Recipes

Tasty ways to bring Dr Coy’s sugars into everyday cooking and baking.

Dr Coy created these recipes around a simple idea: you do not have to remove sugar from your food to change how your body responds to it. Each one uses the low-glycaemic natural sugars at the centre of his work, in place of conventional sugar and flour.

Consumption of foods and drinks containing tagatose or isomaltulose instead of sugar induces a lower blood glucose rise after their consumption compared to sugar-containing foods and drinks

Dr Coy’s Nutrition

Dr Coy’s starting point is straightforward: the body needs sugar, so the question is not how to remove it, but which sugars to use. His approach keeps sufficient sugar in the diet, but uses sugars the body handles differently, and which are compatible with a ketogenic way of eating. Some of these recipes could be considered keto-friendly, as they are high in fat.

Dr Coy has studied popular diet trends from Paleo to Atkins. While he recognises the interest in ketogenic eating, he postulates that a severe reduction in sugar and carbohydrate can affect mental and physical performance and reduce tolerance to stress, because the body is left short of the sugar it uses day to day.

He notes that this trade-off is not always necessary. Where around 70 to 80 percent of total calories come from fat, the body still shifts into a ketogenic metabolism. When sugar is scarce, the metabolism forms ketone bodies from fatty acids, which cells use as fuel, and ketone bodies can replace part of the brain’s sugar requirement.

This is where Dr Coy’s approach differs from a conventional low-carbohydrate or ketogenic diet. Rather than cutting sugar back as far as possible, he selects sugars that the body metabolises along different routes, so that sugar stays in the diet.

Ketogenic metabolism and Dr Coy’s oncology research

These recipes are written for everyday eating. Dr Coy’s research into ketogenic metabolism in an oncology setting is a separate area of his work, and is discussed separately.

If you have a question about a specific health condition, please speak to your doctor.

Dr Coy’s Low-Glycaemic Sugar and Flour Mixtures

Dr Coy’s Sugar Mixtures

For cold desserts and drinks, for flavouring fruit salads, or for sweetening coffee and tea, you can use Dr Coy's sugar mixtures in place of conventio...

Low-Glycaemic Flour Mixtures

With these two flour mixtures, you can replace standard type 405 wheat flour 1:1, so you can adapt your own recipes without reworking them. Both recip...