Chromium is an essential mineral that plays an important role with how the body uses glucose. Chromium may be found in brewer’s yeast, grains, cereal and in some beers. It aids in maintaining the ideal blood sugar level which helps diabetic patients. It also helps in the metabolism and storage of fats, proteins and carbohydrates in the body that may help reduce fats. It helps improve muscle tone by burning the fats. It reduces hunger pangs, suppress cravings and appetite. It is help control the blood cholesterol level. It lowers the risks of cardiovascular problems. It also alleviates depression by stimulating the fatty acid and cholesterol synthesis that is important for brain function.

Gymnema Sylvestre is also known as Gurmar which means “sugar destroyer”. As the name suggests, it reduces the taste of sweetness. It is known for it hypoglycaemic property. It has the ability to reduce the absorption of sugar into the body. It helps control the blood sugar level which is beneficial to diabetic patients. It works by raising the insulin level and blocks the fats from being absorbed. It also helps curb or suppress craving for sweets which could help in maintaining the weight and losing weight. Gymnemia Sylvestre also helps control blood cholesterol level that protects the heart form cardiovascular problems.

Vanadium, a mineral found naturally in the body that helps to balance blood sugar levels and aids in the release of energy. Vanadium is probably essential to growth and involved in fat metabolism.

White Kidney Bean Extract- The extract of white kidney bean is a key ingredient which is seen in many of the carb blockers. This is considered to be the oldest food that is known to people who are spread world wide, but first are known to the Portuguese and Spanish, as they were the explorers. The reason as to why the white kidney beans functions effective regarding losing weight is due to a compound known as Phaseolus Vulgaris which is contained in the white kidney beans. This stops alpha – amylase enzyme from breaking - down in the digestive system from carbohydrates to sugars. When the carbohydrates are not broken in to sugars then this cannot be absorbed easily in the bloodstream and can’t be stocked up as fats.