. trehalose should be presented as
a healthy alternative to popular sugars
(which includes not only sucrose,
but also high-fructose corn syrup);
the reason it is a better sweetener
is not because it is digested more slowly
but because it has no fructose
-- and nothing could be healthier
than ending the use of high-dose fructose .
. it also has some other health benefits .
trehalose is hardly a #slowcarb:
. when compared to pure glucose. also keep in mind the risks of
its raising of blood sugar levels
is 33% lower than pure glucose,
(isn't that an index of 66? -- like bread!)
and the extent to which it raises insulin
is only 14% lower than pure glucose
-- that is hardly in the zone!
genetically modified foods;
trehalose comes from maltodextrins;*
and "most maltodextrin is manufactured from corn"
and of course,
USA corn is mostly GM (genetically modified) .
. I'm not sure anything is wrong with GM sugar
but I can't be sure about the dangers of GM
because the science is corrupted by Big Money,
-- and by Big Religion:
we need to keep feeding a population
that won't stop growing !
yeast infections love trehalose:
. after tsp/4 trehalose before bed,
I woke up with an inflamed mouth
which I understand was a mild yeast infection,
since I'm quite prone to that .
. but that could happen on trehalose itself,
not just the breakdown into glucose,
since the yeast Saccharomyces cerevisiae
can use trehalose as a carbon source for growth;
and, Candida albicans synthesizes Trehalose
in order to avoid stress-induced apoptosis,
so perhaps that yeast also can grow in trehalose .
. yeast is usually controlled by bacteria,
so I will mix the trehalose in my peas,
where I keep the probiotics .
. that will lower the glycemic index too!
* trehalose from maltodextrins:
"In 1994, two patents were issued by
Hayashibara Biochemical Laboratories Inc. (Okyama, Japan)
disclosing a novel non-reducing
saccharide forming enzyme
(maltooligosyl trehalose synthase,
MTSase; EC 126.96.36.199)
and a trehalose releasing enzyme
(maltooligosyl trehalose trehalohydrolase,
MTHase; EC 188.8.131.52)
obtainable from the culture of
microorganisms such as Rhizobiumsp. M-11
and Arthrobacter sp. Q 36 ...
The first enzyme acts on reducing maltodextrins
having a polymerisation degree (DP) higher than three
and catalyses the conversion of the α-1,4 linkage
at the reducing end to an α-1,1,
the second enzyme specifically acts on
the α-1,4 linkage adjacent to the α-1,1
liberating trehalose and a
lower molecular weight maltooligosaccharide
[ an oligosaccharide derived from glucose monomers
linked as in maltose;
maltose is converted to glucose by maltase.]
The enzymatic synthesis of trehalose
is currently obtained using the
MTSase and the MTHase described above
by Hayashibara Biochemical Laboratories Inc"