Introduction:PGX® Promotes Satiety

The research is quite clear that safe and effective weight loss is not about will power or deprivation. Ultimately, weight loss success is most often attributed to strategies and tools that impact appetite and portion control. In particular, the ability to experience satiety is a key factor for success.

Satiety is defined as the state of being full or gratified to the point of satisfaction. Research has shown that humans eat to achieve satiety and those who are overweight have a disorder with their appetite regulation, typified by an increased frequency of food cravings, and a resistance to satiety after eating adequate amounts of food.

New research on promoting satiety with the revolutionary dietary fiber matrix PGX®, once again, establishes it as an extremely effective weight loss tool.

Background Data:

PolyGlycoPlex (PGX®) is the most viscous and soluble fiber known. It is produced in a patented process that allows three natural fibers to coalesce and form a matrix that is has a higher level of viscosity, gel-forming properties, and has more expansion with water, than any other fiber. In essence, it is a “super” fiber as all of the beneficial effects of fiber are magnified and more easily attained with PGX®.

Detailed clinical studies published in major medical journals and presented at the world’s major medical conferences have shown PGX® to exert the following benefits:

  • Increases the level of compounds that block the appetite and promote satiety.
  • Decreases the level of compounds that stimulate overeating.
  • It reduces the glycemic index of any food, beverage, or meal by as much as 70%.
  • Increases insulin sensitivity and promotes improved blood sugar control.
  • Helps stabilize blood sugar levels to reduce food cravings.

New Data:

In a study conducted in Perth, Australia, the objective of was to follow up on a previous study that showed a dose–response effect of PGX® on satiety and blood sugar control. In a previous study, in addition to PGX decreasing the subjective measurement of hunger, it was also shown to lower after-meal blood glucose levels. When consumed with a standardized breakfast meal, the total blood glucose levels (mmol/L) were 151 after the consumption of 5 g inulin, 113 after 2.5 g PGX®, 88 after 5 g PGX® and 76 after 7.5 g PGX®. The highest dosage PGX® reduced the total plasma glucose level by 50%.

The goal of the followup study was to evaluate the effect of educating and training volunteers in rating their level of hunger using a subjective scale on the overall impact of PGX compared to inulin in promoting satiety.

The effect of training in the correct use of a satiety labeled magnitude scale (LMS) was assessed versus no-training in a randomized clinical trial. The trained panel then compared the satiety effect of two breakfast meals containing either PGX or inulin in a double-blind, crossover trial. Results first showed that training the panel in the proper use of the scale, improved the strength of the results. The trained “satiety expert panel” determined that a standard breakfast with any dosage of PGX gave significantly higher satiety than with 5 g of inulin.

Researchers therefore concluded that training reduced variability in panelist responses and improved the strength of the results from the clinical trial.


In my opinion, PGX® is the most important natural product in North America today because of its ability to address the core underlying reasons why weight loss and blood sugar control are often so difficult to achieve. Yes, I played a role in the development of PGX®, so some may say that I am severely biased. But, my bias is more a reflection of the powerful effect that I have seen this safe and effective natural product have on changing people’s lives. I want everyone who has struggled with weight loss to give PGX a try, because my hope is that it will change their life, as it has changed the lives of so many others. It works!!

For more information on PGX and practical guidelines to insure weight loss success, please go to


Solah VA, Meng X, Wood S, et al. Effect of training on the reliability of satiety evaluation and use of trained panelists to determine the satiety effect of dietary fibre: a randomised controlled trial. PLoS One. 2015 May 15;10(5):e0126202.

Dr. Michael Murray

Signup For Our Weekly Newsletter

These are critical times in our quest for good / safe health practices...

Join our mailing list to receive the latest news and articles from Doctor Murray

You have Successfully Subscribed!