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Now Foods Phase 2 Starch Blocker,500 mg ,120 Vcaps PT68601-733 (Pack of 1)

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Now Foods Phase 2 Starch Blocker,500 mg ,120 Vcaps (Pack of 1) PT68601-733
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Buy Now Foods Phase 2 Starch Blocker,500 mg ,120 Vcaps PT68601-733 (Pack of 1)

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NOW Foods NOW Foods, Phase 2, Starch Neutralizer, 500 mg, 120 Veg Capsules

White Kidney Bean ExtractWeight ManagementNon-GMOA Dietary SupplementVegetarian/VeganKosherBotanicals/HerbsFamily Owned Since 1968GMP Quality AssuredHalalPhase 2®  is a non-stimulant white kidney bean extract that can help to delay the breakdown of dietary starches by limiting the action of the digestive enzyme alpha-amylase. By lowering the activi... morety of this enzyme, the absorption and utilization of carbohydrates from starch may also be reduced. Studies have shown that, when used to supplement weight loss programs that include a sensible diet and exercise program, Phase 2®  may help you achieve your weight management goals.
iHerb.com
Delivery: in United Kingdom
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£19.97

Now Foods Phase 2 Starch Blocker,500 mg ,120 Vcaps (Pack of 1) PT68601-733

Starch Neutralizer. White Kidney Bean Extract. A Dietary Supplement. Vegetarian/Vegan. Weight Management*.Ingredients: Supplement Facts Servings Per Container: 40Serving Size: 3 Veg Capsules Amount Per Serving %Daily Value* PHASE 2 Starch Neutralizer(White Kidney Bean Extract) (Phaseolus vulgaris) 1.5 g (1,500 mg) * * Percent Daily Values are based... moreon 2,000 calorie diet. Daily Value not established. Other Ingredients: Cellulose (capsule) andCellulose Powder.
Fruugo.co.uk
Delivery: in United Kingdom
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£29.95
Starch Neutralizer. White Kidney Bean Extract. A Dietary Supplement. Vegetarian/Vegan. Weight Management*.Ingredients: Supplement Facts Servings Per Container: 40Serving Size: 3 Veg Capsules Amount Per Serving %Daily Value* PHASE 2 Starch Neutralizer(White Kidney Bean Extract) (Phaseolus vulgaris) 1.5 g (1,500 mg) * * Percent Daily Values are based on 2,000 calorie diet. Daily Value not established. Other Ingredients: Cellulose (capsule) andCellulose Powder.
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