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How A Mineral Can Reduce Our Sugar Intake By 40%

Sugar has been our nemesis for years now and unfortunately winning this battle has proven to be very difficult.  A company from Israel may have finally cracked the code in our battle against sugar. 

Their Targeted Delivery Technology is able to deliver sugar molecules directly to the proper taste receptors.  This has allowed a reduction of sugar intake by 40% without a person changing their eating behaviors.

Let me show you what they have found…

 

Table Of Contents:

How Our Sweet Receptors Work

New Targeted Delivery Method

Consumer Testing Results

Summary

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As sweet as cakes and candies are, the sugar used actually is inefficient at satisfying our (sweet) taste receptors.  This is why food manufacturers are packing so much sugar into a food.  They have to use more sugar to make it taste good or, more importantly, satisfying to our brain and taste receptors. 

For us to satisfy our sensation of sweetness, the sugar molecules in food need to stop on our sweet-tasting receptors.

Most of these sweet-tasting receptors are on the tip of our tongue.

The reason sugar is ineffective at reaching these sweet-tasting receptors is because of the way it is packaged.  This results in only about 20% of all sugar hitting these receptors.  That leaves 80% of the sugar going straight to our gut and if we don’t need it for energy, it is going to get stored as fat. 

Are you starting to see why we have such a problem with obesity, weight gain, and our addiction to sugary food? 

Food companies are struggling with reducing the amount of sugar in their foods because they can’t seem to figure out how to more accurately hit our sweet-taste receptors.  Their only option is to add more sugar.

Until recent technology was discovered…

This could change the entire landscape when it comes to food manufacturing and reduce the amount of sugar needed by up to 40%. 

A small startup in Israel called DouxMatok is releasing their technology and bringing it into the mainstream for food manufacturers to make their foods healthier.

To make it clear, this isn’t a sugar alternative or artificial sweetener.  Liat Cinamon who is in charge of business development at DouxMatok has said that they are delivering a sugar reduction system or essentially a sweeter sugar. 

Targeted Delivery Method:

So, the way sugar molecules exist right now they don’t provide a lot of room to hold the sweetness of the sugar, so that requires more sugar to deliver that sweetness.

What DouxMatok discovered is how food-grade silica can deliver more sweetness.  Food-grade silica is a mineral that is found in green beans, rice, and whole-grain breads.  They figured out that it is porous and has a bunch of little pockets that can be filled with smaller sugar molecules. 

Another discovery they made was that this mineral is really good at reaching the taste buds on our tongue.  When silica hits our saliva, it dissolves more effectively than normal sugar molecules which increases the opportunity for the sweet-tasting receptors on our tongue to do their job. 

This means we no longer have 80% of the sugar we consume heading straight to our gut. 

Our taste receptors now receive a stronger sweet tasting response which tells our brain that we don’t need to keep eating as much of that particular food to satisfy our sweet sensations. 

“Essentially it is the same food or indulgence, but with 40% less sugar being used.” 

 

What Testing With Consumers Has Shown:

DouxMatok has constantly been conducting blind taste testing through this entire process because as food manufacturers have discovered, it isn’t easy to use substitutes for sugar and have the food taste the same. 

What they have found with this “sugar reduction system” is that consumers preferred the foods with 40% less sugar compared to the same existing food and conventional sugar delivery system.

The University of Reading along with Givaudan, Puratos, and Strauss through the EIT food project found that 68% of the participants, which were mothers of children between the ages of 4 and 12, preferred butter biscuits that contained DouxMatok sugar delivery system. 

In another blind taste test,120 teens aged 13-18 ate two versions of Nutella-like hazelnut spread.  One contained the conventional sugar delivery system and the other version contained DouxMatok’s 40% reduced sugar reduction system. 

They found that 41% preferred the conventional sugar Nutella and 59% preferred the DouxMatok reduced sugar version. 

It seems they have figured out how to reduce the amount of sugar used in foods with this targeted delivery method. 

Summary:

The big question is: When will this technology hit the mainstream food companies, and when will we benefit from it?

From the sounds of it this technology could be available soon.  Early 2020 we should start to see it commercially available in some foods.  What they haven’t figured out yet is the beverage industry.  Apparently, this silica mineral doesn’t behave the same in liquids, such as soft drinks, as it does in food. 

It is a start though, and the sooner we can reduce our consumption of excess sugars the faster we rebuild our health and hopefully reduce the number of sugar related diseases. 

Let’s not rely on this being our savior though.  We still have to make better food choices and conscious decisions with food that positively impact our health.   Uncontrollable blood sugars due to the foods we eat is wreaking havoc on our health and is leading to numerous health ailments.

I understand desserts taste great and we love indulging in these types of foods.  We have done a little of our own experimenting and created some dessert recipes along with snacks and breakfast foods that use alternative natural ingredients.  These new recipes still provide the satisfaction our brain is looking for without the excess sugar.   We are giving this away for FREE and doing our part to help you live a healthier life and break any dependency you may have with sugar.

 

Download all 51 Guilt Free Desserts, Snacks and Breakfast Recipes HERE >>