TREHALOSE - MORE THAN JUST A HEALTHY SUGAR

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

Trehalose is a unique sugar found in many types of plants and occurs naturally in very small amounts in a variety of foods such as mushrooms, honey, and foods with bakers and brewers yeast.

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.

The primary difference in terms of the body is that the enzyme that digests Trehalose and turns it into 2 glucose molecules again is only found in the small intestine. Consequently when you eat Trehalose as a sweetener it is not digested until 2 or 3 hours after you've eaten and therefore does not give rise to massive rises in blood glucose levels and the resultant insulin levels.
In many ways it is natures answer to managing blood glucose levels.

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.

General 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.

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

Thousands of medical professionals see the value of nutrition, including dietary supplements. Nutrition has transformed their own health and that of their families. Now their practices are like wellness centers.

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.

There is a great deal of marketing activity around a fructose/Glucose sugar called Palatinose. It looks and sounds great but in reality it is probably just marketing hype. They suggest it is useful for:
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.