Profile

Recent contributions

(1)

Contribution list

Recent comments

(1) View all

Sharla: Thank you for your comment. Good points, but consider this: Rare sugars (e.g., tagatose and allulose) are not merely "less bad" that typical sugar. And they are not merely benign. They are BENEFICIAL for humans; rare sugars are GOOD for health. No-one is concerned about people eating too much spinach, or drinking too much water. Similarly, generally speaking, consuming a lot of rare sugars would be a good thing, not bad.

To be more specific, tagatose and allulose lower blood glucose levels rather than merely not increasing those levels. They help block the absorption of sucrose and starch into the blood stream. They also are good for teeth; specifically, tagatose helps break up dental bio-film and would be a positive constituent of toothpaste and mouthwash ... perhaps even of bottled water. Tagatose is a prebiotic; the body treats it as fiber, and it goes into the large intestine where it feeds the good gut microbiota, leading to the production of beneficial short chain fatty acids.

Tagatose and allulose are the subject of multiple research projects and academic publications verifying the health benefits.

That said, because tagatose is like fiber, eating more than 30 grams at a time, or 60-75 grams per day, could lead to bloating or excess gas. For that reason, in highly-sweetened foods and beverages, we intend to encourage the blending of tagatose with other sweeteners, such as allulose, stevia or perhaps even sucrose.

Our unique process will enable the widespread use of rare sugars in affordable food/beverage/supplement products. Good, healthy food should be available not only to those with good, healthy incomes.