Powering the food revolution at a low GI

Powering the food revolution at a low GI

Status of Intellectual Property: a patent-pending in China in the USA, Germany, India, Malaysia, Singapore, the Philippines, Taiwan, Japan and Australia.

Description of the drug and USP: Holista Colltech has developed food products with low GI to help combat obesity and diabetes.

Currently exporting: Yes, the challenges facing the US, Canada, China, South Korea, and Australia Industry: funding, human capital, shifting people’s minds on healthy foods

Are you aware that a standard rice bowl has the equivalent of about 10 teaspoons of sugar and roti canai, the equivalent of 31⁄2? Does Datuk Dr. Rajen Manicka. In fact, he says Malaysians consume 50 teaspoons of sugar easily on an average day which is too much for the body to handle.

Rajen hadn’t come overnight to this realization. Around 28, he was a fresh pharmacist who thought he knew all about drugs. Yet he developed a skin condition that failed to respond to the normal drug remedies. His mother encouraged him to visit a homeopath who, as a believer in modern medicine, went against his beliefs but he eventually gave in.

He soon realized he did not know as much as he had imagined. He decided to investigate further after some soul searching. “I started looking at the patterns of health, healing, and feeding. That was when I joined products  I felt was a way for people to take control of their wellbeing, “he said.

When it came to consuming foods, people were attentive but they were still eating the wrong food, Rajen observed. “That would be like using the car’s finest black oil and running it on kerosene. It wouldn’t be working very well,” he says.

So, his focus shifted to nutrition.

At a time when no-fat, high-protein diets were the latest fad, Rajen sought a doctorate on what he called the 4S Tsunami — starch, sugar, sodium and saturated fats. He found that the three macronutrients of proteins, fats, and carbohydrates were what gave us the most energy.

He points out this is how common modern-day diseases like high blood pressure, high cholesterol, diabetes, and obesity begin. “Everything comes from our diet’s excess carbohydrates,” which led him to diet low glycaemic index (GI). “I found that any diet that worked— be it Atkins[ lower in carbohydrates, high in protein], keto or paleo diet — was all low-GI diet. Low GI is the mother of all diets,’ Rajen says.

He points out nobody would ever see a fat caveman because all he ate was very low GI food. A caveman’s diet consisted usually of what was around them like fruits, nuts, eggs, and meat. These had low levels of sugar which kept him alert, robust and stable.

Fast forward to the present day, Rajen says the 4S Tsunami is what drives fast food establishments, as a combination of these foods causes the body to crave for more.

He then collaborated with researchers to produce baked goods that had low GI. The trick was to get the food to taste the same but to behave in the body differently. He started from there as he was familiar with the Indian eating style. “We have looked at botanicals like lentils and fenugreek— the components of an Indian thali meal,” he says.

From there, he created a blend of these ingredients to add to the baked goods, which in contrast to traditional bread, prevents them from being digested too quickly.

How’s it working out? One, it makes it harder to reach the starches, because they won’t break down so easily. Fourth, it delays the food’s movement so it doesn’t move fast within a person’s system. Second, it influences the levels of insulin and hormone in a person to stop any rapid changes.