Composition and use of macro-minerals to lower postprandial glycemic response and reduce body weight

Abstract

Composition and use of macro-minerals to lower postprandial glycemic response and reduce body weight are disclosed herein.

What is claimed is: 
     
         1 . A formulation of food products supplemented with macro-minerals comprising:
 a food product including a carbohydrate that lowers the glycemic response including Phosphorus (P) at an active concentration.   
     
     
         2 . The food product of  claim 1 , wherein the food product reduces the glycemic index by about 30. 
     
     
         3 . The food product of  claim 1 , wherein the food product reduces subsequent energy intake by about 30%. 
     
     
         4 . The food product of  claim 1 , further comprising Potassium (K) and Magnesium (Mg) at an active concentration. 
     
     
         5 . The food product of  claim 1 , wherein Phosphorus is selected from the group consisting of: phosphorus-based acids, Monopotassium phosphate, phosphates, the phosphate ions, phospholipids, soluble salts of potassium, bisphosphonate, a hydroxybisphosphonate, a phosphonate, a phosphate, an aminomethylenephosphonic acid, and acidic peptide. 
     
     
         6 . The food product of  claim 5 , wherein the food product is a bread product and each Kg of white flour contains between about 2.0 and 5.0 g MgCO 3  and between about 5.0 and about 10.0 g of KH 2 PO 4 . 
     
     
         7 . A method of preventing weight gain and reducing waist circumference, comprising:
 delivering at least between about 300 mg to about 500 mg of phosphorus with each meal, wherein each meal include about 300 to about 500 Kcal of carbohydrate over a period of time and increasing energy expenditure.   
     
     
         8 . The method of  claim 7 , further comprising reducing the glycemic index by about 30. 
     
     
         9 . The method of  claim 8 , further comprising reducing the subsequent energy intake by about 30%. 
     
     
         10 . The method of  claim 9 , further comprising delivering Potassium (K) and Magnesium (Mg) at an active concentration. 
     
     
         11 . A method of enriching a bread product comprising:
 restoring the levels of phosphorus (P), potassium (K), and magnesium (Mg) prior to processing and milling, whereby each Kg of white flour contained between about 2.0 and 5.0 g of Mg and between about 5.0 and about 10.0 g of K and P, and   fortifying the bread product to double the premilling levels of phosphorus (P), potassium (K), and magnesium (Mg).   
     
     
         12 . The method of  claim 11 , where the fortifying step comprises each Kg of white flour containing between about 5.0 and about 10 g of Mg and between about 20 and about 30 g of K and P. 
     
     
         13 . The method of  claim 12 , wherein the phosphorus percentage is increased by at least about 50% to about 500%, the potassium percentage is increased by at least 50% to about 500%, and the magnesium percentage is increased by at least 50% to about 500%.