Galactose

Galactose is a naturally occurring simple sugar or monosaccharide. It belongs to the carbohydrate group and is structurally closely related to glucose. It is considered a functional and purely natural sugar with good tolerability and is metabolised slowly in the body.
its great advantage is that there is only a slow rise in blood sugar levels due to the constant supply of energy. The metabolisation is hardly dependent on insulin.
 
The natural sugar galactose has various functions in the body. It is used to produce energy for the body's cells and brain and is also involved in the formation of glycoproteins and glycolipids, which play important structural and functional roles in cells and tissues.
 
Glucose and galactose are considered related sugars. The only difference between them is the arrangement of a hydroxyl group. This seemingly small difference plays a major role in the metabolism in our organism. Galactose thus has a glycaemic index of 20, whereas the GI value of glucose is 65.
 
It is dairy products in particular that are regarded as suppliers of galactose. It is also found in tomatoes, papaya, dates, bananas, fermented sauerkraut and pulses. The substance is a component of breast milk and is also tolerated by people with lactose intolerance.
 
Galactose has a subtle, natural sweet taste that is roughly comparable to the taste of dextrose. Compared to conventional household sugar (sucrose: sweetening power = 100%), its sweetening power is about 45-60%.