Imagine being able to eat all the ice cream and cookies you wanted without having to worry about your blood sugar or dental decay! The problem is not with sugar per se, but with the type of sugar being used. Substitute a healthier type of sugar in place of sucrose, and what was once a dream might become a reality.
Imagine a sugar that has only 38 percent of the calories of traditional table sugar, is safe for diabetics, and will not cause cavities. Now add that this dream sweetener is not an artificial substitute but a real sugar found in nature and it tastes like, well, sugar. You’d probably want to use that in your next cup of coffee, right?
This sugar is called tagatose. The FDA has approved it as a food additive, and there have been no reports to date of the problems that many sugar substitutes have—such as a metallic taste, or worse, links to cancer… __ https://phys.org/news/2019-11-bacteria-low-calorie-sugar.html
A natural sugar that is safe for diabetics and doesn’t cause dental decay sounds like a miracle sugar for a modern age. With only 38% of the calories of sucrose, the sugar tagatose may even help mitigate the obesity epidemic! But what is the catch? Up until now, tagatose has been far too expensive to make in commercial quantities, costing roughly 10X as much as sucrose for equivalent quantities.
But Tufts University scientists have discovered a way to use a form of Lactobacillus bacteria as a bioreactor, to manufacture the miracle sugar tagatose at much higher yields for improved economics of production. As costs come down, the miracle sugar becomes more accessible for everyone.
In a recent publication in Nature Communications, Assistant Professor Nikhil Nair and postdoctoral fellow Josef Bober, both from the School of Engineering, came up with an innovative way to produce the sugar using bacteria as tiny bioreactors that encapsulate the enzymes and reactants. __ https://phys.org/news/2019-11-bacteria-low-calorie-sugar.html
Tagatose as treatment for diabetes and obesity — From the Journal of Endocrinology, Diabetes, and Obesity:
Treatment success, as measured by the reduction of HbA1c, was greatest for the 7.5 g D-tagatose dose group, although the difference between the treatments was not statistically significant. For fasting glucose, only the 7.5 g dosage group exhibited reductions from baseline at the 3- and 6-month time points. Mean body weights reduced in a dose-response fashion, with the 5.0 g and the 7.5 g D-tagatose doses providing the greatest reductions. D-tagatose at dosages of 2.5 g, 5.0 g, and 7.5 g TID for six months were well tolerated by this subject population. D-tagatose at 5.0 g TID was the minimal dose required to reduce HbA1c. D-tagatose at 7.5 g TID provided the greatest effect in most measured efficacy parameters.
Note that there is nothing new about tagatose itself. What is new is the prospect of the inexpensive mass production of a healthy sugar which itself may eventually be used as therapy for diabetes and obesity — and which does not promote tooth decay. This is a different approach to one of the natural pleasures of life, an approach which should perhaps be pursued for some of the other natural pleasures which may have been erroneously viewed as perpetually harmful.
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