Galactose vs. Classic Sugars
These are the main differences between galactose and the classic sugars that you find in most processed foods, restaurants and home kitchens.
Galactose
- Helps lower HbA1c, a 3-month blood glucose marker.
- Low GI of 20, which is 70% less than classic sugar.
- Provides slow and steady energy supply, preventing blood sugar spikes and crashes.
- Positively influences blood lipid profile and encourages fat metabolism.
- Provides a steady, neurologically protective supply of energy without the need for insulin.
- Induces mitochondrial activation, enhancing the efficiency of muscle cells.
- Not converted into acid by the bacteria that cause tooth decay.
- Keeps insulin low, which Dr Coy concludes is what leaves the body freer to use fat for fuel.
Classic Sugar
-
Sticks to red blood cells (impairing the haemoglobin that is critical for oxygen transport) and elevates HbA1c.
-
High GI
-
Rapid energy which crashes, causing hunger and lethargy (tiredness and mental fog).
-
Increases production of cholesterol by the liver in response to inflammation.
-
Associated in studies with reduced focus, impaired memory, lower BDNF (a protein involved in learning), and increased oxidative stress.
-
Encourages fermentation by-products impairing muscle function and increasing inflammation.
-
Feeds bad bacteria that cause bad breath, plaque, and demineralize teeth.
-
Promotes fat storage and restricts metabolic access to using fat for fuel.
How can I use galactose?
Galactose tastes like household table sugar, but it’s about half as sweet.
It’s slow to dissolve in cold liquids but ideal for hot drinks like tea and coffee as it doesn’t mask the natural flavours. Galactose has a long shelf life, so it can be kept for a long time.
Can be used for baking because, just like table sugar, it caramelizes at 160 C (320 F).
Your Personal Sugar Strategy
One of the challenges when replacing classic sugars, with Dr Coy’s sugars, is that they have different properties:
- Some are great for baking, others are better for ice-cream.
- Some taste super sweet, others much less so.
- Some have the same calories as classic sugars, others have less.
Also, we each have different needs when it comes to energy, and preferred levels of sweetness:
- An athlete needs more energy than an office worker.
- Some people prefer sweeter tastes.
-
People managing their weight or living with diabetes have their own considerations.
So, to make it easier, Dr. Coy developed sugar mixtures based on personal and functional needs.
