I’ve just ordered some Palatinose (isomaltulose) to experiment with in my DIY soylent mix. So far, I’m 10 days in to my non-Palatinose recipe and it’s all going extremely well! I was apprehensive about putting so much maltodextrin in my drink, and putting mostly oats in didn’t work out too well for me at all, plus there’s all the concerns about phytic acid, etc. So I saw some people had in passing mentioned the next-gen carb Palatinose, but I hadn’t found much discussion about it on here. I did some research of my own. For the uninitiated, here are the claimed benefits of it from one supplier:
“Palatinose™ is the only low glycemic carbohydrate providing longer lasting energy in the form of glucose. It doesn’t create blood glucose level spikes (low glycemic index), it is twice as sweet as sugar, but causes no tooth decay, it is heat stable so can be used in baking and cooking.”
However, futhermore in my investigation, I found that a few people were concerned about the fact that it’s broken down in part into fructose (concerns about raised blood triglycerides). However, I dug deeper and found some very compelling studies that I’d like to share with everyone, particularly those who are curious about this like me
They seem very intriguing, particularly the following quotes:
Thus, collectively, our data suggest that palatinose use does not induce insulin resistance and may be a useful addition to carbohydrate meals to lower their GI.
Our findings suggested that Inslow, which contains palatinose, was an effective functional food for the prevention and treatment of obesity, diabetes and metabolic syndrome because it can maintain the glucose and lipid homeostasis by regulating the expression of the hepatic PPAR-α and adipose PPAR-γ genes.
I have a science background but I’m still a bit of an amateur when it comes to all of this. Does anyone else have any thoughts? I could easily be missing something out, because this seems way too good to be true (if you ignore the price)