Trehalose vs. Classic Sugars

These are the main differences between trehalose and classic sugars that you find in most processed foods, restaurants and home kitchens.


  • Lowers HbA1c (3-month blood glucose marker) enhancing oxygen transport.
  • Low GI – reduces nutrigenomic risk (food gene interaction) of developing Type 2 diabetes.
  • Slow and steady energy supply, preventing the blood-sugar ‘rollercoaster’.
  • Positively influences blood lipid profile and encourages fat metabolism.
  • Provides a steady, neurologically protective supply of energy without needing insulin.
  • Provides long-lasting energy improving endurance and helping enhance the efficiency of muscle cells.
  • Protects teeth from plaque-forming bacteria.
  • Helps the body access fat for fuel thereby promoting weight loss.

Classic Sugar

  • Sticks to red blood cells (impairing the haemoglobin that is critical for oxygen transport) and elevates HbA1c.

  • High GI – increases nutrigenomic risk (food/gene interaction) of developing Type 2 Diabetes.

  • Rapid energy which crashes, causing hunger and lethargy (tiredness and mental fog).

  • Increases production of cholesterol by the liver in response to inflammation.

  • Reduces focus, induces anxiety, impairs memory, reduces BDNF (a neurotransmitter involved in learning), and increases oxidative stress (creating brain inflammation and brain fog).

  • 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 trehalose?

Trehalose is slightly less sweet than regular sugar but has a clean, neutral taste.

It is suitable for use in any recipe that calls for sugar and dissolves quickly in both hot and cold liquids.

Trehalose can be used for baking, and it browns well and caramelizes at high temperatures.


tea and coffee

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.