https://www.sciencedirect.com/science/article/pii/S0963996922001181
> Isomaltulose is an alternative sugar that should be regarded by the food industry as much healthier than sucrose, due to its beneficial properties; these include, low glycemic index and slow hydrolysis, prebiotic potential, and low cariogenic potential.
Not sure of insulin effects. Heard something in a podcast but finding it difficult to track back.
It may be related to figs and/or honey.
https://www.sciencedirect.com/science/article/abs/pii/S027153171000254X?via%3Dihub
https://www.tandfonline.com/doi/full/10.1080/07315724.2010.10719885
Not plugging honey here but there is some interesting research recently. They all appear to miss a variable rather or not the keeper is feeding the bees with high fructose syrup or something more natural.
Not sure what to say about that honey study. For instance, the control group gained an average of a pound, and the honey group lost an average of 1 pound. To me, that’s meaningless. And under what theory does table sugar raise LDL but honey decrease LDL? And what would happen if you took those same folks and took their cholesterol values while on their normal diet over the course of the month?
Another part of the story was that in Japan the main sugar used and supplied is the isomer mentioned up the top and that may be correlated with lower incidence of Type-2 diabetes. Now, I have to find it again, as I have no reference to provide.
