Ribose vs. Classic Sugars
These are the main differences between ribose and the ‘Classic’ sugars that you find in most processed foods, restaurants, and home kitchens.
Ribose
- Helps to maintain normal blood glucose levels.
- Negative GI – reduces nutrigenomic risk (food/ gene interaction) of developing Type 2 diabetes.
- Supports healthy, sustainable energy without causing blood sugar spikes.
- Supports healthy lipid levels and healthy fat metabolism.
- May help to improve mental clarity and alertness.
- Supports exercise performance and muscle recovery.
- Helps to prevent dental caries and supports oral health.
- May help to support healthy weight management.
Classic Sugar
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Sticks to red blood cells (impairing the haemoglobin that is critical for oxygen transport) and elevates HbA1c.
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High GI – increases nutrigenomic risk (food/gene interaction) of developing Type 2 Diabetes.
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Rapid energy which crashes, causing hunger and lethargy (tiredness and mental fog).
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Increases production of cholesterol by the liver in response to inflammation.
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Reduces focus, induces anxiety, impairs memory, reduces BDNF (a neurotransmitter involved in learning), and increases oxidative stress (creating brain inflammation and brain fog).
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Encourages fermentation by-products impairing muscle function and increasing inflammation.
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Feeds bad bacteria that cause bad breath, plaque, and demineralize teeth.
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Promotes fat storage and restricts metabolic access to using fat for fuel.
How can I use ribose?
Ribose is less sweet than table sugar, with a mild sweetness. It dissolves easily in both hot and cold liquids.
Not recommended for use in baking.
Your Personal Sugar Strategy
One of the challenges when replacing classic sugars, with Dr Coy’s healthy 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.
- Weight loss and diabetes also have unique metabolic needs.
So, to make it easier, Dr. Coy developed sugar mixtures based on personal and functional needs.
