PubMed on Guar

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http://snipurl.com/74tg PMID: 12947431

CONCLUSIONS: Guar gum incorporated into an amylase I-V product provided

a means to stabilize blood glucose levels by reducing the early phase

excursion and then by appropriately maintaining the later phase

excursion in healthy nondiabetic humans.

http://snipurl.com/74vv PMID: 9162612

Guar gum bread significantly reduced the postprandial rise in blood

glucose, plasma insulin, and, except for bread containing low MW

[molecular weight] guar gum, plasma GIP levels compared to the control.

Thus, the partial depolymerization of guar gum does not diminish its

physiological activity. No reductions in postprandial plasma C-peptide

levels were seen after any of the guar bread meals. This suggests that

guar gum attenuates the insulin concentration in peripheral venous blood

in patients with NIDDM by increasing the hepatic extraction of insulin.

http://snipurl.com/74tm PMID: 12870776

We conclude that guar gum attenuates the fall in blood pressure after

oral glucose in patients with type 2 diabetes mellitus, presumably by

slowing glucose absorption.

http://snipurl.com/74to PMID: 12122554

We conclude that, similar to SM, SSM+ [semi-solid meals with guar]

resulted in a more moderate change in blood glucose compared to SSM

[w/out guar] and positively affected satiety before the third meal,

while general

appetite, total energy intake and meal pattern did not differ.

This one compares bran (psyllium) with guar gum for Irritable Bowel Syndrome

http://snipurl.com/74to PMID: 12184518

In conclusion, improvements in core IBS symptoms (abdominal pain and

bowel habits) were observed with both bran and PHGG [guar gum], but the

latter was better tolerated and preferred by patients, revealing a

higher probability of success than bran and a lower probability of

patients abandoning the prescribed regimen, suggesting that it can

increase the benefits deriving from fiber intake in IBS, making it a

valid option to consider for high-fiber diet supplementation

Studies consistently show guar lowers LDL (the Lousy cholesterol) &

keeps the HDL (Healthy cholesterol) the same.

http://snipurl.com/74u4 PMID: 10429748

The fiber supplement had no significant effects (P > 0.05) on HDL

cholesterol (HDL-C), triglyceride, iron, ferritin, or vitamin A or E

levels. Similar effects were seen over the subsequent 36-week

noncomparative part of the study. CONCLUSIONS: The fiber supplement

provided significant and sustained reductions in LDL-C without reducing

HDL-C or increasing triglycerides over the 51-week treatment period.

On cholesterol: a mixture of psyllium, pectin, guar gum, and locust bean

gum:

http://snipurl.com/74ul PMID: 12184518

These data demonstrate that a WSDF [Water Soluble Dietary Fiber]

approach to cholesterol management is effective as an adjunct to a

fat-modified diet in healthy, moderately hypercholesterolemic men and women.

Guar on cholesterol: http://snipurl.com/74up

There was a significant reduction (10%) in total plasma cholesterol

concentration after the guar treatment (P < 0.001), mainly because of a

reduction in the low-density-lipoprotein-cholesterol fraction. No

changes in plasma high-density-lipoprotein-cholesterol or

triacylglycerol concentrations were seen.

This one addresses Benefiber (hydrolized guar)

http://snipurl.com/74u7 PMID: 10205329

RESULTS: The results of the study demonstrated that BENEFIBER did

apparently not interfere with the normal absorption of glucose, amino

acid and fat. In keeping with these observations, insulin release and

exocrine pancreatic function were not affected. Haematological, renal

and hepatic toxicity were not observed in association with BENEFIBER

consumption. CONCLUSION: We conclude that BENEFIBER is a safe source of

soluble fibre.

[Note to self: look up " ispaghula husk " ]

http://snipurl.com/74uc PMID: 11360127

RESULTS: A significant decrease in mean serum insulin concentrations was

observed from 30 to 90 min in the presence of both fibers. The area

under the insulin curve was significantly reduced by 36.1% for ispaghula

husk and 39.4% for guar gum. The area under the glucose curve was

reduced by 11.1% (significant difference) for ispaghula husk and 2.6%

for guar gum (no significant difference). CONCLUSIONS: According to

the results obtained in this study, the administration of ispaghula husk

may be beneficial due to its ability to reduce glucose postprandial

concentration and especially insulin requirements. Individualization of

the treatment would be advisable due to large individual variations

observed in glycemic and insulinemic postprandial responses.

On satiety:

http://snipurl.com/74uu PMID: 9756250

The results indicated that a hydrolyzed guar gum fiber supplement

produced a heightened postprandial CCK response, but did not alter other

satiety hormones or increase satiety ratings, in either the fasting or

the postprandial state.

This one showed slower weight regain after Very Low Cal Diet and using

guar. http://snipurl.com/74vj PMID: 9226484

RESULTS: The fibre group with at least 80% compliance (group A) and the

control group showed the same weight regain response after VLCD. The

fibre consuming group with 50-80% compliance (group differed with

respect to relapse. The rate and amount of BW regain was significantly

higher for group B. After 14 months group B had returned to baseline

levels, whereas group A and the control group showed a tendency to a

lower BW than at baseline

Francesca previously posted this excellent site on Guar.

http://snipurl.com/74te