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Where to buy trehalose?


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#1 FrankEd

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Posted 19 November 2017 - 02:04 PM

I found it at Swanson´s and:




Unfortunately at these two places, international shipping prices are very expensive.


I want to help someone with ELA.


Please excuse me because googling, sometimes, is very difficult due my bilateral cataract.

#2 Trevor

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Posted 19 November 2017 - 11:50 PM

I got my from glycop.com a few years ago. $6 a pound was the best deal I could find and service was good. I stopped using trehalose after the first order because it just sent my glucose up with no discernible effect otherwise. It appears that it gets broken down into two glucose molecules in the gut. I guess I'm not deficient in trehalase. :) I also read something that the mechanism is through a similar effect in calorie restriction and since I practice CR, and trehalose is not very sweet, it just becomes empty calories.


I am becoming more and more of a fan of erythritol. It neutralizes the hydroxyl radical (the bad guy) and has superior dental benefits over xylitol.


Effect of erythritol and xylitol on dental caries prevention in children.

→ source (external link)

Edited by Trevor, 19 November 2017 - 11:53 PM.

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#3 Daniel Cooper

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Posted 20 November 2017 - 01:38 AM

Two sources:


Trehalose - Amazon UK    https://www.amazon.c...words=trehalose


Trehalose - Amazon US   https://www.amazon.c...=trehalose&th=1


The thing is, trehalose is substantially digested at the gut wall into two glucose molecules.  Some makes it through intact to the bloodstream, but a very small fraction.


IV administration would be the preferred route, but barring that liposomally encapsulated trehalose would be your best bet.  That would be a route to get a decent quantity into the bloodstream intact.


You can encapsulate this yourself, but I really wish we could get someone to make this as a product.  Liposomal trehalose would have application for Alzheimer's, Parkinson's, Huntington's, ALS, and Cardiovascular disease.  It is on the GRAS list so making this into a supplement should not be a big deal.



Edited by Daniel Cooper, 20 November 2017 - 01:41 AM.

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#4 docmaas

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Posted 04 January 2018 - 05:10 PM



I wrote to Encapsula, a vendor who customizes and provides some standardized liposomal systems.  The scientist said that oral delivery of liposomes of water soluble materials will not withstand the stomach acids.  I had ordered an ultrasound device and some lecithin which I promptly cancelled.  They also said that the only vitamin C that is viable for oral delivery has been esterified so it will bond to the inside of the liposome.  I guess that means that if esterified trehalose was available it might work.  



#5 pamojja

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Posted 04 January 2018 - 07:25 PM



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#6 Daniel Cooper

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Posted 04 January 2018 - 07:32 PM

I question their conclusions.  Trehalose is decidedly uncommon in the U.S. food supply.  I've actively looked for products sweetened with Trehalose and they are exceedingly difficult to find.  Is seems that they simply exposed cultures of these two superbugs to Trehalose and noted an increased growth rate.  I trust those findings, but I just don't see where you're going to encounter this sugar "in the wild" in the US.  It seems to be very rarely used in the food chain here.


It is more common in Japan, where I think you can even find soft drinks that use it.  I wonder if they are having any issues.




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#7 JamesPaul

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Posted 01 April 2019 - 03:03 PM

The LA Times article said "So, was the trehalose causing a bacterial population boom? Not really. The scientists found the RT027 bacterial load in the mice to be roughly the same regardless of whether they were fed this sugar. Instead, scientists think the microbes’ improved ability to metabolize the sugar meant that they also produced more C. difficile toxins — making the bacteria far more virulent."

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#8 Daniel Cooper

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Posted 01 April 2019 - 06:07 PM

If you look at the rise of C. difficile infection rates in the US versus the amount of trehalose encountered in the food supply, it's far more likely that C. difficile rates are correlated to the increasing use of proton pump inhibitors rather than trehalose which is rare even 20 years after a relatively inexpensive commercial process to produce it was introduced.   


Doctors have been passing out PPIs like candy for the last 20 years.  The reason our stomach is an acidic environment is primarily as a defense against bacterial infection, not so much for digestion.  It's well known that raising stomach pH opens the door to all sorts of gastrointestinal infections.


That original study linking trehalose to human infection rates of C. difficile was just bad science.  They took correlation to imply causation.  Then they did an in vitro test and said C. difficile likes trehalose.  Not once in that study did I see any effort to link actual trehalose consumption to C. difficile infection in humans. 


Again, I invite people to go to their local grocery store and see how many food products you can find that are sweetened with trehalose.  Good luck with that because there are just about none.  The reason is simple - while the Hayashibara process greatly lowered the cost of producing trehalose it is still many times more expensive than regular sugar.  And, it takes about 2x as much trehalose at about 2x the calories to achieve the same level of sweetness.  Aside from our interest in trehalose vis-à-vis atherosclerosis, about the only thing it has going for it is that it spikes insulin less than sucrose.  But, you're still getting the calories (and twice as many of them) so it is remarkably uncompelling as a sweetener for most foodstuffs.








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