I have my own views on the topic that I will keep to myself (at least until after some responses are in), but I would like to stimulate discussion by asking you, the consumer, what extract of banaba you feel is most effective? As a background, the two schools of thought, both backed by reputable formulators:
1. Lower % corosolic acid is better. The other constituents of banaba are responsible for the majority of glucose control effects.
2. Higher % corosolic acid is better. Corosolic acid is the constituent of banaba that improves insulin sensitivity.
I'm willing to entertain personal experiences or glucometer tests since the research isn't cut and dry. If you have any anecdotal OR scientific feedback, I'd love to hear it.
Common extract %s are: 1, 2, 20.