Is trehalose high in alcohol?

Watch for

• Trehalase deficiency is a real and inherited enzyme deficiency, notably common in Greenlandic Inuit populations where prevalence estimates run to around ten to fifteen per cent.Without the enzyme, trehalose behaves like any unabsorbed sugar: it ferments and draws water, producing bloating, wind and diarrhoea after mushrooms or trehalose containing foods.
• Graded moderate on FODMAPs and SIBO fermentation, which is the sensible default given that the unabsorbed fraction ferments in anyone whose trehalase activity is low.
• The Clostridioides difficile question is genuinely contested and should not be repeated as settled.A 2018 Nature paper proposed that the spread of dietary trehalose helped hypervirulent C. difficile ribotypes become dominant. Subsequent work challenged both the dose assumptions and the epidemiological timing, and the hypothesis is not accepted as established.
• It is roughly forty five per cent as sweet as sucrose, so it is used for texture and stability rather than for sweetness, and often appears alongside other sweeteners rather than instead of them.
• Mushrooms are the main natural dietary source, which is worth knowing if you react to mushrooms and have assumed it was the mannitol.