Isomaltulose: The Inflammation-Reducing Sugar

Trehalose provides a steady supply of energy to the brain, supporting focus and attention. Trehalose is also tooth-friendly, making it an ideal snack to sustain energy throughout the day.

Because trehalose is digested slowly, the bacteria in our mouth cannot convert trehalose into acids which attack our tooth enamel. Studies show that trehalose can help prevent cavities and tooth decay.

Trehalose is a sophisticated form of glucose because it consists of two glucose molecules which provides a steady release of energy helping the body preserve muscle glycogen (sugar stores) while enhancing lipid oxidation (using fat for fuel).

It can help increase muscular performance by enhancing mitochondrial metabolism and generating energy without forming lactic acid (which impairs performance). Trehalose also reduces toxic ammonia released from protein breakdown during physical exertion.

A blood sugar balancing diet helps prevent loss of skin elasticity.

Studies show a diet causing high blood glucose levels will promote Advanced Glycation End products (AGEs), and lead to insulin and insulin-like hormone spikes, which accelerate inflammation and the ageing process.

Trehalose helps avoid high blood glucose levels and insulin spikes, thus protecting skin elasticity, reducing wrinkles, and preventing inflammation.

Trehalose is sometimes used as an ingredient in cosmetic products and sunscreen because it helps boost the skin’s natural moisturizing system.

Overconsumption of classic sugars (sucrose, fructose) increases your blood glucose levels, raising the risk of developing diabetes.
However, trehalose keeps blood glucose levels stable and significantly lowers the risk. In a study published by the Journal of Nutritional Science and Vitaminology, researchers found trehalose improved glucose tolerance and reduced developments of insulin resistance:

“These results suggested that trehalose can potentially reduce the development of metabolic syndrome and associated lifestyle-related diseases, such as type 2 diabetes.”

Tagatose has a very low glycaemic index and does not significantly affect blood glucose or insulin levels, making it a suitable sugar substitute for people with diabetes. It improves the blood fat profile by increasing good blood fats (high LDL) as well as decreasing HbA1c, a blood marker that signifies damage caused by high glucose levels in the blood. Diabetes experts strongly recommend the use of tagatose in nutritional diabetes treatment. The European Food Standards Agency (EFSA) confirms that the consumption of drinks containing tagatose instead of sugar, induces a lower blood glucose rise compared to sugar containing drinks.

What we eat affects how we age and how quickly we age. When classic sugar reacts with proteins and other cell components, it causes Advanced Glycation End products (AGEs). This chemical reaction damages the cells, so they eventually start to show signs of wear and tear. Consuming too much classic sugar leads to loss of elasticity and sagging skin.

Consuming tagatose regularly can slow the build-up of advanced glycation end products (AGES) and inhibit high blood glucose levels that promote premature ageing. By balancing blood sugar levels tagatose protects skin elasticity, reduces wrinkles and suppresses inflammation.

Tagatose can be integrated during sports training to provide a steady energy release. Even in other high-carb foods are consumed, tagatose stabilises blood glucose levels because tagatose helps slow down the uptake of other sugars.

Furthermore, tagatose is a fuel for good colon bacteria producing a short fatty acid (butyrate) which further improves aerobic metabolism as well as suppresses inflammation.

Tagatose helps preserve minerals that keep teeth strong and could even prevent and remove plaque. It’s virtually as sweet as table sugar but doesn’t have any effect on blood sugar levels and contains far less calories too.

Tagatose also promotes the growth of healthy bacteria in the colon (prebiotic function), which is very good for children’s immune system, anti-inflammation and digestion.

Studies demonstrate a direct correlation between high blood glucose levels and the risk of getting cancer. According to these studies, cancer cells are addicted to glucose, because they use glucose as fuel to grow stronger and multiply.

Tagatose avoids and regulates blood sugar level rises, making it difficult for cancer cells to obtain sufficient glucose from the blood. This weakens the cancer cells and can help make chemo- and radiotherapy more effective.

When you consume tagatose, the majority of it is digested by healthy intestinal bacteria (bifido bacteria) in the colon producing the protective small fatty acid butyrate. Butyrate has a very strong anti-cancer effect because it suppresses cancer cells and inflammation.

Tagatose can protect your teeth – instead of causing cavities.

Sometimes our teeth feel furry after eating or drinking something sugary. This is triggered by plaque, which contains acid-causing bacteria which attack tooth enamel and cause decay.

Tagatose is a healthier alternative that provides sweetness without harming our teeth.

Tagatose prevents fermentation to lactic acid and helps preserve minerals that keep teeth strong. Bacteria can’t convert tagatose to the acids that attack the tooth enamel. Research demonstrates that tagatose could even prevent and remove dental plaque.

The European Food Safety Authority (EFSA) confirmed the dental benefits of consuming tagatose.

Ribose may help improve cognitive function and energy levels in elderly individuals by supporting the production of ATP in the brain. Ribose increases cellular ATP reserves which allows neurons to fire more efficiently. This in turn leads to greater focus and mental clarity.

Ribose can help reduce stress levels by promoting energy production in cells and supporting cardiovascular function. It also helps keep blood sugar levels stable, avoiding the cycle of cravings and sugar crashes.

Limitations in the body’s regeneration of ATP (the fuel of life produced by our cells) can impede the strength and function of muscles. Supplementing with ribose, a natural sugar produced in the body that is the foundation of ATP, can increase muscle cell energy, offering you increased power output and increased exercise capacity.

Erythritol can help support people with diabetes as it does not raise blood sugar levels and has an extremely low glycaemic index. It also does not have a significant effect on insulin levels. Combining erythritol with some of Dr Coy’s sugars creates a sugar mixture perfect for teas and coffees – providing a sweet taste without worrying about spiking blood sugar levels.

Erythritol is tooth-friendly and does not cause tooth decay. It is also a good alternative for children who may be sensitive to sugar or have a family history of diabetes. Create you favourite treats in the kitchen with Dr Coy’s Sweet Mix for Baking, which contains erythritol to balance the perfectly sweet taste.

Studies show isomaltulose increases muscular performance and improves endurance and speed for athletes.

In a study published by the International Journal of Sports Nutrition and Exercise Metabolism, nine male cyclists exercised after drinking water sweetened with fructose (maltodextrin), isomaltulose, or a placebo-flavouring.

When the cyclists exercised after drinking the water with isomaltulose, their fat oxidation increased, and carbohydrate oxidation decreased. This initiated the fat burning process and transported more oxygen to the cyclist’s muscles.

*Please note: This study proves the benefits of Isomaltulose for athletes. However, it should be noted that due to the gastrointestinal discomfort caused, isomaltulose by itself should not be used to replace classic sugars. Isomaltulose should be consumed as part of a precise mixture of Dr Coy’s sugars to support athletes and maintain gastrointestinal comfort.

Help keep children’s teeth healthy and avoid a ‘sugar rush’ which leads to hyperactivity. Isomaltulose enables a safe and stable energy supply to the body helping increase children’s focus and attention. Isomaltulose is ideal for baking because it naturally caramelizes. Involve kids in the kitchen and use Dr Coy’s Sweet Mix for Baking to make their favourite sweet treats.

Classic sugar promotes plaque formation containing acid-causing bacteria which attack tooth enamel and cause decay. The bacteria feed off of classic sugar to grow and spread in the mouth. This is why fizzy drinks and super sweet candies are known to be bad for your teeth.

However, harmful oral bacteria cannot feed off of isomaltulose. Therefore, the acid that would damage your tooth enamel is not produced and the bacteria is not able to grow.
Regular brushing and flossing between the teeth are also important to maintain good dental hygiene.

The European Food Safety Authority (EFSA) has confirmed the benefits of isomaltulose for dental health:

“Consumption of food & drinks containing isomaltulose instead of sugar contributes to the maintenance of tooth mineralization”
The European Food Safety Authority

Erythritol can help support weight loss as it has zero calories and does not raise blood sugar levels. Combining erythritol with Dr Coy’s sugars supports efficient fat metabolism, prevents sugar cravings, and stabilises energy levels. The EFSA confirms the benefit of erythritol on blood sugar levels:

“Consumption of food & drinks containing erythritol instead of sugar, induces a lower blood glucose rise compared to sugar containing food & drinks.”

The European Food Safety Authority

Galactose increases muscular performance by enhancing mitochondrial metabolism. It allows the body to easily transport oxygen, keeping a sustained supply of energy to the muscles and the brain. Since lactic acid production can reduce performance, weakening muscles and creating fatigue. Galactose generates energy without forming lactic acid. This helps athletes maximise peak performance levels and reduce fatigue. It provides energy directly to the brain, helping to maintain peak concentration and critical thinking, even when exhaustion starts to set in. Galactose enables the direct detoxification of amino groups released by amino acids in the muscles. During high performance, when the body uses amino acids for energy levels, it produces a waste which is toxic. Galactose safely enables the use of amino acids.

At first, suggesting sugar can strengthen and protect your teeth seems contradictory. Classic sugar promotes harmful oral bacteria, leading to plaque build-up and cavities. However, studies prove galactose helps reduce the amount of dangerous plaque. Galactose can stop plaque forming on the teeth, protect tooth enamel, and reduce the risk of decay and gum disease. It does this, because galactose cannot be used for fermentation metabolism, which leads to lactic acid. Therefore, the acid is not being produced by bacteria and tooth decay is prevented. Since galactose increases tooth mineralisation and counteracts cavities, it can help reduce inflammation in the mouth as well. Regular brushing and flossing between the teeth are also important to maintain good dental hygiene.

Sugar can have a severe effect on our concentration and memory. Consuming enormous amounts of sugary foods can cause a spike in blood sugar levels that increases insulin output. The insulin surge then triggers a drop in blood glucose levels, making us hungry again quickly and causing a dip in energy that makes it hard to concentrate. As we age, insulin resistance can impair the glucose supply to the hippocampus, which controls memory function in the brain. The good news is that poor brain function and early-stage dementia can be improved. By choosing healthy sugars, such as galactose, we can ensure a steady supply of energy to the brain. Along with the stabilization of the blood glucose level, insulin resistance can be reduced and after a while the insulin resistance is gone. As a result, sugar can be utilized as important fuel for the brain and the hippocampus will continue to work well. This can even encourage new neurons to form in the hippocampus at a rate of 3-4% per year, thus slowing memory loss and improving cognitive function. Galactose is an ideal source of energy to stay physically and mentally fit.

Galactose provides a steady supply of energy to the brain, supporting focus and attention. Fluctuating blood sugar levels can lead to hyperactivity and mood swings. Excess of classic sugar also causes weight gain, which could negatively affect their quality of life. Galactose prevents spikes and crashes in blood sugar levels, making it ideal for sweetening snacks to sustain their energy levels through the day. Galactose also helps stop plaque forming on the teeth, protect tooth enamel and reduce the risk of decay and gum disease. Giving children sweet alternatives nurtures a healthy relationship with food and prevents stigmatising desserts and treats. Galactose helps protect their overall health and well-being.

Studies have proven that cancer cells use glucose to grow and metastasize. However, due the unique effect of galactose on our metabolism, cancer cells cannot use galactose to grow. Even though galactose can fuel our body with energy, fermenting cancer cells cannot use this energy. Galactose forces cancer cells to stop fermentation and switch to a different metabolic process.
Galactose can even help support cancer treatments. Therapies like chemo- and radiotherapy work hard to attack the cancer cells, and galactose helps prevent cancer cells from accessing the fuel they need to repair and duplicate.

Research shows that after consuming galactose, the amount of sugar in the blood rises more slowly than with classic sugars. Galactose provides an even supply of energy to cells, without spikes or dips in blood sugar. This makes it an ideal energy source for people who need to check their blood sugar levels regularly, such as diabetics. It takes a substantial amount of time and energy for the body to convert galactose into glucose, which keeps the rise in blood sugar extremely low. This enables a steady supply of energy to the body without spiking high blood sugar and triggering a high insulin load.