Trehalose - everyone needs it
Ranked #572 in Healthy Living, #12,867 overall
Trehalose - a healthy sugar
When eaten it has a very low effect on the blood glucose level and hence is very useful for diabetics.
Due to its ability to stabilise protein it may also have some benefits in terms of aiding neurological degenerative diseases.
Contents at a Glance
Home Made Marmalade - with Trehalose
- Serves: makes 3 450gm jars
- Prep Time: 30 min
- Total Time: 1 1/2 hours
I love home made marmalade and there is a little twist that we use to improve the flavour and firm up the texture a little. By using a small amount of Trehalose with a traditional marmalade recipe we find the citrus flavour from the orange is more pronounced and the marmalade sets and keeps rather better. This recipe is adapted from the BBC Good Food Magazine.
Ingredients
- 4 Seville oranges (about 500g/1lb 2oz in total)
- scrubbed
- 1.7 litre water
- 1kg granulated sugar
- 75g Trehalose
Instructions
Halve the oranges and squeeze the juice into a large stainless-steel pan. Scoop the pips and pulp into a sieve over the pan and squeeze out as much juice as possible, then tie the pulp and pips in the muslin. Shred the remaining peel and pith, either by hand with a sharp knife or in a food processor (a food processor will give very fine flecks rather than strips of peel). Add the shredded peel and muslin bag to the pan along with the water. Leave to soak overnight. This helps to extract the maximum amount of pectin from the fruit pulp, which will give a better set. It also helps to soften the peel, which will reduce the amount of cooking needed.
Put the pan over a medium heat, then bring up to a simmer. Cook, uncovered, for 1½-2 hrs, until the peel has become very soft. (The cooking time will be affected by how thickly you have cut the peel.) To see if the peel is ready, pick out a thicker piece and press it between your thumb and finger. It should look slightly see-through and feel soft when you rub it.
Carefully remove the muslin bag, allow to cool slightly, then, wearing the rubber gloves, squeeze out as much liquid as possible to extract the pectin from the fruit pulp. Discard the bag and weigh the simmered peel mixture. There should be between 775-800g; if less, then top up with water to 775g.
Put 4 small plates in the freezer, ready to use when testing for setting point. Add the sugar and the Trehalose to the pan, then put over a low heat. Warm gently so that the sugar dissolves completely, stirring occasionally. Do not boil, before the sugar is dissolved.
Increase the heat and bring up to the boil but do not stir while the marmalade is boiling. After about 5 mins the marmalade will start to rise up the pan (it may drop back and then rise again) and larger bubbles will cover the surface. After 8-10 mins boiling, test for setting point. Times will vary according to the size of the pan - in a large pan this takes 7-8 mins, in other pans it may take 12-15 mins. As setting point can be easily missed it's better to test too early than too late.
To test the setting point: take the pan off the heat and allow the bubbles to subside. Take a plate from the freezer and spoon a little liquid onto the plate, then return to the freezer for 1 min. Push the marmalade along the plate with your finger. If setting point has been reached then the marmalade surface will wrinkle slightly and the marmalade won't run back straight away. If it's not at setting point, return to the heat and boil again for 2 mins before re-testing. Repeat until setting point is reached. If you have a sugar thermometer, setting point is reached at 105C, but it's good to do the plate test as well.
Leave the marmalade to stand for 10 mins or until starting to thicken. If there's any scum on the surface, spoon it off. Transfer the marmalade to sterilised jars. Cover with a wax disc (wax side down) and seal. When cold, label the jars and store in a cool, dark cupboard. The marmalade should keep for up to a year or more
Want a darker marmalade?
If you like a darker, Oxford-style marmalade, then you just need to add 1 tbsp treacle when you add the sugar.
Freezing
Freezing tends to reduce the pectin levels so it's a good idea to add the juice of one large lemon (lemon is also naturally very high in pectin) to each 500g/1lb 2oz of fruit if making marmalade from frozen oranges.
Per 10g serving
28 kcalories, protein 0g, carbohydrate 7g, fat 0 g, saturated fat 0g, fibre 0g, sugar 7g, salt 0 g
Trehalose - every home should have some
- reduced blood sugar fluctuations
- better energy levels throughout the day
- better appetite control
- it is interchangeable with sucrose - table sugar
- tastes great
- is easy to use
Buy Trehalose online
Trehalose During Pregnancy
Trehalose - Fact 1
make sure you smell sweet
Scientists have identified that just 3 tablespoons of Trehalose in a bath of water everyday for a week helps combat odour problems often associated with the elderly. The exact mechanism that is at play is not fully understood but it appears that Trehalose stabilises protein being lost through the skin and that reduces bacterial growth and hence the odour. Why Does the Desert Bloom After Rain
One of nature's miracles
There are hundreds of cases of rain falling in the desert and then, almost immediately, the once dry arid wilderness suddenly transforms into this astonishing array of plants that couldn't be seen before the rain but clearly had remained dormant only to bloom when the rain brought moisture.
For many years scientists were baffled by the ability of plants to protect the viable seeds and root systems from both extremes of drought, cold and baking heat - often for 50 years or more. There are some places that have not had rain for 200 years but still plants survive.
The secret mechanism of protection is related to Trehalose and the plant's ability to coat the seed or tiniest bit of viable plant with a protective layer of Trehalose. Once the moisture comes the Trehalose dissolves quickly allowing the seed to germinate and flourish and flowers to almost explode where there were none.
What Is Trehalose
In simple terms Trehalose is made from 2 glucose molecules that are joined by very strong bonds that are created during an enzymatic process.
These bonds are the key to why Trehalose is very different to other plant sugars.
Why is Trehalose So Good for Diabetics?
Trehalose has been a major benefit to us as a family because we can eat normal foods without having to worry about raising our blood glucose levels.
The graph below shows the effect of Glucose, Trehalose and a placebo on Blood glucose levels. Make your own mind up.
Scientific View of Trehalose
Trehalose is an alpha-linked (disaccharide) sugar found extensively but not abundantly in nature. It can be synthesised by fungi, plants and invertebrate animals. It is implicated in anhydrobiosis (the ability of plants and animals to withstand prolonged periods of desiccation). The sugar is thought to form a gel phase as cells dehydrate, which prevents disruption of internal cell organelles by effectively splinting them in position. Rehydration then allows normal cellular activity to be resumed without the major, generally lethal damage, that would normally follow a dehydration/reyhdration cycle. Trehalose has the added advantage of being an antioxidant
Does Trehalose Have Side Effects
For most people the answer is no. For a small number of people of Icelandic origin, who are missing the enzyme Trehalase, anything over about 6 gram/day is probably enough to trigger mild bowel looseness. It does not last and passes very quickly.
The only other side effects are good effects and that includes protecting the nervous system tissue and cells as well as acting as an anitoxidant.
Related Trehalose Sites
- diabetes and trehalose
Diabetes is endemic in western society today and it is increasing all over the world where we see people switch to a diet rich in simple starch and carbohydrates. China, Nigeria, Kenya, Japan, Indonesia, Malaysia, Europe, America, Canada are all reporting explosive growth in diabetes....
- alzheimers and trehalose
- Alzheimer's is an incurable, degenerative and terminal illness that is more common in the elderly but is also known in much younger people 20 years and upwards. It is typified by memory loss, confusion, short & long term memory issues, mood swings and other problems.
- Huntingtons Disease | Protection Is The Aim | There Is Hope
- This site is about educating and informing. Huntington's disease is a progressive, degenerative disease that causes certain nerve cells in your brain to waste away. As a result, you may experience uncontrolled movements, emotional disturbances and mental deterioration. Huntington's disease is an inherited disease.
- Trehalose and Teeth
Trehalose does not cause nearly so many problems for tooth enamel. So if you have children who love the sweet taste of sugar this might be a suitable and even beneficial alternative for you and them. It might even be a way for you as a parent to get your own back on your children without them even knowing.- dieting-trehalose-weight-loss
OK the word SUGAR normally means bad, unhealthy, stop eating it, too much in our diets but what I'm about to show you is that there is a sugar (not a chemical or artificial sweetener) that is not only good for you but tastes and looks just like table sugar. In fact we've swapped it in homes for table sugar and no one has even noticed...
“Trehalose - the most amazing sugar - there are no down sides and the benefits are huge. Brian B. UK”
Trehalose Fact 2
Trehalose may protect teeth
The effect of sugary drinks and sweets on the dental health of the western world is profoundly negative. Tooth decay seems to be a feature of our lifestyle and it can blight young and old alike. Imagine having to have false teeth from early adulthood. What would it be like if you had to wear dentures at secondary school.Trehalose has been found by various studies to have no negative effects on dental health. Infact there is some early evidence to sugegst that consuming Trehalose could actually protect teeth from decay. Now that's a conundrum: a sugar that protects teeth.
Tell us what you prefer
Tim
Trehalose - Fact 3
You may have been using it for years
Trehalose has been a key ingredient in many high and low end skincare products and cosmetics over the last 10 years. Including OLAY professional, OLAY, Estee Lauder, Champney's, Boots, Neutrogena, New Peptin, Nivea, NOBLE etc.Why do they use Trehalose - simply because it stabilses the product for better shelf life and it aids water absorption by the skin leading to fewer wrinkles and more radiant skin.
Trehalose and Trehalase
In many ways it is natures answer to managing blood glucose levels.
Personal Testimony Nov 2007
from a 60 year old man in good health
I started using Trehalose some 3 or 4 weeks ago and didn't really notice anything at first. However, over the last 2 weeks i have begun to notice greater clarity and mental sharpness. It is a little hard to say exactly what is happening but there seems to be a change. I've also stopped using sucrose completely. By the way i find that eating a teaspoon of Trehalose of the spoon is the best way for me. I'll update this post in the next week or so.M J, Devon.
Trehalose Properties
1. Mild sweetness: Trehalose is 45% as sweet as sucrose when compared to a 10% sucrose solution. The temporal profile of trehalose shows a rapid onset to sweetness with a persistence slightly longer than sucrose. The taste profile is nicely balanced, and the mild sweetness of trehalose can allow other flavors in food systems to be enhanced.
2. Non-reducing sugar: Trehalose is a non-reducing sugar and therefore does not react with amino acids or proteins as part of Maillard browning. Flavor, color, and nutrition are stabilized to losses in quality that would otherwise result from the Maillard reaction.
3. High glass transition temperature: Trehalose has a very high glass transition temperature compared to other disaccharides. This allows trehalose to remain stable under a greater range of temperature extremes, providing additional stability to glass systems into which it is incorporated. In addition, trehalose glasses are more resistant to moisture gain than other saccharide glass systems.
4. Chemical,acid and thermal stability:
Trehalose is stable under low pH conditions where other disaccharides typically undergo various reactions, such as hydrolysis into their component monosaccharides. This minimizes caramelization and browning which are typical of low pH systems that undergo heat processing.The result is retention of more natural flavors and colors in food systems.
5. Exceptionally low hygroscopicity: Trehalose dihydrate is stable up to 94% relative humidity. The low hygroscopic nature of trehalose dihydrate results in a free-flowing stable dry product. In food applications where sugars are in the crystalline form, the addition of trehalose can decrease moisture sensitivity and product caking.
Tell Us What Benefits You Prefer
Looks and tastes like table sugar
family don't even notice anything different2 points
Better concentration
The mind is better able to concentrate for extende more...1 point
Use it in cooking without worry
heat doesn't change the nature or effectiveness1 point
Children Don't Know any Difference
Start being able to wean children off sugar depend more...1 point
Less wrinkles
Now I need less anti-wrinkle cream more...1 point
Tubal Reversal Cost
|What is the average tubal reversal cost? How does more...1 point
Better muscular motor control
better control of muscles particularly relevant wi more...0 points
http://www.paleocookbook.com
Gluten-free, dairy-free, preservative-free recipes0 points
Trehalose and Ageing
Trehalose puts Life on Hold
Would you believe it but scientists are now suggesting that trehalose may be an active part of the drive to prevent ageing.Trehalose is a common component in the cells of many plant and animal groups and in particular appears to protect desert species from damage during periods of drought and can promote survival in extreme heat and cold.
There is early evidence that it may just do what they think it does in desert plants in Humans.
To see the full article go to the Royal Society of Chemistry Website
Allopathic Medicine Vs Nutritional Support
Pioneer nutritional researcher Dr. Roger J. Williams (1893 - 1988) showed way. He summed up his life's work with this: "The human body heals itself, and nutrition provides the resources to accomplish the task."
Wellness through good nutrition has caught on and over half of the United States population are using nutritional supplements.
But the current allopathic medical system is still in control. Not surprisingly, every disease is increasing rampantly. The system is also economically unsustainable. Major change must come.
Exceptional Sites
- Down Syndrome Help
- Find out how a family cope with Down Syndrome and become victorious
- European Source of Trehalose
- The only European Source of food grade Trehalose
- Children with Dyspraxia
- I though I'd start this lens because I'm a father of three wonderful children. My eldest and only son Daniel, who is now 12 years old, was diagnosed with Dyspraxia when he was 5 years old and subsequently with ADHD. Life with Daniel is a challenge and finding help and advice has been a constant struggle.
- Sickle Cell Disease
- Given my own health issues over many years i have finally found a way to manage my sickle cell and i have to shout about it from the rooftops. Sickle Cell gets so little attention around the world - help me raise its awareness and togther we can really kick something into motion that will change the world.
- Live Life to The Full
- We ask the difficult questions that people want answers to.
Plant Sugars Blog - Statins - Statin Drug Side Effects
- Statin Drugs - Side Effects and the Misguided War on Cholesterol
- Food & Cancer - How 1 father Got Educated
- "I am a paediatric oncologist and I would like to congratulate you on the job you have done and that you are doing.
I read your book on food and cancer "How one father got educated". I think I have never read such an appropriate and detailed description and explanation of the harmful eff
Healthy Sugars - Really!!!!!
Healthful sugars
Please Tell Us What You Think
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bunyip
Jan 31, 2012 @ 3:04 pm | delete
- Have never heard of trehalose before but it sounds like it would benefit almost everyone. Great information. Will definitely have to give it a try.
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mogulmedia
Jan 23, 2012 @ 9:58 am | delete
- Great intro to this thanks. I am type 1 diabetic so this could be useful. Expensive though by the looks of it!
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ViJuvenate
Jan 17, 2012 @ 8:25 am | delete
- Wow, this is completely new to me. I'm going to research this. Thank you for the introduction!
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kimark421
Jan 16, 2012 @ 9:49 am | delete
- I had never heard of Trehalose before. Thanks for the information!
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butterfryby
Jan 7, 2012 @ 7:52 pm | delete
- I never even knew and will add Trehalose to my alternative to sugars list. Thanks!
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Don't Mistake Palatinose for Trehalose
Prolonged energy supply
Low glycemic and low insulinemic response
Exclusively derived from sugar
Natural sweetness
Kind to teeth
Trehalose is the real deal don't be fooled.
Trehalose Contra Indication
- If you are of Icelandic origin then there is a small chance - less than 5% chance that your body may not make Trehalase because of underlying genetic issues. The lack of the enzyme means that when you consume Trehalose you may experience mild stomach discomfort and looseness of the bowel. The effects rarely last more than 12 hours and are not deemed life threatening.
- Even if you are not of Icelandic origin there is the possibility that your body does not produce enough or even any Trehalase and you may experience mild stomach discomfort and looseness of the bowel. This effect is extremely rare. If you think you are missing this enzyme just start consuming very small amounts of trehalose and take note of any of the above symptoms. If they occur we suggest discontinuing the use of Trehalose.
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