Galactose is a simple sugar (monosaccharide) closely related to other sugars such as glucose (grape sugar) and fructose (fruit sugar). In breast milk, galactose is the critical source of energy for babies. It is found in many foods and is an important component of carbohydrates. At the same time, galactose is central to the regular building blocks in development: glycoproteins, glycolipids, growth hormones and connective tissue.
Importance of galactose in traditional medicine
From a completely different cultural sphere, galactose receives no less appreciation. In the empirical medicine of Ayurveda and Chinese medicine, galactose is found as an active substance in the Himalayan olive. This is called myrobalan or hatakari. As a sacred fruit from the "miracle flower tree", the Medicine Buddha carries it meditating in a small bowl in his hands.
Balanced diet with D(+)Galactose
Galactose is produced in the body by enzymatic reactions from other carbohydrates and can also be taken in through the diet. The basic rule for a healthy diet is to avoid bad carbohydrates and sugars and to use substitute carbohydrates such as D(+)galactose when needed. Galactose can be used as a sweetener because it is an insulin-independent sugar that does not affect blood sugar levels. It plays an important role in energy metabolism and cell communication.
There are several options in the production of galactose: It can be produced by chemical, enzymatic or physical processes. In this process, the milk sugar (the disaccharide lactose) from dairy products (e.g. whey) is broken down into its components glucose and galactose.
In our manufacturing process, the product is obtained under very high physical pressure. Our product therefore has a very high degree of purity of over 99% and is free of any harmful substances.
Extraction from vegetable sources (legumes, larch) is also possible, but is disproportionately more expensive due to the amount of galactose contained in these starting products.
However, the various processes offer some considerable disadvantages; for example, the acid hydrolysis used in the chemical separation process can sometimes result in considerable contamination with pollutants such as heavy metals. Enzymatic separation using genetically engineered lactase (lactose-splitting enzyme) also harbors risks, as it can lead to contamination of the galactose with genetically engineered proteins or protein fragments.
The safest process is the physical splitting of lactose by means of high pressure, since neither the starting product nor the galactose obtained come into contact with undesirable substances. Our galactose is produced exclusively using this complex, multi-patented process. In this way, impurities can be prevented. At the end of the process, the final product is highly pure and therefore absolutely safe for consumption.
Intake:
Our galactose is comparable in consistency and appearance to powdered sugar. It tastes pleasantly sweet and dissolves well in water or tea. As a food, galactose has no side effects.
