JMIR Publications

Background:

The world challenge facing humanity is connected to the fourth largest disaccharide carbohydrate sugar - cane and beet, which is the only preferred sweetener connected to our daily life. Fructose declared the white poison and responsible for human metabolic imbalance, which is the established fact through many hundreds of research from the year 1970. One more challenge connected to sugar being the high glycemic index food not suitable for the huge diabetic population around the world. The only choice to address “sugar the challenge” is to convert fructose molecule to aldehyde group make it digestive carbohydrate and convert glucose molecule to glucose pyranose enabling GI to less than 50. This breakthrough technology is the outcome of immense social responsibility to the field of life science.

Objective:

Sugar being the fourth largest carbohydrate produced through agriculture by humanity, cane and beet. The only preferred sweetener by the world population which play an important role in everyone's daily life. Research works in the last five decades proved sugar the white poison due to fructose toxicity which is the established facts. Sugar the high GI food is again a challenge for the diabetic world. The only way forward to address sugar the world challenge is to innovate a post harvest technology without chemical and solvents to make toxic free sugar by converting fructose molecule into digestive carbohydrate and to convert glucose molecule to make sugar a low GI food.

Methods:

The world scientific community studied biochemistry only in the last nine decades and have established facts beyond doubts with respect to glucose metabolism. “Sugar the challenge” always due to the threatening effects of Fructose the white poison and the high GI factor. The alarming growth of Diabetes mellitus deprived large section of people away from sugar and sugar related products. The chemical world does not have any opening to address the molecular issue of sugar. Mixing molasses to achieve lowering the GI of sugar is not the answer due to the heavy load of pathogens and higher molar mass components. High fructose syrup, Oligo-fructose and mixing apple vinegar with sugar is practised to reach low GI sugar. All the above mentioned techniques are exactly against the basic principles of biochemistry established. Rice, Wheat, Milk and Sugar are the food produced by the humanity, almost taking care of 80 % of our food need. Sugar and milk represent Disaccharide carbohydrate; Rice and Wheat represent poly saccharide carbohydrate. Increasing the amylase pectin percentage is not the answer to reduce the GI of Rice. By doing this resistance starch will increase were in glucose with respect to the quantity of food eaten is very less to the human cells. To answer the world challenge the author decided to use the power of organic engineering from the traditional knowledge. The author made extensive study on ancient Tamil science contributed by many scholars provided or gifted many facts of Nature to the future humanity with all their findings relevant to various branch of science. Innumerable number of plant kingdom components is used in our traditional system of daily cooking. The ancient science believes in fresh cooked food twice a day which will result in healthy life not allowing metabolic syndrome to set in. There are procedures to prepare drinking water which will provide us non contaminated bacterial free water for our daily consumption. Specific works are made to procure food ingredients time to time during seasons and scientific storage specification is followed to protect the molecular value of every food component. With an experience of studying the food and nutrition part of ancient science, the author carefully chosen seven plant kingdom ingredients which are used in our system of daily cooking in South India. The medicinal property of these seven major ingredients is highly valuable to maintain our human metabolism intact at all times. These seven ingredients are 1. Black Pepper 2. Dried Ginger 3. Cinnamon 4. Fenugreek 5. Gooseberry 6. Pomegranate 7. Turmeric Using the seven ingredients colourless, odourless and tasteless herbal water is produced with the help of simple traditional method. 40ml of this herbal water is used to blend One kilogram of Sugar. The wet sugar is kept overnight and taken up for drying the next day. After drying no color change or physical change in observed. This endothermic process is effective in resulting total conversion of Fructose and conversion of Glucose molecules in the treated sugar. After the treatment sucrose will become toxic free sugar and at the same time low GI sugar.

Results:

The unique power of organic engineering is carefully chosen to address the world challenge making sucrose toxic free and low GI food. The only way to achieve the tough task is to make conversion of fructose and conversion of Glucose. Efforts are well made to achieve the target. The essence of Organic Engineering is to device the technology support without any artificial chemicals or solvents. The herbal water was produced to achieve the goal and was tested with SGS lab, C-Tech Lab and SMS Lab and found the water base tool is completely heavy metal toxic free and chemical residue toxic free and pesticide residue toxic free. Using the raw material from the Nature, the primary goal is to make sure no toxicity of various levels should be found in the tool – The herbal Water. Molecular analyses were tried with HPLC RID, LCMS/MS, FRIT, NMR and Mass Spectrometry could not determine required results to prove the targeted results. Absence of solvent to test sucrose in GCMS was the issue to prove the conversion of fructose and conversion of glucose molecules in sucrose. The tremendous effort was put in to innovate an organic solvent the XON was achieved and the comparative study of treated and non treated sucrose from the same batch was tested using XON, the organic solvent in GCMS number of times. Organic Solvent Non Treated Sugar Treated Sugar Observation Sucrose is the most abundant disaccharide (the common table sugar) is made up of alpha-D-glucopyranose and beta-D-fructofuranose which are bound through a glycosidic bond between the C-1 (alpha) of glucose and the C-2 (beta) of fructose. In the raw sugar HMF, 3-furaldehyde, D-glucopyranose, 1,6-anhydro and D-glucofuranose, 1,6-anhydro compounds are observed in the ratio of 40:5:27:13. In the treated sugar D-glucopyranose-1,6-anhydro, D-glucopyranose,4-o-D-Galactopyrosyl, Borane, tris(1-methylethyl), 2 Furan Carboxaldehyde-5-methyl, 2,5-dimethyl-4-hydroxy-3-furanose, D-Allose and Furfural compounds are observed in the ratio of 25:10:20:4:3.5:3.5. It has been observed that HMF and 9-oxibicyclo non-6-en-2-one in the raw sugar is 100% converting and the same compounds are presented in the treated sugar. HMF and D-glucofuranose are maximum converting into glucopyranose, Borane, tris(1-methylethyl) and only 7% of the furan based compounds are present in the treated sugar. This may consider that maximum fructose molecules are converting into other forms except few furan based compounds are present in the treated sugar likely Furan Carboxaldehyde-5-methyl, 2,5-dimethyl-4-hydroxy-3-furanose at 7%. Therefore sucrose is a glycosylglycoside and its complete name should be alpha-D-glucopyranosyl (1-->2) beta-D-fructofuranoside but since fructose also uses its anomeric carbon for the glycosidic linkage the name beta-D-fructofuranosyl (2-->1) alpha-D-glucopyranoside can be indifferently used. In the treated sugar observed that there is no D-fructofuranosyl alpha-D-glucopyranoside and this may also indicates that the fructose based compounds are converting. It has been observed that Hexadecanoic acid, in the supplied organic solvent and the same is present in the raw and treated sugar during analysis in GCMS. It has been observed that Palmitoleic acid, Tetradecanoic acid and Octadecanoic acid are present only in the treated sugar so that it clearly shows this compounds presence only in the treatment process. It has been observed that D-Allose is present only in the treated sugar which is D-aldoses family and this compound is not abundant in nature. WHO affiliated high end lab, The Micro Therapeutic research centre was chosen to carry out an animal model study to support the GCMS results. Observation was found, the group of Mice consumed normal sugar and blood glucose levels were on the higher side and insulin secretion during the period were found in low levels compare to the group of Mice consumed treated sugar were having blood glucose level disappearing fast and insulin level in the same period of time was on the higher side. An animal model for Glycemic Index test was carried out at ITC Lab in India and the herbal blended cane sugar GI was found 45.6. GI Labs, Inc, (Toronto, Canada) was chosen to carry out the GI of treated sucrose using an in vivo method. The testing protocol used to determine the glycemic index of the treated sugar complied with the International Organization for Standardization: ISO 26642:2010 “Food products - Determination of the glycaemic index (GI) and recommendation for food classification” (http://www.iso.org/iso/catalogue_detail.htm?csnumber=43633 guidelines for GI determination. The results of the study demonstrated that the treated sugar has a GI of 50 + or – 3 which falls in the low GI category. The human body approximately built with 100 trillion cells. Monosaccharide carbohydrate glucose is the only energy source for every individual cell. Cellular respiration studied under the banner of oxidative phosphorylation with an anabolic action glucose molecule is converted to ATP molecule which is a high energy source. Adenosine triphosphate is a high energy molecule produced by the electron transport chain by mitochondrial is the only energy source to drive the DNA and RNA for cellular function. The quantum of glucose observed by the human body should be adequate enough for our physiological function in total. 75% of the glucose consumed is used by the human brain which weights less than 2 kilos due to high metabolic rate. Inadequate carb loading through our diet will deprive the human cells and lead to low glycemic part of the brain which will result in depression( Dr.Russell Blaylock research paper food and nutrition of the human brain). One gram of sugar is calculated as 4 calorie. 0 calorie food is only a myth reducing carbohydrate and using more of artificial sweeteners will lead to low glycemic part of the human brain and makes a person tired during the day, if the person is normal or diabetic. All artificial sweeteners are completely lacking 1:2:1 ratio of carbon hydrogen and oxygen and also having higher molar mass. Any molar mass monomer beyond 200 cannot be broken down by catabolism resulting in no production of ATP. Hence refined sugar as a disaccharide carbohydrate is an inevitable source to energy furl to human cells. The author is successful to the answer the challenge making toxic free sugar and also reduces the glycemic part of the sugar with an innovative post harvest technology using the principles of endothermic process. The above mentioned vital testing exploration are showing evident observation with respect to conversion of fructose and conversion of glucose molecules present in treated sucrose compared to normal sucrose. The conversation of fructose and glucose molecules is clearly leading to digestive monosaccharide carbohydrates up to cellular respiration. Hence, the technology achieved toxic free sugar and sugar a low GI food. The entire scientific validations data are available in the given link. https://www.dropbox.com/s/bl2t6rtw1us1b9i/sugar%20book%20.pdf?dl=0

Conclusions:

“Sugar the World Challenge” is finally answered. The sugar producing industries around the world has reached close to 200 million metric tonnes output per annum. 80% output is from cane and 20% output is from beat. 65% of the total sugar output consumed by the food processing industries. Balance 35% sugar output is consumed by the households. The study shows sugar consumption by mankind is increased three times in the last 100 years. The hidden sugar in processed food available to us in the huge numbers is the real concern by the scientific community. Many documentaries were produced from the year 2014 to 2017 available to us in the YouTube showing the real danger facing humanity with respect to sugar and sugar related products. WHO came out with the recommendation recently, six spoons of sugar(24 grams) is the safe gramage an individual can consume per day which is highly impossible with the present day food habits. Answer to the world challenge with respect to sugar is to develop technology with the power of organic engineering achieved by the author with the hard work of 14 long years. The post harvest technology developed called Nanner is a proven technology to convert fructose and glucose molecule resulting in toxic free sugar and low GI sugar. The achievement will lead to save our humanity protecting our children who land up with dental problems. Humanity fear sugar that the modern day children are very highly affected, this is due to the agriculture of cane using Hazardous chemical fertilizers.and fructose toxicity The Nanner also answers the fertilizer toxicity in sugar and provide more than 40 months shelf life to the treated sugar. Diabetes Mellitus grown very huge in percentage with respect to world population is due to chemical based agriculture. Toxic pesticides and chemical fertilizer provided sub standard food material from the agricultural output to the humanity in the last five decades and completely ruined the germy index of the soil. Only post harvest technology can help to turn the food into human friendly. Once such achievement is Nanner to address the world challenge with respect to sugar. The author is extremely proud to invent a universal solvent XON to test sucrose is GCMS. Many scientific communities do not involve in sugar research due to one major reason, absence of solvent to test sucrose in GCMS, the only way to ascertain research study on sugar. Nanner the post harvest technology developed to answer the sugar challenge was award by Limca book of records in 2015, Indian book of Records, World record India, Asian book of Record and Golden book of World Record in the year 2016. The author was also given an honorary doctorate for the above achievement by the World Record University. The author carefully designed the industrial model and successfully made the product available to the human population in India from the year 2012. In the last four years thousands of normal individual and thousands of diabetic individuals of all age group and all types of diabetics enjoyed sugar freely in their daily life and benefited with respect to their health wellness.