I’ve long been an advocate of Trehalose as an alternative to sucrose and now the real benefits are becoming more obvious to the mainstream scientific and medical world. Common sense has now been proved right. We’ve frequently suggested that Trehalose has a much lower GI and effect on insulin secretion than almost any other palatable sugar. Now a study has show it to be scientifically true and the benefits go far further and include lower oxidative stress less fat storage and much more. Trehalose is proving itself to be a most remarkable compound and one that has many hidden benefits including antioxidant potential. The information that follows is an abstract from a study to establish just what the effects of trehalose on the blood glucose levels are.
The proposed impact of slowly digestible sources of dietary carbohydrate in reducing the risk of developing obesity and related metabolic disorders remains unclear. The aim of the present study was to compare the postprandial metabolic response to the ingestion of glucose v. trehalose. We hypothesised that the reduced digestion and absorption rate of trehalose is accompanied by an attenuated glycaemic and insulinaemic response, leading to a less inhibited postprandial fat oxidation rate. In a randomised, single-blind, cross-over study, ten overweight subjects ingested two carbohydrate drinks (75 g carbohydrate equivalents of trehalose or glucose) following an overnight fast (08.40 hours) and together with a standardised mixed meal (12.30 hours; 25 % total energy content was provided as either glucose or trehalose). Blood samples were collected before ingestion and every 30min thereafter for a period of 3h; substrate use was assessed by indirect calorimetry and expired breath samples were collected. Ingestion of carbohydrates with a mixed meal resulted in a lower peak glucose response and a lower change in area under the curve (ΔAUC) following trehalose when compared with glucose. Differences in peak insulin response and ΔAUC were observed with trehalose when compared with glucose during the morning and afternoon. These differences were accompanied with a reduced carbohydrate oxidation after trehalose when ingested as a drink, whilst no significant differences in fat oxidation between drink were observed.
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