Milk Consumer
Member
I was wondering if anyone has an opinion on isomaltulose. It's a disaccharide consisting of glucose and fructose, just like normal sugar. The only difference is the bond between the two molecules. It breaks down into glucose and fructose, and follows the same metabolic pathways, but the difference in bond makes the breakdown take about 4.5 times longer.
Could using this sugar as a dietary stable be a way to create a more stable and sustained energy level for the body, and prevent excessive rise of insulin after eating?
Could using this sugar as a dietary stable be a way to create a more stable and sustained energy level for the body, and prevent excessive rise of insulin after eating?
