Anyone here reading about this stuff? It is a dietary sugar substitute that consists of 3 sugars (sucrose, fructose, lactose). The theory, according to the organic chemist who I presume invented it, is that the three sugars interfere with one another's absorption, hence lowering the insulin effect significantly.

Here's what he says:"The three natural sugars (simple carbohydrates) that comprise Whey Low work synergistically in the small intestine to interfere with the normal absorption of each other into the bloodstream. For example, we have found in clinical testing that fructose (fruit sugar) interferes with the normal absorption of lactose (milk sugar). Fructose, a small hexose monosaccharide, is easily absorbed via a facilitated diffusion mechanism, and no sugar is known to interfere with its absorption. Lactose, a disaccharide, interferes with the normal absorption of the disaccharide, sucrose (ordinary or table sugar), and with starch, a polysaccharide or complex carbohydrate usually consumed along with any sweetener. Finally, there is a weaker interference between fructose and the normal absorption of sucrose....
The mutual interferences with normal absorption serve to provide a unique barrier for the body's normal dietary sources for carbohydrates and resulting blood glucose and calories. Insulin demand is reduced. Carbohydrate and calorie utilization by the host of the unabsorbed carbohydrates, which pass into the large intestine or gut, are minimized by rapid and complete bacterial utilization. Small, but quantifiable, amounts of volatile fatty acids (VFA's) are produced from the unabsorbed carbohydrates by the indigenous bacteria and are absorbed through the walls of the large intestine into the bloodstream. VFA's are eventually converted into glucose in the liver. "

http://www.wheylow.com

Val

I haven't tried it [Whey Low] and have no intention of doing so in the near future...I just wish they'd make Tagatose available to the General Public.

Reasons for not trying it?

Anybody got some thoughts re the theory?
I presume they have some basis for claiming the reduced carbs of this combo of carbs...

Val

Hi Val,

Here's a thread where it's been discussed before - and gives links to two other threads about it.
Personally, I'd give it a I can't see how it is in any way superior to sugar.

Roz

Thanks...seemed too good to be true, and so it is probably. I imagine that if it were good for LC, then folks like the AN, the Eades etc. would be recommending its use.

Val

Lactose, Fructose and Sucrose.

That sounds like the sweeteners in strawberry icecream!

I jusst made the LC version of that last night" blend frozen berries and cream plus splenda in processor and...instant soft serve berry ice cream! I am looking forward to the fructose in the berries and whatever lactose is in the cream to cancel one another.

Val

Won't work w/o the sucrose.