression of amyotrophic lateral sclerosis, also known as Lou Gehrig’s Disease: “At the mechanistic level, trehalose treatment led to a significant upregulation in the expression of key autophagy-related genes at the mRNA level… Consistent with these changes, trehalose administration enhanced the nuclear translocation of FOXO1, an important transcription factor involved in the activation of autophagy in neurons.” 
Current Drug Targets published a paper in 2014 that trehalose has unique neuroprotective properties: “Mounting experimental evidence suggests that trehalose may prevent neurodegenerative disorders by stabilizing proteins and promoting autophagy.” 
In a 2005 paper published in Neurobiology of Disease reported that “trehalose, a simple disaccharide, has been shown to be effective in preventing the deactivation of numerous proteins and in protecting cells against stress.” 
Cinnamon has been researched extensively over the years and is well known for its antiinflammatory properties. In 2012, The Journal of Traditional Complementary Medicine published research that found that “after chemical profiling of cinnamon's components, their biological activities including antimicrobial, antiviral, antioxidant, antitumor, anti-hypertension, antilipemic, antidiabetes, gastroprotective and immunomodulatory were reported by many investigators.” 
The European Journal of Clinical Investigation noted in 2006 that in people suffering from type 2 diabetes, “subjects with a higher initial plasma glucose level may benefit more from cinnamon intake… The cinnamon extract seems to have a moderate effect in reducing fasting plasma glucose concentrations in diabetic patients with poor glycemic control.” 
According to research published in The Proceedings of Nutrition Society’s 2008 publication, “Subjects with the metabolic syndrome who consume an aqueous extract of cinnamon have been shown to have improved fasting blood glucose, systolic blood pressure, percentage body fat and increased lean body mass.” [13
Best prebiotic in the market!
This product has improved my digestion!
This product is potent and very good for my digestion. I'm just using a half a scoop and I find taste it is pleasant.
I started with 1/2 a scoop a day for a while. Slowly increased to the full scoop. I highly recommend the PreBiotic Resistant Starch Product. It has helped regulate my GI system. My gut is happier than it has been in a long time. Bonus: the PreBiotic Resistant Starch Product seems to curb my appetite some. I will buy it again.
- Unmodified Potato Starch 24 g
- InulinFOS (Fructo-Oligo-Saccharide) 1.4 g
- Trehalose 3.5 g
- Ceylon Cinnamon
With the highest concentration of resistant starch out of any other food-based source, unmodified potato starch in Prebiotic+ is made from premium grade high starch European potatoes by a gentle water and filtration process.
Naturally found in many different vegetables, InulinFOS consists of short and long chains of fructose molecules that stimulate the growth of beneficial flora in the digestive tract, support digestive health and normalize blood glucose response after a meal. Prebiotic+ features InulinFOS from GMO-free chicory grown in Europe.
Trehalose is a naturally occurring sugar found in mushrooms, seeds, algae, and some drought-enduring desert plants. Unlike sucrose (table sugar), trehalose is only about half as sweet, has a much lower glycemic index, and a slow digestion process. It’s added to Prebiotic+ because of its strong neuroprotective and health-promoting properties.
Mix with 4-6 oz of cold water or into your favorite smoothie. Start by taking 1 tablespoon per day for 1 week then increase to 2 tablespoons per day, preferably in the evening.
Most companies use "proprietary blends" so they don't have to tell you the amount of each ingredient in their formulas. At Natural Stacks we believe it's your right to know exactly what you're putting into your body. We proudly publish our innovative formulas and ingredient suppliers in an open source format.
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Citations & References
1. Higgins, J. A., Higbee, D. R., Donahoo, W. T., Brown, I. L., Bell, M. L., & Bessesen, D. H. (2004). Resistant starch consumption promotes lipid oxidation. Nutrition & Metabolism, 1(1), 8.
2. Robertson, M. D., Bickerton, A. S., Dennis, A. L., Vidal, H., & Frayn, K. N. (2005). Insulin-sensitizing effects of dietary resistant starch and effects on skeletal muscle and adipose tissue metabolism. The American journal of clinical nutrition, 82(3), 559.
3. Topping, D. L., & Clifton, P. M. (2001). Short-chain fatty acids and human colonic function: roles of resistant starch and nonstarch polysaccharides. Physiological reviews, 81(3), 1031.
4. Jiménez-Domínguez, G., Ble-Castillo, J. L., Aparicio-Trápala, M. A., Juárez-Rojop, I. E., Tovilla-Zárate, C. A., Ble-Castillo, D. J., ... & Mendez, J. D. (2015). Effects of Acute Ingestion of Native Banana Starch on Glycemic Response Evaluated by Continuous Glucose Monitoring in Obese and Lean Subjects. International journal of environmental research and public health, 12(7), 7491-7505.
5. Mei, G. Y., Carey, C. M., Tosh, S., & Kostrzynska, M. (2011). Utilization of different types of dietary fibres by potential probiotics. Canadian journal of microbiology, 57(10), 857.
6. Majid, H. A., Emery, P. W., & Whelan, K. (2011). Faecal microbiota and short‐chain fatty acids in patients receiving enteral nutrition with standard or fructo‐oligosaccharides and fibre‐enriched formulas. Journal of human nutrition and dietetics, 24(3), 260-268.
7. Castillo, K., Nassif, M., Valenzuela, V., Rojas, F., Matus, S., Mercado, G., ... & Hetz, C. (2013). Trehalose delays the progression of amyotrophic lateral sclerosis by enhancing autophagy in motoneurons. Autophagy, 9(9), 1308-1320.
8. Emanuele, E. (2014). Can trehalose prevent neurodegeneration? Insights from experimental studies. Current drug targets, 15(5), 551-557.
9. Liu, R., Barkhordarian, H., Emadi, S., Park, C. B., & Sierks, M. R. (2005). Trehalose differentially inhibits aggregation and neurotoxicity of beta-amyloid 40 and 42. Neurobiology of disease, 20(1), 74-81.
10. Shen, Y., Jia, L. N., Honma, N., Hosono, T., Ariga, T., & Seki, T. (2012). Beneficial effects of cinnamon on the metabolic syndrome, inflammation, and pain, and mechanisms underlying these effects–a review. Journal of traditional and complementary medicine, 2(1), 27-32.
11. Mang, B., Wolters, M., Schmitt, B., Kelb, K., Lichtinghagen, R., Stichtenoth, D. O., & Hahn, A. (2006). Effects of a cinnamon extract on plasma glucose, HbA1c, and serum lipids in diabetes mellitus type 2. European journal of clinical investigation, 36(5), 340-344.
12. Anderson, R. A. (2008). Chromium and polyphenols from cinnamon improve insulin sensitivity: Plenary Lecture. Proceedings of the Nutrition Society, 67(1), 48-53.