GoodShoog™ Science

The Science Behind GoodShoog™ Ingredients
A review of human peer-reviewed evidence — randomized controlled trials, systematic reviews, and meta-analyses — on the impact of GoodShoog™ ingredients including Trehalose, D-Tagatose, Allulose, and Stevia on blood sugar, insulin response, and metabolic health. Read more...
Why Reducing Added Sugar Matters—and How GoodShoog™ Can Help
Most people know they should reduce added sugar — the challenge is making it sustainable. Learn why excessive added sugar is a concern for metabolic, heart, and dental health, and how GoodShoog™'s blend of rare sugars and stevia offers a practical, delicious one-to-one replacement for ordinary table sugar. Read more...
Daily consumption of one teaspoon of trehalose can help maintain glucose homeostasis
A 2020 randomized controlled trial in Nutrition Journal found that just one teaspoon of trehalose daily can help maintain glucose homeostasis in healthy volunteers — supporting the science behind GoodShoog™. Read more...
Glycemic and cardiometabolic effects of rare sugars allulose and tagatose
A 2026 systematic review in the American Journal of Clinical Nutrition found that rare sugars allulose and tagatose have favorable effects on blood glucose and cardiometabolic health — supporting the science behind GoodShoog™. Read more...
Trehalose and Neurodegeneration: A Review of Its Role in Autophagy, Protein Aggregation, and Neuroprotection
GoodShoog™ is built on rare sugars, including trehalose. Below is a summary of a recently published scientific review on trehalose research, with a link to the full paper for readers who want to go deeper. Ingredient studied: Trehalose Research type: Scientific review Published in ASME Open Journal of Engineering, 2025. DOI: 10.1115/1.4068905 From the authors: This review examines published research on Trehalose, including research related to autophagy, protein aggregation, oxidative stress, neuroinflammation, and neurodegenerative diseases. Read the full paper → GoodShoog™ provides links to third-party scientific research for educational purposes.... Read more...
Water Absorption and Hydration: Comparing Binders in Alternative Baking
When substituting structural binders like glucomannan, psyllium husk, and traditional hydrocolloids in alternative baking and formulation, water absorption capacity, hydration speed, and gel characteristics dictate how much liquid you need to maintain proper dough structure and crumb moisture. Absorption Rate & Hydration Comparison Binder Water Absorption (w/w) Hydration Speed Gel Texture & Behavior Best Used For Glucomannan (Konjac) 1:80 – 1:100 Slow to medium (10–20 min to peak viscosity) High-viscosity, elastic, heat-stable gel Soft moisture retention, cake/muffin crumbs, preventing starch retrogradation Psyllium Husk Powder 1:10 – 1:15 Fast (3–5 min)... Read more...