Research indicates that mannose may help the body better manage stress and mood by supporting key brain functions. It quickly activates AMPK (adenosine monophosphate-activated protein kinase), an enzyme that raises levels of ACSS2 (acetyl-CoA synthetase 2). This, in turn, boosts the production of BDNF (brain-derived neurotrophic factor), which supports brain health and learning, and serotonin, a neurotransmitter that helps regulate mood and emotional balance. Research into these pathways is ongoing.
Research suggests that mannose may play a protective role in ageing by reducing inflammation and supporting a healthy gut lining. It helps regulate immune responses, strengthen the intestinal barrier, and maintain the balance of gut microbes, all factors studied in relation to age-related inflammation.
Mannose increases tight junction proteins that keep the gut wall strong, reducing intestinal "leakiness," and supports lysosome function, which helps cells clear waste and prevent damage. In studies on colitis, mannose protected the intestines, reduced inflammation, and enhanced the effects of anti-inflammatory treatments like mesalamine. These findings point to mannose as a nutrient of interest for gut health.
Mannose is absorbed slowly and produces little rise in blood glucose, so it supplies sweetness without the spike and the crash that follows it. Research has examined its effects on the gut microbiome and on how the body uses energy, including the glycolysis and TCA pathways that muscle cells depend on during exercise.
Research suggests that mannose may support healthy metabolism and weight management. In animal studies, it helped counteract the effects of a high-fat diet by reshaping gut bacteria, reducing calorie absorption, and limiting fat storage.
Mice given mannose gained less weight, had lower body fat, and showed improved liver function. These findings come from animal research into metabolic balance and fat accumulation.
Mannose is an active area of cancer metabolism research. Studies have reported that it disrupts the energy pathways cancer cells depend on, slowing their growth and increasing the effect of chemotherapy and immunotherapy.
Studies have reported reduced tumour size, improved drug effectiveness, and better immune recognition of cancer cells. Anyone undergoing cancer treatment should discuss their diet only with their treating oncologist.
Allulose supports 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. Allulose prevents spikes and crashes in blood sugar levels, making it ideal for sweetening snacks to sustain their energy levels through the day. Allulose also helps stop plaque forming on the teeth, protects tooth enamel and reduces the risk of decay and gum disease. Allulose is well tolerated, digested gently and does not cause inflammation in the gut, so less tummy aches from too much sugar.
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.
Allulose has shown to support longer performance, quicker recovery and more efficient energy use, making it valuable for athletes, active individuals and even those unable to regularly exercise.
It helps the body use energy more efficiently by switching on natural processes that burn fat and protect energy stores. This means you can keep going for longer without tiring as quickly. Allulose also keeps lactic acid levels low during exercise, which helps prevent that heavy, sore feeling in your muscles. It supports quicker recovery afterwards, so you feel ready to go again sooner. Whether you're training hard or just staying active, allulose helps your body perform better and recover faster.
Allulose has 0.4cal per gram as opposed to classic sugar with 4cal per gram.
Allulose can help support weight loss as it has significantly low-calorie count and does not raise blood sugar levels. Combining Allulose with Dr Coy’s sugars supports efficient fat metabolism, prevents sugar cravings, and stabilises energy levels. The FDA confirms the benefit of Allulose on weight management:
“The caloric contribution of allulose is very low (i.e., no more than 0.4 kcal/g) because the majority of allulose is excreted intact in the urine, and because allulose is poorly fermented in the gut.” - U.S. Department of Health and Human Services Food and Drug Administration Center for Food Safety
“The caloric contribution of allulose will be insignificant in most cases and will substantially reduce the number of total calories and calories from added sugars in products where it replaces those added sugars.” - U.S. Department of Health and Human Services Food and Drug Administration Center for Food Safety
Allulose 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 Allulose with some of Dr Coy’s sugars creates a sugar mixture perfect for food and beverages – providing a sweet taste without worrying about spiking blood sugar levels.
“It produces only a negligible increase in glycaemic and insulinemic responses.” - U.S. Department of Health and Human Services Food and Drug Administration
Allulose does not cause our teeth to break down.
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.
Allulose is a healthier alternative that provides sweetness without harming our teeth as it is not metabolised by saliva, like classic sugar, and so the process does not damage our teeth.
The FDA has confirmed that allulose promotes decalcification of enamel so does not break down our teeth, unlike most sugars.
Trehalose provides a steady supply of energy to the brain, released gradually rather than all at once, so there is no spike and no dip afterwards.
Because trehalose is digested slowly, the bacteria in our mouth cannot convert trehalose into acids which attack our tooth enamel. Streptococcus mutans and Streptococcus sobrinus, the bacteria most associated with tooth decay, have been shown to produce less lactic acid from trehalose than from sucrose.
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).
Dr Coy's work on sports nutrition sets out why this matters. Trehalose is split by the body far more slowly than classic sugar, and the insulin released afterwards is low. High insulin blocks the breakdown of stored fat, so keeping it low leaves fat available as fuel and spares the glycogen stores for the moments that need them.
Trehalose also has an advantage over the other slow-release sugars in Dr Coy's range. It is made of two glucose molecules and nothing else, so it releases no fructose. The glucose is immediately usable, and the effects that high concentrations of fructose have on liver metabolism do not arise. Dr Coy notes the trade-off: because trehalose releases its glucose faster than isomaltulose does, blood sugar rises more quickly, even though the insulin response stays similarly low.
Because carbohydrate remains available as fuel, the body does not need to break down protein for energy, and the ammonia that follows from that breakdown is avoided.
Blood sugar and skin elasticity are connected.
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 produces a smaller rise in blood glucose and insulin than classic sugar, and in Dr Coy's research this is what matters for the glycation of elastin described above.
Trehalose has a further property the other sugars do not share. It cannot itself be glycated. Because its molecule has no free reducing hydroxyl group, it does not bond to proteins and form AGEs, even on contact with proteins in the blood. A 2024 review in Clinical, Cosmetic and Investigational Dermatology sets out this chemistry.
That review also reports what trehalose does when applied to the skin rather than eaten: it scavenges reactive oxygen species, partly preserves the activity of superoxide dismutase, reduces UVB damage to skin cells and increases type I procollagen synthesis. The authors note that direct clinical data in dermatology are still limited.
Trehalose is sometimes used as an ingredient in cosmetic products and sunscreen because it helps boost the skin's natural moisturizing system.
Diabetes
Overconsumption of classic sugars (sucrose, fructose) increases your blood glucose levels, raising the risk of developing diabetes.
Trehalose produces a lower blood glucose rise. 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. Trials have examined its effect on HbA1c and on blood lipids, with one reporting a rise in HDL cholesterol, the form associated with lower cardiovascular risk.
Consumption of foods/drinks containing tagatose instead of other sugars induces a lower blood glucose rise after their consumption compared to sugar-containing foods/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.
Tagatose produces a much smaller rise in blood glucose than classic sugar, and in Dr Coy's research it is the height of that curve which determines how readily sugar attaches to proteins. This is the reasoning behind his use of tagatose in place of classic sugar.
Tagatose can be integrated during sports training to provide a steady energy release. Even if other high-carb foods are consumed, tagatose moderates the blood glucose rise because tagatose helps slow down the uptake of other sugars.
Furthermore, tagatose is a fuel for gut bacteria in the large intestine, which produce the short-chain fatty acid butyrate.
Consumption of foods/drinks containing tagatose instead of other sugars contributes to the maintenance of tooth mineralisation.
It's virtually as sweet as table sugar but produces a much smaller rise in blood sugar and contains far less calories too.
Tagatose also reaches the large intestine, where gut bacteria ferment it. Dr Coy describes this as a prebiotic effect.
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 produces a lower blood glucose rise than sugar, and it also reduces the rise from sugars eaten alongside it. This is the mechanism Dr Coy's research examines in relation to the supply of glucose to tumour cells.
When you consume tagatose, the majority of it is digested by bifidobacteria in the colon producing the short-chain fatty acid butyrate. Butyrate has been studied extensively in relation to colon cells and inflammation.
It isn't the sugar that damages teeth. It is the bacteria that turn sugar into acid.
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.
Bacteria cannot convert tagatose into the acids that attack tooth enamel.
Consumption of foods/drinks containing tagatose instead of other sugars contributes to the maintenance of tooth mineralisation.
Research has also examined tagatose and dental plaque.
Ribose is a building block of ATP, which neurons use to fire, and of the nucleotides that make up DNA and RNA. Dr Coy's interest here follows from his work on TKTL1, the enzyme that converts glucose into ribose, which the 2022 Pääbo and Huttner study linked to the formation of neurons in the modern human brain.
Limitations in the body's regeneration of ATP (the fuel of life produced by our cells) can impede the strength and function of muscles.
Ribose is the foundation of ATP, and supplementing it gives muscle cells the building block they need to rebuild their energy stores after prolonged high intensity exercise, when ATP levels fall sharply.
Dr Coy's work on sports nutrition identifies a second role. Alongside the slow-release sugars that supply energy evenly, he describes ribose as a protective sugar, and points to findings that ribose protects heart muscle cells. The heart works continuously throughout exercise and, unlike skeletal muscle, has no opportunity to rest and recover between efforts.
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 Sugar Mix for Baking, which contains erythritol to balance the perfectly sweet taste.
Isomaltulose is split by the body far more slowly than classic sugar, so it releases its glucose and fructose steadily over a long period rather than all at once. Dr Coy's work on sports nutrition sets out what follows from that. Blood sugar does not rise sharply, so less glucose attaches to haemoglobin, and haemoglobin that has not been glycated carries oxygen more effectively to working muscle.
Dr Coy's research shows that isomaltulose increases muscular performance in endurance and speed compared with maltodextrin, the hydrolysed starch used in most sports drinks, and that it supports cognitive performance by avoiding the insulin-driven drop in blood sugar that follows a fast-release carbohydrate.
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.
Note: this study found that isomaltulose increased fat oxidation, but that taking it on its own in large amounts caused stomach discomfort. This is why Dr Coy uses isomaltulose in small quantities as part of a mixture with his other sugars, rather than as a straight replacement for classic sugars.
Isomaltulose releases its glucose slowly, so there is no sharp rise in blood sugar and no dip afterwards, which is what leaves children tired and irritable an hour after a sugary snack.
Consumption of foods/drinks containing isomaltulose instead of other sugars contributes to the maintenance of tooth mineralisation.
Isomaltulose is ideal for baking because it naturally caramelizes. Involve kids in the kitchen and use Dr Coy's Sugar 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.
Consumption of foods/drinks containing isomaltulose instead of other sugars contributes to the maintenance of tooth mineralisation.
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.”
Galactose is burned through the mitochondria using oxygen rather than through fermentation. It allows the body to easily transport oxygen, keeping a sustained supply of energy to the muscles and the brain.
Lactic acid production can reduce performance, weakening muscles and creating fatigue. Galactose generates energy without forming lactic acid. Dr Coy concludes that this is why it suits endurance work, where lactic acid build-up is the limiting factor.
It provides energy directly to the brain, helping to maintain concentration 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, it produces a waste product 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 have found that galactose reduces the amount of dangerous plaque. It does this because galactose cannot be used for fermentation metabolism, which is what produces lactic acid. The acid is therefore not produced by the bacteria. A 1989 study found that 5% galactose significantly reduced caries, and a 2020 study found that galactose inhibited the biofilm formation of S. mutans, the bacterium most associated with tooth decay.
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. Galactose enters brain cells without needing insulin. Dr Coy concludes that it can therefore still reach the hippocampus when glucose is struggling to. This is the mechanism research in this area is examining.
Galactose is an energy source that reaches the brain without needing insulin.
Galactose provides a steady supply of energy to the brain, supporting focus and attention. Classic sugar produces a sharp rise in blood sugar followed by an insulin response and then a dip, which is what leaves children tired and irritable an hour after a sugary snack. Galactose prevents spikes and crashes in blood sugar levels, making it ideal for sweetening snacks to sustain their energy levels through the day.
Galactose is not converted into acid by the bacteria that cause tooth decay. Studies have examined its effects on plaque and on tooth enamel.
Giving children sweet alternatives nurtures a positive relationship with food and prevents stigmatising desserts and treats.
Studies have proven that cancer cells use glucose to grow and metastasize.
Galactose behaves differently. Because it cannot be fed into the fermentation pathway, a fermenting cell gains very little from it. Dr Coy's research is built on this distinction between the fermenting pathway and the oxidative one, and it is the mechanism that laboratory research in this area is examining.
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. It takes a substantial amount of time and energy for the body to convert galactose into glucose, which keeps the rise in blood sugar low. This enables a steady supply of energy to the body without spiking high blood sugar and triggering a high insulin load.
Anyone with diabetes should discuss changes to their diet with their diabetes team, since it may affect their medication or insulin.
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