What is GDUE and
how to take it

How to take Gdue

GDUE should be taken two or three times a day at the main meals.

Maximum effectiveness is achieved by taking it before or duringa meal , with a large glass of water.

  • 1 PACKAGE OF GDUE CONTAINS 60 CAPSULES

At breakfast, lunch and dinner or only at main meals?

It depends on the carbohydrate content of the meal.
If you have an exclusively protein-based meal, there is no need to take the product.

What is it made of?

Gdue is a nutraceutical product containing a blend of standardised and titrated polyphenols from two cold sea brown algae (Ascophyllum Nodosum and Fucus Vesiculosus) and Chromium Picolinate.

The polyphenols present in the algae have a powerful, non-competitive and reversible inhibitory action on the α-glucosidase and α-amylase enzymes and, therefore, act on both oligosaccharides and starches, thus prolonging the absorption of carbohydrates over time.

Gdue is more complete than other enzyme inhibitors used in treatments and prevention.
LOW IODINE CONTENT

The iodine naturally contained in algae has been drastically reduced by the manufacturing process to just 75 micrograms per capsule.

AVERAGE QUANTITY
Per 1 capsule NRV%* 1 capsule Per 3 capsules NRV%* 3 capsules
Ascophyllum Nodosum 237,5 mg – 712,5 mg –
Fucus Vesiculosus 12,5 mg – 37,5 mg –
Chromium 7,5 mcg 18,8 22,5 mcg 56,3

* NRV: Nutrient reference values
One capsule contains up to a maximum of 75 mcg of iodine.

Gdue is a nutraceutical product containing a blend of standardised and titrated polyphenols from two cold sea brown algae (Ascophyllum Nodosum and Fucus Vesiculosus) and Chromium Picolinate.

The polyphenols present in the algae have a powerful, non-competitive and reversible inhibitory action on the α-glucosidase and α-amylase enzymes and, therefore, act on both oligosaccharides and starches, thus prolonging the absorption of carbohydrates over time.

Gdue is more complete than other enzyme inhibitors used in treatments and prevention.
LOW IODINE CONTENT

The iodine naturally contained in algae has been drastically reduced by the manufacturing process to just 75 micrograms per capsule.

AVERAGE QUANTITY

Per 1 capsule NRV%* 1 capsule Per 3 capsules NRV%* 3 capsules
Ascophyllum Nodosum 237,5 mg – 712,5 mg –
Fucus Vesiculosus 12,5 mg – 37,5 mg –
Chromium 7,5 mcg 18,8 22,5 mcg 56,3

* NRV: Nutrient reference values
One capsule contains up to a maximum of 75 mcg of iodine.

AVERAGE QUANTITY

Ascophyllum Nodosum
Per 1 capsule NRV%* 1 capsule
237,5 mg –
Per 3 capsules NRV%* 3 capsules
712,5 mg –
Fucus Vesiculosus
Per 1 capsule NRV%* 1 capsule
12,5 mg –
Per 3 capsules NRV%* 3 capsules
37,5 mg –
Chromium Picolinate
Per 1 capsule NRV%* 1 capsule
7,5 mcg 18,8
Per 3 capsules NRV%* 3 capsules
22,5 mcg 56,3

* NRV: Nutrient reference values
One capsule contains up to a maximum of 75 mcg of iodine.

Maximum safety

The safety of Gdue has been evaluated at 100 times the recommended daily dose for 30 consecutive days without adverse events.
Evaluation of clinical studies involving more than one hundred subjects showed excellent tolerability in healthy, obese and diabetic volunteers up to a daily dose of 1,000 mg for three consecutive months.

When is it recommended to take Gdue?

  • When diet and physical activity do not achieve the desired goals

  • When it is useful to help increase the sense of satiety

  • When carbohydrate management is essential for the success of diet therapy

  • When delaying the absorption of carbohydrates and lowering the glycaemic index of food intake is important to reduce cardiovascular risk

  • When therapy can benefit from an ‘ally’: before increasing hypoglycaemic doses and when attention needs to be paid to hypoglycaemic issues

“A change in lifestyle is the best approach to preventing diabetes and its complications. Unfortunately, it has turned out to be very difficult, and unsuccessful in most cases, not only to implement these measures but also keeping them over time. With the passing of time, these considerations gave rise to the possibility of using drugs to prevent cardiovascular risk.”

 A. Ceriello, Attualità in dietetica e nutrizione clinica n. 1 – 2018