Dr. Ingrid Kohlstadt of Johns Hopkins University has taken a closer look at Good Idea and suggests both every day- and clinical applications for the mealtime beverage.
To date, Dr. Kohlstadt has written two reports where she discusses the properties and possible applications of Good Idea. In the first report “Making the Solution the Solution”(download summary), published in May 2018, she concentrates on the characteristics of Good Idea as an ideal replacement for sugary sodas and energy drinks. Among other things, she argues that Good Idea mimics the experience of drinking soda, but without adding the energy. She also reasons around the composition of Good Idea, with its unique blend of five essential amino acids and chromium – all with important functions in the human metabolism, and this is the main focus in the second report, published in March 2019.
In this report Dr. Kohlstadt notes, among other things, that the amino acids included in Good Idea: the three BCAA amino acids plus lysine and threonine have essential functions in enhancing the sense of satiety, maintaining muscle mass, reducing blood sugar levels and avoiding cravings after a meal. The effects are likely to be more marked when the amino acids are taken before a meal, as with Good Idea.
The importance of high levels of BCAA in the circulation has been discussed concerning the risk of diabetes and cardiovascular disease. Today, research indicates that high BCAA levels in the blood should instead be regarded as a biomarker and a sign of impaired metabolism. There is no evidence that a high intake of BCAA is linked to high levels of BCAA in the blood.
This knowledge opens up new opportunities to positively affect metabolism and various disease states by using single, or groups of amino acids. Dr. Kohlstadt points to three areas where a product with Good Ideas unique content of BCAA, two additional essential amino acids, and chromium could come to clinical use:
Bariatric medicine, where the content of the BCAA could alleviate cravings and thus facilitate a reduced energy intake. Further, in combination with the chromium picolinate, they would contribute to maintaining a higher proportion of muscles during weight loss.
Integrative medicine, where several of the conditions and symptoms associated with diabetes and aging may be treated with BCAAs and other combinations of amino acids.
Physical Medicine and Rehabilitation, where, e.g., muscle atrophy after surgery could be counteracted by supplying BCAA in combination with chromium.
Dr.Kohlstadt also points to possible uses in dental care, orthopedics, and nephrology – for example for patients undergoing dialysis.
My comment to this? I am not an expert in medicine, but as a food scientist and co-inventor of Good Idea, I find it rewarding and exciting to see how health professionals like Dr. Kohlstadt embrace the concept and suggest applications that broaden the perspective. Hopefully, we will also be able to do clinical studies to verify possible functions of Good Idea, in addition to blood sugar regulation after a meal.
The two reports by Dr. Ingrid Kohlstadt can be downloaded in full here:
Dr. Ingrid Kohlstadt MD, MPH is Faculty Associate at Johns Hopkins University. In addition to her expertise as a key opinion leader in integrative medicine, she is a contributing writer for Time Magazine Health and has worked for the FDA, USDA, CDC, Hopkins Weight Management Center, and the IHS.