Abstract: The present invention provides for a nutritional composition in a dry powder form or a liquid drink form for optimizing muscle performance during exercise. The dry nutritional composition includes carbohydrate and protein in a ratio, in the range of 2.8 to 4.2 parts of the carbohydrate to 1.0 part of the protein. One or more carbohydrates are sugars in the range of 50.51% to 84.81% by weight of the dry composition wherein the carbohydrates are a mixture of high and low glycemic sugars. One or more proteins are in the range of 10.29% to 32.25% by weight of the dry composition. The dry nutritional composition further includes a first vitamin being Vitamin C in the range of 0.06% to 1.78% of the dry composition for use as an antioxidant for preventing free radical formation during exercise and includes a second vitamin being Vitamin E in the range of 0.07% to 1.78% of the dry composition for use as an antioxidant for preventing free radical formation during exercise.

Abstract: The present invention provides for a nutritional composition in a dry powder form or a liquid drink form for optimizing muscle performance during exercise. The dry nutritional composition includes carbohydrate and protein in a ratio, in the range of 2.5-4.2 parts of the carbohydrate to 1.0 part of the protein. One or more carbohydrates are sugars in the range of 70.65% to 78.24% by weight of the dry composition wherein the carbohydrates are a mixture of high and low glycemic sugars. One or more proteins are in the range of 15.80% to 21.90% by weight of the dry composition. The dry nutritional composition further includes a first vitamin being Vitamin C in the range of 0.28% to 0.42% of the dry composition for use as an antioxidant for preventing free radical formation during exercise and includes a second vitamin being Vitamin E in the range of 0.28% to 0.42% of the dry composition for use as an antioxidant for preventing free radical formation during exercise.

Abstract: A nutritional composition for adding to food for enhancing and extending the satiety of the food by stimulating CCK levels in a calorically efficient manner and for reducing weight. The nutritional composition includes long chain fatty acids (C12 to C18) being in the range of 1.0 to 6.0 grams by weight of the composition; a calcium (C23) source being in the range of 1.0 to 4.0 grams by weight of the composition; potato fiber being in the range of 1.0 to 6.0 grams by weight of the composition; whey protein enriched with glycomacropeptide being in the range of 1.0 to 5.0 grams by weight of the composition; glucomannan fiber being in the range of 0.5 to 4.0 grams by weight of the composition; guar fiber being in the range of 1.0 to 4.0 grams by weight of the composition; alfalfa being in the range of 0.05 to 3.0 grams by weight of the composition; and wherein the food is selected from the group consisting of carbohydrates, proteins, and fat.

Abstract: A nutritional composition for adding to food for enhancing and extending the satiety of the food by stimulating CCK levels in a calorically efficient manner and for reducing weight. The nutritional composition includes long chain fatty acids (C12 to C18) being in the range of 1.0 to 6.0 grams by weight of the composition; a calcium source being in the range of 1.0 to 4.0 grams by weight of the composition; potato fiber being in the range of 1.0 to 6.0 grams by weight of the composition; whey protein enriched with glycomacroprotein being in the range of 1.0 to 5.0 grams by weight of the composition; glucomannan fiber being in the range of 0.5 to 4.0 grams by weight of the composition; and alfalfa being in the range of 0.05 to 3.0 grams by weight of the composition. The food is selected from the group consisting of carbohydrates, proteins and fats.

Abstract: This invention relates to a nutritional intervention composition in a dry power form for enhancing satiety prior to a meal and extending satiety after a meal in a calorically efficient fashion. The dry nutritional composition includes protein, caseinmacropeptides (CMP) or glycomacropeptides (GMP) or any hydrolysis product of GMP, long chain fatty acids, soluble and/or insoluble fibers. The dry nutritional composition includes protein in the range of 0.21% to 88.30%, glycomacropeptide in the range of 0.05% to 87.72%, oleic acid in the range of 2.27% to 97.25%, soluble fibers in the range of 0.19% to 79.05%, and insoluble fibers in the range of 0.19% to 79.05%. The composition may also include plant saponins, calcium and cholestyramine.

Abstract: The invention relates to a nutritional intervention composition that enhances and extends satiety in a calorically efficient manner. In particular, the invention contains protein, long chain fatty acids, calcium, soluble and insoluble fibers to stimulate CCK and prevent its subsequent inactivation and inhibition. By stimulating CCK and extending satiety the method is useful for the treatment of overweight individuals, individuals with Type II diabetes and individuals with bulimia.

Abstract: A nutritional composition in a dry powder form for optimizing muscle performance during exercise and for enhancing muscle cell repair and recovery following the cessation of exercise. The dry nutritional composition includes carbohydrates and proteins in a ratio in the range of 2.8 to 4.2 parts of the carbohydrates to 1.0 part of the proteins, wherein the carbohydrates are used for providing energy during exercise and the proteins are used for stimulating the release of insulin to the muscle cells during exercise and for repairing muscle cells after exercise.

Abstract: The invention relates to method for enhancing stamina and physical performance during exercise and for enhancing recovery following cessation of exercise. The method consists of administering to human beings a predetermined dosage of an extract of the root and rhizome ciwujia (Latin names of ciwujia are Radix acanthopanax senticosus or Radix eleutherococcus senticosus).