China Develops Low-Sugar Veggie Drink with Aid of Bacteria

The bacteria remove the sugars from the vegetable juice by fermenting them into lactic acid, producing a juice that retains the taste and nutrients of the vegetables but almost none of their sugar.

Apr 9, 2009

Scientists at Jilin University in Changchun, China, have used an ancient trick, employing sugar-loving bacteria, to produce a low-sugar, low-calorie vegetable juice aimed at people with diabetes and pre-diabetes who have abnormally high blood sugar.

The drink is made from juiced pumpkin, balsam pear, onions, and carrots. The bacteria remove the sugars from the vegetable juice by fermenting them into lactic acid, producing a juice that retains the taste and nutrients of the vegetables but almost none of their sugar. The lactic acid makes the juice sour, but adding the sugar substitute xylitol results in a sweet-and-sour drink that the Chinese scientists believe will have great appeal to most palates. 

Using lactic acid-producing bacteria is an old Chinese method for creating such cultured foods as yogurt, cheese, and sour milk. The researchers say it is a simpler, less expensive process for removing sugar from vegetable juice than current technology provides.

Jilin University scientists Heqin Xing, PhD, and Xiuqi Liu presented their findings on the drink at the 237th National Meeting of the American Chemical Society, held in late March in Salt Lake City.

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Categories: Beverages, Blood Sugar, Diabetes, Diabetes, Food, Low Carb

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Posted by Anonymous on 16 April 2009

Great Story ............ But give the "Complete Story" ....... "What is the name of the Drink" .... "When will it be available" .........

Posted by Anonymous on 17 April 2009

What about those of us who are Lactose intolerant?

Posted by Anonymous on 17 April 2009

Quite frankly, I wouldn't put anything from China in my mouth. They poison their own children and our pets with greed- greed being the motive. Shame!

Posted by brinamsu on 31 May 2009

Hello Everyone,

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