excess fat before it was absorbed, we could spare our physiological systems the stress of having to deal with that fat. Ideally then, what we need is a substance that prevents fat absorption. 

CHITOSAN: The Fiber that Binds Fat  

Overview
Chitosan is a natural product that inhibits fat absorption. It has the potential to revolutionize the process of losing weight and by so doing, reduce the incidence of some of the most devastating Western diseases we face today. Chitosan is indigestable and non-absorbable. Fats bound to become non-absorbable thereby negating their caloric value. Chitosan-bound fat leaves the intestinal tract having never entered the bloodstream. Chitosan is remarkable in that it has the ability to absorb an average of 4 to 5 times its weight in fat. 

The same features that allow Chitosan to bind fats endow it with many other valuable properties that work to promote health and prevent disease. Chitosan is a remarkable substance whose time has come. 

Chitosan: A Brief History 
Chitin, the precursor to Chitosan, was discovered in mushrooms by the French professor Henri Braconnot in 1811. In the 1820’s chitin was also isolated from insects. Chitin is an extremely long chain of N-acetyl-D-glucoseamines units. Chitin is the most abundant natural fiber next to cellulose and is similar to cellulose in many respects. The most abundant source of chitin is in the shells of shellfish such as crab and shrimp. The worldwide shellfish harvest is estimated to be able to supply 50,000 tons of chitins annually. The harvest in the United States alone could produce over 15,000 tons of chitin each year. Chitin has a wide range of uses but that is the subject of another book. 

Chitosan was discovered in 1859 by Professor C. Roughet. It is made by cooking chitin in alkali, much like the process for making natural soaps. After it is cooked the links of the chitosan chain are made up of glucosamine units. Each glucosamine unit unit contains a free amino group. These groups take on a positive charge which gives chitosan its amazing properties. The structure of chitosan is represented schematically in Figure 2. 

Research on the use of chitin and Chitosan flourished in the 1930s and early 1940s but the rise of synthetic fibers, like the rise of synthetic medicines, overshadowed the interest in natural products. Interest in natural products, including chitin and chitosan, gained a resurgence in the 1970s and has continued to expand ever since. 

Uses of Chitosan 
Some of Chitosan major uses- both Industrial and Health-are listed in Tables 5 and 6. 

• Waste Water Purification 

• Stabilizing Oil Spills 

• Stabilizing Fats in Food Preparation 

• Antibacterial Protection for Seeds 

• Flavor Stabilizer 

• Stabilizes Perishable Fruits/Vegetables