Isomaltulose vs. Classic Sugars
These are the main differences between isomaltulose and the classic sugars that you find in most processed foods, restaurants and home kitchens.
Isomaltulose
- Lowers glycaemic response and insulin demand, improving blood sugar control.
- Low GI
- Provides sustained energy and prevents blood sugar “crashes.”
- Positively influences blood lipid profile and encourages fat metabolism.
- Provides steady energy with a smaller insulin response than classic sugar.
- Induces mitochondrial activation enhancing the efficiency of muscle cells.
- Consumption of foods/drinks containing isomaltulose instead of other sugars contributes to the maintenance of tooth mineralisation.
- Because insulin stays lower, the body is not pushed as hard into storing mode, which is Dr Coy’s reason for including it.
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 isomaltulose?
Isomaltulose tastes like household table sugar, but it’s about half as sweet.
It works well in a variety of foods and beverages, including baked goods, yogurt, and coffee.
Heating or baking isomaltulose creates a mild caramel flavour, which makes it perfect for baking or desserts (e.g. crème caramel).
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.
