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Now You Can Enjoy AloeCran™ Anywhere You Go!
Introducing AloeCran™ on the Go! An individually packaged, nutrient rich blend of Aloe vera juice concentrate, antioxidant rich cranberry powder and 5g of hard to get soluble fiber.
This health saving, sugar free juice tastes great! And the best part is that you can take it with you wherever you go:
- Bring it to restaurants
- Bring it to work
- Bring one for a friend
- Bring it to parks, concerts, parties… anywhere you go!
If you love spending time with family and friends… enjoy eating at restaurants and traveling… and care about your health… than AloeCran™ on the Go is for YOU.
It’s a simple convenient way to promote healthy digestion, relieve painful bloating, heartburn and indigestion, keep blood sugar under control, normalize cholesterol and end constipation.
AloeCran™ on the Go is fat free, sugar free and doesn’t contain any artificial sweeteners or flavors. All you have to do is add one packet to a glass of water and drink to your good health!
Now you have an easy way to take control of your health no matter where you are or what you’re doing.
So next time someone asks, “What would you like to drink with that?” skip the health sabotaging sugary juices or high calorie soda’s and mix up a glass of great tasting, sugar free AloeCran™ on the Go!
ACTIValoe®: Getting the Most Out of the Inner Gel of the Aloe plant
We chose ACTIValoe® for AloeCran™ because it’s made with a breakthrough dehydration technology - called Qmatrix™ - that sets a new standard for Aloe vera quality.
Qmatrix™ removes water from a fresh Aloe leaf using a low tem-perature/short time (LTST) meth-od that protects heat sensitive Aloe nutrients.
Here’s the ACTIValoe® bottom line: when you add water to make a glass of AloeCran™, the Aloe vera will still be “farm fresh” - as pure and potent as if you freshly squeezed the juice from an Aloe leaf.
And ACTIValoe® is 100% organic - from start to finish abso-lutely no chemicals, pesticides or preservatives are used. There’s a reason why ACTIValoe® has been used in more clinical studies than any other Aloe vera ingredient - it’s simply “best in class.”
Each serving of ACTIValoe® is guaranteed to provide a minimum of 10% polysaccharides - the most important nutrients in Aloe vera.
What’s more, ACTIValoe® is certified for content and purity by the International Aloe Science Council (IASC).
On top of this, ACTIValoe® made with Qmatrix™, is the first and only Aloe vera ingredient to achieve GRAS status with the FDA as a food ingredient. ACTIValoe® was the subject of extensive safety studies conducted over two years that provided scientific support for the FDA.
So regardless of what health ben-efits you seek from Aloe vera - diges-tion and intestinal health, blood sugar control, or heart health - the presence of Qmatrix™ ACTIValoe® in AloeCran™ pro-vides superior potency.
PACran®: Provides the Goodnes Found in WHOLE Cranberry
Proanthocyanidins (PACs) are the phytonutrients believed to be mainly responsible for many of the health benefits associated with cranberries. Science has shown that cranberries contain unique A-type PACs, seldom found elsewhere in nature, that help promote urinary tract, gastrointestinal, and cardiovascular health.
This led to many other companies to isolate PACs and sell ingredients with high PAC concentrations - the thought being more must be better.
However, recent research has found that to maximize benefits from cranberry fruit, it’s best to get the nutrients from the entire cranberry - as nature made it - not just PAC fractions.
That’s why AloeCran™ contains the world’s premier whole cranberry ingredient named PACran® (pro-nounced “pack cran”).
PACran® is an all natural, 100% cranberry fruit ingredient. With PACran®, you get every part of the cranberry - the juice, flesh, skin and seeds.
Better yet, PACran®’s benefits have been demonstrated in multiple clinical studies conducted in the U.S and internationally.
One of the keys to PACran®’s potency is the type of cranberries used - which are the rare “Early Black” cranberries. In fact, these berries are harvested from cranberry bogs in Massachusetts that are over 100 years old.
Early Blacks are used because they’re the most potent cranberries around - and are the reason why PACran® contains 1.5% PACs, which is twice as much as other whole cranberry powders.
It’s also noteworthy that PACran® contains was the first cranberry ingredient in the world to receive a government approved claim for urinary tract health.
Fibersol®-2: Helping to “Bridge” Your Daily Fiber Gap
A recent survey by the International Food Information Council found that 72% of Americans are trying to consume more fiber each day.
And for good reason - we don’t get close to what we need! Here is the simple math on fiber:
Both the USDA and the Institute of Medicine advises that adults get 14 grams of fiber for every 1,000 calories consumed. So if you eat the typical 2,000 calories each day, you should get 28 grams of fiber.
How much fiber does the aver-age American get?
Only about 12g to 16g. - we struggle to get HALF of what is needed.
And in case you don’t know, fiber is needed to i) manage cholesterol and tri-glyceride levels, ii) keep blood sugar in a good range, iii) improve intestinal health and elim-ination, iv) keep weight and fat under control and v)boost immune health.
Before you choose a supplement, you should know about a couple of the prob-lems with the fiber in many supple-ments.
For starters, there is the taste. Most fibers taste really bad - so you definitely don’t look forward to eat-ing or drinking them.
Worse is the extra gas and acid release that can cause you needless discomfort and bloating. This happens because almost 100% of these fiber ingredi-ents ferment in the intestines.
We considered these concerns and choose to use Fibersol®-2, a soluble detary fiber, in AloeCran™.
One of the great features of FiberSol®-2 is that it’s odorless and tasteless. This is in contrast to other fiber supplements that often have a “chalky” or otherwise nasty taste.
Even better, only about 50% of FiberSol®-2 ferments in your large intestine (providing prebiotic activity) . So you don’t have to worry about Fibersol®-2 causing excess gas, bloating or releasing acid in your gut.
What’s more, Fibersol®-2 is a completely “clean” fiber. It is made from Iowa corn and is complete-ly free of bacteria, GMO proteins, toxins and harmful pathogens. Using enzymes, the natural bonds between glucose molecules in corn starch are “strengthened” to withstand the digestion process - making Fibersol®-2 an indigestible carbohydrate, or dietary fiber.
The icing on the cake is there have been over 100 research papers and clinical studies published on Fibersol®-2 in the last two decades.
And this work has shown that Fibersol®-2 provides just about all of the health benefits you want from fiber as well demonstrating an impressive safety profile.
Dietary Supplement / 10 - 0.24 oz. Packets - Net Wt. 2.4 oz (67g)
Serving Size: 1 Packet (6.7 g)
Servings per Container: 10
|Amount Per Serving||% Daily Value|
|Total Carbohydrate||6 g||2%*|
|Dietary Fiber||5 g||20%*|
|ACTIValoe® Aloe vera leaf gel (from 200x concentrate)||200 mg||**|
|PACran® whole cranberry fruit extract||250 mg||**|
|Non-GMO Fibersol®-2 (resistant glucose polymers)||5 g||**|
|Malic acid||200 mg||**|
|Stevia Leaf extract||70 mg||**|
|Luo han guo fruit extract||12 mg||**|
* Percent daily values are based on a 2,000 calorie diet.
** Daily value (DV) not established.
Other ingredients: beet root juice (color), natural flavors, silica, postassium citrate, gum acacia.
Note: Fibersol®-2 is a registered trademark of Matsutani America, Inc., ACTIValoe® is a registered trademark of Aloecorp, Inc., PACran® is a registered trademark of Naturex-DBS, LLC.
SUGGESTED USE: As a dietary supplement, add one (1) packet to 6 - 8 fl. oz. of cold water and mix well. Maximum benefits usually occur with sustained use.
Keep out of reach of children.
Store at 15-30° C (59-86° F).
Protect from heat, light and moisture
Do not purchase if seal is broken.
†These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.
Manufactured for and Distributed by: NatureCity®
Boca Raton, FL 33487 www.naturecity.com
To re-order call toll free 1-800-593-2563
AloeCran on the Go!
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Blood Sugar Metabolism
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Sonoki H. “Effects of Dietary Fiber Enriched Liquid Formula on Postprandial Glycemic Parameters.” ILSI Japan, 2008, 95, 10-17.
Unno T, Nagata K, Horiguchi T. “Effects of green tea supplemented with indigestible dextrin on postprandial levels of blood glucose and insulin in human subjects.” Journal of Nutritional Food, 2002, 5(2), 31-39.
Wolf BW, Wolever TMS, Bolognesi C, Zinker BA, Garleb KA .“Glycemic response to a rapidly digested starch is not affected by the addition of an indigestible dextrin in humans.” Nutrition Research, 2001, 21, 1099-1106.
Sakizaki K, Yonezawa H. “Efficacy of packed boiled rice containing indigestible dextrin on moderating the rise of postprandial blood glucose levels, and safety of long-term administration.” Journal of Nutritional Food, 2001, 4 (3), 81-88.
Maeda H, Yasuda K, Ohara I. “Effects of indigestible dextrin-containing soft drinks on postprandial blood glucose levels in healthy human subjects.” Journal of Nutritional Food, 2001, 4 (3), 73-79.
Shioda N, Shimizu M, Shimizu Y, Ono K, Sawanoi T, Morimatsu F, Uchikawa T, Yamanouchi T, Yamada R. “Effects of yogurt drink containing indigestible dextrin on postprandial blood glucose levels in Japanese healthy volunteers.” Journal of Nutritional Food, 2001, 4 (2), 7-18.
Mizushima N, Chiba Y, Katsuyama S, Kobayashi C. “Effect of long-term ingestion of indigestible dextrin-containing soft drinks on safety and blood glucose levels.” Journal of Nutritional Food, 2000, 3 (3), 75-82.
Wakabayashi S, Kishimoto Y, Nanbu S, Matsuoka A. “Effect of indigestible dextrin on postprandial rise in blood glucose levels in man.” Journal of Japanese Association for Dietary Fiber Research, 1999, 3 (1), 13-19.
Uno K, Takagi K, Akaza M, Takagi N, Yoshio N, Maeda I. “Effect of indigestible dextrin-containing tofu on blood glucose level in healthy human subjects.” Journal of Nutritional Food, 1999, 2 (4), 25-31.
Mizushima N, Chiba Y, Katsuyama S, Daigo Y, Kobayashi C. “Effect of indigestible dextrin-containing soft drinks on blood glucose level in healthy human subjects.” Journal of Nutritional Food, 1999, 2 (4), 17-23.
Shinohara H, Tsuji H, Seto A. “Effects of indigestible dextrin-containing green tea on blood glucose level in healthy human subjects.” Journal of Nutritional Food, 1999, 2 (1), 52-56.
Ueda Y, Wakabayashi S, Matsuoka A. “Effects of Indigestible Dextrin on Blood Glucose and Urine C-peptide Levels Following Sucrose Loading.” Journal of the Japanese Diabetes Society, 1993, 36,715-723.
Cholesterol and Triglycerides
Kobayashi Y, Kaneko Y, Katayama M, Itakura H. “Effect of Carbonated Beverage Containing Resistant Maltodextrin on postprandial Serum Triglyceride and the Safety Evaluation of Long-term or Excessive Intake of the Beverage.” Japanese Pharmacology & Therapeutics 2013, 41, 863-875.
Hashizume C, Kishimoto Y, Kanahori S, Yamamoto T, Okuma K, Yamamoto K. “Improvement Effect of Resistant Maltodextrin in Humans with Metabolic Syndrome by Continuous Administration.” Journal of Nutritional Science and Vitaminology, 2012, 58, 423-430.
Tanaka T, Nakamura J, Kitagawa Y, Shibata H, Sugimura H. “Effect of carbonated beverage containing resistant maltodextrin on postprandial serum triglyceride –A randomized, double-blind, placebo-controlled, crossover study.” Japanese Pharmacology & Therapeutics, 2011, 39, 813-821.
Suzuki M, Wakabayashi H, Yoshida A, Deuchi K, Shioya N, Itakura H. “Effect of Carbonated Beverage Containing Indigestible Dextrin on Postprandial serum Triglyceride.” Japanese Pharmacology & Therapeutics 2010, 38, 637-643.
Sato F, Saito A, Miyawaki H, Takehara I, Miyakoshi T, Takahashi N “Effect of Beverage Containing Resistant Maltodextrin on Postprandial Serum Triglyceride and the Safety Evaluation of Long-term or Excessive Intake of the Beverage.” Japanese Pharmacology & Therapeutics, 2009, 37, 857-866.
Hironaka T, Kishimoto Y, Matsubara H, Matsuoka Y. “Inhibitory Effect of Tea Containing Resistant Maltodextrin on the Elevation of Serum Triglyceride after Intake of Lipid.” Japanese Pharmacology & Therapeutics 2008, 36, 445-451.
Kishimoto Y, Yoshikawa Y, Miyazato S, Oga H, Ymada T, Tagami H, Hashizume C, Yamamoto K. “Effect of Resistant Maltodextrin on Digestion and Absorption of Lipids”
Journal of Health Science, 2009, 55(5), 838-844.
Kishimoto Y, Oga H, Tagami H, Okuma K, Gordon DT. “Suppressive effect of resistant maltodextrin on postprandial blood triacylglycerol elevation.” European Journal of Nutrition, 2007, 46, 133-138.
Gordon DT. “The effects of resistant maltodextrin on blood glucose, insulin and triacylglyceride levels, and fat accumulation after meal feeding in humans.” Dietary fibre components and functions, 2007, pp 305-322.
Okuma K and Kishimoto Y. “Effects of resistant maltodextrin on metabolism of glucose and lipids.” Dietary Fibre - bio-active carbohydrates for food and feed, J.W. van der Kamp et al. (Eds), Wageningen Academic Publishers, The Netherlands, 2004, pp 219-230.
Kajimoto O, Henmi M, Sano J, Tsuda R, Hatori M, Ohki K, Hirata H, Takahashi T, Tsuboi M, Hata Y. “Effects of a tea beverage containing indigestible dextrin on the serum triglyceride level in subjects with mild hypertriglyceridemia.” Journal of Nutritional Food, 2002, 5 (3), 117-130.
Kajimoto O, H Hirata, T Takahashi, M Henmi, F Morimoto, K Ohki “Beneficial effects of a new indigestible dextrin-containing beverage on lipid metabolism and obesity-related parameters.” Journal of Nutritional Food, 2000, 3 (3), 47-58.
Kishimoto Y, Wakabayashi S, Yuba K. “Effects of instant miso-soup containing indigestible dextrin on moderating the rise of postprandial blood glucose levels, and safety of long-term administration.” Journal of Nutritional Food, 2000, 3 (2), 19-27.
Kawasaki F, Matsuda M, Hiramatsu T, Hiroe K, Kawahara K, Moriya K, Kaku K “Efficacy of tea drink containing indigestible dextrin.” Journal of Nutritional Food, 2000, 3 (1), 65-72.
Tokunaga K, Matsuoka A. “Effects of a Food for Specified Health Use (FOSHU) which contains indigestible dextrin as an effective ingredient on glucose and lipid metabolism.” Journal of the Japanese Diabetes Society, 1999, 42, 61-65.
McCarron DA, Oparil S, Chait A, Haynes RB, Kris-Etherton P, Stern JS, Resnick LM, Clark S, Morris CD, Hatton DC, Metz JA, McMahon M, Holcomb S, Snyder GW, Pi-Sunyer FX. “Nutritional Management of Cardiovascular Risk Factors.” Archives of Internal Medicine 1997, 157 169-177.
Fujiwara K, Matsuoka A. “Continuous Administration Tests of Indigestible Dextrin II: Study on the effects of the improvement of fat metabolism in patients with non-insulin-dependent diabetes mellitus.” Japanese Journal of Clinical Nutrition, 1993, 83 (3) 301-305.
Matsuoka A, Saito M, Nagano S. “Continuous Administration Tests of Indigestible Dextrin I: Study on the effects of the improvement of fat metabolism in healthy volunteers.” Journal of the Japanese Diabetes Society,1992, 80 (2) 167-172.
Nomura M, Nakajima Y, Abe H. “Effects of Long-term Administration of Indigestible Dextrin as Soluble Dietary Fiber on Lipid and Glucose Metabolism.” Journal of Japan Society of Nutrition Food and Sciences, 1992 , 45 , 21-25.
Weight Management and Visceral Fat
Ye Z, Arumugam V, Haugabrooks E, Williamson P, Hendrich S. “Soluble dietary fiber (Fibersol-2) decreased hunger and increased satiety hormones in humans when ingested with a meal.” Nutrition Research. 2015 May;35(5):393-400.
Hendrich S, Ye Z, Arumugam V, Haugabrooks E, Williamson-Hughes P. “Fibersol-2 increases subjective and biochemical measures of satiety when ingested with a meal.” FASEB Journal. April 2010;24 (Meeting Abstract Supplement) 230.8.
Yamamoto T, Yamamoto K, Fukuhara Y, Fukui T, Kishimoto Y, Okuma K, Matsuoka Y, Isozaki K, Nagao K, Yamamoto T, Tokunaga K. “Effect of Indigestible Dextrin on Visceral Fat Accumulation” Journal of Japanese Society for the Study of Obesity, 2007, 13, 34-41.
Goda T, Kajiya Y, Suruga K, Tagami H, Livesey G, Kajiya Y, Suruga K, Tagami H, Livesey G. “Availability, fermentability, and energy value of resistant maltodextrin: modeling of short-term indirect calorimetric measurements in healthy adults.” American Journal of Clinical Nutrition, 2006, 83, 1321-1330.
Kishimoto Y, Wakabayashi S, Tokunaga K. “Effects of Long-term Administration of Indigestible Dextrin on Visceral Fat Accumulation.” Journal of Japanese Association for Dietary Fiber Research, 2000, 4 (2), 59-65.
Oku T, Nakamura S. “Evaluation of the relative available energy of several dietary fiber preparations using breath hydrogen evolution in healthy humans.” Journal of Nutritional Science and Vitaminology, 2014, 60, 246-254.
Kumashiro C, Kishimoto Y, Miyazato S, Hashimoto M, Yoshimura C and Nonomura M. “Evaluation of effectiveness of indigestible dextrin on female university students suspected to have anemia.” The Journal of Japan Mibyou System Association, Vol. 16 (2), 2010, 404-406.
Miyazato S, Nakagawa C, Kishimoto Y, Tagami H, Hara H. “Promotive effects of resistant maltodextrin on apparent absorption of calcium, magnesium, iron and zinc in rats.” European Journal of Nutrition, 2010, 49, 165-171.
Kajimoto O, Yoshimura C, Morimoto F, Henmi M, Ohki K, Takahashi T, Takeuchi H. “Safety of a long-term intake of a tea beverage containing indigestible dextrin.” Journal of Nutritional Food, 2001, 4 (2), 19-26.
Okuma K, Matsuda I. “Production of Indigestible Dextrin from Pyrodextrin.” Journal of Applied Glycoscience, 2003, 50, 389-394.
Okuma K, Matsuda I, Katta Y, Hanno Y. “Pyrolysis of Starch and Its Digestibility by Enzymes - Characterization of Indigestible Dextrin.” Journal of the Japanese Society of Starch, 1990, 37, 107-114.
Okuma K, Matsuda I. “Indigestible Fractions of Starch Hydrolysates and Their Determination Method.” Journal of Applied Glycoscience, 2002, 49 (4), 479-485.
Ohkuma K, Wakabayashi S. “Fibersol-2: a soluble, non-digestible, starch-derived dietary fiber,” in Advanced Dietary Fibre Technology, B. V. McCleary and L. Prosky, Eds., pp. 509–523, Iowa State University Press, Blackwell Science, Ames, Iowa, USA, 2001.
Okuma K, Wakabayashi S. “Fibersol-2: a Soluble, Non-digestible, Starch-derived Dietary Fibre.” Advanced Dietary Fibre Technology, B.V. McCleary & L. Prosky (Eds), Blackwell Science, Oxford, UK, 2001, pp 509-523.