LoGiCane

Published by:West Australian
Author: Michael Hopkin

Australian scientists have created a ‘low-GI’ sugar that could offer a healthier alternative for those who refuse to compromise on their morning cuppa.

LoGiCane, touted as the worlds first real refined sugar with a low GI, or glycaemia index, could help stave off diabetes and reduce the risks of snacking on sugary foods, its creators claim.

Co-developer Barry Kitchen said the product was full substitutable for white refined sugar, but contained compounds that helped prevent the rapid “spikes” in blood sugar levels that occur directly after eating high-GI food.

The sugar, approved by the University of Sydney’s GI testing lab, contains added compounds called polyphenols and antioxidants which allow the sugar’s energy to be released more gradually, Dr Kitchen said.

These compounds are found in raw brown sugar, but such unrefined sugar is often sticky and strongly flavoured because it contains molasses. The glucose in molasses can also bump its GI.

According to the tests, the new sugar has a GI of about 50 similar to low GI foods such as fruits grains and whole-meal bread. Conventional white sugar has a “medium” GI of about 70, whereas high-GI foods include potatoes and sports drinks.

The sugar is no substitute for a high-fibre diet of whole grains, fruit and veg, Perth dietician Glenn Cardwell said. “But if you like your teaspoon of sugar in tea, or sugar on your breakfast cereal, this could be a better choice,” he said.

The GI of the average Australian diet is still too high, Mr Cardwell said.