Dr. Coy began working with replacement sweeteners when treating individuals dealing with cancer and those having insulin issues who had to substantially lessen their consumption of carbohydrates and sugar. As a proponent of healthy eating, he realized that the solution was not to merely eliminate carbs from his patients’ diets altogether, but instead replace them with safe and naturally low-glycemic substitutes – namely, sugars with a much smaller effect on blood sugar and insulin, to guarantee low insulin production. In addition, as an expert gourmet, it was significant to Dr. Coy that these alternatives taste good and originate from natural sources. The sweeteners used by Dr. Coy are discovered in nature. He selected isomaltulose, also found naturally in honey and sugar beet, due to its delightful sweetness as well as its lower effect on blood glucose readings contrasted to sugary edibles. Dr. Coy integrated this with galactose, discovered naturally within the body and in dairy products, and critical for proper cell functioning.