• The Hydro-Network

    The compound in Mannas restructures the water molecules in water to form a gel-like structure (a "hydro network").

  • The Sponge Effect

    This structure acts as a sponge to the food particles which traps certain molecules (e.g., sugar, fat).

  • A Slower Absorption

    As the break-down of food slows down, it lowers blood sugar spikes (up to 28% reduction)blocks fat absorption, and boost antioxidant levels (230x stronger than vitamin E).