The mixture consists of polyunsaturated fatty acids and 12 per cent coconut oil, which Prof Henry explained contains lauric and myristic acids that can lower the glucose response.
“It is important to recognise that all oils play an important role in the flavour, texture, mouthfeel and appearance of cookies,” he said. “This will enable us to produce a cookie that is not only tasty, but should be of little health concern.”
What the dietitian says: Lauric acid, myristic acid and polyunsaturated fatty acids do help to control blood glucose levels by delaying gastric emptying, said Reutens.
“These saturated fats are not the most favourable fats when it comes to good health as they have the tendency to increase blood cholesterol levels and increase insulin resistance. However, some of it in our diet is acceptable,” she said.
As for the beta glucans, a form of soluble fibre, they have “good effects on blood glucose levels and increased satiety levels”, said Reutens.
She explained that the slow-release sugar will keep blood glucose levels low, so “it can be useful for diabetics, overweight individuals and those who have cardiovascular disease”.
However, the sugar substitutes may create “a chance of diarrhoea or flatulence, so be careful how many you eat at a time”.
How to use it: Substitute 10 per cent to 30 per cent of your recipe’s sugar with the premix.
But if you’re also adding chocolate chips, wouldn’t you raise the cookies’ GI? Yes, chocolate chips unfortunately can, said Reutens, along with other carbohydrate-based toppings such as icing and rainbow sprinkles.