Abstract: A composition and a method for improving neuromuscular facilitation, also known as “muscle memory,” and enhancing cognitive functions, such as memory and mental focus. The dietary supplement, and the method for the administration thereof, increases acetylcholine levels, which improves neuromuscular facilitation. In various embodiments, factors other than increasing acetylcholine levels within the body further contribute to the overall effect of the dietary supplement composition. In a preferred embodiment, the invention is a composition, and a method for the administration thereof, comprising effective amounts of choline, dimethylaminoethanol, cytidine 5?-diphosphocholine, turmeric extract, decaffeinated green tea extract, vitamin B1, vitamin B5, vitamin B6, vitamin B12, folic acid, dimethylglycine, huperzine A, Griffonia simplicifolia extract, and 1-phenylalanine, magnesium stearate, and silicon dioxide.

Abstract: A composition of amylase inhibitors and fibers to reduce the absorption of starch in human digestion from starch-containing foods, and to reduce the glycemic index of starch containing foods.

Abstract: A composition of all natural compounds that provides a sweet flavor profile and is high in fiber and low glycemic for use in foods and/or beverages, and/or for use as a sugar substitute.

Abstract: A method of treating a human subject suffering from obesity or who simply desires to lose weight is disclosed, which comprises administering to the subject an effective amount of a compound which enhances serotonin, noradrenaline, and adrenaline activity. The formula is comprised of effective amounts of caffeine, L-phenylalanine, and one or more of L-tryptophan and 5-hydroxytryptophan.

Abstract: A low carbohydrate ice cream formulation that is rich in fiber is provided. The subject ice cream base formulation is free of milk and, hence, lactose and is comprised of heavy cream, water, maltodextrin soluble fiber, polydextrose, whey protein concentrate, glycerin, egg yolks, lecithin, xanthan gum, microcellulose gum, a mixture of locust bean gum and carrageenan gum, a mixture of mono- and di-glycerides of short chain fatty acids and an artificial sweetener that is a combination of acesulfame potassium and sucralose. Ice cream prepared by blending a suitable flavor into the subject base formulations is esthetically comparable to conventional premium ice cream.