FAT-MAGNET | Weight Management (90 Capsules)

FAT-MAGNET dietary supplement is intended to provide nutritive support for normal, healthy lipid levels. It prevents the absorption and storage of fat by converting into a gel which "traps" the fat. It creates a "grease ball" from this excess fat, which is too large to be absorbed by the body.

  • Limits Fat Absorption
  • Promotes Healthy Cholesterol Level
  • Supports Healthy Weight Management
  • 100% Purity - Natural Marine Fiber
  • Manufactured in Japan

FAT-MAGNET is a natural fiber product derived from chitin, a substance found in the exoskeletons of shellfish such as shrimp, crabs, and lobsters. It can easily become positively charge to attract and bind to the negatively charged fatty acids, thus inhibits the absorption of dietary fat during digestion. The entrapped fat then passes through the body undigested.

FAT-MAGNET fiber is unlike other fibers as it carries a positive ionic charge. Since lipids, fats, and bile acids all possess negative charges, this creates a chemical bond between the two where they attract naturally to one another.

Clinical Studies I

1. Superior Fat–Binding Capacity With a 1:5 Fat Binding Ratio for FAT-MAGNET

An in vitro test was conducted to examine fat-binding capacity of FAT-MAGNET. FAT-MAGNET exhibited outstanding fat-binding capacity compared to normal cellulose (control) and European-brand Chitosan.

Clinical Studies II

2. Total Cholesterol and LDL Cholesterol Reduction

A clinical study involving 90 female volunteers (age 34–70) with confirmed mild to moderate hypercholesterolemia were conducted. They were randomly assigned to receive Fat – Magnet (1.2 g per day) or placebo in a double-blind manner. Serum lipids, body weight and adverse events were assessed at baseline and after 28 and 56 days of treatment. Fat – Magnet significantly reduced total cholesterol compared to placebo.

(Bokura, H., and S. Kobayashi. “Chitosan decreases total cholesterol in women: a randomized, double-blind, placebo-controlled trial.” European journal of clinical nutrition 57.5 (2003): 721-725.)


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