Comments for Product review: LowGICane sugar at http://foodwatch.com.au , comment 1 to 3 out of 3 comments http://foodwatch.com.au Sat, 11 Feb 2012 18:31:36 +0100 FeedCreator 1.7.3 http://foodwatch.com.au/162-lowgicane-sugar-review.html#comment-119 Hi Flow Thanks for your good question. The whole process of making this sugar is quite weird and in many ways 'artificial' if you get my drift. Maybe I've over-simplified the whole manufacturing method but I checked again at the Horizon Science website where it discusses the testing of the sugar and it seems that just having those polyphenols in the test solution/food is enough to lower the GI. Here's the exact text: "Inclusion of higher doses of sugarcane polyphenols (200 & 400 mg/100g) in a high-fat diet of C57BL mice decreased body weight gain over a 10 week period. Animals consuming sugarcane polyphenols had less body fat, but increased lean mass. The decrease in fat mass was associated with reduced leptin which had no change in adiponectin or free fatty acid levels in the blood of test mice. Faecal energy content was higher in sugarcane polyphenol fed mice suggesting that a reduction in digestion and absorption of fat was involved." Clearly ingesting the polyphenols WITH the sugar is bringing about changes that can be measured. They don't have to be 'stuck on' the sugar granule itself to work, it appears. Just as sipping a cup of tea gives you the tea polyphenols in solution that work as antioxidants. That's how I see it but I'll pass your query along to the people at the GI testing facility at USyd and see what answer I get. Keep you posted. Regards and thanks for a curly one! Catherine - Catherine Saxelby Wed, 07 Apr 2010 07:35:31 +0100 http://foodwatch.com.au/162-lowgicane-sugar-review.html#comment-118 hi. i don't understand how a 'coating' on the crytal form of sugar survives once the sugar has dissolved (and is no longer crytaline). surely the coating comes off? if not, how on earth, and through what miracle of as yet undiscovered physics, do the polyphenols retain their association with the sugar? quantuum bonding? magic? unless i see some very good evidence otherwise, i'm assuming that the "Low GI" rating is an artefact of the testing procedure, that undoubtedly does not pre-dissolve the sugar. marketing wins again. - flow Wed, 07 Apr 2010 05:35:25 +0100 http://foodwatch.com.au/162-lowgicane-sugar-review.html#comment-34 Hello Catherine Just read your comments re:LogiCane I agree 5.4 million is a lot of money 'how much was used in manipulitive marketing? I only use organic sugar which has got me thinking.I only saw organic sugar on the supermarket shelf about the same time this new product is available & it's very similar in colour to your description. I only eat & cook low GI foods. I am not diabetic just taking my doctors advice & walk more & lost weight.In regards to the product I wouldn't buy it for 2 reasons - price & low GI & more importantly it's made by the same company as the organic sugar. Next time I'm shopping shall have a very close look at the labelling & contents & claims........love your work have some of your books thanks.Ms Williams ps. that's whyI didn't put the capital for GI :):):) - sharyn williams Mon, 06 Jul 2009 08:25:11 +0100